Chicken Soup is a classic comfort food. It’s also one of those recipes where cooking from scratch makes a huge difference.
If you’ve never made chicken soup (or chicken noodle soup) from scratch, don’t worry – it’s easy once you know how, and I’m going to walk you right through it.
1 large chicken – preferably a large farm chicken organically raised
10 to 12 cups water
2 tbsp salt
1 really large, or 2 medium onions
2 tbsp dried or 3 stalks fresh parsley
2 tsp pepper
3 stalks green onion, chopped fine (Optional, adds nice color)
1 or 2 carrots shredded (Optional)
1 or 2 potatoes finely diced (Optional)
1 bag fine egg noodles (Optional, for gluten free I use brown rice spaghetti broken in short pieces)
- Make sure chicken is well washed.
- Peel and quarter onion and add to a pot along with the whole raw chicken and water.
- Boil the whole raw chicken and onion for at least 4 hours. Be sure to keep adding water so it doesn’t run dry. (If you have a pressure cooker, you can let it cook on high pressure for about 2 hours instead.)
- Strain the chicken and bones out of the broth, saving the broth in a large bowl or pot.
- Let both the chicken and the broth cool.
- Once the broth is cold, remove the fat from the top. The best broth has a jelly texture when it is cold. The longer your chicken cooked the more likely it is to become jelly-like.
- If you want to have meat in your soup, de-bone and chop up the chicken meat. You can also save the meat for use in chicken salad or chicken pot pie.
- Add the broth to a large pot, with salt and pepper and parsley. If you are adding the meat or any optional vegetables, do this now.
- Bring soup to a boil and cook until vegetables are done. Then remove from heat.
- For Chicken Noodle Soup add the fine egg noodles to a separate pot of boiling water. When done, rinse the noodles with cool water, and then add to the already cooked soup. It’s best to add the noodles to the soup just before serving.
I like to serve Chicken Soup with crackers or fresh buns and butter on the side. Enjoy!