Description
Mama’s Best Chicken Soup: An Incredible Ultimate Recipe for Comfort
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds)
- 8 cups water
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 2 cups egg noodles (optional)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken: Place the whole chicken in a large pot and cover it with 8 cups of water. Bring to a boil over medium-high heat.
- Skim the Foam: As the chicken boils, skim off any foam that rises to the surface. This helps keep the broth clear.
- Add Vegetables: Once boiling, add the chopped onion, sliced carrots, sliced celery, and minced garlic to the pot.
- Season the Broth: Stir in the dried thyme, dried parsley, and bay leaf. Season with salt and pepper to taste.
- Simmer: Reduce the heat to low and cover the pot. Let it simmer for about 1 hour, or until the chicken is cooked through and tender.
- Remove the Chicken: Carefully remove the chicken from the pot and place it on a cutting board to cool.
- Shred the Chicken: Once cool enough to handle, shred the chicken into bite-sized pieces, discarding the skin and bones.
- Return Chicken to the Pot: Add the shredded chicken back into the pot. If using, add the egg noodles and cook according to package instructions.
- Adjust Seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Garnish and Serve: Remove the bay leaf before serving. Garnish with fresh parsley for an extra touch.
Notes
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg