This is the chicken soup I grew up enjoying. Some call it Jewish penicillin, others just say it busts through cold and flu season. I just call it delicious.
Do you love chicken soup?
For some reason, I only make this soup when someone is sick. This soup is as close to comfort food as it gets. I remember my grandmother making this soup every time we went to visit. The memories come back every time I make this soup. This chicken soup takes time to make…but I promise it is worth it!
Our whole family loves this soup, and I really need to make it more often. Spring is finally here and soon cold and flu season will be behind us. We also love this delicious Turmeric Chicken Vegetable Soup during cold and flu season!! (And this turmeric chicken soup is quick and easy to make!)
This easy chicken soup recipe is made from scratch, with fresh simple ingredients.
It is so easy to make a good chicken soup. You don’t need many ingredients. Just add chicken, carrots, onion, garlic, and celery to a pot. You can add noodles to make chicken noodle soup, or add rice. We usually make chicken and rice soup because gluten free noodles tend to get pretty mushy. You can use brown or white rice in this soup recipe.
This soup is Whole 30, Paleo, and Gluten Free. Perfect for anyone who has food allergies. Pair this soup with these delicious Gluten Free Light and Fluffy Cheddar Muffins or these Gluten Free Corn Bread.
For my grandma’s old fashioned chicken soup, you will need a whole chicken. I prefer to use an organic whole chicken. Include the neck and organs…it all goes into the pot. You will want to cook this down over a couple of hours so the chicken flavor is infused into the broth.
Classic chicken soup has onion, carrot, and celery. I have added turnip and rutabaga to my chicken soup recipe over the years, but for this post, I wanted to keep it close to my grandma’s recipe. (If you decide to add other vegetables, you would want one small turnip and one small rutabaga chopped up.)
This soup is full of thyme, basil, parsley, garlic, salt and pepper. I used dried thyme and dried basil. I did use fresh garlic cloves because dried garlic powder just doesn’t add the same flavors to the soup broth. Fresh parsley is also better to use.
How to make homemade chicken soup from scratch:
Add your raw chicken to a stock pot. Add in low sodium chicken broth and water.
After the chicken cooks in the soup for 2 hours, remove it to a separate pan so the bones don’t all fall apart in the soup.
Tools You Need To Make This Recipe:
- A big soup pot that is large enough to hold a whole chicken.
- A vegetable chopper to chop up your vegetables.
An easy homemade chicken soup made from scratch.
- 1 whole chicken raw
- 3 cloves garlic minced
- 1 large onion chopped
- 5 carrots chopped
- 3 celery stalks chopped
- 2 teaspoons basil
- 2 teaspoons thyme
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 quart chicken broth low sodium
- 4 cups water
Add a whole raw chicken to a large stock pot.
Add all ingredients, cover and simmer on medium low until it boils.
Once the soup is boiling, turn down the temperature to low and simmer for 2 hours.
Remove the chicken to a pan. Do this carefully so the chicken doesn't fall apart.
More Gluten Free recipes To Try!