Chicken Soup From Scratch Recipe (2024)

If you want meat that has been poached but not cooked to death, remove the chicken from the broth after 30 minutes. When it is cool enough to handle, take the white meat off the bones, and throw the bones, skin and remaining meat back into the broth to finish simmering. Add the saved white meat, chopped, at step 8.

I'm surprised this calls for peeled onions to make the broth. Do not peel or stem the yellow onions! Cut them in half and throw the whole thing into the pot, paper skins and all. You will not believe the beautiful, deep gold color this will impart to your broth.

This, in my ooinion, is a very complex recipe! My mom, just recently passed at 97, taught me this:
Saute chopped veggies (onions, carrots & celery) in 2tbsp olive oil or butter) for 5 minutes
Add 6 cups water.
Put leftover chicken & bones in a strainer and submerge in pot. Simmer 1/2 hr.
Remove chicken from pot.
Add 2 cups noodles. Simmer 8 minutes.
Removr chrcken from bones and add back to pot.
Add salt (about 2 tsp) and pepper to taste.
Yum!
I like this, it's fast and delicious!

Important to remove any foam that will appear at the beginning of poaching the chicken. I would advise NOT cooking the noodles in the soup entirely, rather cook them separately until almost done, then add to the broth. These both will prevent cloudiness in your soup. In addition to carrots and leeks a nice addition is about a stalk or two of celery cut into the same sized dice as the carrots.
This is a very good, basic and old-fashioned recipe.

When I make chicken soup, I like to brown the meat, bones and skin with onions and maybe carrots, before adding water. I like the taste of the browned meat and the yummy brown stuff on the bottom of the pan. Am I the only one that does this?

I have read this "new chicken soup recipe" a dozen times and I like some of the techniques (low temperature boil & separately cooked root veggies) but removing the addition of large amounts of leafy herbs (cilantro, parsley, carrot tops, dill, fennel leaves) to simmer in the broth after the removal of the chicken is a mistake. The phytochemicals that leach from the herbs is the source of much of the "Jewish Penicillin" effects (not to mention the wonderful flavors).

The one thing that makes a difference is the chicken! Using a stewing hen as the basis adds the richness to the soup that young chickens cannot do! No matter how many herbs, vegetables and spices you add along with the fat, and no matter if you roast your onions first, if you can find a stewing hen among all the packaged versions at local markets, (or order one from the meat man) you will have the the makings for the best chicken soup ever, rich in old-fashioned flavor and goodness .

If you're planning on leftovers, don't cook the noodles in the soup. Cook them separately and add to individual bowls. Save leftover noodles separately, too. It keeps them from getting too soggy.

This is almost identical to the recipe I've used for years. Like Anne, I skim the soup when it comes to a boil. I also use a technice I learned from James Beard. I wash the onions and leave the skins on which provides nice color to the broth and also stick a whole clove into each. This adds complexity to the flavor without overpowering.

If you leave the chicken in the soup for an hour and a half, all the flavor will have cooked out of it and it will be tasteless. I remove the chicken after 40 minutes or so, and when it's cool enough to handle I remove the meat from the bones. Then I place the bones (but not the skin) back in the pot and continue cooking. Also, a lot of scum accumulates on the surface as cooking progresses--this should be skimmed often. For very clear broth, strain twice. I use cheesecloth in a chinois.

I always make chicken soup from the carcass of a roasted chicken, including a store-bought one. The meat chunks aren't impressive if we've eaten most of the bird, of course, but long cooking, plus attention to salt and flavorings, plus--a new discovery for me--Parmesan rinds added at some point, can make a really good soup beginning.

The stewing hen (also called a soup chicken or heavy hen) is absolutely essential to flavorful soup. Most of the chicken sold in supermarkets is much too lean and young to make good soup. It is well worth finding a butcher or market that sells heavy hens as there is honestly no comparison in the final product. I go miles out of my way to get one, but it is well worth it!

I and my forebearers always added fresh dill to our chicken soup.

Nice recipe. As a kid , I loved when you take the large pieces of chicken out such as a breast or thigh, dry them, then brown skin side down in a little veg oil or scmaltz. Salt. Delicious. I called it boiled fried chicken.

Nutrition info reports only 1 gm of protein per serving. Since a 3 lb chicken has about 165 gms protein, it has to be a mistake. This 6-8 serving recipe would have 21-28 gms/serving.

Best old-fashioned chicken noodle soup ever. Didn't have time to chill to excise the fat- that's probably what made it better. Also I added a chopped jalapeno for a little punch. This will be my go-to chicken noodle soup.

I just made this. As other commenters recommended, I removed the chicken after about 45 minutes, removed the meat, and returned the bones and skin to the pot for additional flavor. It is SO good! Definitely has that "Jewish penicillin" energy.

I guess I grew up in more of a "peasant" family because we kept all the vegetables in the soup when we served it. An additional ingredient we like to add is fresh dill which really brightens the flavor.

Since I’m already using my fingers, I’ll separate the breast meat with my fingers too. More fun

I made this last night and pureed the onions, carrots (round 1), celery, herbs and put it back into the broth (I don't like to waste anything). Then I added the leeks and carrots (round 2), made some more broth with better than bouillon and picked the chicken and put it back in. cooked fat egg noodles for 20 min. It was a banger! My teenagers went back for seconds and thirds. That almost never happens. Bon Appetit!

I make chicken stock with fresh chicken thighs that I bone and skin, saving the meat for a different recipe, and vegetable scraps I have collected in my freezer. Carrot peelings, onion heels, parsley stems, celery discards, fennel stems to name a few. Cooking with enough water to submerge the ingredients. Gently simmer 1 hour or quick pressure cooking 30 minutes. Stain into a metal bowl that is set in a pot of ice water to chill. Never exactly the same but always delicious.

The addition of leeks makes this amazing.

Could be saltier

I use a 5-gallon, nylon paint straining bag (available at any good hardware or paint store). Turn it inside out and place it in the strainer or colander. Not only does it work like a charm, it's washable/reusable (just rinse, place in hot dishwater) and is finer than cheesecloth. Placing the bones, etc. in the "right" side of the bag makes it easier to clean because nothing gets caught in the seams. 5-gallon size is large enough for any pot; you can hang it to drain every bit of broth.

i haven't made chicken soup in such a long time. I've been craving some homemade chicken soup, especially now that the weather is getting cooler. The picture of this recipe looked so delicious, I thought I would give it a try. After reading several comments, I made a few modifications, the soup turned out better than I expected. It was delicious! It is now my go to recipe for homemade chicken soup.

my aunt thelma always made the absolute best chicken soup. unfortunately, i never got her recipe. but i do know some family tricks.this recipe is very similar. the variants: - dill is our main flavoring, with parsley and bay leaf, but no other herbs- onion is studded with cloves and boiled whole- carrots, celery, and parsnip, along with the onion, are discarded once broth is done. - fresh carrots and celery are added for the soup stagemy own contribution: use 2 chickens to make the stock!

My family always serves the veg from broth prep with a vinaigrette. We also cooked any noodles separately to keep the broth clear. We keep freezer bags for chicken necks, wing tips, backbones, giblets (not liver) from whole chickens and vegetable scraps. Everything, sautéed or not, goes into the broth pot. The cat or dog wait impatiently for any meat bits pulled from the bones.

My family recipe includes adding a cut up sweet potato. It’s possible that the parsnip adds a similar depth.