Homemade Chicken Soup Recipe

Homemade Chicken Soup

Ingredients
4 chicken leg quarters, skin and fat removed
8 cups (2 L) low-sodium chicken broth
4 cups (1 L) water
1 medium onion, chopped
2 garlic cloves, pressed
2 bay leaves
1/2 cup (125 mL) chopped fresh parsley, divided
1/2 cup (125 mL) chopped carrot
1 cup (250 mL) chopped celery
2 tbsp (30 mL) lemon juice

1
Combine chicken, broth, water, onion and garlic in (8-qt./7.6-L) Stockpot over medium-high heat; bring to a boil. Reduce heat to a simmer; skim fat and foam off top using Skimmer. Stir in bay leaves and half of the parsley. Simmer 45 minutes, skimming occasionally.

2
Remove chicken pieces from Stockpot and set aside until cool enough to handle. Meanwhile, add carrots and celery to soup; simmer 15 minutes. Remove chicken meat from bones; discard bones and return chicken to soup. Stir in lemon juice. Reheat.

Ladle soup into bowls and sprinkle with remaining parsley.

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