Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Perfect soup for us to have when a cold is coming on or a fever is going around. Even my DH ate a huge bowl. It's very quick to put together and most is passive cooking time. Modified from, http://chetday.com/coldfluremedy.htm

Ingredients Nutrition

Directions

  1. Put everything into the pot with about 2 1/2 quarts or more of water to cover chicken.
  2. Simmer and skim until no scum remains.
  3. Reduce heat, partially cover and cook at a low simmer until done.
  4. Remove parsley stalks.
  5. You may wish to cool the soup and remove the fat from the top. I did not and it was still very good but my chicken was not fatty.
  6. Remove skin and de-bone the chicken breasts and add the meat in chunks to the soup. (DH doesn't like the dark meat added).
  7. Add sea salt & freshly ground black pepper to taste.
  8. I hope it makes you feel better!
Most Helpful

I usually make chicken soup with diced or shredded chicken breast that was previously frozen, but for this recipe I did the whole chicken thing! No cold, no fever, but that didn't detract from a very nice tasting soup I got from your recipe! Many thanks for sharing it! [Tagged & made in Please Review My Recipe]

Sydney Mike August 13, 2011