Recipe By Jill
Published Jul 7th
Prep - Cook - Additional - Ready In -
Servings 10 servings Calories 151.7

Homemade chicken soup – but you don’t have to be sick to deserve or enjoy it – you do, so do! Good for body and soul!

Recipe Ingredients

  • 1 (3 pound) whole chicken
  • 4 carrots, halved
  • 4 stalks celery, halved
  • 1 large onion, halved
  • water to cover
  • salt and pepper to taste
  • 1 teaspoon chicken bouillon granules

Cooking Directions

  1. 1 Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
  2. 2 Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

Nutrition Facts

  • Calories 151.7
  • Carbohydrate 4.2 g
  • Cholesterol 36.9 mg
  • Fat 8.9 g
  • Fiber 1.2 g
  • Protein 13.1 g
  • Saturated Fat 2.4 g
  • Sodium 67.6 mg
  • Sugar 2 g


  1. This recipe is very tasty though it is also very basic - which is perfect for the beginner chef. Once you begin to "doctor" your own recipes, you will see that the more flavors you add to chicken broth, the better. For example, why stop with carrots and celery? In addition to these things, I - Read more ...
  2. This is a great recipe to work with as your base for your own chicken noodle soup. I usually follow the general idea of it to make my stock adding a bunch of garlic and a couple other spices. Then I add my own veggies to the soup. If you like beans in your chicken - Read more ...
  3. 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 - Read more ...
  4. Yummy. I followed the recipe as written - and at the end - added "uncooked star shaped pastas" and cooked an additional 10 minutes - making it Homemade Chicken Soup with Stars. I submitted a photo of the finished project.
  5. 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. - Read more ...
  6. This was the first time making Chicken Soup from scratch and I was surprized at how simple it was. My husband wanted homemade noodles with it so I used Pat's recipe for "Basic Pasta" and it turned out GREAT! We added the noodles to the soup and let them boil for about 15 minuites and - Read more ...
  7. 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 - Read more ...
  8. Pretty good soup. I used a roasted chicken carcass from our previous nights dinner as I feel it adds more flavor then the uncooked chicken. I also used canned chicken broth in lieu of the water, along with my usual seasonings. We're eating a lot of soup these days as it's frigid here in northwest - Read more ...
  9. Wonderful soup, I cooked the soup w/out carrots & potatoes most of the day, adding them in the last hour. For a little extra taste I added some cumin. The whole family loved it, great for a blustery and rainy day here in the great northwest!
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