Recipe by ANGCHICK
"A good for you soup. This is great served on top of cooked noodles or rice. Garnish with fresh parsley."
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1 (2 to 3 pound)
chopped fresh dill
salt and pepper to taste
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.
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.
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.
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!!
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!
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.
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!
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!!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Soup I
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 82
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