Many people enjoy the taste of chicken soup. Not only is it healthy for you and tastes delicious but eating it when you're sick can help you get better. There are times though when you want more than a thin, watery broth for a soup. You can make homemade chicken soup as thick as you want it in no time at all. Making thick chicken soup isn't hard or expensive and your family will think it's tasty.
Cut the chicken up and put in a large pot. Fill ¾ of the way with water and cook on high until boiling. Turn the burner down to medium high and let cook for about 1 ½ hours.
Take the chicken out of the pan. Pour the water through a strainer and into another large pan. This will get any impurities from the chicken out. Set the pan of strained chicken stock aside for now.
Peel the carrots, onions and potatoes. Then, cut the carrots, onions, potatoes and celery into small pieces. Cut the chicken into small pieces and add it and the vegetables to the pot of stock. Canned chicken can be used instead of cooking a whole chicken yourself.
Add the butter, salt and pepper to the soup and put back on the stove. Turn the burner on high and let cook until the soup starts to boil. Turn down to medium high and let boil for about an hour or until the vegetables become soft. The starch from the boiling potatoes will help the soup to thicken just a little bit.
Get a bowl and add 6 tablespoons of flour to it. Next, get ¾ cup water, add it to the flour and use a whisk to blend it together. When there are no lumps in the paste, pour into the chicken soup. This flour paste will finish making the chicken soup thick.
Simmer the chicken soup for about 5 or 6 minutes or until the soup is as thick as you want it. Ladle into bowls and serve.
- You can use any kind of vegetables in chicken soup that you want. You can add some chicken bouillon cubes if the stock isn't rich enough for you.
- Boby Dimitrov