Homemade Chicken Soup Recipe

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!

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.

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.

I loved it, it’s just my wife and I now. Empty-nesters now. So I cut the recipe in half instead of a whole chicken. I just used three chicken breast and of course I added the bullion.

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!

It was an easy recipe. I cheated though… I bought a rotisserie chicken from Costco because it was cheaper than buying a fresh one. I removed the skin and bones then added to a pot of water with my vegetables already chopped down. Instead of bouillon granules, I used 6 TBSP roasted garlic Better than Bouillon bouillon base because those bouillon cubes have MSG in it. I also added sea salt, white pepper, garlic powder, and fresh micro cilantro (all to taste). The soup was good. This recipe was great on how to make your soup from scratch. It helped guide me on my tweaks. Thank you!

I like to use sliced celery and carrots rather than slice them after cooking. Also, after I cut the chicken meat off the bones, I leave it on the side. I make ultra fine spaghetti and leave that on the side as well. I then use the chicken and spaghetti to make each bowl as needed. The reason I don't add all the chicken and pasta to the broth in advance, is because it absorbs the liquid and becomes bloated.

Definitely will make again. I added the onions, carrots and celery after the chicken had boiled for 60 or so minutes. Veggies get too soggy if you throw them in right away. ( Of course, I was using an un cooked bird, which takes a good 90 minutes) Added bay leaf, egg noodles and thyme, used a healthy amount of kosher salt and strained through a strainer with paper towels for a much cleaner broth. I think a green garnish like chives would add to the beauty of this soup. Enjoy

This has always been my go-to favourite soup during the cooler winter months. It's also perfect for my toddler when he's feeling a bit sick and yucky. The only thing I do differently is roast the veggies and chicken in the oven with a generous coating of olive oil and seasonings before putting it in the pot.

Love this recipe made with gluten free stock cubes No onion I’m intolerant used small potatoes and couple of strips of fennel instead added rosemary and a bay leaf in initial cooking broth took out when strained broth

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.

Easy to make, always a favorite

Great flavor

There are easier ways to make chicken soup.

I added garlic to the recipe, and ended up straining the veggies out and blending them once cooked and pouring them back in and once chicken was shredded and returned cooked for a further 20 mins and was amazing!

Very delicious simple soup. It was a bit bland so we added a dash of hot sauce, red pepper flakes and some noodles for the last 10 minutes of simmer. Good soul food from the heart

Great recipe

I made this verbatim, minus the bouillon. Didn't see the point, as you're literally making chicken bouillon. Salt and pepper to taste. Everyone loved it!

So quick, so tasty, SO GOOD! 🙌

I’ll make this again for sure.