Classic Chicken Soup

Chicken soup that takes me right back to my childhood and is just one of the most comforting things when you're sick. Just like mom used to make. I usually eat this with some extra wide egg noodles and saltines, but it's fine on it's own or with other noodles too.

  • Servings: 12
  • Prep Time: 1 hour
  • Cook Time: 4 hours
  • 6 lb whole chicken
  • 2 cups chopped onion
  • 1 bunch chopped celery
  • 6-10 cloves minced garlic
  • 4 cups cut carrots
  • 2-3 bay leaves
  • 1 tsp dried thyme or a few sprigs of fresh
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 tsp dried parsley (optional)
  1. Place chicken in a large stock pot and fill with water to completely cover the chicken.
  2. Add salt and bring to a boil. Once boiling , reduce heat to a simmer, cover. Let cook for about 2 hours, until chicken is cooked and begins to come off the bone easily.
  3. Remove chicken and allow to rest.
  4. Skim some of the fat from the broth if it's excessive.
  5. Remove bones from chicken and return meat to the pot along with leg bones.
  6. Add all remaining ingredients to pot. Bring to boil and cook for a few minutes. Reduce heat to a simmer, cover, and cook for an additional 2 hours stirring occasionally.
    • (Add water if needed to ensure vegetables remain covered.)
  7. Add salt and pepper to taste. Remove leg bones and bay leaves.
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