The Bottomless Chicken Soup Pot
Transform your kitchen into a haven of comfort with “The Bottomless Chicken Soup Pot,” a hearty, crowd-pleasing recipe that’s as versatile as it is nourishing. Brimming with tender shredded chicken, vibrant carrots, celery, onion, and aromatic garlic, this soup creates a rich, savory broth seasoned with bay leaves, fresh parsley, and black peppercorns. Customize your pot with optional add-ins like egg noodles, lemon juice, or seasonal vegetables for a personal touch, and enjoy the option to “refresh” your soup by adding more broth and ingredients throughout the week—keeping it bottomless and endlessly satisfying. Ideal for meal prepping or cozy family dinners, this warming classic is ready to serve in under two hours and pairs perfectly with crusty bread or crackers for dipping. Indulge in this timeless comfort food while embracing its flexibility to adapt to your needs.
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Recipe Information
Ingredients
- 1 large Whole chicken
- 3 medium Carrots
- 3 stalks Celery stalks
- 1 large Onion
- 4 cloves Garlic cloves
- 2 leaves Bay leaves
- 0.5 bunch Fresh parsley
- 2 teaspoons Salt
- 1 teaspoon Black peppercorns
- 12 cups Water
- 2 cups Egg noodles (optional)
- 2 tablespoons Lemon juice (optional)
- 2 cups Additional vegetables (optional, e.g., zucchini, potatoes, or green beans)
Instructions
Rinse the whole chicken under cold water and pat it dry. Place it into a large stockpot.
Peel and chop the carrots and onion into large pieces. Chop the celery stalks. Smash the garlic cloves with the side of a knife to release their flavor.
Add the chopped carrots, celery, onion, garlic, bay leaves, parsley, salt, and peppercorns to the pot with the chicken.
Pour the 12 cups of water over the chicken and vegetables, ensuring everything is submerged. Bring the pot to a boil over high heat.
Once boiling, reduce the heat to low and cover the pot with a lid. Simmer for 90 minutes, occasionally skimming off any foam or impurities that rise to the top.
After 90 minutes, carefully remove the chicken from the pot and place it on a cutting board to cool. Strain the broth through a fine-mesh sieve into another large pot, discarding the cooked vegetables, herbs, and spices.
When the chicken is cool enough to handle, remove the meat from the bones. Shred or chop the meat into bite-sized pieces and set it aside. Discard the bones and skin.
If desired, add egg noodles or additional chopped vegetables like zucchini, potatoes, or green beans to the strained broth. Simmer over medium heat until the added ingredients are tender (about 10–15 minutes).
Return the shredded chicken to the pot and stir. Adjust seasoning with more salt if necessary.
For an optional tangy twist, stir in lemon juice before serving.
Ladle the soup into bowls and garnish with additional fresh parsley if desired. Serve hot with crusty bread or crackers on the side.
To keep this soup 'bottomless,' you can add more water or broth, additional vegetables, or even leftover rice or grains throughout the week. Reheat gently and enjoy!
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 768 mg | 33% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.1 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1007 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
