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Mom's Chicken Soup
(19 Votes)
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- SERVES
- 8
- COOK TIME
- 1 Hr 45 Min
Need a little comfort that only "Mom" can provide? Well, you're sure to feel and taste lots of TLC in each spoonful of our Test Kitchen's classic soothing Mom's Chicken Soup.
What You'll Need
- 1 (3- to 4-pound) chicken, cut into quarters
- 4 quarts water
- 3 carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 2 onions, cut into chunks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chicken base or bouillon cubes to taste, optional (see Notes)
What to Do
- Rinse chicken under cold running water. In a soup pot over medium-high heat, combine all ingredients except chicken base; bring to a boil.
- Reduce heat to low and simmer about 1-1/2 hours, or until chicken falls off bones. Cool slightly, then separate chicken from bones, discarding bones. Return chicken pieces to soup. Add chicken base, if desired, and stir until completely dissolved.
Notes
- If you decide to intensify the flavor of your soup with chicken base, begin with 1 or 2 tablespoons. If you are using chicken bouillon cubes, you can use 2 to 3.
- If you would like to make this soup a bit heartier, add some cooked egg noodles and no one will leave the table hungry.
Up Next:
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Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 200
- Calories from Fat 43
- Total Fat 4.8g 7 %
- Saturated Fat 1.1g 6 %
- Trans Fat 0.0g 0 %
- Protein 34g 68 %
- Amount Per Serving % Daily Value *
- Cholesterol 100mg 33 %
- Sodium 883mg 37 %
- Total Carbohydrates 5.3g 2 %
- Dietary Fiber 1.4g 6 %
- Sugars 2.5g 0 %
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marthablocker37 0690913
Oct 02, 2017
Haven't made it yet and wondering can you use a crock pot instead? Help
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Test Kitchen Team
Oct 03, 2017
Hi there! Yes, a crock pot can be used to make this chicken soup. Cook on low heat for 7 to 8 hours or high heat for 4 to 5 hours, or until chicken falls off the bone easily. Hope this was helpful. :)
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luepke 1682949
Apr 10, 2015
If you like the flavor of Vietnamese Soup's, add a few Star Anise buds, crushed Chile's fresh Cilantro or Chives when served
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racxray806 5575843
Sep 29, 2014
What noodles? I don 't see any in recipe.
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Test Kitchen Team
Sep 30, 2014
Hi there! You don't need to add any noodles to this recipe. However, if you like a heartier soup, you can add noodles or rice (as pictured). Enjoy!
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twinsgrammy2 4211920
Jan 27, 2014
This is a very standard recipe, and chicken noodle soup is so easy. I too use noodles from the Amish store nearby, but my personal trick is to add a shake or two of dill weed at the end, just before it's finished. It gives it the special flavor of MY Mom's and Grandmother's, as well as those favorite restaurants who serve the best Chicken soup. I often make dumplings for mine, rather than using noodles. Top each bowl with a little fresh parsley, and Walaah, you've got a real tasty meal.
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Member 5021839
Jan 23, 2014
Have made the soup many times--also, I have substituted beef or hamburger and it'd just as tasty as the chicken!! Yummy!!! in fact, my whole family have made it with hamburger for many years and have always let the oven cook it slowly as it brings out the flavors--again, Yummy!!
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mogollonaz 6104860
Oct 08, 2013
My mom made the most incredible chicken soup using old hens. My chicken soup is better than my mom's with two exceptions. I don't make home made noodles, she did and I use Mrs Grass's Chicken Noodle soup in mine. Their bubble of flavor makes my home made chicken soup a WOW soup. I use all the same ingredients above except I don't use the Chicken base or bouillon cubes, I use Mrs Grass's Chicken Noodle Soup with the bubble of flavor in it. I put the whole pkg in. I buy good Amish noodles when I can find them or the frozen ones you find in the frozen food section of the grocery store. My soup is better than my moms. Oh, I skim off the fat too. I also make it in my oven. I put the water over the chicken in a large roasting pan, add the onions and other vegetables and let the oven do the work. When it is done I take it out of the oven and take the meat out and put the stock in the frig so I can skim off the fat. Once I've done that, I add the rest of the ingredients in a large stock pot and basically just heat through since I also cook the noodles separately and add them to the chicken soup. I also use celery seed in my soup.
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gcbarn 3199982
Feb 04, 2013
Fantastic not only helps fight colds but keeps you warm on cold days
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bonitageri 7821379
Jan 24, 2013
I totally agree with you jlscott.. for sure bay and parsley. Just wanted to comment... sprinkle a little bit of diced scallions on top of the serving for an extra "zip"
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jlscott 5732758
Jan 24, 2013
I always use 2 or 3 bay leaves when boiling the chicken and also use parsley in the broth.I take out the bay leaves when the meatis done.
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785kenks 6310844
Jan 23, 2013
Looks so good but I am having trouble finding the nutritional facts.
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Slovak
Nov 05, 2013
Have you never used this site before? They don't "do" nutritional facts. Go to another site to look for those, and please stop complaining on this site.
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Test Kitchen Team
Nov 05, 2013
We are currently working on getting nutritional information for all our recipes, so stay tuned!
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Dkk44 8467172
Jan 23, 2013
One crucial ingredient for homemade Jewish chicken soup.... fresh dill weed
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lala1941jan 4234989
Jan 23, 2013
Bouillon is too salty,,, I would use low sodium chicken broth.
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dak72560 9091413
Feb 05, 2013
They do make low-sodium chicken bouillon now. I also use a couple of cloves of garlic. I either minced them or take them out before putting in the veggies. Garlic may not be Jewish but it helps gear up your immune system.
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hbwalker 1298308
Jan 17, 2012
Sounds good, I sometimes add a handful of noodles and some tomatoes or salsa for a different taste.
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