Homemade Chicken Soup

What You’ll Need:

  • Low sodium chicken broth (Pacific)
  • Celery
  • Onion
  • Carrots
  • Chicken wings
  • Red Pepper Flakes
  • Fresh dill
  • Bay leaves
  • Olive Oil
  • Pepper
  • Soup Pot or Dutch Oven


Let’s Get Cookin’:

  • Wash and pat dry your veggies
  • Slick celery no larger than 1/4 thick
  • Click carrots the same as celery
  • Cut an onion in half, place cut side down on a cutting board and slice onion no larger than 1/4 thick
  • Heat 2 tablespoons of olive oil in your pot on medium high heat.
  • Add the chicken wings and brown them for approx. 1 minute. Remove and place in a dish. Do not remove any leftover bits.
  • Add onions and slowly cook for approx. 8 minutes until edges turn light brown. Adjust heat accordingly if they are cooking too quickly.
  • Add sliced celery and carrots and cook approx. 2-3 minutes.
  • Add the chicken wings and pour chicken broth (or veggie broth) to cover the wings by approx 1 inch.
  • Add red pepper flakes and 3 bay leaves.
  • Bring the broth to a boil and turn the heat down to a simmer (a very gently boil, just a few bubbles at the surface). Simmer for 45 minutes.
  • Remove chicken wings and let cool in a bowl. You can also take the meat off of the wings and add it back to the pot, or individual bowls.
  • Add a pinch of dill weed and black pepper when served.


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