Homemade Chicken Soup (hibernating recipes)

What’s not to love about chicken soup? Homemade chicken soup that is, not out of a can. It’s light, satisfying, heart warming and a remedy for colds and flu. If you’re home over the weekend, think about making homemade soup. It’s so simple. Gather the ingredients for the broth. I used a whole chicken, carrots, celery, onion, parsnips, parsley, and a bay leaf. Once you start cooking the broth, you’re free to go do other things on your “to do” list. Check the broth once in awhile because you’ll want to skim away any surface foam that forms on the top. After about 2 hours, the broth should be ready to become soup!

Homemade Chicken Soup


1 chicken (3-4 pounds)

1, 32 ounce box low sodium chicken broth

1 large onion, cut in half

4 whole cloves

5 ribs celery, divided

6 large carrots, peeled, divided

1 large or 3 small parsnips, peeled

2 large cloves garlic, smashed

6 sprigs each of fresh dill and parsley

6 peppercorns

3 quarts water

1 cup frozen peas

1 1/2 cups frozen corn

1/4 cup fresh dill, chopped or 2 teaspoons dried dill

2 tablespoons parsley, chopped

1 tablespoon Tamari soy sauce

2 teaspoons Worcestershire sauce

Salt and pepper


  1. Place chicken in a large soup pot. Stud onion halves with cloves and add them to the pot. Chop 3 celery stalks (with leaves if available), carrots and parsnips into 3 large pieces. Add them to the pot. Add garlic, dill, parsley and peppercorns. Add chicken broth and water until chicken and vegetables are covered by about an inch. Bring to a boil, reduce heat, cover and simmer for 2 hours. Occasionally skim off the foam on top.
  2. Remove the chicken from the soup pot and allow to cool.  Strain the broth, discarding the vegetables and return broth to pot. Bring the broth to a boil and cook uncovered for 10-15 minutes to intensify the flavor. Once chicken has cooled, remove skin and bones, discard. Shred the meat, place in a bowl, cover and set aside.
  3. Add 2 remaining celery stalks and 3 carrots, cut into 1/2 inch pieces. Cook uncovered until softened, about 10 minutes.
  4. Add peas and corn, dill, parsley, soy and Worcestershire sauce, chicken pieces and salt and pepper. Heat until soup is warm.


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