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I’m bringing to you my go-to recipe for The Best Chicken Soup. Tips how to get rich flavorful broth with tender chicken and vegetables that will soothe the soul. To write the word ‘best’ in front of any recipe is tooting your own horn a little bit, but I’ve been making this soup for years and it is my go-to.

A large white bowl of The Best Chicken Soup with a loaf of crusty bread

Not just in the cold weather months, I can eat this soup all year long. I make it a lot and it’s taken years of tweaking, experiments, tips and secret ingredients to finally get it to the ‘best’ stage.

An overhead of a large bowl of chicken soup

The health benefits of chicken soup

There’s a reason why they say to eat chicken soup when you have a cold. When you make your own chicken stock, there is a natural amino acid in the chicken bones called cysteine that can thin mucus (sorry that’s not the best word) the same can’t be said for canned.

There are also valuable minerals like calcium, magnesium that have anti-inflammatory properties so make your own chicken soup. It’s not difficult, I promise and tastes so much better than anything you could buy.

A hearty bowl of chicken soup with carrots, celery and potatoes

Good chicken soup starts with good broth/stock or bone broth. Homemade is best and you can find my recipe below and in the video. If there is a store bought stock that you like, by all means use that.

How to Make Chicken Bone Broth

A ladle of broth being poured in to a cast iron pan

Once you have your stock, it’s time to add the vegetables.  I like celery, carrots, parsnip and sweet potato. You can, of course any vegetables you choose. This soup is also without noodles so you can add any cooked noodles you prefer at the end.

Just like stews and chili, this chicken soup is even better the next day. I like to make a huge batch on a Sunday then I have lunches all week. When the soup is in a container with a lid and refrigerated, it can last 3-4 days.

Yield: 6

The Best Chicken Soup

The best chicken soup served in a white bowl with a napkin, spoon and bread

Tips how to get rich flavorful broth with tender chicken and vegetables that will soothe the soul.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 12 cups (2 1/2 liters) chicken stock, recipe link in notes
  • 4 cups (946 ml) cooked shredded chicken
  • 5 large carrots, peeled and cut into bite-size pieces
  • 2 large parsnips , cut 1 1/2 into bite-size pieces and grate the rest
  • 1 head celery cut into bite-size pieces
  • 1 large sweet potato, peeled and cut into bite-size pieces
  • 1/2 teaspoon salt * see note

Instructions

  1. Add the chicken stock, chicken, vegetables and seasoning to a large saucepan and simmer for 30 minutes.
  2. Taste for seasoning and add salt if needed.
  3. You can add cooked rice or noodles if you choose.

Notes

*This is to taste. There was salt added when cooking the broth, but taste the broth first for saltiness.

Chicken-stock-recipe

Nutrition Information


Amount Per Serving Calories 388Saturated Fat 3gCholesterol 86mgSodium 1189mgCarbohydrates 35gProtein 34g
© Janette
Cuisine: American / Category: Dinner Ideas