Homemade Chicken Soup

129 Reviews 6 Pics
Jill
Recipe by  Jill

“Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

ADVERTISEMENT

Directions

  1. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
  2. Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

Share It

Reviews (129)

Rate This Recipe
MARY DOMAZ
1817

MARY DOMAZ

Your basic chicken soup recipe found in most general cook books. It is the old reliable of chicken soup recipes. I appreciated the hint to cut the carrots, celery and onions in half. I had always cut them up in small pieces, and then when I would drain the broth, it was messy to try to retrieve the cut up veggies to put them back in the broth. This is so much easier! When I drain the broth, I place a paper towel in the sieve. It makes for a nice clear broth. I also cook up some noodles to add to the soup. I do not like to add the noodles directly to the pot of soup, because the noodles will aborb too much of the broth.

KATEFOODFUN
1590

KATEFOODFUN

I give this a three as written. But with changes it moves up to a four. I added some fresh herbs, and did not use the veggies that were in the stock, because the veggies had lost all of there flavor. I used freshly chopped veggies. Then I added 2 cups of water with 2 cubes of chicken bouillon.

Marian
1334

Marian

Absolutely wonderful recipe! I used about 2 1/2 lbs. of cut up chicken and used 4 packets of Goya Chicken Bouillon and I think that probably was the secret to seasoning this soup. I used baby carrots and put two whole (scrubbed with the peel on) potatoes in the bottom of the pot with chicken. I followed the instructions and let it cook, took the chicken off the bone and returned everything to the pot after I cut up the veggies. I then added some frozen vegetable soup cut veggies (celery, peas, onion, potatoes, okra, etc.) and ditalini pasta. My son has a cold and this soup really hit the spot with him, even in 110 degree weather! I really recommend this soup recipe! I put half in individual containers in our freezer and my son, who wants soup every day, will be set for at least a few days!

More Reviews

Similar Recipes

Jean's Homemade Chicken Noodle Soup
(165)

Jean's Homemade Chicken Noodle Soup

Chef John's Homemade Chicken Noodle Soup
(46)

Chef John's Homemade Chicken Noodle Soup

Home-Made Cream of Chicken Soup
(30)

Home-Made Cream of Chicken Soup

Mother-in-law Chicken Soup
(28)

Mother-in-law Chicken Soup

Chicken Soup I
(26)

Chicken Soup I

Hearty Chicken Soup
(27)

Hearty Chicken Soup

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 152 cal
  • 8%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 4.2 g
  • 1%
  • Protein
  • 13.1 g
  • 26%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Jean's Homemade Chicken Noodle Soup

>

next recipe:

Home-Made Cream of Chicken Soup