Old Fashioned Chicken Soup Made Easy
Warm your soul with this hearty, time-honored classic: Old Fashioned Chicken Soup Made Easy. Perfect for cozy evenings or as a nourishing remedy for chilly days, this recipe combines tender, slow-simmered chicken, wholesome vegetables like carrots, celery, and onion, and fragrant herbs including thyme and bay leaves to create a rich, flavorful broth. With a cook time of just over an hour, this simplified approach delivers authentic homemade taste without the hassle. Opt for chicken broth to deepen the flavor or toss in egg noodles for an extra touch of comfort. Finished with a sprinkle of fresh parsley, this satisfying soup marries tradition with simplicity—a must-have recipe for anyone seeking the timeless joy of homemade chicken soup. Keywords: old fashioned chicken soup, easy chicken soup recipe, homemade chicken soup, comfort food soup, classic chicken soup.
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Recipe Information
Ingredients
- 1 whole chicken (about 3-4 pounds)
- 1 medium yellow onion, peeled and quartered
- 3 large carrots, peeled and sliced
- 3 celery stalks, chopped
- 2 minced garlic cloves
- 2 bay leaves
- 3 fresh thyme sprigs (or 1 teaspoon dried thyme)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 12 cups water (or chicken stock for richer flavor)
- 2 cups egg noodles (optional)
Instructions
Place the whole chicken in a large stockpot and add the 12 cups of water or chicken stock.
Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface using a spoon.
Add the quartered onion, sliced carrots, chopped celery, minced garlic, bay leaves, thyme, salt, and black pepper to the pot.
Cover the pot loosely with a lid and let the soup simmer gently for about 1 hour, or until the chicken is fully cooked and tender.
Carefully remove the chicken from the pot and set it aside on a plate to cool slightly.
Strain the broth through a fine-mesh strainer or cheesecloth to remove any solids for a clearer soup, if desired. Return the strained broth to the pot.
Once the chicken is cool enough to handle, remove the meat from the bones. Shred or chop the chicken into bite-sized pieces, discarding the skin and bones.
Add the shredded chicken back into the pot along with the strained broth.
If using egg noodles, add them to the soup and allow them to cook according to the package directions (usually 6-8 minutes).
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley, and enjoy a bowl of homemade comfort!
Nutrition Facts
Calories |
3179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.8 g | 231% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 4818 mg | 209% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 26.6 g | ||
| Protein | 224.8 g | 450% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 408 mg | 31% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3662 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
