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Celia Fleischer's Chicken Soup


This recipe for chicken soup, the only one scientifically proven to help the common cold, is from Barbara O. Rennard, Ronald F. Ertl, et al., and appears in the article Chicken Soup Inhibits Neutrophil Chemotaxis In Vitro in the medical journal "Chest," volume 118, 2000, pp 1150-57.

  • Yield: Makes about 4 quarts

Source: The Martha Stewart Show, January Winter 2008


  • 1 whole (5- to 6-pound) chicken
  • 1 pound chicken wings
  • 3 large onions, coarsely chopped
  • 1 large sweet potato, peeled and coarsely chopped
  • 3 parsnips, peeled and coarsely chopped
  • 2 turnips, peeled and coarsely chopped
  • 11 to 12 large carrots, peeled and coarsely chopped
  • 5 to 6 ribs celery, coarsely chopped
  • 1 bunch fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper


  1. Place chicken in a large pot with enough water to cover. Bring to a boil over high heat. Add chicken wings, onions, sweet potato, parsnips, turnips, and carrots. Reduce to a simmer, and cook, skimming surface for 1 1/2 hours.

  2. Add celery and parsley and continue cooking for 45 minutes. Remove chicken and discard or save for another use. Transfer vegetables to a food processor and process until finely chopped. Return vegetables to pot with cooking liquid; season with salt and pepper and stir until well combined.

  3. Place pot over medium-high heat and cook until soup is heated through. Serve immediately.

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