Kay’s Chicken Soup
📜 Collection: Gail Collection | ✍️ Attribution: Kay | 📂 Category: Soups A classic homemade chicken soup featuring a rich, clear broth made from chicken backs and necks, finished with tender wings and peas.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 2 hours 30 mins | None | 4–6 Servings |
🔪 Key Equipment
- Large pot
- Cheesecloth
- Strainers
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Chicken Back | and neck |
| 1 | Chicken Neck | paired with back |
| As Needed | Water | for covering |
| As Needed | Onions | chopped |
| To Taste | Salt | seasoning |
| As Needed | Chicken Wings | added later |
| Optional | Peas | for finishing |
Instructions
Step 1: Simmer the Base
- Place the 1 chicken back and 1 chicken neck in a large pot and cover with as needed water.
- Bring to a simmer and cook for 1.5 to 2 hours.
Step 2: Strain and Clarify
- Add as needed onions and to taste salt to the pot.
- Strain the entire contents of the pot through a cheesecloth to create a clear broth, then return the clear broth to the pot.
Step 3: Finish the Soup
- Add as needed chicken wings and optional peas to the broth.
- Cook for another 30 minutes or more, until the wings are tender and flavorful.
💡 Make-Ahead & Storage: Store the cooled broth and soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Original Recipe Scan
