There is nothing better when you’re feeling a little under the weather than a hot, steaming bowl of homemade chicken soup. It is so warm and comforting and for me, it always reminds me of being a kid. I grew up on my Mom’s chicken soup, it was a staple in our house in the wintertime and one of the meals I’d often request if I got to choose.
This is a very basic, simple recipe but it’s just perfect!I use to make this on the stovetop and let it simmer most of the day until the chicken was cooked through and falling from the bone. The problem is, cooking it this way binds you to the house for hours so instead, I starting making it in my Crock Pot. It comes out great every time and you’re free to go about your day and then come home to a nice, hot meal. I usually cook this on low for about 7 hours or until the chicken easily falls from the bone. If you get a late start and are pressed for time, you can also cook it on high for about 5 hours or again, until the chicken falls from the bone. You can even cook it with frozen chicken, you will just have to adjust the cooking time and let it go a touch longer.
This soup will keep for about 2-3 days in the fridge and it can also be frozen. If you freeze it, you may need to add a little more stock to the pot when you warm it back up. Also, do NOT add the pasta directly to the pot of soup. The pasta will absorb all of the broth and become mushy so I keep the pasta separate and add it it to the individual bowls as I am serving.
Ingredients for home made chicken soup
1 box (32 oz) of good chicken stock (I like Kitchen Basics brand)
2 cups of cold water
2 large bone in split chicken breasts
2 cups of petite baby carrots or about 2-3 carrots sliced
3 ribs of celery, thinly sliced
1 onion, thinly sliced
Kosher salt and ground black pepper, to taste
1 tbs parsley
1 package of wide egg noodles or orzo pasta
Place the chicken in the bottom of the Crock Pot then add all of the veggies and seasonings. Pour in the chicken stock and water. Cover and cook on low for about 7 hours or until the chicken falls easily from the bone.Towards the end of the cooking, boil the pasta and set aside. You can a little olive oil to the pasta to prevent it from sticking and forming a clump.Remove the chicken from the Crock Pot and using two forks, pull the chicken from the bone. Discard all of the bones and skin and then return the chicken to the pot. Adjust seasonings as needed.Place a scoop of pasta into a soup bowl, cover with a hearty ladling of soup, and serve hot. Enjoy!
Chicken soup recipes with rice
Some people prioritize making a large component of the meal into rice, such as the chicken soup, while other people make the soup well ahead of time, and don’t include the rice until the end.
The following recipes are for those who would like to make the soup and rice together:
Chicken and Tomato Rice Soup
1 1/2 quarts
Use whichever broth you prefer, or ideally a combination of two of the following:
1 qt. low-sodium chicken broth
1 qt. vegetable broth
1 qt. water
8 cups fresh torn-up greens, such as Swiss chard, or 2 bags (12 oz each) frozen, thawed green leaf spinach
1–2 large garlic cloves
1/2 cup olive or canola oil
2 lb garlic-in-a-touch-of-oil peeled, deveined, boneless, thigh meat
1 tsp. salt
(enough water or broth to cover cloves)
cooked brown rice, for serving (optional)