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.
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.
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.
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.
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.
- 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
- Add the chicken stock, chicken, vegetables and seasoning to a large saucepan and simmer for 30 minutes.
- Taste for seasoning and add salt if needed.
- You can add cooked rice or noodles if you choose.
*This is to taste. There was salt added when cooking the broth, but taste the broth first for saltiness.
Amount Per Serving: Calories: 388 Saturated Fat: 3g Cholesterol: 86mg Sodium: 1189mg Carbohydrates: 35g Protein: 34g