Hit enter after type your search item
Home / Toronto / News / Fall Recipe: CHICKEN SOUP ANYTIME by Toronto Chef Stephan Schulz

Fall Recipe: CHICKEN SOUP ANYTIME by Toronto Chef Stephan Schulz


CHICKEN SOUP ANYTIMEChef’s Note: Tis that time of year when chicken soup becomes the go-to soup for ailments, colds or just to keep warm on a cold day. My view is that chicken soup is a perfect year-round go-to quick and easy to make meal. There is so much you can add with it, and the soup stores well (frozen or cooled in your fridge). Here is a simple chicken soup recipe with some basic ingredients and it is so good. Enjoy!

Chef Stephan Schulz


  1. To make the chicken stock 

• One whole chicken (about 3 pounds)

• One cup of celery

• Large onion 

• Two medium carrots

• One Bay Leaf

• 1 tablespoon of Parsley

• One cube of chicken stock or 1 teaspoon chicken stock powder

• Salt and pepper


• Take one large pot and fill with water, cut chicken into pieces and place chicken pieces in the pot. Chicken pieces should be covered about one or 2 inches with the water.

• Bring water to a boil then reduce to a medium heat for two hours. Occasionally check the pot and remove the scum boiling/floating on top.

• Once cooked remove pot from heat, remove chicken pieces and place them onto a plate.

Chef’s Tip: Put some crushed ice cubes into the chicken stock, you can then skim off some of the chicken fat that is in the stock with a spoon.

Then take a large sieve and strain the stock through it, which will take any remaining bones, skin and vegetables that in the broth.

• Transfer the chicken stock into a large pot, taste your stock and add more salt or pepper as required (or to your taste) and set aside.

  1. Ingredients to complete your soup (Garnishes required): 

• Your homemade chicken stock

• Egg noodles cooked separately (when cooking egg noodles add salt to the water to manufactures recommendation).

• One cup sliced carrots

• One cup of diced celery

Directions to complete your soup stock:

• Add the vegetables to the stock and bring to a simmer for 10 to 15 minutes until vegetables are tender.

• Remove chicken skin and bones from cooked chicken pieces.

• Take the chicken meat and tear apart with a fork into smaller pieces.

(Note: Use your fingers to ensure that there’s no bones left in the meat). 

• After 15 minutes, add chicken meat, to your chicken stock simmer for another 15 minutes, and taste. Add more salt or pepper as needed.

• To add flavour and variety to your chicken soup add one cup of frozen peas, one cup of canned corn, half-a-cup of fresh herbs, lentils (make sure the lentils fully cooked before adding them) when you add the chicken meat.

Chef’s Tip: Went buying chicken, whole chicken is the most economical and versatile. Cut chicken into pieces (2 breast pieces 2 wings 2 chicken legs and the backbone). Leave chicken skin on, it will add flavour.

If you use 1 breast part and 1 leg and the 2 wings and backbone for the soup, this will make about 4 portions.

The remaining breast and the chicken leg can be roasted and used for sandwiches, lunch or even a chicken salad.

Chef Stephan Schulz works across Canada with corporations and with food brokers developing recipes for major restaurants and restaurant chains across Canada. Follow Chef Schulz on instagram for his daily recipe and plated photo posts: https://www.instagram.com/chef_schulz an download his FREE cookbook from totimes.ca!

Other articles from totimes.ca – otttimes.ca – mtltimes.ca

More recipes from Chef Schulz

  • Facebook
  • Twitter
  • Linkedin
  • Pinterest
  • Reddit
This div height required for enabling the sticky sidebar
%d bloggers like this: