Name: Classic Chicken Soup
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4-6 Servings
Ingredients: 2 whole chickens (approximately 4 pounds each), cut into 10 pieces; 12 cups chicken stock or broth, more may be needed to cover the chickens; 4 large carrots, peeled and sliced or diced; 4 celery ribs, thinly sliced; 1 white onion, diced; ¼ cup chopped Italian parsley; Salt and pepper to taste; optional additions: cooked pasta, or rice

Mains

Classic Chicken Soup

Author: Mary DiSomma

Chicken soup is like a big hug. It's the ultimate comfort food. It’s like a big hug! This simple one-pot soup always warms my belly on a cold winter day—and just plain makes me feel good. I use two whole chickens to create a rich a flavorful broth. It takes the chill off, and brings back all those chicken soup memories from my past. I hope this recipe will be your new best friend on a cold day, too. That’s what comfort food is really all about. I like to make a big pot because it freezes well, and nothing beats having an easy meal ready to go in your freezer. When I am looking for something more filling, I like to add cooked rice or pasta to my soup just before it's ready to serve. However you like to enjoy it, I hope this chicken soup recipe will be your new favorite.

Classic Chicken Soup

This simple, classic family-favorite uses two whole chickens to create a flavorful broth and filling meal, all done in one pot!

Yield: 4-6 Servings
Prep Time: 30 minutes 30 min
Cook Time: 1 hour 30 minutes 1 hr 30 min
Total Time: 2 hours 2 hrs

Ingredients

2 whole chickens (approximately 4 pounds each), cut into 10 pieces
12 cups chicken stock or broth, more may be needed to cover the chickens
4 large carrots, peeled and sliced or diced
4 celery ribs, thinly sliced
1 white onion, diced
¼ cup chopped Italian parsley
Salt and pepper to taste
optional additions: cooked pasta, or rice

Instructions

Place the chicken pieces into a large pot. Add the stock or broth, salt, and pepper. If the stock doesn’t quite cover the chicken, add a little more. Bring to a boil over high heat, then skim the foam off the top using a slotted spoon. Reduce the heat to low, then cover and cook for 1 hour or until the chicken is tender and begins to fall off the bone.
Using tongs, remove the chicken pieces from the pot. Remove the meat from the bones and chop it into bite-sized pieces. Discard the chicken bones.
Add the carrots, celery, and onion to the chicken broth. Simmer the soup until the vegetables are cooked through, about 15 to 20 minutes. Add the meat back into the soup along with the chopped parsley. Salt and pepper to taste.
Optional: Cook noodles or rice separately. Just before serving, add the cooked noodles or rice directly to the soup or place in individual bowls and ladle the chicken soup on top.