Hamdi Saidani Bobby Flay’s Chicken Soup is made with whole chicken, carrots, celery, onion, water, salt, pepper, and chicken bouillon granules, creating a flavorful dish that takes 1 hour and 45 minutes to prepare!
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💛 Why You’ll Love This Chicken Soup Recipe:
- Simple Ingredients: Uses basic, easy-to-find ingredients.
- Rich Flavor: Slow simmering develops deep, comforting flavors.
- Nutritious: Packed with vegetables and lean protein.
- Versatile: Easily customizable with your favorite veggies and herbs.
❓ What Is Bobby Flay’s Chicken Soup Recipe?
Bobby Flay’s chicken soup simmers a whole chicken with carrots, celery, and onion to create a rich broth, later combining the deboned chicken and vegetables, seasoned to taste.
🥕 Bobby Flay Chicken Soup Ingredients
- 1 (3 pounds) whole chicken
- 4 carrots, halved
- 4 stalks celery, halved
- 1 large onion, halved
- water to cover
- salt and pepper to taste
- 1 teaspoon chicken bouillon granules (Optional)
🍵 How To Make Bobby Flay Chicken Soup
- Throw the chicken, carrots, celery, and onion into a large soup pot and cover with cold water.
- Increase to a boil over medium heat; reduce to low heat and simmer, uncovered, for around 90 minutes, or until the meat is tender and detaches from the bone. Skim off any foam that forms often, as needed.
- Take the chicken out of the pot and set aside until cold enough to handle. Cut the meat into pieces and discard the skin and bones.
- Strain out the veggies and reserve the stock; rinse the soup pot and return the stock to it.
- Cut the vegetables into smaller pieces and add them back to the pot with the chopped chicken.
- Bring soup to a boil, then add chicken bouillon, salt, and pepper to taste.
💭 Recipe Tips
- Skim Foam: Regularly skim off foam for a clear broth.
- Flavor Boost: Add herbs like thyme or bay leaves for extra depth.
- Cut Uniformly: Ensure veggies are cut to similar sizes for even cooking.
- Bouillon Optional: Use bouillon if extra flavor is needed.
🍳 What To Serve With Chicken Soup?
Serve Chicken Soup with cornbread, ling ling potstickers, falafel, egg rolls, crostini, buns, fried pickles, asparagus, Orzo Salad, and baked zucchini.
🎚 How To Store Leftovers Chicken Soup?
- In The Fridge: Keep leftover chicken soup in an airtight container for 3 to 4 days.
- In The Freezer: Freeze leftover chicken soup in portions for up to 3 months.
🥵 How To Reheat Leftovers Chicken Soup?
- On The Stove: Heat leftover chicken soup in the pot over medium heat for 3 minutes or until warmed through.
- In The Microwave: Reheat leftover chicken soup in a microwave-safe bowl on high for 3 minutes, stirring halfway.
FAQs
How to make chicken soup without drying out the chicken?
To make chicken soup without drying out the chicken, use chicken thighs, simmer gently, and add them back just before serving.
Is chicken soup better the longer you cook it?
Yes, chicken soup improves with longer cooking; the broth and stock become richer, enhancing the overall flavor and depth.
Do you simmer chicken soup covered or uncovered?
Simmer chicken soup uncovered to allow evaporation, concentrate flavors, and prevent the broth from becoming overly diluted.
How do you thicken homemade chicken soup?
To thicken homemade chicken soup whisk in flour or cornflour mixed with water, then simmer until desired consistency is reached.
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Bobby Flay Chicken Soup Nutrition Facts
Amount Per Serving
- Calories 168
- Total Fat 3.7g
- Saturated Fat 0.6g
- Trans Fat 0g
- Cholesterol 15mg
- Sodium 1168mg
- Potassium 678.3mg
- Total Carbohydrates 24g
- Dietary Fiber 4.6g
- Sugars 5.2g
- Protein 10g
Bobby Flay Chicken Soup
Description
Bobby Flay’s Chicken Soup is made with whole chicken, carrots, celery, onion, water, salt, pepper, and chicken bouillon granules, creating a flavorful dish that takes 1 hour and 45 minutes to prepare!
Ingredients
Instructions
- Throw the chicken, carrots, celery, and onion into a large soup pot and cover with cold water.
- Increase to a boil over medium heat; reduce to low heat and simmer, uncovered, for around 90 minutes, or until the meat is tender and detaches from the bone. Skim off any foam that forms often, as needed.
- Take the chicken out of the pot and set aside until cold enough to handle. Cut the meat into pieces and discard the skin and bones.
- Strain out the veggies and reserve the stock; rinse the soup pot and return the stock to it.
- Cut the vegetables into smaller pieces and add them back to the pot with the chopped chicken.
- Bring soup to a boil, then add chicken bouillon, salt, and pepper to taste.
Notes
- Skim Foam: Regularly skim off foam for a clear broth.
Flavor Boost: Add herbs like thyme or bay leaves for extra depth.
Cut Uniformly: Ensure veggies are cut to similar sizes for even cooking.
Bouillon Optional: Use bouillon if extra flavor is needed.