Both the body and the soul will benefit from creating this homemade chicken soup. How can a simple dish of chicken and vegetables cooked together taste so good? You don’t need to be ill to be deserving of it!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 10 |
Ingredients
- 1 (3 pound) whole chicken
- 4 carrots, halved
- 4 stalks celery, halved
- 1 large onion, halved
- water to cover
- salt and pepper to taste
- 1 teaspoon chicken bouillon granules (Optional)
Instructions
- Place chicken, carrots, celery, and onion in a large soup pot; add enough cold water to cover. Bring to a boil over medium heat; reduce heat to low and simmer, uncovered, until meat falls off of the bone, about 90 minutes. Skim off foam every so often, as needed.
- Remove chicken from the pot and let sit until cool enough to handle; chop meat into pieces, and discard skin and bones.
- Strain out vegetables, reserving the stock; rinse the soup pot and return the stock to the pot. Chop vegetables into smaller pieces; return chopped chicken and vegetables to the pot.
- Warm soup until heated through; season with salt, pepper, and chicken bouillon to taste.
Nutrition Facts
| Calories | 152 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 2 g |
| Sodium | 68 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy to make!
I added 1/3 cup of polenta and then simmered until it was done. Delicious!
I used 2 whole Costco rotisserie chickens then added egg noodles, and it was spectacular. Definitely will make it again soon
The only thing I’ve changed on this recipe is I low sodium chicken stock. I also cut up all my vegetables first and put them in the pot underneath the chicken. I then bring all the liquid up to a boil adding water if needed . I cooked the chicken as directed follow the rest of the steps from there except cutting up the vegetables I then put the chicken back in the pot adding some type of egg noodle or some type of pasta to the pot and it comes out tasting just as good.
Delicious and way too easy to make.
I used low sodium chicken broth and added the vegetables. When the vegetables were half cooked I added cut-up already cooked rotisserie chicken (skin removed) and then added noodles. Rotisserie chicken really adds the flavor!
This is just a really nice basic chicken soup recipe. I added some leftover cauliflower to it and used veg broth since that is what I had on hand. Also made very small dumplings in it. Good flavor and easy meal to make!
This is essentially our family’s generations-old chicken soup recipe, but a little bass-ackward. I pick as much meat off the carcass as I can before hand, then, using a large dutch oven with a strainer basket, I submerge the carcass in cold water, bring to a boil, then simmer until the whole thing falls apart. I lift the bones out using the strainer basket (placing on a platter to catch drips), cool and pick any remaining meat. While the meat/bones are cooling, I chop and add my onion, celery and carrots, parsley, herbs and spices, etc. and simmer until tender. Then add meat back in and taste for salt/pepper. Why you would throw the veggies in and cook them to mush while the bones are stewing, I have NO idea. Just making an unnecessary mess, imho. Also, don’t add the meat back in until the end. Otherwise, you will cook the oils out of it and it will be dry and tough.
This is basically how I make . . also add some dehydrated vegetables.
Very good and easy. My husband loved it and his friend that had Covid loved it too.
This is a great basic recipe. I always use chicken thighs. They’re so much easier to debone. Also added 4 chopped garlic cloves, , a half cup of quinoa, a bay leaf, turmeric and fresh chopped parsley. It definitely is good for your tummy, whatever ails you and good for your soul.
I agree with others that (1) it’s basic and (2) the veggies will have no more flavor and be softer than desired. I prefer my veggies be very slightly softer than al dente. I actually prefer to make my stock and “fast chill” the stock so that the fat becomes hard and come right off with ease. Heat the broth using boullion cubes to taste. Cube the meat for a better presentation. Keep dark and light meat separate. Simmer the veggies about 10 minutes and add the DARK meat only. Adjust seasonings and simmer veggies until desired texture. Gently FOLD in white meat, turn off heat and serve.
It’s a decent recipe but rather bland and not like your Mom’s or Grandma’s. If you use it you should add the bullion cubes or even start with a box of store bought chicken ‘stock’. Better yet Try this approach: to start, split or quarter your chicken, season it, place it into your heated pot, skin side down, to brown the pieces and get some fond into the pot bottom. Then drop in your carrots and celery (in 1-2inch pieces) and give them a quick saute. Then add your water (or store stock not broth) your other seasonings and let come to a boil, scraping and disolving the fond as it heats. Then reduce immediately and simmer on low for 90 min or so. Skim off any scum that forms but don’t take surface fat off.
Missing a parsnip, dill and a pinch of sugar or Splenda
My Chicken Noodle Soup is much creamier with whole milk and whole cream with peas along with celery and carrots.
I love this soup. I use chicken broth to cook my chicken and other veggies. I add fresh chopped garlic and onion I also add a little dried marjoram and thyme or dried Italian herbs. I cook the noodles into it. It’s so good and refreshing. My 89 year old mother absolutely loves it’s. This soup can be made anytime of year. Have some warm garlic bread with it and you’re in heaven ❤️
I use boneless, skinless breasts and thighs. I cut the cooking time to 30-40 minutes. I add a little garlic, just for the health factor. I don’t add noodles, but when serving, I might add pre-cooked brown rice, or pre-cooked lentils or quinoa. I make a big pot and freeze individual servings to pull out for a light supper. My husband loves it.
Simple, low on the food chain. Perfect. I used skinless boneless chicken breasts cut in chunks. Frozen homemade bone broth as a foundation. Dill & thyme as seasonings. Chicken definitely needed 90 mins. to tenderize. Didn’t bother to chop up veggies – carrots, celery, onion were fine as bite-sized chunks. This would make anybody feel better.
Very good and easy too. I add dill & parsley like the other member mentioned but I also add a whole medium sweet onion and 2 bulbs of garlic. Yes, 2 bulbs, not cloves. It cooks right down and you won’t know it’s there but you will get the good health benefits from it.
I’ve been making chicken soup this way for years but I add a couple or three or more garlic cloves to the pot. I also add four or five or more peppercorns to the lot. This is an excellent recipe!
I never make chicken soup without a good handful of fresh dill and parsley and even parsley root. I cook it for 2 hours and I use kosher salt . The best chicken soup ever . Some discard the green dill and parsley but we eat it because it is so good for you I also always put a whole smaller onion in the soup too for extra flavor