Chicken Soup

READY IN: 1hr 20mins
Recipe by tammarie

A friend gave me this recipe, and I took it and put my own twist on it. Always get lots of compliments on it. I usually take to a friend after having a baby or having surgery.

Top Review by Sydney Mike

Most of the time I look for soups with a lot let prep time & ones in which I can use frozen shredded or diced chicken breast, but this one looked sooo good (& it was!) that I just had to try it! Followed your recipe right on down & we enjoyed everything about it, especially the combo of light & dark meat from a whole chicken! For noodles I substituted spaghetti, which I broke into one-&-a-half-to-two-inch long pieces! Very,, very flavorful soup! Thanks for sharing the recipe here! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

Ingredients Nutrition


  1. Rinse chicken and put in large pot or Dutch oven, season with salt and pepper. Cover with water and add onion, celery, garlic, carrots, bay leaf and peppercorns. Bring to a boil, cover and simmer for about 1 hour or until chicken is done.
  2. Remove chicken and set aside to cool, drain broth into a bowl. Shred chicken .
  3. For soup, put butter in same pot and melt. Add onion, celery and garlic, saute until softened. Add the shredded chicken and the rest of soup ingredient along with reserved broth. Bring to a boil and then lower temperature to low and cook until veggies and noodles are fork tender. Remove bay leaves.

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