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Homemade Chicken Soup


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Homemade Chicken Soup 0 Picture


  • 2 large celery stalks
  • 2 carrots peeled
  • 2 onions quartered
  • 1 parsnip peeled
  • 3 sprigs parsley
  • 1 whole stewing hen or chicken - (abt 5 lbs) cut 8 pieces, breast meat reserved
  • 10 black peppercorns
  • 2 bay leaves
  • 1 tablespoon kosher salt


Servings 6


Step 1

Finely chop 2 tablespoons each of celery, carrot, onion and parsnip and set aside. Place large vegetable pieces, parsley, chicken (except reserved breast meat), peppercorns, bay leaves and salt in a large soup pot. Add 2 quarts of cold water.

Bring to a rapid boil; skim off any foam that rises to the surface, then lower to a gentle simmer. Cook 1 hour. Discard all cooked solids with a slotted spoon. Strain soup through a mesh strainer into a smaller soup pot.

Cut chicken breasts in half horizontally to make thin cutlets. Bring soup to a boil. Add chicken breasts and finely chopped vegetables to soup; cover and remove from heat. Allow to sit 10 to 15 minutes, until chicken is cooked through and vegetables are tender. Cut chicken into thin slices before serving.

This recipe yields 6 servings.

Carbohydrates: 1.5 grams
Net Carbs: 1 grams
Fiber: 0.5 grams
Protein: 14 grams
Fat: 1.5 grams
Calories: 77

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