Want to know how to make the best chicken soup that comes out perfect every time? This recipe makes a nice big pot of flavorful traditional homemade chicken soup. The pasta (or rice if you prefer) is cooked separately and added at serving time, so it doesn't get mushy.
If traditional chicken soup is not what you are in the mood for, try my Chicken Minestrone Soup Kale, Bean and Chicken Soup or Creamy Chicken Florentine Soup.
Ingredients
- 1 whole fryer
- ½ - ¾ lb. carrots
- ½ a bunch of celery
- 1 medium sweet onion
- 2 tbs low sodium chicken base not powder, base
- 2 bay leaves
- teaspoon dried parsley
- salt
- pepper
- pasta or rice
Instructions
- Cut wings and legs off chicken, then cut the rear half of the back off (right through the backbone). Leave the remaining chicken intact.
- Heat a tbs. of oil in a large dutch oven or wide stockpot, on med-high heat.
- Lightly salt & pepper the cut off pieces then toss into the pan, and turn regularly until lightly browned.
- Add 2 ½ qts of water to the pan.
- Nestle the chicken body into the pan using the remaining back like a stand. Part of the breast should remain uncovered.
- Add bay leaves to pot.
- Cover tightly, and simmer for an 1 ½ hours.
- While chicken is simmering, dice up the vegetables.
- Remove chicken pieces with tongs, and set aside. The cut off pieces can be used in another recipe. Only the breast meat will be going in the soup.
- Strain the broth, into a large bowl, and skim the fat.
- Return broth to pan, add vegetables, parsley, and chicken bouillon.
- Simmer. While simmering cook al dente pasta or rice separately. (I use tubettini)
- When chicken breast portion is cool enough to handle easily, cut off the breasts and dice, add to soup when vegetables are almost tender.
- Simmer for approx. 15 more minutes.
Frying chicken pieces to bring out extra flavor
Simmering chicken for soup. Notice breast meat is mostly above water line, so it basically steams.
Our family assembles the soup by the bowl, scooping in the amount of pasta we each want and topping with the stock filled broth. If you are serving a large number of people the pasta can be mixed into the pot, shortly before serving. The point to keeping the pasta separate is so it won't get too soft, and left overs won't have over swollen noodles.
Best chicken soup ever!
Creative Junkie says
omg, I so love chicken noodle soup! And the thicker and chunkier, the better!
**wiping drool off my monitor**
Kristie says
This looks really good!
I need to make your recipe. I can usually find fryers on sale for $.49 a pound which would make this a very low cost dinner. Add in some homemade bread or rolls, and YUM!
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Ellen Christian says
I love chicken soup! Following you back from MBC.
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Paula says
That looks soooo yummy!
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Kathy Mom Blog says
This looks so Yummy. I thought the other day that I would love to make homemade soup.
Cindi @ Moomette's Magnificents says
Definitely going to try this, my Mom, grandmom and cousin all made a great chicken soup & now they're gone!
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Lara W. says
I love the idea of keeping the noodles on the side. Mushy noodles are not appealing.