Nana’s Chicken Soup

Nana’s Chicken Soup fills a generous pot with chicken, potatoes, carrots, celery, and several kinds of squash. A squeeze of lemon and fresh cilantro brighten the finished broth.

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Why You’ll Love This Recipe

Nana’s Chicken Soup fills a generous pot with chicken, potatoes, carrots, celery, and several kinds of squash.
Cut the vegetables into manageable pieces and keep the chicken bones out of the finished bowls.
Serve with extra lemon wedges and fresh cilantro at the table.

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Ingredients

Cut the vegetables into manageable pieces and keep the chicken bones out of the finished bowls. Season gradually because the bouillon also adds salt.

5 quarts water
1 pound bone in skin on chicken
One large white onion
one large yellow onion
One head of garlic
Two large carrots
Three stocks of celery
Four large potatoes
One zucchini
One summer squash
1 chayote squash
1 small container of mushroom
Two tomatoes
1 lemon
Cilantro
3 bouillon cubes
Oregano
2 bay leaves
Garlic powder
Ground cumin
Dried cilantro
Turmeric
Black pepper
1 tablespoon salt, or to taste

How To Make Nana’s Chicken Soup

Start the broth

Add the water, chicken, onions, and garlic to a large pot. The original instructions also call for one tablespoon salt; adjust to taste alongside the bouillon. Bring to a boil, then cook for about one hour.

Add the vegetables

Add the chopped carrots, celery, potatoes, squash, mushrooms, tomatoes, and seasonings. Reduce to medium heat and simmer for about another hour, until tender.

Debone the chicken

Check that the chicken reaches 165°F. Lift it out, remove the bones if desired, and return the meat to the pot. Remove the bay leaves.

Finish the bowls

Let stand briefly and serve with fresh cilantro and lemon. Refrigerate leftovers promptly rather than leaving the large pot out to cool.

Recipe Variations

Serve with extra lemon wedges and fresh cilantro at the table.

Tips for Success

Remove the chicken to a plate for deboning, then return the picked meat to the soup.
Cut the vegetables into manageable pieces and keep the chicken bones out of the finished bowls. Season gradually because the bouillon also adds salt.

Frequently Asked Questions

Can I remove the chicken bones before serving?

Yes. Lift out the cooked chicken, remove the bones, and return the meat to the pot.

How can I change the serving or topping?

Serve with extra lemon wedges and fresh cilantro at the table.

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