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Making Chicken Soup

August 16, 2005

chicken soupTips and recipes for making homemade chicken soup, from the ThriftyFun community. Post your own ideas here.

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March 17, 2019

I am making homemade chicken soup in a stock pot that takes 24 cups of water. I had to take 8 cups out to fit the whole chicken in, plus carrots, parsley, parsnips, onions, celery.

How much powdered chicken bouillon should I add if 1 tsp of powdered equals 1 cup of chicken soup? The bones and skin come off after cooking.

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Gold Post Medal for All Time! 677 Posts
March 18, 20190 found this helpful
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I usually use 2 tsp for 6 quarts. I would use 3-4 tsp for your soup.

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Gold Feedback Medal for All Time! 949 Feedbacks
March 19, 20190 found this helpful
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Since bouillon powder/cubes tend to be very salty, I believe that I would start with 3 or 4 (as Judy suggested) and add another if taste tests are not salty enough as you can always add more but difficult to correct if too salty.

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It is difficult to say for sure as you may have a pot full of chicken and veges but very little liquid so try to add a little at a time. Also, food tends to taste saltier after it has sit or rested for a while.

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Silver Post Medal for All Time! 267 Posts
March 20, 20190 found this helpful
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When I make chicken soup with a whole chicken, I don't use any bouillon at all. It's basically dehydrated broth and you are making that with the chicken already.

I usually cook the soup down for a long time, remove the bones and allow the strained liquid to sit in the fridge so that I can remove the fat layer from the top after it cools. Then I add in my veggies, my broth and the chicken meat I removed from the bone and cook it down. I adjust the seasonings with salt or even a splash vinegar if it is too bland.

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Good luck and let us know how your soup turns out.

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