Chicken Soup I Recipe - Allrecipes.com
Chicken Soup I Recipe
  • READY IN ABOUT 3 hrs

Chicken Soup I

Recipe by  

"A good for you soup. This is great served on top of cooked noodles or rice. Garnish with fresh parsley."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
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  • PREP

    30 mins
  • COOK

    2 hrs 20 mins
  • READY IN

    2 hrs 50 mins

Directions

  1. Place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 quart stock pot; cover with water and bring to a boil. Reduce heat; cover, and simmer for 2 hours.
  2. Remove whole chicken from soup, tear meat from bone, and set meat aside. Discard chicken bones, parsley and dill. Remove vegetables from stock pot. Using a food processor, puree vegetables and return to stock pot, along with chicken. Salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2011

This is basically the chicken soup I have been making for years and love. The vegetables and fresh herbs listed in the recipe are usually what is in supermarket "soup mix vegetables" packages here in the U.S. northeast. To reduce the fat I do use skin-on, bone-in split chicken breasts instead of a whole chicken. There is still some fat under the skin necessary to hold the flavors. To keep the vegetables from becoming flavorless mush, I cut them bite-sized but don't add them until ~20 minutes before the soup is done and don't puree them. I add the herbs in the last few minutes. My experience is that the split breasts are done and tender after 40 minutes of simmering. So I start the breasts around 20 minutes before the vegetables in lightly salted boiling water w/ a couple of teaspoons of cider vinegar to draw some of the calcium and gelatin from the bones and skin into the broth which enriches it, then sprinkle in the black pepper. Personally while I love all the other vegetables in this recipe, especially the parsnip, I find turnip tends to overwhelm the other flavors so I don't use it. The turnip that comes in the soup vegetable package is delicious mashed into mashed potatoes, though.

 
Most Helpful Critical Review
Jul 18, 2007

When I tated the soup after following the recipe it was only 3 stars. After a bit of enhancement it was 5 star. I added a couple of teaspoons of chicken base and added soup pasta. The broth was wonderful! I will use this recipe from now on and add soup base, pasta and chopped vegetables for more flavor and interest.

 
Apr 08, 2008

We thought this was soooooo good! However, I didn't not use a food processer and left my veggies cut up instead, it was really great soup. Thanks for the recipe. The 2nd time I made it I took advice from Marta and tried adding cream cheese. I found it totally changed the taste of the soup and not for the better. Keep the recipe as it is and you won't go wrong. My family and neighbors love this soup because its sooooooooo awesome!!

 
Nov 13, 2003

This is such a comforting, wholesome soup. Don't leave out thing. Very good flavor. It is also nice with a block of cream cheese added to richen it up a bit.

 
Jan 29, 2005

This was a very good soup. My bf had been craving chicken soup for a while. I think this hit the spot! I did add some homemade Amish egg noodles to make it more filling and it may not have to be on the stove for the full two hours, the chicken fell apart before I could get it out of the pot. I will make this again! Thanks for sharing!

 
Feb 03, 2007

The taste of some of the vegetables, i.e. parsnip, turnip, overpowered the chicken flavor. It certainly tasted "healthy". I will probably make this only when I'm really sick with the cold/flu. If you're looking for clear/light broth-based chicken soup, this isn't it.

 
Mar 10, 2009

I make chicken soup at least every other week, but this is the first time I have ever used a whole chicken instead of breasts and the first time I have used turnips and leeks. I am now a whole chicken-in-soups convert, and the turnips and leeks made this seem really special. We will definitely make this recipe again!

 
Oct 20, 2008

My grandmother always made the best chicken soup. Whenever I made it, I couldn't quite get it right, it was always missing something...until I found this recipe. This is the best chicken soup!!! Thanks for posting it!!!!!!

 

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Nutrition

  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 8.4 g
  • 3%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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