Chicken Soup

Chicken Soup, good for the Soul

AHHH, Homemade chicken soup. It is So good for so many reasons. I mean it is called Jewish Penicillin for a reason. So of course its good for when you are sick. but I love a bowl of soup when I need emotional comfort. When it’s cold and rainy, a bow of chicken soup is so warming. And when there is a family meal chicken soup evokes good times and good memories.

Having a chicken soup recipe in your docket of basics is so important. More important is to get to know it and then make it yours. Maybe you want to add lemon. Maybe you want to add a little spice heat or even saffron that will add a floral flavor.

I hope this recipe will be a great starting point for you. What are some of our memories around food and especially chicken soup?

Chicken Soup
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Homemade Chicken Soup

There are many good store bought chicken soup. There is nothing better than homemade soup. It makes everything better. I have to admit that putting this recipe in writing is difficult because I've never really used a recipe.
Course: Everything Else
Cuisine: American, Jewish
Keyword: chicken, soup
Servings: 10 bowls


  • 1 3-4 lb. Whole Chicken, you can buy it pre-cut if desired
  • 3 Lg. Carrots, cut into 2" chunks
  • 2 stalks Celery, cut into 2" chunks
  • 1 Lg. Yellow Onion, peeled and cut into quarters
  • 4 Lg. Garlic Cloves, peeled and smashed
  • 1 bunch Flat Leaf Parsley, I tie mine with string to keep together
  • 1 tsp. Kosher Salt, maybe more
  • 1 tsp. Black Peppercorns,
  • 10 Cups Water, more or less, as long as all the ingredients are covered
  • 1 Tbs. Chicken Bouillon base


  • Pull all th innards out of chicken.
    Do not wash the chicken but pat it dry, with paper towels, inside and out.
    Place in large stock pot.
  • Add carrots, celery, onion, garlic and parsley in to pot.
    Sprinkle in salt and pepper corns.
    Pour water over all ingredients.
  • Bring water to a boil over a low/medium flame.
    Once at a medium rolling boil, skim the off the foam top.
    Reduce to a low simmer and let cook for 3-4 hours.
    You are looking for the chicken meat to start falling of the bone and the vegetables are soft.
  • Remove chicken and bones to a separate plate or bowl.
    Use a strainer and remove parsley and peppercorns.
    Whisk in the chicken bouillon base.
    Taste and adjust salt, if needed.
  • Remove chicken meat form bones and break into smaller pieces.
    Return chicken and vegetables back to broth. Heat through and serve.
  • This soup freezes well and will keep in the fridge for up to 3 days.
    When you reheat the soup skim the fat off the top before you heat. You can leave the fat and it will have a richer flavor, but you don't have to.


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