Old Fashioned Chicken Soup from Scratch (using a Whole Chicken)
This old fashioned chicken soup is so good that I would have some any time of the year. In fact, this soup is so delicious I could care less what season I make it in. I would slurp this stuff up in a piping hot desert – it's that good!
Here's What Our Readers Are Saying About This Recipe
“My favorite chicken soup recipe! I’ve been using this recipe for a couple years now. Love it!” – The Jade File from Pinterest
“Made this soup and it was delicious! Will definitely make it again.❤️” – Sandra from Pinterest
“Healthy good old fashioned comfort food! I prefer this shredded cooked chicken recipe, and it will be my go to. Delicious loaded soup.” – Hacienda Cocina from Pinterest
In this post, you'll find out exactly how to make old fashioned chicken soup made completely from scratch using a whole chicken and fresh veggies, just like my grandmother did. You'll also get all of my tips and tricks for making the perfect chicken soup. So, let's get started!
Are you in the mood for some hearty, comforting soup? This Old Fashioned Chicken Soup from Scratch is exactly what you need! Made with a whole chicken, this soup is packed with flavor and nutrients. Plus, it's surprisingly easy to make. Just follow these simple steps and you'll have a delicious pot of soup in no time.
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
This chicken soup is so good that I would have some any time of the year. In fact, this soup is so delicious I could care less what season I make it in. I would slurp this stuff up in a piping hot dessert – it's that good!
In this post, you'll find out exactly how to make old fashioned chicken soup made completely from scratch using a whole chicken and fresh veggies, just like my grandmother did.
How to make the best homemade chicken soup recipe from scratch – Overview
You can find the full recipe details, including ingredient amounts and the full instructions in the recipe card at the bottom of this post, but first, here's a quick overview of how to make old fashioned chicken soup from scratch!
First a homeamde stock is made my boiling the chicken in a large soup pot along with some salt. After boiling for a while, the whole chicken is removed and allowed to cool for a little bit before removing the meat and leg bones.
Next, the meat, leg bones, veggies, garlic and herbs are added to the pot with the homemade stock and cooked for a few hours. Season with more salt as necessary, remove the bones and bay leaves and serve.
Be sure to also check out my tips and notes below before diving into the recipe! ❤️
Tips for a Perfect Old Fashioned Chicken Soup from Scratch
1. Making a homemade soup from scratch does take some time but the end result is totally worth it. It's not difficult at all to make and can be done on a Sunday afternoon while you go about some of your other household business. Don't sit and watch the pot – let it do it's thing – come back and check on it when you need to go about each step.
2. For this recipe, you'll need to boil a whole chicken in a large stock pot covered in water for a few hours. Once the chicken is almost falling apart you remove it from the water and onto a cookie sheet or large plate. Then you can remove the meat from the chicken and place it back into the pot with the chicken stock.
3. As you cook the chicken soup, you may need to keep adding water to the pot as it evaporates with the steam.
4. The most important thing to remember when making a homemade chicken soup from scratch is to put those chicken leg bones back into your stock pot as you cook the soup with the rest of the veggies and meat. Before serving remove the chicken bones.
The leg bones in the stockpot are absolutely essential in making your soup taste like a proper and amazing soup, so please don't forget them!
5. Don't be afraid to make adjustments to the recipe and make it your own! I find it fun to try adding different types of veggies into the stock pot as the soup simmers for the afternoon.
This time I just wanted to make a good ol' traditional chicken soup with carrots, onions, celery, garlic, thyme, and a bit of salt and pepper. This is the combination that my grandmother always used so I find this the most comforting when I'm under the weather.
6. One of the great things about making a traditional homemade soup using a whole chicken is that you get a lot more nutrients than if you would have something premade from a can. I've also tried making chicken soup without a whole chicken, but it's just not the same.
Tips for Adding Noodles to Chicken Soup
There’s nothing quite like a cozy bowl of homemade chicken noodle soup! If you're planning to add noodles, here are a few tips to help you get the best results.
When to Add Noodles
You can add noodles directly to the pot in the last 10 minutes of cooking, but I personally prefer to cook them separately. Why? It keeps the noodles from getting soggy if you're storing leftovers, and it makes freezing portions much easier—no mushy noodles when you reheat!
How to Serve
Cook the noodles separately and store them in a container in the fridge. When you're ready to serve, simply ladle the hot soup over the noodles in each bowl. This keeps everything tasting fresh and just right.
What Type of Noodles to Use
Flat wide egg noodles are my go-to for chicken soup, but there’s plenty of room to experiment! Broken spaghetti, rice, orzo, and small shell pasta all work beautifully. Gluten-free noodles are a great option too, and if you're craving something classic and cozy, try adding matzo balls.
Recipe Variations
Chicken soup is super versatile, and there are tons of ways to make it your own! Here are some easy and tasty ideas:
- Hearty Veggies: Add diced potatoes, sweet potatoes, parsnips, or mushrooms to give your soup more depth and texture.
- Leafy Greens: Stir in spinach, kale, or Swiss chard toward the end of cooking for a boost of nutrition.
- Grains & Legumes: For a heartier soup, try adding cooked rice, lentils, barley, or canned beans.
- Fresh Herbs: Fresh thyme, dill, or parsley can brighten the broth. Poultry seasoning also adds a lovely warmth.
- Flavor Boosters: A splash of lemon juice, a bit of grated ginger, or a spoonful of miso can give your soup an extra layer of flavor.
Feel free to get creative and use what you have on hand—chicken soup is all about comfort and flexibility!
Frequently Asked Questions
What spices and seasonings are good in chicken soup?
I typically season my chicken soup with fresh parsley, thyme, bay leaves, salt, pepper, garlic, onions, celery, and carrots, which bring a lot of flavor to the broth.
If you'd like to switch things up, try keeping the essentials (celery, carrots, onion, garlic, salt, pepper) and swapping the herbs for others like rosemary, oregano, or marjoram.
You can even add diced tomatoes for a heartier touch or a splash of lemon juice to brighten the soup, especially if it's very rich.
Can I use frozen vegetables in chicken soup?
Yes, you can use frozen vegetables in chicken soup, and they make a convenient substitute in an easy chicken soup recipe. Since they’re already prepped, they save time and add flavor to the dish.
However, frozen vegetables tend to cook faster than fresh ones, so it’s best to add them toward the end of the cooking process to prevent them from getting too soft. Using frozen veggies can still create a hearty soup and boost flavor without sacrificing quality or nutrition.
Do you leave skin on chicken when making soup?
Yes, when making the soup you can leave the skin on! When the whole chicken is removed from the soup broth in step 4 of the recipe, you can remove the skin. I like to do this because I think it gives the soup more flavour.
What kind of chicken should I use?
For the best results in homemade chicken soup recipes, I recommend using a whole chicken. Cooking the entire chicken locks in the juices, creating a more flavorful broth.
The combination of chicken meat, including both dark and white cuts like chicken breasts, adds a balanced richness to the soup. Using a whole chicken also helps create a good chicken soup because it incorporates a variety of textures and flavors, resulting in a deeper, richer taste.
Should I use white or dark meat?
For this recipe, you'll be using both white and dark chicken meat since it's made with a whole chicken. The dark meat, like chicken thighs, adds extra richness and flavor, which helps create a good chicken soup.
You can also incorporate leftover chicken breasts or pieces from a previous meal, such as frozen portions from a rotisserie chicken. This versatility makes it easy to adapt to various chicken soup recipes while still ensuring a hearty and flavorful dish.
Do you cook the chicken before putting it in soup? Can I put raw chicken in boiling water?
When making old-fashioned chicken soup, you start by boiling a whole chicken to create a rich bone broth from scratch. You don't need to cook the chicken before putting it in the soup because you're using it from the very beginning to make the stock.
If you're using a premade broth or stock, you can definitely put the chicken right in. The best way to do this is to put the chicken in a large stockpot, then add the premade stock over top; bring the stock and the chicken to a boil together. Please don't drop the chicken into a pot of already boiling water.
How do you make chicken soup more flavourful?
If your chicken soup tastes like it’s missing something, it might just need a little boost of seasoning. Try adding a bit more salt and pepper, or toss in a splash of lemon juice or vinegar to brighten the flavors.
You can also enhance the depth of the broth by letting it simmer longer, adding a bouillon cube, or stirring in some fresh herbs right at the end for a burst of freshness.
My stock/broth tastes bland; how do I fix that?
If your broth tastes bland, don’t worry—it’s easy to fix! Add a bit of salt first and taste again. If it still needs more flavor, try simmering the broth a little longer to concentrate the taste, or toss in an extra bay leaf, a clove of garlic, or even a spoonful of chicken bouillon or base.
A splash of soy sauce or fish sauce can also deepen the umami without making it taste too salty.
What is the recommended amount of salt for making homemade chicken soup at home?
Adding salt to homemade chicken soup is a matter of personal preference. Some people like their soup saltier than others. If you are unsure how much salt to add, start with 1 teaspoon and then taste the soup before adding any more. You can always add more salt, but you can't take it out once it's in!
How do you thicken up soup?
Personally, for chicken soup, I prefer a clear broth—but if you'd like it thicker, you're welcome to adjust it to your liking. Here are a few ways to thicken soup:
- Add a potato and mash it
- Remove some of the soup solids, puree them in a blender, and add them back to the soup
- Add cream (full fat) while the soup is simmering
- Mix some cornstarch with a bit of liquid from the soup, make sure there are no lumps, and whisk it in
Is it better to use bone-in or boneless chicken for soup?
I love using bone-in chicken for soup because it adds such a rich, deep flavor to the broth! As the chicken simmers, the bones release collagen, giving the soup a naturally thicker texture. It’s a bit of extra effort, but trust me—it’s worth it!
Of course, if you're in a pinch, boneless chicken works too, but you might miss out on that extra hearty flavor. Cooking it a bit longer or adding stock can help make up for it!
Storage, Reheating & Freezing
Homemade chicken soup is perfect for leftovers—and it stores wonderfully! Here’s how to keep it tasting its best:
Storing in the Fridge
Let the soup cool completely, then transfer it to an airtight container and store in the fridge. It will stay fresh for up to 4–5 days.
For best results, store noodles separately in their own container to prevent them from becoming mushy. This keeps their texture just right when reheating!
Reheating
Gently reheat the soup on the stovetop over medium heat until hot, or microwave individual portions. If it thickens in the fridge, just stir in a little water or broth.
If you stored noodles separately, reheat them briefly in hot water or add directly to the hot soup just before serving.
Freezing
Chicken soup (without noodles) freezes beautifully! Ladle the cooled soup into freezer-safe containers or bags—just be sure to leave room at the top for expansion. It will keep well in the freezer for up to 3 months.
Avoid freezing noodles in the soup, as they can become soft and lose their texture. Instead, freeze the soup on its own and add freshly cooked noodles when reheating.
What can I serve with chicken soup?
There are plenty of delicious ways to serve your Old Fashioned Chicken Soup from Scratch. You can keep it simple by ladling the soup into bowls and enjoying it on its own. But if you're feeling creative, consider pairing it with some toppings or sides.
A hearty bread or flaky buttermilk biscuits make a fantastic companion, while homemade croutons add a satisfying crunch. If you're looking to make it a full meal, serve your soup alongside sandwiches!
So there you have it! A delicious and comforting Old Fashioned Chicken Soup from Scratch (using a Whole Chicken) that is perfect for chilly winter nights. Enjoy!
Other Recipes You'll Enjoy
If this warm and nourishing Old-Fashioned Chicken Soup has you craving more, you’ll likely find other soups equally comforting, especially those filled with hearty ingredients and rich flavors. Pairing a classic like this with some cozy comfort food can make any meal feel extra special, perfect for those days when you need a bit of extra warmth. For variety, consider adding a few light and refreshing sides to balance the heartiness of the soup.
Old Fashioned Chicken Soup from Scratch
- Total Time: 4 hours 20 minutes
- Yield: 10–14 Servings 1x
Ingredients
- 6 lb whole chicken (I used 2 small chickens about 3lbs each)
- 2 cups onions, chopped
- 4 cups celery, chopped (This is about 1 bunch of celery)
- 6 cloves of garlic, minced
- 4 cups of carrots, chopped into coins
- 2 bay leaves
- 1 tsp dried thyme
- ¼ tsp salt
- ¼ tsp pepper
- 1 ½ tsp dried parsley flakes
- Water, as needed
- Additional salt and pepper, to taste
Instructions
Important You will need a large stock pot for this.
- Put your chicken into the stock pot and cover with water.
- Add a little salt and bring to a boil. Once it comes to a good rolling boil for a few minutes, lower the heat to between LOW and MEDIUM. Put the lid on and let it cook for about 2 hours on the stove.
- Open the pot and check to see how the chicken is doing. When the meat is more tender and JUST STARTS to come off the chicken it's time for the next step.
- Using tongs or another kitchen tool (I like to use a large roast beef fork) remove the chicken from the pot and set on a cookie sheet or large plate. The only thing that should be left in the pot is the liquid.
- While the chicken cools for a couple minutes so you can work with it easier, skim off some of the fat that's accumulated on the surface of the pot. You don't have to remove it all since it does give the soup a great flavor but if there's a lot you should try to remove some. The amount of fat you have on the top depends on the chicken itself – some are fattier than others.
- Using a fork and knife, remove as much meat as possible from the chicken and drop it into the pot. Do not cut the meat into chunks – let the meat naturally come apart as it continues the cooking process.
- Make sure that you add the leg bones to the pot along with the meat. The bones are extremely important in making the soup taste perfect.
- Once all the meat is removed from the chicken you can discard the unused parts.
- Now add the vegetables, garlic and herbs to the pot.
- Add some water to the pot until the veggies, etc are covered.
- Bring to a rolling boil once more for a couple minutes.
- Lower the heat to about between LOW and MEDIUM, cover and let it cook for 2 more hours.
- Stir the soup a couple times while it cooks.
- At the end of cooking give the soup a taste and add a little more salt and pepper to taste.
- Let it cook for a couple more minutes and remove the leg bones and bay leaves.
- Once done – Enjoy!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food, American
This is my absolute favorite chicken soup.
OG.
I made the chicken soup last night and it was delicious. Thank you for the detailed instructions like covering the pot and turning down the heat to a simmer for a couple of hours and then deboning it, etc. That’s where most recipes fail me…
I might need to up the spices next time since I used fresh thyme and parsley. Overall, my family loved it.
SO happy you enjoyed the recipe!!
Have you tried adding noodles to the soup?
Yes, you can definitely add noodles 😊 I recommend cooking them separately and adding them to each bowl when serving so they don’t soak up too much of the broth. It works really well that way!
I starting using this recipe a few years ago! I and everyone I made it for raved about it! Thank you for such an amazing recipe!! It tastes just like my grandmothers soup. unfortunately she never used recipes for her soups only her baking.
I didn’t make it for at least 8 months because of some personal issues going on. then when I searched my folder of printed recipes, it was no where to be found. So I searched online and could not find it. I kept searching for chicken noodle soup for days. Then, this morning, I remembered you didn’t really cook the noodles in the soup. So I searched chicken soup and found it again!!!!! Made my today! My daughter has has some tummy issues and I want to make it for her. This is seriously the BEST chicken soup recipe!!! I decided I need to let you know!
Blessings,
Julia
Hi Julia,
I’m so glad you found the recipe again—it means a lot to hear it brought back memories of your grandmother’s soup. I hope it brings some comfort to your daughter too. Thanks so much for your kind words! 💛
Michelle
a few comments on following your recipe.
I’ve found that browning the vegetables helps add flavor before they are added to the stock.
Also it would be nice if you could elaborate further what ‘unused parts’ of the chicken means,
the connective tissue?
spinal bones?
the skin?
I’m just using a metal strainer to simmer ALL the bones I removed in the pot for the last step.
Hi there — thanks so much for sharing your tweaks and questions! I love that you’re browning the veggies first — that’s such a smart flavour boost.
When I mention “unused parts,” I’m mainly referring to the bones (like from the legs), the skin, and connective tissue — all those bits help add richness to the broth while it simmers.
Using a metal strainer to hold the bones in the pot is a great idea too — makes cleanup so much easier!
— Michelle
I was a little dubious about not adding vegetables at the first stage, but this made the absolute best broth and best chicken soup I’ve had in a long time.
Thank you so much!
I’m so happy you enjoyed the recipe! Thanks so much for your lovely comment!
I Love this recipe!! So simple and a true comfort food when ill. My one change is that I use low sodium chicken broth instead of water it adds more taste and corn just adds a boost. Thank you
Sounds so good! I like to play around with different seasonings too and that’s a combo I use sometimes! YUM! <3
So happy you enjoyed the recipe Holly!
Hi there Maria!
Sorry to hear it didn’t turn out as you hoped. Personally, I prefer to make my from scratch soups on the stove so I can better control the temperature, but it should be doable in a slow cooker.
Slow cookers cook on a much lower temperature than when you make it on the stove so you might have to adjust for a longer cooking time to get the same results. If your slow cooker has an adjustable heat setting, make sure to set it to high. 8 hours should be ok but it might need longer, so make sure to check/taste).
Hope this helps!
Thanks so much for the kind comment Mick! So happy you enjoyed the recipe! <3
That sounds great! Will have to add some parsnips next time to try! <3
So happy you enjoyed it!! <3
Oh no! Sorry to hear that you’re soup wasn’t as flavorful as you had hoped.
One reason it may have turned out less flavorful is that the broth from the chicken may have needed a little more time to reduce. Sometimes a chicken will naturally have less fat in it, so reducing the liquid more will help. If that doesn’t seem to help, you could also add some chicken bouillon to give it a bit more oomph if needed. 🙂
Also, keep in mind that store bought soups and broths have a huge amount of salt added to make it more flavorful. You might just need to add a little more salt to the pot to give it what it needs. Taste test along the way and keep adjusting your salt and pepper (or other seasonings) as you go.
I hope this helps – thanks so much again for reaching out and please let me know how it goes for you next time. 🙂
My husband and one of my kids just got over being sick. Unfortunately, I think I’m coming down with it and nothing makes you feel better than your mom’s soup. For some reason, I can never get mine to taste like hers. I seen this recipe the other day and bookmarked it on my home. I am trying now and my house smells wonderful with the aroma of homemade chicken soup. So far so good, just strained the soup and on the last leg of directions. I took the leftover chicken pieces and put in another stock pot and have it simmering. I’m going to strain out the pieces and use that stock to boil my noodles in. I can’t wait to taste this soup. 🙂
Thanks so much Nancy!
I hope you enjoyed the soup and that everyone’s feeling better at home! <3
Happy New Year!
I roast the chicken first it gives more robust flavor remove the chicken breast set aside till later and cook the rest of the way you do
I made this recipe a few weeks ago. It was by far the BEST chicken soup I’ve ever made or had for that matter. I think the chicken leg bones made the difference. Making it again tomorrow.
Thanks so much Lynn! Those leg bones are magic I tell ya! ;D
What type of chicken should I buy? I’m a terrible cook and I’ve bought chicken to make in the crock pot just for general food. Sometimes it works great, sometimes it doesn’t come off the bones. I’m assuming it’s related to the type of chicken. Roaster, boiler, fryer? I think there are a few different names. Help! Thanks!
Hey there Carey!
Typically I go with which ever chicken is on sale! 🙂 You should be ok using a roaster, fryer or broiler chicken.
If the meat isn’t coming off the bones the way you like, you can try cooking the soup for a bit longer until it’s just right. If you’re using a slow cooker set on low, you might want to increase the heat level to “High” and cook for longer.
Some chickens simply need a little more love than others so no worries! 😀
oh and don’t worry about being a “terrible cook”! You’re probably a lot better at it than you give yourself credit for – just keep practicing and have fun when you do and your skills will level up! 😀 <3
Hope this helps – let me know if you have any other questions!
Michelle
Thank you for your sharing delicious and ideal homemade chicken soup. You can never go wrong with authentic homemade chicken soup. The leftover soup can be freezed with its labels & date on it or them. I am truly a soup lover ever since as a child. Thank you, Michelle.
This soup is wonderful! It’s so savory and fresh, it’s the perfect meal to prepare on rainy cold days. This soup was so good, I made homemade egg noodles to give it more heartiness. I did add more salt and some celery seed to give it a little zest, but wow — what a recipe! Not to mention, this soup pairs well with Sauvignon Blanc and french bread 🙂 Thank you so much for sharing this with us! I will be making this all fall and winter! https://uploads.disquscdn.com/images/f34f1999089556a7783947f8d7ee970fb94c3eac152cd3342acf6444524ec56d.jpg
Hi Michelle I actually just ran across this recipe and because I’m not feeling well I knew I wanted to make a chicken soup its the OLD FASHION that got me but my question is IS when do I put the small bow tie pasta in or even should I I just now put the veggies in thank you so much
Hi there Barbara!
You can add the veggies to the soup in step 9, right after you add the chicken meat back into the pot.
You can add the noodles to the pot in the last 10 minutes or so of cooking however, I usually like to cook my noodles separately and then add them to the serving bowls individually.
There’s a couple reason’s I do it this way:
1. It helps make sure the texture of the soup is at it’s yummiest if you need to store the leftovers in the fridge. (to avoid soggy noodles)
2. This recipe makes a lot of soup so I like to freeze some of the leftovers – freezing noodles can alter their texture.
I hope this helps and hope you feel better soon! 🙂
Michelle
About how much “extra” water do you add in after without it being too watery? Also, do you cook the noodles right in or separately? And, how many noodles do you use? Thanks!
Hi there Anna!
The extra amount of water depends on how much space you have in your soup put – I usually fill it up pretty high (like a couple inches from the rim).
As the soup cooks, you can taste test to see of the soup is rich enough – if it’s not, then you just need to cook it on the stove for a little longer with the lid off so that some of the excess water evaporates – no worries! 😀
As for the noodles, I usually like to cook my noodles separately and then add them to the serving bowls individually.
There’s a couple reason’s I do it this way:
1. It helps make sure the texture of the soup is at it’s yummiest if you need to store the leftovers in the fridge. (to avoid soggy noodles)
2. This recipe makes a lot of soup so I like to freeze some of the leftovers – freezing noodles can alter their texture.
The amount of noodles you use is really up to you – use as little or as many as you like. 🙂
I hope this helps! Let me know how it goes for you and thanks so much for checking out the recipe! <3
I made this recipe exactly as stated but I added 3 more things. I added quite a bit more salt (3 tablespoons or so) as this recipe had virtually no salt. I also added sage and rosemary as I find those two to be wonderful in a chicken soup. Let me tell you, it was great, I gave away so much of this soup and so many great comments came from it. My boss said it was the best chicken soup he had ever eaten. My toughest critic was my grandma, she doesn’t care for carrots so she said it had too many carrots and she adds salt to everything so she added more salt even with the additional salt that I put in. Overall I was told it was flavored very nicely. However I did run into one big problem, after the whole chicken was in for two hours I used a pair of tongs to lift out the chicken and when lifting, it completely fell apart, bones, skin, cartilage, everything just fell apart into the stock, I panicked for a minute lol. So I literally had a hot mess. I got out what I could with the tongs and put everything into a dish, then I put the stock through a fine strainer to get out everything, and put the stock back in the pot. I had to pick through a huge pile of fallen apart chicken. I managed to save it but what did I do wrong? Do you think I had the heat too high. I just didn’t expect the whole chicken to just explode like that lol
Also, I made a batch of wide egg noodles and packaged them in individual baggies and gave them to the people I gave the soup to in case they wanted to add noodles 🙂
And for those wondering how much water to use, exactly one gallon was enough for a chicken that was just shy of 6 lbs. I only added 1-2 more cups of water at the end.
Hi Corey!
Thanks so much for taking the time to let me know how it went for you!! 🙂
It sounds everything went very well! 😀 The chicken falling apart is natural and happens most of the time, so you did nothing wrong my dear! The perfect hot mess! 😀 lol
Sometimes I add a little more or less salt depending on the chicken, so you did the right thing by seasoning a bit more to suit your tastes. 😀
Egg noodles are sooooo amazing with this recipe and I love your idea of packing little noodle baggies just in case! 😀 It’s so kind of you to share!
Great to hear from you and happy cooking!
Michelle
I use a wide spatula to ease the cooked chicken into a strainer. After draining a bit over the pot, I lift up the strainer with chicken while with the other hand holding a plate that isn’t totally flat under the strainer holding chicken as I lift it out.
Because I see no point in using tongs when, as you saw, most of the chicken falls apart into the broth, bones, skin, unwanted parts and all.
The tongs the can be used to remove whatever bits are still in the pot. (Much fewer now)
That’s a great way to do it 👍 I often use a strainer too, especially when the chicken is very tender and falling apart. Sometimes tongs are all you need, and other times the strainer just makes things easier—it really depends on the chicken and how long it’s been simmering. Thanks so much for sharing what works for you!
Sounds so much like the soup I make! U are so correct, those leg bones make all the difference. I use thighs and legs first to make chicken salad then boil some white meat…there’s always a pot of great broth left for any kind of soup! Thanks for this great basic recipe.
Thanks so much Judith! There’s a lot of flavour in the leg bones – that’s for sure! <3
Hi there Corey!
An 8 quart stockpot should be just fine! As a matter of fact, that’s the same size as mine – you’re good to go! 😀
I guess that’s just how I’ve always done it. 🙂
Next time I make the recipe, I’ll weigh out the ingredients and add it to the recipe instructions for those who might find that easier. 🙂
Excellent! Glad you enjoyed it! 😀
A little bit of basmati rice is nice too.
Basmati rice is so good in soup! <3
The soup was absolutely delicious – thanks for such a great simple recipe! And it literally made me feel better as I was eating it 🙂
I am planning on making this for the first time tomorrow- I was wondering about how many servings this yields- I need enough for 10-12 people. I have NEVER made homemade chicken soup before (yikes)- so I’m not sure about adjusting the ingredients. Wish me luck! Thanks-
Hi Danielle!
This recipe makes a great big batch, enough for 10-14 servings – maybe even more depending on how much water you add. Make sure you use the biggest soup or stock pot you have. 🙂
Thanks so much for trying the recipe and let me know how it goes for you! I know you’ll do great – you got this! 😀
Michelle
Going to try this today with home made pasta egg noodles. yummmmm.
Awesome! hope you enjoyed the recipe!
Homemade noodles are sooooooo amazing! 😀
Michelle
My deep pot shall arrive in this new house next week. Presently, I am using a 3 litre pot to boil the chicken. There was a lot of scum that overflowed as the heat was too high and pot, covered.
Now, at low-medium, it has sunk and stuck to the chicken.
Let’s see that how it turns out to be!
I am going to stop the chicken part at this. Very sleepy. The vegetable part shall resume tomorrow. Till then, rest in the fridge.
Ra.
Omg! I love this recipe! Thank you so much for sharing! I added potatoes and zucchini to it. Absolutely perfect. I’ve tried finding a traditional recipe and this is the only recipe that sounds delicious.
Thanks so much for your kind words Elizabeth! So happy you enjoy the recipe! 😀
Zucchini and potatoes sound like a tasty addition!
Michelle
Delicious! Thank you!
https://uploads.disquscdn.com/images/4e90a5e4997d6588dd430ae2093afec14b628fb98ad2bb48570f5fc93abf00bb.jpg
I just made this for the first time after having wanted to make soup from scratch for about 10 years. I do feel like I may have added too much water, though, due to the yield. Thanks for the recipe!
Hi there Justin!!
Thanks so much for trying the recipe and for posting your picture of the results! Looks like it turned out awesome! 😀
Michelle
This is pretty much the same great recipe I’ve been using for forty years. I usually add egg pasta. Good to see some things never change.
Hi from Australia,
Bill
Hi there Bill!
I just love adding egg noodles to the chicken soup – yum!
Thanks so much for stopping my and checking out my recipe! 😀
Michelle
Is there a way to split the process up in two parts? Can I boil the chicken the night before and then finish it up the next morning?
What you failed to mention is that this soup is even better the next day!! I have never boiled an entire roaster chicken. The chicken was so amazing, just being boiled. Then preparing it in the soup for another couple of hours…OMG, so good. I added at the end, some fresh parsley and frozen corn and I always like to use orzo as well. I also strained my broth after cooking the chicken and before placing the cooked chicken back into the broth. I will never make chicken soup without an entire chicken again!!!
Hi I like to make meals that will last me and my son a few days and well know growing apatite the whole chicken he could eat by himself but with a budget I can’t buy two I was wondering if I do the hole chicken and then chicken breasts to give it that extra meat if that would work? I don’t want it to change the overall taste of the soup and i’m not really cook savvy so I wanted to ask.
Awesomeestyummiest soup!
It reminds me so much of my mom (Puertorican ). She’s gone now and this soup has brought me to tears twice. Second time I’m cooking it. And it’s perfect. Just like mom used to make.
My 4 young granddaughters, jewish husband, and mixed adult daughter, just all drool over it. (well not really drool), but they absolutely go gaga over.
Thanks so much!
Mary
I’m cooking your soup right now and it smells delicious! I added a little bit of ground ginger and I had some parsley, cilantro, and dill in the freezer so threw in a little of that, too. Hopefully I haven’t overwhelmed the flavor. :o)
Hi Molly!
Adding a bit of ginger and the herbs you mentioned sounds like it would create a fantastic flavor! One of the things I love about making this soup is how you can experiment and try new things. Let me know how the combination works for you!
Thanks so much for trying the recipe and for commenting – it’s great to hear from you!
Michelle
Thanks Michelle! And if I’m adding potatoes would it be fine to add during the second step with the vegetables and herbs or will cooking them for the last 2 hours be too much?
Hi again!
That would be the right time to add the potatoes. 😀 Just be sure to check them a couple times during the last couple hours of cooking – if they seem like they’ve cooked enough, you can take it off the stove.
Also, I should note that since potatoes are starchy, they may make the broth thicker and more stew like – feel free to add more water depending on how thick you want your soup.
Hope this helps! 😀
Michelle
Thank you!! You’ve been so helpful 😀 first time making stock/soup from scratch at home and i can’t wait until it’s done!
No problem! Very happy to help! 😀
do i remove the insides of the chicken first or do I just throw it in the pot?
Hi there Siyan,
Sometimes when you buy a chicken there will be a little package of giblets left inside. I remove it and discard before cooking, however if a chicken neck is included with the giblets, I drop that in the pot to cook with the chickenl.
Hope this helps! Thanks for trying out my recipe!
Michelle
Very good recipe the only other stuff I added was a can of peeled tomatoes, (you need to mush them up) and some rice.. I top it off with some parmesan cheese in the bowl with some fresh Italian bread. I call it chicken with rice Italian style…so very delicious!!
Also I like noddles. Can you advise how and what type to add. Thanks
Sounds really tasty I wanted to try with just one chicken. Do I half all the other ingredients?
Can you do this is in a crockpot? I’m trying it now…I just can’t be home to monitor it at the moment. ????
Hi Jen!
You could definitely do this in a large crock pot. Depending on the size of your crock pot (especially if it’s 6 qt or smaller) you may have to reduce the recipe by half so everything will fit. If you do use the slow cooker I would recommend cooking the whole chicken in the first part of the recipe on the HIGH setting (the chicken may have to cook longer though since it’s in a slow cooker)- then once the meat is removed from the bones, etc you can cook the soup for longer on LOW.
Hope this helps! Please let me know how it turns out for you! 😀
Michelle
I am just now working on my third batch of this soup in a month. Thanks for a great recipe! I’ve wanted to make a chicken soup from scratch for a long, long time but didn’t know how. This is such a great recipe and I love that it allows for experimentation.
No problem Angelo! I love sharing my recipes and the techniques I’ve picked up over time. 🙂 I’m so happy to hear you’re enjoying the recipe!
Michelle
Thanks for this great recipe! Made it tonight because my son has been sick and this is the first thing he’s wanted to eat in ages! I’ve never made soup this way before (usually I just use a left over carcass from a roasted chicken) but this way tasted incredible. And it made the whole house smell so good too! Thank you!
Hi Rose!
It’s great to hear that your son enjoyed the soup and I hope he’s feeling better! Nothing like a homemade bowl of soup – especially when you’re sick. 😀
So happy you enjoyed the recipe and thanks so much for letting me know how it turned out! 🙂
Michelle
Do you remove the skin before cooking, or take it off before removing the meat. Thank you.
Hi there,
The skin gives the soup a lot of flavour (in addition to the bones) so it’s definitely best to leave it on while cooking. 🙂 When you remove the meat the skin will come off and you can discard it then.
Thanks so much for stopping by and please let me know who it turns out for you! 😀
Michelle
Ok thanks. I did cook it with the skin on then wasn’t sure lol. It’ll be done in a little over an hour. My first time making soup from scratch and it smells so good!
This is almost the same recipe I’ve been making for 25+ years, but I also add 1 package of mushrooms, sliced. And some homemade egg noodles. It remind me of a chicken soup Campbell’s use to make. Was my favorite, they don’t make it anymore, so I made up my own.
Hi Rochelle!
Your additions sound wonderful! Sometimes I throw in whatever veggies I have on hand and see what happens and it’s like magic. 😀
Thanks so much for stopping by and commenting. 😀
Michelle
Can’t wait to try this tomorrow. This may be a stupid question but I am guessing this uses roasted or precooked chicken right? Not raw? Sorry I know nothing about cooking and i was going to use a rotisserie chicken from the store. Thx
Hi there!
Not a stupid question at all so no worries! 🙂
This recipe uses a raw chicken but if you’d like you could try using a pre cooked roast chicken. Keep in mind though that if you this method, it may affect the strength and flavour of the broth. Much of the tasty juices from the chicken that make a great soup base will be gone since it’s already been cooked – so you might need to add some prepared chicken stock. Also since the chicken has been cooked already, it won’t need to cook as long as the recipe states.
I hope this helps – please let me know which way you decide to go with and how it turns out for you!
Michelle
Looks great, but where are the noodles???
Thanks for stopping by and commenting! 🙂
This recipe is for old fashioned chicken soup the way my grandmother made it. When you make a big batch of soup like this, it’s best not to add all the noodles to the pot since they’ll soften up too much when you have leftovers.
Egg noodles or whatever other noodles you prefer can be added in the last 10 minutes of cooking if you like.
If you plan to freeze portions of the soup for later, it’s best to put the noodles in with a little extra water when you reheat it. Freezing it with the noodles will affect the texture.
I hope this helps and thanks again for stopping by. 🙂
Michelle
Hi Michelle. We have never made homemade chicken soup before. I looked up several recipes and stopped at yours because it sounded like the best one. I later realized we share the same last name, too, took it as a sign,lol. Thanks for posting it. Can’t wait until it is done!
This recipe is terrific. I hate those chicken soup recipes that want you to use canned broth, or worse bouillon cubes or even worse, canned chicken meat. This is my go to soup recipe from now on. Great job, Michelle.
I tried my first ever chicken soup from scratch – just kind of felt my way through the process – in October of last year.It came out great! Now that the weather’s cold, I wanted to find out how to do it the right way. Your recipe is very close to what I tried and I’ll be making it Friday night. My question is, have you ever made it substituting something for onions and garlic? Our dog gets a portion of what we eat in her kibble so I’m really careful about what goes into what we eat. Normally, we’ll add ingredients later that aren’t good for her like onions and garlic. If you haven’t tried anything, it’s okay. Your recipe still rules and can be made for ailing friends/family who don’t feed their dogs people food. 🙂
Hi Elin!
Homemade soup from scratch is so good, eh? 🙂
Personally, I haven’t tried it without the onions and garlic since they give the soup a such a good flavour. There’s a good chance that the flavours of the soup will be lessened when you leave out the onions and garlic, so you might want to try using more celery and carrots in their place.
It’s always so nice to share good food with our family members, even the non-human kind! 😀
Thanks so much for commenting and I hope this helps. Please let me know how it turns out for you!
Michelle
It does help. Thanks, Michelle. I just rendered the chicken and doing veggies/spices next. I’ll let you know.
Thanks Elin! Let me know how it went! 🙂
Loved this and excited to make it again. Thanks for sharing the recipe! I’m fortunate enough to live in a place where I can walk down the street and buy a freshly plucked chicken and this was the first time I ventured to use that in cooking. I loved the fresh taste of the meat and how healthy this soup is. I’m sure it’ll be something I make in the Fall and Winter from now on.
Hi Rebecca!
Thanks so much for stopping by to let me know how it turned out for you and I’m happy to hear you enjoy it. 🙂
It sounds like you’re definitely in a great location since you can get such a fresh chicken – that’s awesome!
Michelle
Never made chicken soup from scratch. This was perfect I love how the chicken shredded itself!!! So delicious 🙂 so easy! Is there any nutritional information for this recipe?
Hi there!
Glad to hear you enjoyed the recipe! I generated this nutritional info for you however keep in mind the stats may vary depending on how much salt and water you use as well as the individual chicken (some have more or less fat). Hope this helps.
Thanks again for trying the recipe and I’m so glad you enjoy it!
Michelle
I made your soup ! Thank you for sharing, it’s delicious !
So glad you enjoyed the soup! 😀
Michelle
So this is currently bubbling away on my stovetop for the second time! It’s great! I am a Canadian country girl and I’m picky about my soup. The only alternative I do is a bunch of fresh parsley (soooo yummy) instead of dried and the first time I added some egg noodles at the very end and boiled it for 8 minutes before deeming it complete! My little baby boy and hubby LOVE it. Thanks!
Hi Sarah!
Thanks so much for trying my recipe! I’m so glad you enjoyed it! Adding the fresh parsley and noodles at the end sound wonderful. 😀
Michelle
I’m a 65 yr old man whose wife passed away and took her chicken soup recipe with her, I tried by memory how it thought she made it, I put everything in the pot at one time, chicken and veggies I wasn’t sure if I was supposed to cook the chicken separately so I put it all together, everything else is exactly as in your recipe, I’m sitting her watching it cook it smells Devine but I’m worried about cooking it all together do you think it’s a problem, I’m sorry I did everything first without looking at a recipe which by the way yours was the best, easy to understand and very much how I thought my wife used to do it. Thanks
Hi there John!
I really appreciate you taking the time post your question and I’m honored you picked my recipe out of the many versions that can be found online. 🙂
From what you mentioned, since the veggies have cooked longer they might be a little bit overcooked. I really wouldn’t be too worried about that though since the soup should still taste great!
My grandmother always made such amazing soup and making this always brings back precious memories of her. Family recipes and food from our loved ones, such as your wife can be such a great comfort.
I hope the soup turns out for you and that you enjoy it! Please let me know if you have any other questions and let me know how it goes. 🙂
Thanks again,
Michelle
This is the only chicken soup recipe I will ever use from now on. Made it 2x and it’s perfect! My only question: I might not be putting enough water at the output. Does “cover the chicken with water” mean *just* cover it, or should there be quite a bit over the chicken. I’ve wound up very low on the liquid both times, and wound up adding commercial broth just to stretch it a bit. THANKS FOR THIS SIMPLE AND DELICIOUS CLASSIC!
Excellent!!
I’m so happy you enjoyed the recipe and that it turned out great for you!
Regarding covering the chicken with water – I usually add just enough water so that it’s about 1 inch above the chicken in the pot. Depending on the chicken and the size of your pot you may need to add a little more water or some broth like you did. If more water needs to be added I do it after I’ve taken the chicken apart ad added it back to the pot. It all depends on the chicken used so you can use your best judgement there. 🙂
Thanks so much for commenting and for trying the recipe! 😀
Michelle
Could I do this in a crock pot as well? I don’t have a stock pot.
Hi Teisa!
You could definitely do this in a large crock pot. Depending on the size of your crock pot (especially if it’s 6 qt or smaller) you may have to reduce the recipe by half so everything will fit. If you do use the slow cooker I would recommend cooking the whole chicken in the first part of the recipe on the HIGH setting (the chicken may have to cook longer though since it’s in a slow cooker)- then once the meat is removed from the bones, etc you can cook the soup for longer on LOW.
Hope this helps! Please let me know how it turns out for you! 😀
Michelle
This turned out so amazingly! It was the first time I have ever dealt with a whole chicken, though slightly intimidating, it was very successful! I added in some kale in the last 20 minutes and also incorporated two large knobs of fresh ginger. I know the ginger sounds a little weird but it gave it a little sweet/spicy kick! Thanks you so much for sharing!!!!
Hi Lizzy!
Your additions sound wonderful and I’m so glad it was successful for you! I never thought to add ginger before but it sounds fantastic! 😀
Thanks so much for letting me know how it turned out!
Michelle
Hi Michelle,
I am in the process of making your soup. My concern is that the chicken will dry out if cooked that long. I’ve made chicken soup for years, almost like your, just not cooking the chicken so long. Does it break down into strips naturally or do you need to shred. I also add matzo balls at the end which adds a nice salty taste.
Hi there Barbara!
I haven’t had an issue with the meat becoming dried out when cooking this soup so you should be ok.
In step 7 of the recipe when you re-add the chicken back into the pot don’t cut them up, they’ll naturally fall apart as the soup cooks further.
Matzo balls sound like a great addition to the soup! 🙂
Thanks so much for stopping by and for trying out my recipe! I hope you enjoy it! 🙂
Michelle
I was just curious… mirepoix is supposed to be 2 parts onion to 1 part carrot/one part celery. It looks like you have reversed that in your recipe?
Hey there Bryant!
You’re could definitely try it with the ratios you mentioned and it should be just as good.
The ratios of veggies in the recipe are what I typically use however sometimes I throw in a little more or less depending on what I have on hand.
Thanks for stopping by and for commenting! 🙂
Michelle
I made this on Sunday, and the chicken and flavor were good but I have a few callouts. The soup was rally oily? I didn’t like that. Also their wasn’t enough liquid but I think that’s because I didn’t use a stock pot. Now I have a ton of shredded chicken, Do you think I can save the soup by adding chicken stock/water and sauté some veggies? Overall a great dish and my house smelt lovely. I think I will try it again when I get a stock pot!
HI there!
Thanks for trying the recipe!
The issue with the soup being oily sounds like it was chicken you used. Some chickens are very fatty while others, not so much. When you’re cooking the chicken don’t forget to skim off some of the fat that accumulates on the top.
A little fat is good and makes the soup taste great but if there’s a whole lot – like what it sounds like for your experience – you may need to skim off quite a bit.
Next time you try, I would definitely recommend using a stock pot. Using a smaller pot may have also made the concentration of oil a bit higher. One of the great things about using a stock pot is that you can always add more water if you think it needs it.
I think you could definitely save the soup by sauteeing some veggies and adding the shredded chicken along with some chicken stock. Don’t forget to do a few taste tests while it’s cooking down so you can add more seasonings if it needs it.
Thanks again for commenting and for trying the recipe! I hope you have better results next time and please let me know how it turns out! 🙂
Michelle
my house smells amazing!!! can’t wait to taste this soup. it is simmering now…
I love the smell of the house when I cook this soup!
Thanks so much for trying the recipe and please let me know how it turns out for you! 🙂
Michelle
This recipe is DELICIOUS!!!! Just finished making it. Came out perfectly. I did stuff the cavity with onions,carrots and celery. And also left the “parts” in the pan with the chicken in the initial boil. I figure every bit of flavor I can get! (Have had many “chicken soup” failures :(. But not any more. Thank you for posting! Putting the leg bones back in the pot…GENIUS!
Hi Renea!
It’s comments like yours that make me want to dance for joy! So happy you enjoyed the recipe and thanks so much for commenting!
Michelle
Made it exactly, not sure if I got flavorless chickens, did two pots, no flavor! So I put tons of bullion into them, really bummed.
any idea why?
Hi Sharon,
That’s too bad that your soup wasn’t as flavorful as you had hoped. 🙁
There are a couple reasons why a soup from scratch might not have as much flavor as hoped:
1. Like you said, it could just be the chickens used. The fattier the chicken though, the better.
2. It’s possible that too much water was used while making the broth in the beginning. The amount of water used depends on how big of a chicken/s you have. The water should be just enough to cover the chicken in the pot.
As the broth reduces down the flavor will become more concentrated so if this happens again, you could try reducing it down more.
3. Season with salt and pepper as you go along. You may need more or less depending on the individual chicken and also depending on you tastes.
4. Don’t be afraid of a little fat in the soup. You don’t have to get rid of all of it – leave a little in there since this makes a very tasty soup. Also make sure those leg bones stay in there until the end.
And again, like you said it could have just been the chickens you used. You may have done everything right and it’s those darn chickens fault!
Thanks so much for commenting and trying out the recipe! I hope you have better luck next time and please feel free to ask any more questions if you have them! 🙂
Michelle
Yummo! This was awesome! Thank you!
Excellent! So happy you enjoyed the recipe! 🙂
Michelle
thank you…I couldn’t find anything online at all those banal sites such as, all recipes, food network or real recipes…it was SO disheartening to see that the only options were for deboned chicken breasts or whatnot…NOTHING available for someone who really wanted to make HOMEMADE chicken soup!!! You are a goddess!!! ha ha…
Thanks very much Kimberly! 😀
Hello, and thank you for the lovely soup recipe! Have you ever tried adding spinach as well? It depends on the taste and texture you prefer, of course, but I personally like a thicker soup and this adds iron and leafy greens as well (always a bonus when you’re under the weather). It takes on the taste of the stock so kids don’t notice either 😉 Try a block of frozen when you add the other vegetables.
I think that’s a great idea! I might try thing next time!
Thanks for stopping by. 🙂
Michelle
I made this last night using one whole organic chicken (about 3.5 lbs). It’s delish and perfect since I’m sick. I added some celery seed and used about 10 cloves of garlic. I ended up adding way more salt, but that’s because I’m a salt fiend. Thanks for sharing!
So glad you enjoyed it!
Adding the celery seed sounds like a great addition! The amount of salt added is definitely up to personal taste.
Thanks so much for commenting and I hope you get feeling better soon!
Michelle
Do you leave the skin on even in the final product to serve?
Hi there Mike!
I remove the skin at step 6 when I take the meat off the bones. Hope this helps! 🙂
Do you leave the skin on the chicken when cooking it in the first step?
Hi Amy!
Yes, the skin stays on during this step.
Thanks so much for stopping by and please let me know if you have any other questions. 😀
Michelle
could you use a six quart crock pot on high for 8 hours?
Hi Glenn,
This recipe should work well in a crock pot.
I should note though that when you need to take the lid off of the pot to do some of the steps in the recipe try to do it quickly so you don’t lose too much heat.
Let me know how it turns out for you! 🙂
Michelle
This looks like a great base recipe. My mom passed her homemade recipe to me years ago. We generally use a fowl instead of a chicken, The skin holds a lot of flavor. Also, I stuff the cavity of the chicken with egetables while it boils. I discard them and the skin when I put the meat back in the pot, add new vegetables (sometimes I add a bag of frozen vegetables back to the pot). The final touch I’ve tried is adding a can of diced tomatoes.
Thanks so much Nikki! I’ll definitely have to try these tips out! 😀
We put the chicken feet into the soup while it’s cooking. My boys love them.
This would also give the soup some really great flavour! 🙂
It gives the broth a really silky texture.
I make homemade chicken noodle soup all the time. But this sounds like a recipe I may like to give a go.
This looks so amazing! Better than any chicken noodle soup I’ve ever seen 🙂
Thanks so much Chrissy! 🙂
I drooled on this. I just want to try this one and feel fulfilled in doing so.
I love homemade chicken noodle soup! Your chicken noodle soup from scratch sounds amazing!
I so much prefer shredded meat in soups over chopped. It gives the soup an entirely different texture. And when it shreds itself – so to speak – due to the cooking process, it’s even better! Yum!!
totally agree re shredded over chopped or diced — and it’s hard to find that!
This is my favorite way to make chicken noodle soup! It’s just so good this way!
Ahhhhh I love a good bowl of soup, no matter what the season is 😉 this soup looks beyond delicious. I will have to pin it 🙂
I always prefer to cook from scratch with fresh produce and all, but I’ve never tried cooking chicken soup using a whole chicken. There’s only three of us. I think it would be too much. 🙂
There’s 4 in my family and the whole vat only lasted 2 days!
I’ve never made chicken soup using a whole chicken before, but I do know that it produces a richer flavor. Your photos are incredibly appetizing!
Thanks so much! 🙂
I love chicken soup made from scratch because of its rich and natural flavor. It is such a comforting soup that will relieve stress any day.
My grandmother does a chicken soup and a chicken and dumplings soup from scratch that is not too far different from this. Still yummy as can be. 🙂
Oh yum! I love a good bowl of chicken noodle soup so much! I will have to try this recipe!
I have always wanted to make homemade chicken soup but have never found the right recipe. This looks like a great recipe to try.
We roast whole chickens all the time. It so economical. Then we make chicken, chicken and rice or chicken and handmade noodle. With that we get another meal or two. So it really is a good purchase.
Old fashioned home made chicken soup has been something my mom has always made me when I’m sick. I wish mine would taste anywhere near as good as hers but I don’t quite have that mom touch yet.
I love a good soup recipe anytime of the year and this looks delicious, Michelle. I’m wanting to make more soup from scratch so will definitely have to give this a try soon.
Yum, yum, yum! We love chicken soup! I always make it when we buy a rotisserie and make the left over afterwards.
I’m imagining exactly what this would smell like in the home because I make it all the time! Just a few weeks ago the kids were sick so I made a huge batch!
I know how delish this is coz we do this at home. You might want to add milk next time ( it’s a tweak that my mom does ) and she sometimes puts macaroni.
Oh there’s nothing like a good bowl of chicken soup to soothe the soul. I am a soup LOVER.
This soup looks amazing! Sometimes I find myself catching a Spring cold this time of year, so I’m going to keep this recipe on file!
Oh my. This looks absolutely incredible. I love homemade soups, they are actually my favorite meals to make. I will try this recipe!
I love to make soups but usually just use chicken breasts (because I always have them on hand). Using the whole chicken definitely improves the nutrients and taste! This soup looks amazing!
This looks delicious!! I am making chicken soup as I type this, but I didn’t use the whole chicken, just chicken breasts.
This looks really yummy. I have never made homemade soup before. This would be great when it is cold out.
That looks so good! Down here in the south, we make all our soups and stews from scratch. It’s the tastiest way to do it.
That sounds amazing. I love homemade chicken soup. Especially when I am sick.