Go-To Chicken Soup – a delicious recipe with chicken broth, chicken, Kosher salt, carrots, stalks celery, parsley. Easy to follow and perfect for any occasion.
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Make the broth: Add the broth and 4 cups water to a large soup pot and bring to a simmer over medium-high heat.
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2
Sprinkle the chicken with salt.
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Submerge the chicken pieces into the broth.
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When the broth starts to boil, reduce the heat to a simmer.
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Cook until the breast and tenderloin start to separate, about 10 minutes, and then remove with tongs or a large strainer.
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Continue simmering the leg pieces until the meat pulls away from the bone, about 10 more minutes.
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Remove the legs from the pot.
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Allow to cool just enough to handle the meat.
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Prep the chicken: Shred the chicken pieces by hand and reserve the meat.
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(You can reserve the chicken bones to start or reinforce another stock.)
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Strain the broth if desired.
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Finish the soup: Add the carrots and celery stalks and cook until tender, about 8 minutes.
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Stir in the shredded chicken.
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When just heated through, after about 3 minutes, remove from the heat.
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Season with salt, stir in the parsley and celery leaves and serve.
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Chicken Noodle Soup
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Make the broth and prep the chicken for Go-To Chicken Soup, but this time cut 3 carrots, 3 celery stalks and the chicken into small dice.
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Add to the broth and cook over medium heat until tender, about 10 minutes.
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Add 6 ounces medium-wide egg noodles and cool until al dente, about 6 minutes.
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Before serving, stir in 2 tablespoons each chopped fresh parsley and fresh dill.
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Chicken Tortellini Soup
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Preheat the oven to 400 degrees.
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Cut the top off a head of garlic and rub with olive oil and salt.
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Wrap in foil and bake until very soft, 45 to 55 minutes.
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Meanwhile, make the broth and prep the chicken for the Go-To Chicken Soup.
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Squeeze out the garlic and mash into a paste before whisking into the broth along with 1 tablespoon finely chopped fresh rosemary.
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Add the chicken, carrots and celery and cook over medium heat until tender, 8 minutes.
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Add 8 ounces of your favorite tortellini and cook until tender, another 8 minutes.
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Serve with pecorino Romano over top.
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30
Mexican Chicken and Rice Soup
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31
Make the broth and prep the chicken for the Go-To Chicken Soup.
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Add the chicken, carrots, celery and 3/4 cup long grain rice and cook over medium heat until tender, about 15 minutes.
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Add 1 cup diced tomato and cook another 5 minutes.
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Before serving stir in 1/4 cup chopped fresh cilantro and the juice of 2 limes.
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Garnish with additional cilantro.
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36
Asian Chicken Soup
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37
Make the broth and prep the chicken for the Go-To Chicken Soup, with the addition of a 3-inch piece of sliced fresh ginger in the broth.
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Discard the ginger.
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Add the chicken, carrots and celery and cook over medium heat until tender, about 10 minutes.
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Saute 2 cups quartered shiitake caps in 1 teaspoon peanut oil until soft, about 2 minutes.
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Transfer to the broth with 1 sliced small bok choy, 1 tablespoon soy sauce and 2 teaspoons Asian chili garlic sauce.
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Season with salt and pepper and serve.
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Chicken and Dumpling Soup
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For the dumplings, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon each onion powder and salt and 3 tablespoons chopped fresh chives.
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Cut in 4 tablespoons cold unsalted butter until pea-size bits form.
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Stir in 1 cup milk.
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Set aside and make the broth and prep the chicken for Go-To Chicken Soup.
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Add the carrots and celery and simmer until tender, 8 minutes.
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Make a paste of 3 tablespoons each softened butter and flour.
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Divide into 4 balls.
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Whisk each ball into the soup for a minute each.
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Add the chicken and 1 1/2 cups frozen peas.
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Return to a simmer, and spoon large tablespoons of dumpling dough into the soup, without overlapping.
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Cover and steam over medium heat until cooked through, 8 minutes.
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Matzo Ball Soup
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Whisk together 4 eggs, 1/3 cup room temperature chicken fat, 1/4 cup each seltzer and finely chopped fresh parsley and 1 1/2 teaspoons kosher salt in a medium bowl.
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Stir in 1 1/4 cups matzo meal and refrigerate 2 hours.
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Form into 16 balls.
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Gently slip the balls in a large pot of boiling salted water, reduce the heat to low, cover and simmer until cooked through, about 40 minutes.
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Add the matzo balls to Go-To Chicken Soup.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 cups low-sodium chicken broth or stock, One 3-pound chicken, quartered into 2 leg pieces and 2 breast pieces, on the bone, skin removed (save the back to make chicken stock), Kosher salt, 2 to 3 small carrots, thinly sliced, and more.
Yes, Go-To Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.