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Grandma’s Chicken Soup From Scratch

By 69 Comments

I would be grateful if you shared this recipe :-)

Some call this soup Jewish penicillin, others just say this homemade chicken soup busts through cold and flu season. I just call it delicious.

This is the homemade chicken soup from scratch recipe I grew up enjoying.

Two bowls of homemade chicken soup from scratch. A garlic press and garlic bulb is next to the bowls.

Do you love homemade chicken soup?

For some reason, I only make this soup when someone is sick. This soup is as close to comfort food as it gets. I remember my grandmother making this soup every time we went to visit. The memories come back every time I make this soup.

This chicken soup recip takes time to make…but I promise it is worth it! You can also make the Instant Pot Version of this Homemade Chicken Soup! Delicious flavor in a fraction of the time!!

My Grandma’s Homemade Chicken Soup is Comfort Food

This soup is as close to comfort food as it gets. I remember my grandmother making this soup every time we went to visit. The memories come back every time I make this soup. This chicken soup takes time to make…but I promise it is worth it!

This chicken soup takes time to make…but I promise it is worth it!”

Our whole family loves this soup, and I really need to make it more often. Fall is finally here and soon cold and flu season will be here. We also love this delicious Turmeric Chicken Vegetable Soup during cold and flu season!! (And this turmeric chicken soup is quick and easy to make!)

Simple Fresh Ingredients Make The Best Chicken Soup

This easy chicken soup recipe is made from scratch, with fresh simple ingredients.”

It is so easy to make a good chicken soup from scratch. You don’t need many ingredients. Just add chicken, carrots, onion, garlic, and celery to a pot. You can add noodles to make chicken noodle soup, or add rice. We usually make chicken and rice soup because gluten-free noodles tend to get pretty mushy. You can use brown or white rice in this soup recipe.

This soup is Whole 30, Paleo, Keto, and Gluten Free. Perfect for anyone who has food allergies. Pair this soup with these delicious Gluten-Free Light and Fluffy Cheddar Muffins or this Gluten Free Focaccia Bread.

top view of two bowls of grandma's chicken soup

Whole Chicken

For my grandma’s old-fashioned chicken soup, you will need a whole chicken. (You can also use chicken that isn’t whole. You need to make sure your chicken pieces are with the bone as the bone minerals are what makes this soup so good!!)

I prefer to use an organic whole chicken. Include the neck and organs…it all goes into the pot. You will want to cook this down for a couple of hours so the chicken flavor is infused into the broth.

The Vegetables

Classic chicken soup has onion, carrot, and celery. I have added turnip and rutabaga to my chicken soup recipe over the years, but for this post, I wanted to keep it close to my grandma’s recipe. (If you decide to add other vegetables, you would want one small turnip and one small rutabaga chopped up.)

Seasoning

This soup is full of:

  • thyme
  • basil
  • parsley
  • garlic
  • salt and pepper

I used dried thyme and dried basil. I did use fresh garlic cloves because dried garlic powder just doesn’t add the same flavors to the soup broth. Fresh parsley is also better to use.

How to make Jewish chicken soup from scratch:

Put chicken in a stock pot

Add your raw chicken to a stock pot. Add in low sodium chicken broth, seasonings, vegetables, and water. Cover and bring the chicken soup to a boil. Turn down the heat and allow this chicken soup to simmer for two hours.

Cover and bring the chicken soup to a boil. Turn down the heat and allow this chicken soup to simmer for two hours.

chicken cooking in soup

After the chicken cooks in the soup for 2 hours, remove it to a separate pan so the bones don’t all fall apart in the soup.

Two bowls of the he best homemade chicken soup

More Delicious Homemade Soup Recipes to Try:

Tools You Need To Make This Chicken Soup From Scratch Recipe:

  1. A big soup pot that is large enough to hold a whole chicken.
  2. A vegetable chopper to chop up your vegetables.

recipe love

Grandma's Homemade Chicken Soup

Yield: 8 people
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
An easy homemade chicken soup made from scratch.

Ingredients

  • 1 whole chicken, raw
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 5 carrots, chopped
  • 3 celery stalks, chopped
  • 2 teaspoons basil
  • 2 teaspoons thyme
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 quart chicken broth, low sodium
  • 4 cups water
  • parsley is optional

Instructions

  1. Add a whole raw chicken to a large stock pot.
  2. Add all ingredients, cover and simmer on medium low until it boils.
  3. Once the soup is boiling, turn down the temperature to low and simmer for 2 hours.
  4. Remove the chicken to a pan. Do this carefully so the chicken doesn't fall apart. Cut the chicken meat into pieces and add back to the soup. Garnish with fresh parsley if you like.
  5. Serve hot. (My grandmother served it over rice, this is totally optional.)
Nutrition Information:
Yield: 8 Serving Size: bowl
Amount Per Serving:Calories: 268 Saturated Fat: 4g Cholesterol: 135mg Sodium: 474mg Carbohydrates: 5g Fiber: 2g Sugar: 2g
© Sandi Gaertner
Cuisine: American / Category: Soup

More Gluten Free Recipes To Try!

top view of two bowls of grandma's homemade chicken soup

 

I would be grateful if you shared this recipe :-)

Reader Interactions

Comments

  1. Chicken simmering , as I write this little note of Thanks for the recipe ..The flavors are filling the kitchen with a wonderful aroma …..I know this will help me on the way to a a cure for the cold /flu that I am experiencing right now…
    Thanks so much for a delicious recipe…Yum!!

    Reply

  2. Yessssss!! This soup is just what the doctor calls for when sick! I made this yesterday for me and the little woman. I am sick as a dog, so I looked up soups on Pinterest. I came up with this gem! Easy to make, very flavorful and inexpensive. I am adding this to my favorites, for sure!

    Reply

  3. If I want to refrigerate this and eat it throughout the week, should I skim some of the fat off the top? Or would that take away the delicious flavor? Thank you for sharing!

    Reply

  5. Best chicken soup I’ve ever made. I used all chicken broth and added 2 tsp chicken granules. The aroma was amazing. Thank you for sharing

    Reply

  6. My soup is on the stove top as we speak! The whole house is filled with such an amazing aroma. Can not wait to take this to work this week! Thanks for sharing such a great recipe.

    Reply

  7. I made this for my hubby and son awhile ago, they now have a nasty cold and I am making it again. Followed the recipe, added rice at the end. Smells AMAZING! Great recipe thank you

    Reply

  8. Best flavor of any chicken soup I’ve ever made! My husband loved it too! A definite keeper and go-to for cold winter days in Wisconsin!

    Reply

  10. This is on the stove as I “speak”. Curious, the liquids did not cover the chicken (a small B&E young chicken). Not sure if that’s a problem??? Also, adding the carrots and celery halfway through, as I am hoping they will not be that mushy.

    Will be serving with an egg noodle, or pasta.

    Reply

    • Hi Karen, I am so glad you are trying this recipe. I would say add more water unless you are using a giant pot with a small chicken? You can always salt a little more. I have started to add a scoop of chicken collagen protein powder (by Vital Proteins) lately as well for a boost.

      Reply

  12. This soup looks soooo delicious, Grandma’s recipes are always the BEST! Certainly my kinda meal and I don’t think I’d be waiting for a sick one before making it, YUM!

    Reply

  18. Hi! I was wondering at what temperature, med-low or med-high or high to cooks the chicken and the soup in before I turn to low and simmer? Making witching the next hour!

    Reply

    • Hi Kassandra, I let the chicken and soup boil for about 20 minutes on med-high, then turn to simmer low for 2 hours. Enjoy 🙂

      Reply

  19. As soon as I saw a chicken soup recipe with the word “Grandma” in the title, I knew I had to make it! I added a can of Cream of Chicken soup, since I like a thicker broth. I used rotisserie chicken and frozen homemade noodles, and it is the best chicken soup recipe I have ever found. I usually eat one bowl, and give the rest away, but not this time! I froze the remainder for myself!

    Reply

    • Wow Fern, you are really creative :-). Thank you so much for writing about this soup. I am not sure if you are gluten free or not, but for anyone reading this comment, I do want to point out that Cream of Chicken Soup isn’t gluten free. I do believe Walmart makes a gluten free cream of chicken soup, so just read labels if in doubt. Have a wonderful week.

      Reply

    • Hi Terri, I haven’t made it in a crockpot, but I am sure it would work. Will you please stop back and let us know how it turns out?

      Reply

      • Hi there!! I made this yesterday in my crockpot and it was AMAAAAZING! Cooked on high about 6 hours….lifted out the chicken onto a sheet pan….deboned and put the chicken right back in. Will eat the leftovers today!!!!
        Thank you! 🙂

        Reply

    • Hi Carmen, I would cook the alphabet pasta separately and add it to the bowl. Pour the soup on top. That will keep it from getting too mushy. Thank you 🙂

      Reply

  27. I think I’m gonna try this, but since I have a bunch of boneless skinless chicken breasts, I’m gonna use them instead. I know I will be sacrificing some of the flavor from the whole chicken, but I think it’s still going to be delicious.

    Reply

  28. You failed to mention putting the meat back into the pot and you show parsley but don’t mention it as an ingredient.. required or optional
    I am going to try it today

    Reply

    • Hi Gail, You would add the cooked noodles to the bowl before you ladle the soup into the bowl. I hope this helps. Thank you, Sandi

      Reply

    • Hi Amanda, thank you so much for writing. I find parsley to be strong. I used 2 tablespoons of fresh parsley, but some people may like a lot more than that. I do remove the chicken from the soup. I remove the chicken and toss the bones. Sometimes if I am short of time, I just leave the chicken in there whole. The meat pretty much falls off the bones and then it is a matter of just taking the bones out. I hope this helps 🙂 Sandi

      Reply

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