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Good Vibes Cooking

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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Cook Time 2 hours
Course: Main Course
Ingredients Equipment Method Video Notes

Ingredients
  

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

Equipment

  • Large pot

Method
 

  1. 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.
  2. Add the chopped carrots, celery, potatoes, squash, mushrooms, tomatoes, and seasonings. Reduce to medium heat and simmer for about another hour, until tender.
  3. 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.
  4. Let stand briefly and serve with fresh cilantro and lemon. Refrigerate leftovers promptly rather than leaving the large pot out to cool.

Video

Notes

Remove the chicken to a plate for deboning, then return the picked meat to the soup.
The listed cook time follows the cooking stages given in the method. Preparation and resting time are additional; always check doneness.