New This Month

Chicken Soup


Canned chicken soup has nothing on this delicious chicken soup recipe. Chicken and hearty vegetables come together to make a chicken soup the whole family will love. It's sure to become one of your go-to recipes on cold days when chicken soup is what you crave.

  • Servings: 10

Source: Martha Stewart Living, April 2006


  • 1/4 cup freshly chopped parsley leaves, stems reserved
  • 5 whole black peppercorns
  • 1 dried bay leaf
  • 3 sprigs fresh thyme
  • 1 clove garlic
  • 1 pound carrots, peeled and cut crosswise into 1/2-inch pieces
  • 1 pound parsnips, peeled and cut crosswise into 1/2-inch pieces
  • 1 to 2 medium onions, cut into 1/2-inch pieces
  • 1 (4-pound) chicken, rinsed
  • Coarse salt


  1. Tie parsley stems together using kitchen twine. Prepare a bouquet garni: Place peppercorns, bay leaf, thyme, and garlic in a 5-by-5-inch piece of cheesecloth; tie to enclose using kitchen twine.

  2. In a large pot, combine parsley stems, bouquet garni, carrots, parsnips, onions, and chicken, breast-side down. Add enough water to cover; season with salt. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.

  3. Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove and discard parsley stems and bouquet garni. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot. Cook until heated through; season with salt. Serve garnished with chopped parsley.

Reviews Add a comment

  • microscopic
    15 FEB, 2015
    I've never made my own chicken soup from scratch before. I used this recipe without any changes. I did use 3 tspn salt. But it tastes nothing like the canned chicken soups I've been eating for so long. That stuff isn't even soup compared to this fresh, delicious recipe. I also used a very fresh, organic free range chicken that cost $24, I'm sure that helps. Thanks!
  • GutsyHomeC00k
    21 OCT, 2013
    I found that simmering for 45 minutes was way too long. I checked my bird at 28-30 minutes, and I had 167 degrees. I have a major problem with the fact that "salt" is simply listed as an ingredient without an approximation for how much to add. When I first tasted the broth, it literally tasted like dish water. I added kosher salt liberally, handfuls at a least 6. I tasted after each addition. In all, I probably added more than a cup of salt. Used Old Bay too.
  • ashcroce
    22 DEC, 2012
    22 MAR, 2008
    Chicken Noodle is one of the best comfort foods I can think of, especially with all these yummy vegetables, there is also a great recipe for chicken noodle in an online Canadian magazine called: take a look and drop aline the entire magazine is online kands
  • kimwylie0523
    12 FEB, 2008
    This is, cross-my-heart, almost exactly the same as the very first time I made homemade chicken soup (way back when I still watched "Sesame Street"...and yes, I remember that)! I begged my mother not to help, that I wanted to do it all by myself. It was the first thing I ever made without a recipe. The only differences were that I used chopped celery in place of parsnips, and dried seasonings instead of fresh. This sure brought back memories! What a great comfort food.