The chicken (Gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. A male that has been castrated is a capon. An adult female bird is called a hen and a sexually immature female is called a pullet.
OLD FASHIONED CHICKEN STEW
- 1 1/2pounds chicken breasts or thighs
- 1teaspoon salt
- 1/4teaspoon black pepper
- 3tablespoons butter divided
- 1tablespoon olive oil
- 1medium onion diced
- 3-4cloves minced garlic about 2 teaspoons
- 4carrots cut into bite-sized chunks
- 4celery stalks sliced
- 4cups chicken broth
- 1 1/2pounds red potatoes cut into bite-sized chunks
- 4bay leaves
- 1teaspoon sage
- 1teaspoon thyme
- 1/2teaspoon rosemary
- 2teaspoons parsley for garnishing
- 1/4cup cold water
- 2tablespoons cornstarch
- Season chicken with salt and black pepper. In a large pot over medium-high heat, heat 1 tablespoon butter and 1 tablespoon of olive oil. Add chicken breasts and cook 5-7 minutes per side, until browned and cooked through. Transfer cooked chicken to a cutting board and shred.
- Add the remaining 2 tablespoons of butter to the same pot over medium-high heat. Add the onion, garlic, carrots, and celery. Cook 8-10 minutes until fragrant and there is additional browning.
- Pour in the chicken broth and add in shredded chicken and potatoes. Season with sage, thyme, rosemary, and bay leaves.
- Bring to a boil over high heat. Then reduce heat to low and cover with a lid. Simmer for 15 minutes covered, stirring occasionally, until potatoes and carrots are tender.
- In a small bowl, stir together cold water and cornstarch until dissolved. Pour cornstarch mixture into the stew. Stir over low heat until stew thickens, about 10 minutes
- Season with more salt and pepper to taste. Remove bay leaves and serve hot with a garnish of parsley
Substitute the cornstarch slurry with 1 cup of heavy cream if desired
Calories: 329kcal | Carbohydrates: 28g | Protein: 28g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1214mg | Potassium: 1300mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7158IU | Vitamin C: 28mg | Calcium: 64mg | Iron: 2mg
Old-Fashioned Chicken Stew
One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish
- Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
- Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
- Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.
- 1 broiler/fryer chicken (3 pounds), cut up
- 4 cups water, divided
- 2 teaspoons dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon peppe
- 4 medium carrots, cut into 1/2-inch slices
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 2 medium parsnips, peeled and cut into 1/2-inch slices
- 5 tablespoons all-purpose flour
- 1/3 cup half-and-half cream
- Remove and discard skin from chicken; rinse and pat dry. Place chicken pieces in a Dutch oven; add 3-1/2 cups water, dill, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the carrots, potatoes and parsnips. Cover and simmer for 20 minutes or until chicken juices run clear.
- Using a slotted spoon, remove chicken and vegetables to a large bowl; keep warm. Bring cooking juices to a boil. In a small bowl, combine flour, cream and remaining water until smooth; gradually stir into juices. Cook and stir for 2 minutes or until thickened. Pour over chicken and vegetables.
1-1/4 cups: 460 calories, 9g fat (3g saturated fat), 110mg cholesterol, 442mg sodium, 51g carbohydrate (12g sugars, 7g fiber), 42g protein.
How do you make Farmer’s Chicken Stew?
Most of the prep time for this recipe goes toward peeling and dicing the vegetables – but you can do all of that a day ahead if you’d like. (We list some tips and tricks in the instructions below that will help prevent peeled vegetables from turning brown before they are cooked.)
You’ll cut a variety of root vegetables into bite-sized pieces including carrots, parsnips, turnip, and celery root. We also removed the skins from little round boiler onions.
You’ll be cooking bone-in, skin-on chicken pieces for this stew. You can buy the pieces at the supermarket, if you’d like. But we bought a whole chicken – then followed this method to cut the chicken apart into pieces. It’s less expensive, plus you can use the neck, backbone, and wing tips in a homemade chicken stock.
About an hour before dinnertime, start to brown the chicken pieces in a Dutch oven – then remove the pieces to a platter. (Don’t worry about cooking the chicken through – it will cook the rest of the way in one of the following steps.)
- Add chicken to a large stockpot with enough water to cover. Simmer until tender, about an hour. Remove from the pot, reserving 2 cup of cooking liquid.
- When chicken is cool enough to handle, remove skin and meat. Discard skin. Shred meat and return it to the cooking liquid. Add chicken stock then bring liquid to a simmer.
- In a small bowl or cup, mix together flour, milk and butter. Gently spoon into simmering liquid and stir until incorporated. Add milk and stir. Taste and add additional salt and pepper if needed.
- Serve hot with a dash of hot sauce if desired and saltine crackers.
- ***This recipe serves 8 to 10 people.
- 1 3 pound chicken – whole, pieces or just chicken breasts
- 2 cups chicken stock
- 3 tablespoons flour
- 1/2 cup milk
- 1 tablespoon butter
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
Do you leave skin on chicken when making soup?
Yes, when making the soup you can leave the skin on! When the whole chicken is removed from the broth in step 4 of the recipe, you can remove the skin.
What is the best cut of chicken for soup?
From my experience the best cut of chicken to use in homemade soup, is the entire chicken!
Do you cook the chicken before putting it in soup?
Can I put raw chicken in boiling water?
When making old-fashioned chicken soup, you start by boiling a whole chicken to create a rich broth from scratch. You don’t need to cook the chicken before putting it in the soup because you’re using it from the very beginning to make the stock.
If you’re using a premade broth or stock, you can definitely put the chicken right in. The best way to do this is to put the chicken in a large stockpot, then add the premade stock over top; bring the stock and the chicken to a boil together. Please don’t drop the chicken into a pot of already boiling water.
How do you thicken up soup?
Personally for chicken soup, I prefer a clear broth but if you’d like it thicker, you’re welcome to adjust it to your liking. There are a few waays to thicken soup:
- add a potato and mash it
- remove some of the soup solids, puree them in a blander and add them back to the soup
- add cream (full fat) while the soup is simmering
- mix some cornstarch with some liquid from the soup, make sure there are no lumps and whisk it in.
I want noodles in my chicken soup.
What do I need to know?
You can add the noodles to the pot in the last 10 minutes or so of cooking however, I usually like to cook my noodles separately and then add them to the serving bowls individually. There are a couple reason’s I do it this way:
- It helps make sure the texture of the soup is at it’s yummiest if you need to store the leftovers in the fridge. (to avoid soggy noodles)
- This recipe makes a lot of soup so I like to freeze some of the leftovers – freezing noodles can alter their texture.
As for the types of noodles you can use in chicken soup – any kind will work great! Personally, I prefer flat wide egg noodles, or spaghetti that’s been broken into pieces.