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How to Make Chicken Soup

Posted in: Soups, Chicken,


Stock or soup is very easy to make, and can be a healthy alternative to store-bought soups. After you have butchered a chicken, you are often left with a basket of bones and gizzards that you may not know what to do with.  Mary Poehnelt, of FOX’s Hell’s Kitchen fame, and now part of Ming Tsai’s team, shows us that the process of making a great stock is very simple. 

Add any leftover chicken parts, except for the liver. “Leaving the liver out will ensure that you have a nice clear broth, “Mary says. Braise these parts slightly, to give them a quick sear. Add the bones, root vegetables as well as salt and pepper to taste. Add water, boil over low heat for two hours, and you have a great fresh stock. After a large family meal where you cook a whole chicken or turkey, you can do the same; simply add more bones to increase the flavor.


How to Make Chicken Soup

1/3 bones of whole chicken

1 chicken gizzards

2 cups carrots

1 tablespoon pepper (or to taste)

1 tablespoon salt (or to taste)

1 tablespoon parsley (optional)

1 onion (optional)

1 cup parsnip (optional)

1 cup celery (optional)


  1. Add the chicken parts to a big deep pot.
  2. Add the gizzards. Leave the liver out. Braise these parts slightly, to give them a quick sear.
  3. Add the bones, 1/3 of bones from the chicken is enough.
  4. Add 2 cups of root vegetables, such as carrots. You can use other vegetables as well such as parsnip, onion and celery.
  5. Salt and pepper top taste, add 1 gallon of purified or spring water.  Cook for 2 hours on very low heat. Serve and enjoy. You can also freeze the liquid of the stock in plastic freezer bags or freezer-friendly hard plastic containers. It can last in the freezer for up to 3 months.

About The Cook

Mary PoehneltMary Poehnelt is the season 11 runner up of FOX's hit reality television show, "Hell's Kitchen." Mary is passionate about food, cooking and creating French and Korean masterpieces. A

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