My mother and grandmother’s made the best chicken soup.  As a little girl, I watched them make chicken soup every week.

I use the same ingredients and make it in bulk so I can freeze it for soup or as broth for anything you want.  You can cut down on the recipe and if you would like but I find that freezing it for later is just convenient.

It is simple to make because good ingredients make good soup. You don’t have to time it. It tells you when it is done.  I put all the ingredients except the dill and parsley into the pot at the same time. I will let you know how much salt and pepper I use but I prefer to salt in the bowl to taste.

The best ever Chicken Soup

Print Recipe

This is a simple, delicious, and nutritious soup. You can add rice or noodles at the end. It is really up to you.

• CourseSoup

Servings	Prep Time
9 Quarts	10 minutes

Cook Time

3 hours

Servings Prep Time 9 Quarts 10 minutes

Cook Time 3 hours

The best ever Chicken Soup Print Recipe This is a simple, delicious, and nutritious soup. You can add rice or noodles at the end. It is really up to you. CourseSoup Servings Prep Time 9 Quarts 10 minutes Cook Time 3 hours Servings Prep Time 9 Quarts 10 minutes Cook Time 3 hours

Ingredients

• 1 5 lb. Chicken If you want to make less, you can use a smaller chicken or chicken parts
• 1 bunch dill
• 1 bunch parsley Italian, flat leaf
• 1 whole Onion cleaned
• 5 stalks celery cut in quarters
• 1 small bag baby carrots peeled
• 3 whole root parsley or parsnips
• 1/4 cup kosher salt
• 2 tbsp pepper

Servings: Quarts

Instructions

1. Clean the onion by taking off the outside skin but leave whole. Tie the parsley and the dill with butcher twine or white thread. Scrape the outer parts of the celery and root parsley (or parsnips).

   
2. Wash the chicken parts.

   
3. Add chicken, celery, carrots, root parsley (or parsnips) to the pot. Add salt and pepper. I use a 14 quart pot but the recipe can be cut down. Fill with water almost to the top of the pot (leave about 6 inches from the top). Put on the stove and bring it up to a boil.

   
4. Once it starts boiling, there will be some foam at the top of the pot. Take a spoon and remove the most of the foam. Then add the parsley and dill. Lower the heat to a simmer and let the soup cook for at least 2 to 3 hours.

   
5. Let it cool and then strain into bowls.

   
6. If you want to use the chicken that is in the soup, take the skin off of the chicken and get rid of the bones. Throw out the onion, parsley, and dill. I make either rice or noodles and then put some of the chicken, carrots, and rice (or noodles) into a quart baggie and freeze them. I also put only soup into some of the baggies to be used as broth for other things. It should make about 8 quarts.

   

Share this Recipe

Powered byWP Ultimate Recipe