Chicken soup from scratch


chicken soup

How to make chicken soup from scratch

I’m so excited to share our favorite winter soup recipe: Chicken Soup from Scratch.  Chicken soup not only tastes good, it’s packed full of nutrients and is said to boost immune function and reduce the symptoms of cold and flu. I’ve been making this recipe for years and it’s a family favorite.  Don’t forget a loaf of crusty bread, you’ll need it for dunking in the hot broth!

chicken soup

What ingredients do I need for chicken soup?

4 to 5 pound whole chicken cut into eight pieces.  I ask the butcher to do this and I also request that skin be removed.  They are usually happy to do this so just ask:) . Make sure you specify EIGHT pieces. Once I asked the butcher to cut up the bird for chicken soup and he literally diced it!!

You will also need a few other ingredients:

Flat leaf parsley for topping your soup

4-6 cloves of garlic

1 or 2 onion

2 sticks of celery

4 to 6 carrots

1 bayleaf

kosher salt

filtered water

chicken soup

chicken soup

Are there health benefits to chicken soup?

Some studies suggest that chicken soup can help improve immune function and reduce the symptoms of the common cold.  Chicken contains an amino acid called cysteine that is released when soup is made.  This amino acid is said to help thin mucus in the lungs, thus reducing symptoms that often come with cold and flu. The ingredients you add to chicken soup also contain immune boosting antioxidants and nutrients from the onions, carrots, celery, and parsley.

chicken soup

Can I freeze my chicken soup?

Yes you can! Freeze in containers that are eco friendly and nontoxic like these clear mason jar containers.

chicken soup

Helpful cooking tools:

Chopping knife

Dutch oven

Cuisinart food processor

Cutting board

Rubber gloves


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Watch me make Chicken Soup from Scratch!

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Chicken Soup from Scratch

Chicken soup not only tastes delicious, it's also super healthy and it is thought to help ease the symptoms of the common cold and boost immune function. I've taken added a few tips to make this easier to prepare for all you busy moms!

Course Main Course
Cuisine American
Author Leslie from Lemon Grove Lane


  • 1 whole 4 -5 pound chicken Optional: have the butcher cut in 8 pieces and remove skin
  • 1 heaping tbsp kosher salt
  • 2 onions (peeled and diced) Use one large onion or two small to medium onion
  • 3-5 cloves of garlic
  • 2 celery sticks
  • 4-5 carrots
  • 1 bay leaf
  • fresh parsley for garnish


  1. Cut chicken in eight pieces and remove the skin. Wash the chicken pieces and place in dutch oven. Make sure to wash your hands and sanitize the sink after washing/handling poultry, beef, or fish.

  2. Cover the chicken pieces with water and add the salt.

  3. Bring to a quick boil and then simmer for about 30 minutes.

  4. While the chicken simmers dice onions, celery, bay leaf, and garlic cloves. I like to use a food processor to dice the onion and garlic. This saves time and prevents eye irritation. Add diced veggies to your soup.

  5. After about 45 minutes, remove chicken breasts to prevent it from getting tough from over-cooking.

  6. Peel and chop carrots. Add to soup pot and simmer until carrots are soft.

  7. Remove soup from heat and allow to cool slightly.

  8. Remove the remaining chicken parts and separate the meat from the bones. Consider using the bones to make chicken bone broth.

  9. Add chicken back to soup pot and simmer on low heat for 30 to 40 minutes.

  10. Serve with crusty bread and a side salad.




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