The Best Chicken Soup Ever Recipe -
The Best Chicken Soup Ever Recipe
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The Best Chicken Soup Ever

Recipe by  

"This soup my Grandmother used to make when we didn't feel well. I have doctored it up a bit."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • COOK

    2 hrs

    2 hrs


  1. Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
  2. Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
  3. Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
  4. Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2005

My 4 year old daughter wanted to make chicken soup. Time would not allow us to make my usual crock pot recipe. So, I visited and found this already 5 star rated recipe and it lives up to that rating! My daughter had the greatest time making this with me. We followed the recipe to the "T" and loved every bite! I know anyone who tries this recipe will thoroughly enjoy it! Its restaurant quality in our opinion. My husband and I have recently returned from London. There we dined in many fine restuarants of which none have come close to this recipe. A chicken consomme from our 5 star hotel did not compare to the flavors of this recipe. Try it, enjoy it then share it with others.

Most Helpful Critical Review
Mar 24, 2008

Can someone tell me how much liquid do I use. This is unclear to me. Also where do I find chicken soup mix, I have no problem finding chicken noodle mix, but not just straight chichen soup mix. thks so much

Jan 05, 2006

I've made this many times and I love it. I have enhanced/extended it by adding a package of dry Knorr Leek Soup. It makes it a little creamy and adds vegetable content and color. I usually use a cooked rotiserie chicken and cook up the carcass for stock after cutting off the meat.

Oct 18, 2007

Despite being married and having three children, I never made chicken soup before. I hadn't even so much as bought a whole chicken. But the kids were sick, and with stroke of genious, it hit...Aha! Make chicken soup! So, off to store we go, sick, crabby, "I don't want to ride in the cart" 2 year old and the baby, secure in the sling. I look for and find some chickens. They look smaller than I thought. I look through all 50 of them, looking for the biggest one. They are all about 3 pounds. So I ask an employee where the regular sizd chickens are, you know, the turkey-sized ones. Well, chickens, as it turns out, are not as big as turkeys, and the employee laughs. Ok, so now I have chicken, and I leave store. I call grandma on the way, asking what to do with it. She tells me to clean it. She tells me, and I respond, "I stick my hand up WHAT???" That's not somewhere I'd like to touch. Grams reminds me its just a chicken, I can wash my hands later. Ok, big breath. I can do it. I clean and cook chicken. I cool it, bone it (ick) and then make soup. Now, to rate this recipe....its great! I've gotten over my fear of whole chickens, and I'll make it again! I did add garlic, peas, and spinach to boost the nutritional value. I didn't add the chicken soup mix, wanting it to be natural as possible. All in all, great recipe. Thanks for sharing it and helping me get over the hurdle of whole chickens!

Jan 27, 2008

I know it's not quite fair to rate a soup that you have not made as the recipe states...but it was an excellent starting point and for someone who have not made CNS from scratch before I needed a starting point. As with almost all recipes, I fixed it a little more to my liking and to what I had on hand. I wouldn't buy a whole chicken simply to boil and make a soup out of. That's what leftovers are make soup. Take a broiled it and then boil the carcass in enough water to cover. Shred leftover meat, keep aside. Drain boiled carcass..toss bones, keep broth. Add to broth 2 tbsp chix boullion, 2 cubes beef boullion, sliced carrot, onion, celery and chix. Add the following spices as you see fit: Thyme, basil,parsely, pepper, red pepper flakes (Careful! 1/2 tsp goes a LONG way) noodles of your choice and simmer for 30-40 mins and voila! Easy chix soup!

Dec 22, 2008

This was FANTATIC! I used chicken breasts since we are white meat eaters. I used 32 ounces of chicken stock instead of broth for more flavors and less salt. I've made it twice and just can't force myself to put the packet of chicken soup mix in it. We like diced potatoes and corn in our soup so I addes about 4 small potaotes and 1 cup of corn. Both times, this was the best chicken soup I've ever made. Thanks for the recipe!

Aug 31, 2005

I made this soup for my boyfriend who has a cold and it was excellent! I used 4 chicken breasts instead of a whole chicken and since my boyfriend does not like onions I put 3 cloves of finely chopped garlic instead. I also added more celery, 2 cut up potatoes and sliced zucchini. The soup was so hearty that I probably did not need to add the pasta. Thank you so much for this!!! We loved it!

Sep 29, 2004

This recipe turned out well for me with three bone-in chicken breasts. Note she doesn't say how much water to cook the chicken in so the spices and seasonings are all approximate amounts depending on how much water is used in the soup. This recipe is just right for the experienced chicken soup maker but for those new to it, beware you have to put in seasonings to taste. I used medium shell pasta and it worked out well.


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  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 35 g
  • 11%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 34 g
  • 68%
  • Sodium
  • 761 mg
  • 30%

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

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