Tiny New York Kitchen: Chicken Soup

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By Victoria Hart Glavin of Tiny New York Kitchen

Cold & Flu season is here and a homemade chicken soup is something that you need to know how to make. There is nothing better than homemade chicken soup to convey a message of love and caring.


1 Large Chicken (Discard Organs, But Save Neck)

2 Chicken Bouillon Cubes

2 Large Onions (Peeled & Diced)

4 Carrots (Sliced)

3 Parsnips (Cut Into Chunks)

4 Celery Stalks (Sliced)

1 Bunch Parsley (Rinsed)

2 Teaspoons Black Peppercorns

4 Garlic Cloves (Peeled)

4 Quarts Cold Water

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1/4 Cup Cooked Wild Rice (Optional)

Additional Chucks Of Carrots, Celery, Parsnips & Onions

Place chicken and neck in extra large-size soup pot. Add bouillon cubes, cut-up vegetables, parsley, peppercorns and water. Add cold water and bring to boil. Cover pot, leaving lid off center so steam escapes. Turn heat to very low and cook for 2 hours. Remove from heat and let cool for 30 minutes at room temperature. Strain off liquid. You should have about 3 quarts liquid.

Refrigerate soup until very cold. Scrape off fat that has solidified on top and throw away. Throw away cooked vegetables or save for another purpose.  Remove chicken from bones and set aside.

In large-size pot add soup liquid, chicken, additional vegetable chunks, kosher salt, and pepper. Add cooked wild rice if you want. Turn heat to medium and cook for 30 minutes until vegetables are tender, but not mushy.  Ladle into bowls. Can be covered and refrigerated for up to 4 days. Serves 6

Prep Time: 25 Minutes
Cook Time: 180 Minutes
Total Time: 205 Minutes
“Work With What You Got!”

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.