Sandra This Bobby Flay Chicken Soup is a hearty and comforting recipe, which is made with a whole chicken and fresh vegetables. It’s the ultimate comfort food, a classic, foolproof recipe perfect for a chilly day, ready in about 2 hours.
Bobby Flay Chicken Soup Ingredients
A classic combination for the ultimate soul-warming soup.
- 1 (3-pound) whole chicken
- 4 carrots, peeled and halved
- 4 stalks celery, halved
- 1 large onion, peeled and halved
- Cold water, to cover
- 1 teaspoon chicken bouillon granules (Optional)
- Salt and freshly ground black pepper, to taste
- Optional Aromatics: 2-3 sprigs of fresh thyme, 1-2 bay leaves
How To Make Bobby Flay Chicken Soup
A step-by-step guide to this wonderfully simple and flavorful soup.
- Simmer the Chicken and Vegetables: Place the whole chicken, carrots, celery, and onion into a large soup pot. Add the optional thyme and bay leaves. Cover everything with cold water. Place the pot over medium heat and bring it to a boil, then immediately reduce the heat to low. Let it simmer, uncovered, for about 90 minutes, or until the chicken meat is tender and easily detaches from the bone.
- Skim the Broth: As the soup simmers, foam and impurities will rise to the surface. Use a large spoon to periodically skim this off and discard it. This is the key to a clear, beautiful broth.
- Shred the Chicken: Carefully remove the cooked chicken from the pot and set it aside on a cutting board until it’s cool enough to handle. Once cooled, shred the meat from the bones, discarding the skin and bones.
- Finish the Soup: Strain the broth through a fine-mesh sieve into a clean pot, discarding the large vegetable halves and aromatics from the sieve. Bring the strained stock back to a boil.
- Serve: For a chunkier soup, you can chop the cooked carrots and celery into smaller pieces and add them back to the pot along with the shredded chicken. Stir in the optional chicken bouillon for an extra flavor boost, and season to taste with salt and pepper. Serve hot.
Recipe Tips
For the most flavorful and perfectly clear chicken soup.
- How to get a clear broth? Skimming the foam (scum) that rises to the surface during the initial simmer is the most crucial step for a clean, clear broth. Also, starting with cold water and bringing it to a simmer slowly helps to render impurities more effectively.
- Why use a whole chicken? Using a whole, bone-in chicken is the secret to a rich, flavorful, and gelatinous broth that you can’t get from boneless cuts. The bones, cartilage, and skin all contribute to a deep, “cooked-all-day” flavor.
- Can I make this ahead of time? Absolutely! Homemade chicken soup is a perfect make-ahead meal. The flavor is often even better the next day. As the soup chills in the fridge, the fat will solidify on top, making it very easy to skim off for a leaner soup.
- Can I add noodles or rice? Yes! To prevent them from getting mushy in leftovers, it’s best to cook your noodles or rice separately and add them to individual bowls before ladling the hot soup over the top.
What To Serve With Chicken Soup
Classic accompaniments for a comforting bowl of soup.
This classic soup is a complete meal in a bowl, especially on a chilly day. It’s fantastic with:
- A side of crusty bread or saltine crackers for dipping
- A simple grilled cheese sandwich for the ultimate comfort food pairing
- A sprinkle of fresh parsley or dill on top
How To Store Chicken Soup
This soup makes for fantastic leftovers.
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 5 days.
- Freeze: This soup freezes beautifully. Let it cool and portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Bobby Flay Chicken Soup Nutrition Facts
An estimated guide per serving.
- Calories: 320 kcal
- Carbohydrates: 8 g
- Protein: 35 g
- Fat: 15 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No. You can also use about 3-4 pounds of bone-in, skin-on chicken pieces like thighs, legs, and breasts. The bones are essential for a rich broth.
The most common cause of a bland soup is under-seasoning. Don’t be afraid to add a generous amount of salt and freshly ground black pepper at the end. The optional chicken bouillon is also a fantastic and easy way to boost the savory, chicken-y flavor.
Yes. Parsnips, leeks, and a few cloves of garlic are all classic and delicious additions to the initial simmer for a more complex broth.
Bobby Flay Chicken Soup Recipe
Description
A classic, from-scratch chicken soup made by simmering a whole chicken with fresh vegetables to create a rich, comforting, and deeply flavorful homemade broth.
Ingredients
Instructions
- Place the whole chicken, carrots, celery, onion, and any optional herbs in a large soup pot. Cover with cold water.
- Bring to a boil over medium heat, then immediately reduce to a low simmer.
- Simmer, uncovered, for about 90 minutes, skimming off any foam that rises to the surface.
- Carefully remove the chicken and let it cool. Shred the meat from the bones; discard the skin and bones.
- Strain the broth through a fine-mesh sieve into a clean pot. Discard the large, boiled vegetables. (You can chop and add them back to the soup if you like a chunkier style).
- Return the shredded chicken to the strained broth.
- Bring the soup back to a boil, then season to taste with salt, pepper, and optional chicken bouillon.
- Serve hot.
Notes
- Starting with cold water and periodically skimming the foam are the two secrets to a beautiful, clear homemade chicken broth.
- This is the perfect base recipe. For a chicken noodle soup, cook your noodles separately and add them to individual bowls before serving.
- The soup’s flavor is even better the next day, and it freezes perfectly.
