Chicken Soup

Mom's cure for a cold!

Chicken Soup

Photo by Terry S.

  • Prep Time


  • Total Time


  • Servings



  • 6

    chicken thighs (skin removed)

  • 2

    cans (14.5 oz) chicken broth

  • 4

    packets Herb-ox chicken flavor

  • 6

    carrots (chopped)

  • 6

    celery stalks (chopped)

  • 1

    medium onion (whole)

  • 2-3

    whole tomatoes-with a little juice (canned)

  • 1-2

    bay leaves

  • 1-2

    Tbsp parsley

  • 2

    boxes chopped spinach - cook, rinse, & drain (optional)

  • 4-5

    Tbsp Acini di Pepe pasta - cook & drain (optional)


Place chicken thighs in a pot and cover with 1" of water. Bring water to a boil; then add remaining ingredients and cook on medium heat approximately 2 hours. Remove chicken thighs, cut up some of the chicken in small pieces, and add it back into the soup. The rest of the chicken can be served on the side or made into chicken salad. Add a favorite cooked noodle (or spinach & pasta) to the soup and serve hot.


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