Traditional Chicken Soup Recipe

Name: Traditional Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Small Herb Rosted Rotisserie Chicken (or) Bake a whole chicken with herbs prior to starting soup; 1 chopped Large onion (or 1 1/2 small); 3 pressed cloves of garlic; 1 tablespoon of butter; 1 tablespoon of olive oil; 1 chopped Bunch of Celery; 1 chopped Lb. of Carrots; 7 chopped mushrooms; 1 chopped bunch of Kale; 1 Lb. egg noodles; 1/2 cup parsley (ideally fresh); 1 tablespoon Fresh Ground Black Pepper; 1 tablespoon Salt (or to taste); Teaspoon Rosmary; Teaspoon Marjoram; Teaspoon Thyme

Servings: persons

1 Small Herb Rosted Rotisserie Chicken (or) Bake a whole chicken with herbs prior to starting soup
1 chopped Large onion (or 1 1/2 small)
3 pressed cloves of garlic
1 tablespoon of butter
1 tablespoon of olive oil
1 chopped Bunch of Celery
1 chopped Lb. of Carrots
7 chopped mushrooms
1 chopped bunch of Kale
1 Lb. egg noodles
1/2 cup parsley (ideally fresh)
1 tablespoon Fresh Ground Black Pepper
1 tablespoon Salt (or to taste)
Teaspoon Rosmary
Teaspoon Marjoram
Teaspoon Thyme

1
Carve chicken cubing the breast and place in refrigerator.
2
Make Fresh Stock:
3
Use all remaing parts (skin, fat, juices and bones) including the entire carcass, and place in a 4 quart pot covering completely with water. Add a dash of pepper corns, Rosmary and Thyme. Boil for 5 hours (ideally).
4
In large soup pot (approx. 10 quarts) heat olive oil over medium high heat.
5
Stirring constantly:
6
Add Garlic, Onion, saute 5 minutes (until onions just start to tender).
7
Add dash of Rosmary, Thyme, Marjoram, and half of Pepper and Salt.
8
Add Carrots, saute 5 minutes.
9
Add Celery, saute 10 minutes.
10
Add Mushrooms, saute 5 minutes.
11
Add your Chicken Stock and Parsley and the rest of Salt and Pepper.
12
Bring to low boil.
13
Add Water as you cook to ensure sufficient liquidity.
14
Add Kale, let simmer 15 minutes.
15
Add Egg Noodles, cook until soft.
16
Add Chicken.
17
continue to simmer, for 30 minutes.
18
Makes a huge amount. I recommend freezing half in quart size ziplock bags to have quick ready to heat delicious soup through out the fall/winter season.

702

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 Small Herb Rosted Rotisserie Chicken (or) Bake a whole chicken with herbs prior to starting soup, 1 chopped Large onion (or 1 1/2 small), 3 pressed cloves of garlic, 1 tablespoon of butter, and more.

Yes, Traditional 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.

That's it — enjoy your meal!

Traditional Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions