← Back to Search Results
Chicken Soup

Photo by: Joseph De Leo
Comments: 0


This is something you need to know how to make. You may not need to make it today, or tomorrow, or even next week. But one day, someone you love will be under the weather or really sick or depressed and you’ll want to do something special for that person. There is nothing better than homemade chicken soup to convey a message of love and caring.

The very best thing to use to make chicken soup is an older chicken, called a fowl. Its meat has the most flavor. A fowl is readily available in a kosher butcher shop, or you can ask your supermarket to get you one. It’s fine if it’s frozen. You don’t even have to thaw it before making the soup. If you can’t get your hands on a fowl, then use a roasting chicken and go heavy on the onions.

Yield: 8 servings making about 3 quarts
Prep time: 25 Minutes
Cooking time: 2 Hours


  • 1 large fowl, fresh or frozen, or 1 large roasting chicken, discard the organs but reserve the neck
  • 2 Knorr chicken bouillon cubes
  • 3 large onions, peeled and sliced
  • 4 carrots, cut into 2-inch chunks
  • 3 parsnips, cut into 2-inch chunks
  • 4 stalks celery, cut into 2- inch slices
  • 1 bunch parsley, well rinsed
  • 2 teaspoons black peppercorns
  • 5 cloves garlic, peeled
  • Approximately 3 to 4 quarts cold water
  • Additional chunks of carrots, celery, and parsnips and more sliced onions
  • Salt and freshly ground black pepper to taste


Rinse the chicken and neck well and place them in a very large pot or kettle. If you are using a frozen fowl, don’t bother defrosting it. Add the bouillon cubes and the cut-up vegetables, parsley, peppercorns, and garlic. Cover completely with cold water and bring to a simmer.

Cover the pot, leaving the lid off center so that some steam escapes. Cook for 2 hours over very low heat. The soup should be just barely simmering. Let the soup cool with the chicken in it for an additional half-hour at room temperature, and then strain off the liquid. You should have about 3 quarts liquid.

Refrigerate the soup until very cold and then scrape off the fat that has solidified on top and discard it. You can use the cooked chicken for chicken salad or add it back to the soup before serving. (It won’t have much taste.) Discard the cooked vegetables (or eat them out of the bottom of the pot the way I do).

Reheat the soup and taste before adding any additional vegetables or seasoning. If the soup is very undersalted, I like to add another bouillon cube rather than straight salt; try adding one-half a cube at a time to avoid oversalting. I like lots of pepper in my soup. Add the remaining vegetables and cook only until they are tender.


Can be made ahead? Yes. Up to 2 days. Chill well after cooking and keep refrigerated until ready to reheat. Skim off fat first.

Can be frozen? Yes. Cool completely in the refrigerator, skim off all visible fat, store in plastic containers, and freeze for up to 6 months. Defrost in the refrigerator or microwave.

Can be doubled and tripled? Yes. You’ll have to use a very large pot, or 2 pots.Good for leftovers? Yes. Keep covered and refrigerated for up to 4 days.

© 1992 Lora Brody

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, using a 5lb chicken, and includes adding the cooked chicken back to the soup.

170kcal (8%)
31mg (3%)
4mg (6%)
86mcg RAE (3%)
96mg (32%)
422mg (18%)
1g (6%)
4g (7%)
1mg (7%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
cook-with-jamie Cook with Jamie
by Jamie Oliver
mexican-everyday Mexican Everyday
by Rick Bayless
mom-a-licious Mom-a-Licious
by Domenica Catelli
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
desserts-4-today Desserts 4 Today
by Abby Dodge
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
spice Spice
by Ana Sortun
living-raw-food Living Raw Food
by Sarma Melngailis
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Click here to Log In

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools

By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Click here to Sign Up

Forgot your password? Click here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?