Canned chicken soup has nothing on this delicious chicken soup recipe. Chicken and hearty vegetables come together to make a family-friendly soup that's sure to become one of your go-to recipes on cold days when soup is what you crave.
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!
Rating: 2 stars
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 time...at least 6. I tasted after each addition. In all, I probably added more than a cup of salt. Used Old Bay too.
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
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.