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+ servings

Homemade Chicken Soup

Arlene Mobley - Flour On My Face
Homemade Chicken Soup made from scratch tastes better than any can of soup.
5 from 1 vote
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Soup
Cuisine American
Servings 8 servings
Calories 77 kcal

Ingredients  

  • 2-3 chicken breasts with or without bone
  • 1 small onion
  • 4-5 cloves garlic or two tablespoons minced garlic
  • 4 large bay leaves
  • Sliced squash optional
  • 2 carrots cut up any way you like
  • Celery optional
  • Canned or boxed chicken stock optional
  • Calt and pepper to taste go easy on the salt because the added bullion is very salty.

Good Stuff to add to your soup

  • Chicken & Vegetable Bouillon cubes
  • Frozen, fresh or canned mixed vegetables
  • Corn
  • Green beans
  • Any other vegetable you have on hand
  • Penne pasta (or any pasta)
  • White or brown rice
  • Canned or fresh tomatoes
  • Black beans
  • White beans
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Instructions 

  • For the chicken soup stock I place two or three chicken breasts in a large pot and cover with water. I like using chicken breast with the bone but will use boneless if that is all I have on hand.
  • Throw all the other ingredients in the pot with the chicken on high heat until it starts to boil. Lower the heat and simmer until the chicken is cooked through and falling apart.
  • Once your chicken is cooked through take it out of the pot and place into a bowl. If it is boneless just break it apart with a fork. If it is bone-in then carefully remove the meat from the bone and set it aside in the bowl. Double check for bones!
  • Whether my chicken has bones or not I always strain my stock through a fine meshed colander into another pot or large bowl. Just make sure your pot or bowl is large enough to hold all of your stock!
  • Pour your cleaned stock back into your cooking pot. Pick out the carrots and return to the cooking pot.
  • Cook until all ingredients are heated through.

Notes

  • I never have celery on hand because I don't use it much except around the holidays so my soup stock never has it in it. The squash was a fluke for me. I had never used it in my soups before. I had some on hand in the freezer that I had sliced up and had planned to fry that I never got around to so I threw some in a pot of veggie soup and I loved the added flavor. If your family doesn't like squash....well if you cook your stock long enough it all but disappears. A tricky way of getting another green veggie into your family's diet.
  • Yes I have canned chicken stock as an optional ingredient and I know all the cooking shows always add chicken stock. Well I promise you if you don't have any on hand don't worry about it. It does add a richness to your stock but I have made my soup with and without and it turned out delicious every time.
  • Homemade chicken soup can be made to suit your family's taste. Check out the list of Good Stuff ingredients and add whichever ingredients your family loves.

Nutrition

Calories: 77kcal | Carbohydrates: 3g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 77mg | Potassium: 277mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2568IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
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