Chicken Soup

READY IN: 2hrs 15mins
Recipe by helowy

I have to say this is one of the few things I really think I cook well, though it isn't much of a recipe. I learned how to make it from my grandmother, though interestingly, we somehow use different herbs. As long as you aren't skimpy with the ingredients, you really can't go wrong. You can add noodles, rice, matzah balls, etc., either cooked in the soup or cooked separately and then added.

Top Review by Cookin-jo

Lovely soup! My son had a taste and immediately requested I make it again. The vegetables and tomatoes are a change from the chicken soup I usually make, a very nice change. I used a fryer chicken, a large onion, 3 stalks celery and 3 large carrots. I omitted the dill (for the kids) and used diced tomatoes instead of stewed. I added a bay leaf and some black peppercorns for flavour. Near the end of the cooking time I added lots of egg noodles to cook in the soup. I would have liked a bit more guidance about how much of the vegetables to add, I did guess, but the amounts I used worked very well. Thanks for a great new soup to add to my collection :)

Ingredients Nutrition

Directions

  1. Place chicken in a large pot and cover with a few inches of water (maybe a little more if you are using pieces).
  2. Add onions, carrots, celery, dill. Add parsley if using. Add salt and pepper to taste. In response to reviews, I usually use a minimum of 2 large onions, 3 large carrots, 3 large stalks of celery, and a sprig or two of dill, but it is a very flexible affair.
  3. Bring to a boil.
  4. Skim off all the gross scum that rises to the top.
  5. Add the stewed tomatoes. Adjust salt as needed at this point.
  6. Simmer with the pot lid part on (if someone could tell me why you need the lid part on, i'd love to know) for an hour or so until chicken is well cooked and veggies are soft.

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