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5 to 7
main-course servingsEasy
Published 1998
There are as many ways to make chicken soup as there are grandmothers. Some are more intense and start with stock. Others start with pieces of chicken. I like to use the bones from a cooked chicken to make a stock. That way I can skin the cooked chicken and cut it into pieces of edible size. Even when I use the bones from a cooked chicken, I will start with stock if I have it on hand.
I like to skim all the fat from the soup; but there are those who will swear that the soup doesn’t