New This Month

Susan's Chicken Soup


This soothing four-ingredient chicken soup recipe comes from Sarah Carey's mom Susan.

  • Servings: 10


  • 1 pound carrots, cut crosswise into 1/2-inch pieces
  • 1 pound parsnips, cut crosswise into 1/2-inch pieces
  • 1 to 2 medium onions, cut into 1/2-inch dices
  • 1 chicken (4 pounds), rinsed
  • Coarse salt


  1. In a large pot, combine carrots, parsnips, onion, and chicken, breast-side down. Add enough water just to cover (about 12 cups). Season with salt. Place over high heat, and bring to a boil. Reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes. Skim any foam that rises to the top and discard.

  2. Remove chicken from pot, and let stand until cool enough to handle. If desired, skim fat from top of soup, and discard. Remove meat from bones; discarding skin and bones. Tear meat into bite-size pieces, and return to pot. Cook until heated through. Taste, and adjust for seasoning.

Reviews Add a comment

  • genors
    16 SEP, 2009
    This recipe is a staple in our home. I saw the original broadcast and immediately printed it out. It is our go-to chicken soup recipe when someone at our house is sick, or we just want a light dinner. It's simple, inexpensive and so very delicioius! 5 Stars!
  • TallulahRose
    6 NOV, 2008
    I've made this chicken soup for years -- It's part of our own family recipes now, and whenever friends find themselves in need (after a baby, a major illness, a death in the family), I bring it over with a supply of matzo balls. It is not a light chicken broth, the sort that you make with chicken carcasses, but rather, a full-meal (especially with those matzo balls!). I finely cut the carrot and parsnip so that it can be served with the soup and not discarded.