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Mom's Chicken Soup

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Mom's Chicken Soup

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Need a little comfort? Whether you're making chicken soup for Passover or because you have the sniffles, you're sure to feel and taste lots of TLC in each spoonful of Mom's Chicken Soup.

Serves: 8

Cooking Time: 1 hr 30 min

Ingredients
  • 1 (3- to 4-pound) chicken, cut up
  • 4 quarts water
  • 3 carrots, cut into chunks
  • 3 celery ribs, cut into chunks
  • 2 medium-sized onions, cut into chunks
  • Salt to taste
  • Pepper to taste
Instructions
  1. Rinse chicken under cold running water. Place all ingredients in a large soup pot over medium-high heat; bring to a boil.
     
  2. Reduce heat to low and simmer until chicken meat falls off the bones, about 1-1/2 hours. Serve immediately, or follow Serving Tips.
OOH ITS SO GOOD!
Serving Tips

If not serving this immediately, let cool slightly then cover and refrigerate; before reheating, remove and discard any fat that has risen to the surface.

You can adjust the cooking time according to how much chicken flavor you want the soup to have. It's especially flavorful if you cook it until the meat falls off the bones. Here are some variations you can try, too:

  • Strain the soup for a clear broth or serve it with just the veggies in it (reserving the chicken to make a great salad).
  • Use white pepper instead of black so there are no black specks.
  • Use different amounts of any of the vegetables, and maybe include a few parsnips, too. They really sweeten it up.
  • Add any or all of these: fresh dill, parsley, and garlic cloves.


For Passover or any time you want the full traditional Jewish chicken soup experience, be sure to make
matzo balls to add to your homemade chicken soup!

 

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