Go Back
–+ servings
A white bowl filled with brain healthy chicken noodle soup with a sprig of parsley.
Print Recipe
5 from 1 vote

Chicken Soup

Chicken soup with carrots, celery, onion, and garlic.
Prep Time35 minutes
Cook Time1 hour
Resting time25 minutes
Course: Lunch, Main Course, Main Dish, Soup
Cuisine: American
Servings: 8 people
Calories: 79kcal

Ingredients

  • 5 lbs. chicken whole
  • 4 carrots peeled and sliced
  • 4 stalks celery sliced
  • 2-3 cloves garlic chopped or pressed
  • 1 large onion chopped
  • 1 bay leaf
  • 1 tbsp. kosher salt
  • 1 tbsp. black pepper ground
  • 1 tbsp. italian seasoning
  • 8 cups chicken broth recommend Swanson's
  • 2 cups warm water as needed
  • 1 parlsey for garnish

Instructions

  • Step 1:
    Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot. Add broth and water until the chicken is covered by 2 inches. Then add the bay leaf, garlic, salt and pepper.
    5 lbs. chicken, 2-3 cloves garlic, 1 bay leaf, 1 tbsp. kosher salt, 8 cups chicken broth, 2 cups warm water, 1 tbsp. black pepper
  • Step 2
    Bring to a boil and then cook on medium-low until chicken is just about cooked through, about 1 hour (1 ½ hours if frozen).Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. During that time, add carrots, celery, and onion to the broth and cook for 20minutes.
    4 carrots, 4 stalks celery, 1 large onion
  • Step 3
    Cut meat off the chicken bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 5 minutes longer. Remove bay leaf before serving.

Nutrition

Serving: 310g | Calories: 79kcal | Carbohydrates: 1.39g | Protein: 3.25g | Fat: 6.65g | Saturated Fat: 1.86g | Cholesterol: 12.6mg | Sodium: 113.51mg | Potassium: 83.98mg | Sugar: 0.68g | Vitamin C: 1.81mg | Calcium: 11.1mg | Iron: 0.34mg