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Granny’s Best Chicken Soup

3.86 avg. rating (77% score) - 43 votes

Granny’s Best Chicken Soup

Remember that old platitude about chicken soup being good for the soul? It may have suffered from overuse by canned soup companies, but there really is nothing like hot homemade chicken soup to warm the spirit. From the freshly made chicken stock to the mashed mix of vegetables, this soup is a pot of traditional flavors that have survived the passage of time. Feed your next group with Granny’s Best Chicken Soup, and they’ll be talking about it for generations to come.

Yield: 8 to 10 servings

Ingredients

  • 4 quarts cold water
  • 1 4- to 5-pound chicken, quartered
  • 2 cloves garlic, peeled and crushed
  • 1 medium onion, peeled and quartered
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 4 to 5 stems parsley
  • 1 bay leaf
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

Measure water into a large soup pot and add all the ingredients. Slowly bring to a boil over medium heat, then immediately reduce the heat and simmer for 3 hours, using a spoon to frequently skim the soup as well as possible. Remove from heat and cool. Skim fat from the surface and strain the soup. Wash out the soup pot and return the strained stock to the pot.

Remove and discard bay leaf and parsley. Mash the carrots, celery, and garlic and stir them into the soup. Remove the skin and bones from the chicken, chop the meat and add to the soup. (If the chicken meat has completely fallen apart, that's ok, too; just use as is, with bones removed.) Heat and season to taste with additional salt and pepper.


Comments
  • I find using a chicken that has already been roasted adds a lot of flavor. I just make one for dinner, eat what we can, trim off the best meat for the soup and sandwiches, and then proceed with the 3 hour simmer.

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  • Anonymous

    I add 1/2 teaspoon of ground cardamom to my chicken soup … it adds a light lemony flavor that is a nice change of pace.

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  • Anonymous

    About the only thing I’d add would be a half bunch of chopped dill. It is wonderful for chicken soup.

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  • Anonymous

    I have made this whenever we start getting sick. It is truly the best!!! I would recommend it to anyone who has a cold or is getting sick. Try it, you will like it and feel better!!!

    Reply
  • Anonymous

    Have made this soup many times, but never thought about adding parsnips, which I will do next time, since parsnips are one of my favorite veggies.

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  • Anonymous

    This recipe leaves out ONE very important ingredient: PARSNIPS. The soup needs about 2 (1-inch in diameter) parsnips. They will add a special flavor that will give the soup that perfect touch that will allow you to nurse yourself back to health.

    Reply
  • Anonymous

    I have passed this recipe on to a lot of my friends! I love it. Thank you Almanac!

    Reply
  • Anonymous

    To add a Spanish flair, add small potato pieces and/or add corn or peas. Add pepper sauce for heat. Cut tortillas into tiny strips and just before serving cut avocado into eighths. Have made this for years.
    GREAT recipe. Thanks.

    Reply
  • Anonymous

    This is good, but I learned to make Chicken Soup from my German motherin-law. She puts Parsley Root in the pot, adds the potatoes and carrots later. We then use just the stock, add very fine egg noodles cooked in it, and that is the soup. Then we eat the meat and veggies with a horseradish/sour cream sauce as the meal.

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  • Anonymous

    This recipes is almost the way I make my soup. I also add a handful of rice and some egg noodles just to add a little extra volume. This is the kind of soup you can live off of, not just in the winter months, but anytime of the year; nothing feels better than warm chicken soup for your insides.

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