Bubbie’s Chicken soup
This is a staple in my house anytime anyone is feeling sick, or it is cold outside, and a favorite when teeth are sore from an orthodontist visit. The broth freezes well so you can have homemade chicken soup any time.
Onion tip – when the onions are bothering your eyes, some swim goggles will make that a non issue.
This is a great recipe for a cold rainy day. Matzo balls are a favorite in my house. From a young age the kids would always want to help make the soup.
The house just smells amazing when you have a pot of soup going. Want to make this in your instant pot? Not a problem.
Using a mesh basket like I have in the photo above with your instant pot makes straining the stock as simple as lifting out the basket.
Bam, your soup is strained and all of the chicken and veggies are in the basket. Some of the cooked carrots and celery and a few matzo balls, egg noodles or gluten free noodles and you have delicious home made chicken soup just like Bubbie would make.
Bubbie’s Chicken Soup
- 1 3-4 lb. whole chicken – I recommend Kosher or organic Any chicken will work you can use a half a chicken if you want a small batch, but you want something with the bones; so do not use boneless chicken breasts.
- 2 medium yellow onions – depends on size of onion and size of pot. I usually use 3 large.
- 6 medium whole Carrots, peeled and cut into 2 inch pieces
- 4-6 stalks of Celery cut into 1-2 inch pieces
- 1-2 medium parsnips, peeled and cut into 2 inch pieces optional
- 2 medium turnips, cut into chunks optional
- Salt to taste
- 12 ish cups water enough to just completely cover the chicken and veggies. you don't want to add too much water or the broth will be too watered down.
- Remove gizzards from inside of the chicken. Place the whole chicken into the stockpot.
- Cover the chicken with water, bring to a low simmer.
- Skim off foam that will form. When it stops producing foam, add veggies and salt.
- Simmer for 1⅐-2 hours covered.
- Salvage any veggies and chicken you want for soup or other purposes. You can use the chicken in enchaladas or chicken salad.
- Strain broth through a cheesecloth lined colendar or fine mesh wire strainer.
- Your broth is now ready for youto add cooked noodles or matzo balls. Enjoy.
- Freeze leftover broth for later.
Instant Pot Instructions:
- Place Chicken and veggies into a mesh basket that fits into your Instant Pot. By using a mesh basket, you just need to lift out the basket to strain the soup. If you have a 6 quart or smaller, you may need to cut the chicken into pieces or aim for a chicken on the smaller (3 lb) side.
- Put the basket containing all the goodies into the Instant Pot and cover with water. Be careful that you do not go past that max line.
- Cook using the soup or manual button for 25 minutes, then NPR. It will take at least 30 minutes for the pot to build up pressure and begin the count down.
- once the pressure has dropped, lift out the basket straining the broth. You can salvage some carrots and celery to serve in the soup. The cooked chicken is great in chicken salad or chicken enchaladas. Add some cooked noodles or matzo balls and you are ready to go.