Homemade Chicken Soup

    2 hours 5 mins

    It's just chicken and vegetables simmered together but it's so satisfying!

    196 people made this

    Serves: 10 

    • 1 whole chicken
    • 4 carrots, halved
    • 4 stalks celery, halved
    • 1 large onion, halved
    • water to cover
    • salt and freshly ground black pepper to taste

    Prep:5min  ›  Cook:2hr  ›  Ready in:2hr5min 

    1. Place the chicken, carrots, celery and onion in a large soup pot; cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
    2. Take everything out of the pot and strain the stock. Pick the meat off of the bones and chop or shred. Chop the carrots, celery and onion. Season with salt and pepper to taste. Return the chicken, carrots, celery and onion to the pot, pouring back the stock. Reheat and and serve.

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    Reviews in English (195)


    Your basic chicken soup recipe found in most general cook books. It is the old reliable of chicken soup recipes. I appreciated the hint to cut the carrots, celery and onions in half. I had always cut them up in small pieces, and then when I would drain the broth, it was messy to try to retrieve the cut up veggies to put them back in the broth. This is so much easier! When I drain the broth, I place a paper towel in the sieve. It makes for a nice clear broth. I also cook up some noodles to add to the soup. I do not like to add the noodles directly to the pot of soup, because the noodles will aborb too much of the broth.  -  29 Jan 2003  (Review from Allrecipes US | Canada)


    I give this a three as written. But with changes it moves up to a four. I added some fresh herbs, and did not use the veggies that were in the stock, because the veggies had lost all of there flavor. I used freshly chopped veggies. Then I added 2 cups of water with 2 cubes of chicken bouillon.  -  10 Sep 2006  (Review from Allrecipes US | Canada)


    Absolutely wonderful recipe! I used about 2 1/2 lbs. of cut up chicken and used 4 packets of Goya Chicken Bouillon and I think that probably was the secret to seasoning this soup. I used baby carrots and put two whole (scrubbed with the peel on) potatoes in the bottom of the pot with chicken. I followed the instructions and let it cook, took the chicken off the bone and returned everything to the pot after I cut up the veggies. I then added some frozen vegetable soup cut veggies (celery, peas, onion, potatoes, okra, etc.) and ditalini pasta. My son has a cold and this soup really hit the spot with him, even in 110 degree weather! I really recommend this soup recipe! I put half in individual containers in our freezer and my son, who wants soup every day, will be set for at least a few days!  -  24 Aug 2005  (Review from Allrecipes US | Canada)