This homemade chicken soup from scratch is a must to make during cold and flu season. My Grandma’s incredible chicken soup from scratch is the ultimate comfort food, and it is absolutely delicious. You only need one pot and some simple ingredients to make this incredible chicken soup recipe. See why 100s of people think this soup is the best cold and flu buster!
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Do you miss your Grandma’s homemade chicken soup? You won’t believe how easy my chicken soup is to make from scratch! I remember my grandmother making this chicken soup from scratch every time we went to visit. The memories come back every time I make it. She would dump the ingredients into a big soup pot; magic happened as it cooked.
❤️ Sandi Says: This chicken soup recipe takes time to make, but I promise it is worth it! It has hundreds of great reviews on the blog and social media. People worldwide send me messages, making me so happy that my Grandmother’s soup has brightened the day for so many.
Making classic chicken soup is so easy. You don’t need many ingredients, just a few simple ingredients, including chicken, broth, carrots, onion, garlic, celery, and seasonings. 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 mushy over time. You can use brown or white rice in this soup recipe.
You can also make the Instant Pot Version of this Homemade Chicken Soup! Delicious flavor in a fraction of the time!! If you love chicken soup as much as we do, you will want to check out all of my delicious homemade Gluten Free Soup Recipes!
Allergen Information:
This delicious soup is gluten-free, dairy-free, egg-free, and soy-free. It is also Whole 30, Paleo, and Keto. It is perfect for anyone who has food allergies.
Pair this soup with this delicious gluten free bread for easy dipping: Gluten Free Biscuits or this Gluten Free Focaccia Bread.
Tips For Success
1. To make this recipe, You can use a whole chicken for my grandma’s old-fashioned chicken soup or chicken bone-in chicken parts. My neighbor loves using bone-in chicken thighs. You need to make sure your chicken pieces are with the bone, as the bone minerals are what make this soup so good!!
2. 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 to infuse the chicken flavor into the broth.
If you love this soup, you will also want to try my Gluten-Free Matzo Ball recipe. This soup is great with matzo balls! Fresh chicken soup is always better than canned!
The Vegetables For Homemade Chicken Soup:
Classic chicken soup has onion, carrot, and celery. Over the years, I have added turnip and rutabaga to my chicken soup recipe, but I made these vegetables optional because I wanted to keep it close to my grandma’s recipe for this post.
You can also try this easy Instant Pot Vegetable Soup with Chicken for a soup with many extra vegetables.
The Chicken Soup Seasoning:
This soup is full of flavor from these spices and herbs:
- thyme
- basil
- parsley
- garlic
- salt and pepper
I use dried thyme and dried basil. I also used fresh garlic cloves because dried garlic powder doesn’t add the same flavors to the soup broth. For the garnish, fresh parsley is also better than dried.
👀 Sandi Says: Find all of the Step-By-Step Photos and detailed directions after the recipe card. You can also find them quickly via the Table of Contents.
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Frequently Asked Questions:
Most chicken broth is gluten-free, but I highly encourage you to read the labels. Look for any artificial ingredients, and also make sure the broth wasn’t made on shared equipment!
Some brands of gluten free pasta definitely hold up better than others. I like Jovial and Barilla pasta brands for chicken soup. As I mentioned above, you do not want to cook these in your soup…but these noodles will hold up to sitting in a bowl of soup for a little while.
You do not have to use a whole chicken to make this soup recipe. You can also use bone-in chicken parts. My neighbor loves using bone-in chicken thighs. You need to make sure your chicken pieces are with the bone, as the bone minerals are what make this soup so good!!
Add more salt and seasonings to your soup if you want the flavors to be stronger.
I gently hold two spatulas and carefully remove the chicken from the soup pot to a serving dish. I remove the chicken meat from the carcass and put the pieces of chicken back into the soup. You can set aside some of the chicken for making enchiladas or chicken salad if you want.
How to store leftovers:
This soup will remain fresh in the refrigerator for up to 4 days in an airtight container. You will notice the chicken fat congeals on top of the soup. You can use a spoon to scrape the fat off if you like. You can reheat it on the stove or in your microwave oven.
You can also freeze the soup. I highly recommend freezing it in Souper Cubes. These are one-cup-sized cubes that are perfect for a single serving! Freeze in the Souper Cubes, then move the frozen cubes to a freezer-safe zip-style bag. The frozen soup will keep fresh for up to 5 months.
More Homemade Soup Recipes to Try:
- This recipe is made without a roux and tastes amazing! Gluten Free Oyster Chowder (works well with clams for clam chowder too!)
- Another great winter soup: Turmeric Chicken Soup
- For my spice lovers, this Taco Chicken Soup is hard to resist.
- If you love wild rice, this Chicken Rice Soup is also delish!
If you love chicken as much as we do, you will want to check out ALL of my delicious, easy Gluten Free Chicken Recipes!!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Grandma’s Homemade Chicken Soup
Ingredients
Method
- Add 1 whole raw chicken to a large stock pot. Add 1 quart chicken broth and then fill the pot with 4 cups waterto cover the chicken.
- Chop 1 large onion, 3 chopped celery stalks, and 5 chopped carrots. Add 3 cloves minced garlic, 2 teaspoons salt, 2 teaspoons dried basil, 2 teaspoons dried thyme, and 1 teaspoon ground black pepper. Add all ingredients to the soup pot. Cover and simmer on medium-high low until the soup boils.
- Once the soup is boiling, turn down the temperature to medium for 1 hour. Stir the soup and make sure the chicken is still covered by the soup. Add more water if needed. Put the lid back on the pot, and turn the cooking temperature down to low, and simmer for another hour.
- After cooking in the soup, the chicken will be fall off the bone soft and tender. Carefully remove the chicken from the soup pot to a serving dish. Do this carefully holding two spatulas, so the chicken doesn't fall apart. Cut the chicken meat into pieces and add the chicken pieces back to the soup. Garnish with fresh parsley if you like.
- Serve hot with rice or noodles. My grandmother served it over rice, this is totally optional.
Nutrition
Notes
- This recipe uses a whole raw chicken. The chicken cooks directly in the soup, making the broth full of rich chicken flavors!
- If you do not have a whole chicken, you can use chicken parts. The soup will taste the best if you use bone-in chicken parts. The bone broth is what adds to the flavor.
- You can use fresh or dried herbs.
- I like to add a small rutabaga or turnip sometimes for a flavor boost. It is totally optional, but if you try this, peel the rutabaga first.
- This chicken soup is even better the next day.
- This soup will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
Step By Step: Making Chicken Soup From Scratch:
I love making my chicken soup with a whole chicken. The raw chicken cooks in the soup, adding incredible flavor! If you do not have a whole chicken on hand, you can easily use other chicken parts…it is best to use chicken with the bones as the bones add a lot of nutrients to the soup while cooking.
Step 1: Add your raw whole chicken to a large stockpot. Add in low-sodium chicken broth, seasonings, vegetables, and water.
Step 2: Cover the pot and bring the chicken soup to a boil. It should take about 10-15 minutes to boil, depending on the depth of the soup pot.
Step 3: Once the soup is boiling, gently boil for 1 hour. Turn down the heat to low and allow the soup to simmer for one more hour hours.
Step 4: After the chicken simmers, remove the chicken carefully to a serving dish. I use two spatulas to lift the chicken out so the bones don’t fall apart in the soup. The chicken is fall off the bone tender after cooking.
Step 4: Serve the soup hot with rice or noodles. I recommend cooking them separately and then adding them to the bowl.
Hi! I’ve made this soup several times now and have finessed it to perfection (for us)! It makes so much so I shared with neighbors & my in-laws. It’s always well received.
I add fennel seed ( 1.5 tsp) and extra vegetables to balance the amount of broth.
Thanks for sharing this great recipe! Truly food that makes you feel good.
Hi Laura, that is so interesting about the fennel seed. It sounds intriguing and I can’t wait to try that. I am so glad you love this soup and had fun changing it up!
So delicious- just like my Grandma made
I am so glad you bring back great memories of having soup with your grandma. Thank you, Di.
Perfect, many thanks,
We all had flu so thought I would add son chilli flaks to your recipe, also served it with egg noodles.
It was perfect, very comforting and warming.
I am so sorry to hear the flu got you. I hope you are feeling better soon. I love the idea to add some chili flakes for a nice kick!
WOW! delicious. Thank you Ms. G., perfect chicken soup. Now that I am an adult and living on my own, your grandma’s homemade chicken soup came in just in time. My first time cooking chicken soup from scratch and it would not be my last.
I paired this soup with jasmine rice and a homemade hot toddy.
Oooh, I love the idea of serving this with a hot toddy. I am so glad you loved my grandma’s soup recipe. Thank you for coming back to let me know, Alex.
I added more chicken broth and water, extra carrots, celery, and onions. This was so good!
I am so glad you loved this soup. Thank you so much for coming back to leave a review. It is very much appreciated.
Great, traditional chicken soup! I’ve made it 3x since September 😂. Thank you for the easy to follow, tasty recipe.
Thank you so much for your note. I am so glad you loved this recipe enough to make it 3x!!
I also tried your instapot version and it was even better under pressure! only issue is finding a small enough chicken to fit the pot and veggies. I am back to the stove top today. I started freezing leftovers for a quick lunch. honestly thanks again for sharing your recipe, much appreciated:)
You are very welcome, Susan. It has been awhile since I have made it in my Insta Pot, but you can also use kitchen shears to cut up a chicken so it fits better before cooking. Have a great weekend!
Great soup, thank you!
Thank you so much, Pat. Have a great weekend.
My granddaughter has a cold and I wanted to try this recipe. All I had was chicken breast tenderloins so I used that and added her favorite farfalle noodles. This soup is the absolute best I’ve ever made! Thanks for sharing the recipe.
Thank you so much for trying my recipe. I hope your granddaughter is feeling better soon.
Delicious Sandi just like my Mom and Grandma made
That makes my day, Carole. Thank you so much!
I have tried several different chicken soup recipes. I like this one the best because it’s so simple. I used a leg quarter instead of a whole chicken. No problem. I added two red potatoes. No problem. Other possible late adds are green peas, corn kernels, spinach, zucchini.
I am so glad you are having fun experimenting with my recipe. All of your modifications sound delicious!
Great recipe, thank you! I made a double patch to share last weekend and I am making a single batch the weekend to hoard for myself:)
I am so glad you loved this soup. I highly advise making a big pot and freezing some so you have it all season!
This might be a silly question.. but after boiling the chicken and taking it back out.. what do you do with the chicken?.. I can’t imagine, not deboning it and putting it back in the soup, but you didn’t specify as far as I can see, but I am sick right now and have a little bit of rain fog and was really wanting to make it
Hi Cindy, we usually debone the chicken, add some of the chicken back to the soup and use the rest for things like chicken salad, add seasoning to use it for enchiladas, etc.
Thank you so much! Things the first time I’ve tried to make chicken soup, and it was perfect! The only thing I “changed” was I added a tablesooon of tumeric and a couple tablespoons of grated fresh ginger. I’m freezing it in individual portions. Thank you, again! It’s so delicious!!!
I am so glad you loved the soup. I also love to add turmeric, but haven’t tried ginger. I will try it next.
I knew immediately that there was way to much thyme and basil for my taste, so I cut it in half. Holy Moly! It’s still terribly strong. I couldn’t even eat the chicken.
However, I do have sensitive taste buds and a sense of smell. I recommend that you start with 1/4 t. each and add more slowly as it cooks if you feel you need it.
Different strokes for different folks. Thank you for sharing the recipe. I do love the technique!
Hi Paula, Yes, everyone does have their own taste buds and I am glad you recognize you are sensitive to seasoning.
Just made your soup, delicious. I making for my dad who had just a few teeth. I’m hoping to puree this for him for a daily meal as he’s malnourished and needs the bone broth. any suggestions for pureeing this. thank you
It brings me joy to know this soup is helping your dad. Thank you so much for trying my recipe. As for pureeing, I would put it (cooled, not hot) into a blender or food processor and blend for a few seconds.
I did that, worked perfect, and put into molds for super cubes!! Now it will last!! Great suggestion or great ad in your recipe! Thanks again
I am so glad!! Thank you for coming back to let me know you had success!! Have a great week.
This was an excellent recipe! I loved the flavor of the tyme & sweet basil.
I’ve never made much soup until the last couple of years. My husband & I have a regular “soup day” where we make chicken soup to freeze. This one’s a winner!
Thank you so much, Rachel. I love the idea of having a soup day!
Your chicken soup recipe brings back precious memories of family traditions and the heartwarming aroma of homemade meals. Thank you for sharing your secrets to creating nourishing and flavorful dishes.
Thank you so much for sharing your memory.
Excellent recipe
Thank you so much!
Would it be ok to remove the skin on the chicken for this recipe?
Hi Beverly, that should be fine!
Wow! This really is the best homemade chicken soup! I have never cooked a full chicken before but i sure will going forward. I added 4 more cups of water and 4 teaspoons better than bouillon. I even bought the super cubes you recommended- thank you for a great recipe! It’s hard to believe such simple ingredients produced such flavor too. 😀
I am so glad you loved the soup. Just a note for my readers who are gluten-free, Better than Bouillon is not gluten-free. (Herb Ox is a gluten free bouillon.)
This is so delicious. Neighbor’s Grandma, on the farm, used to make chicken noodle soup for him, and his response; “this is the best chicken noodle soup I ever had”. Well, I couldn’t agree more. Thanks so much
That was so nice of you to make this for your neighbor. I am so glad everyone enjoyed my grandma’s soup. I grew up with this soup and it is the best.
Do you know a way to do this recipe in an instant pot instead? I don’t have a stock pit but I would like to try this!
Yes, here is the recipe: https://www.fearlessdining.com/instant-pot-chicken-soup-from-scratch/
So Delicious! Added Egg Noodles for 10 minutes! absolutely loved it!
I am so glad you loved the recipe, Lana. Thank you!
I made this recipe tonight, I just wanted to say thank you for such an easy and precise recipe. I have been wanting chicken noodle soup for weeks but just now found the noodles and then your recipe popped up and I was wonderful! I just love when good things come together. Take care!
You are very welcome, Jay. I truly appreciate your coming back to let me know you enjoyed this soup recipe.
How big should you chop the carrots and celery? Not diced small, right? Thank you!
It really doesn’t matter that much. I make them around 1 to 2 inches. I don’t dice it.
This is the best chicken soup I’ve ever had. Everyone I make it for loves it.
Thank you so much, Sue. I am so glad everyone loves it.
Best chicken soup I’ve ever had. Keeping it forever! I added pastina pasta and blended the veg/stock so my kids would enjoy it and it added a nice thickness to the soup. Everyone who tried it loved it! Thanks for sharing!
Thank you so much for your kind words. I am so glad you enjoyed my grandmother’s recipe!
Loved this. This is how my mom cooked chicken soup also.
Thank you so much, Karen. I am glad everyone loved the recipe.
I stumbled across this recipe (can’t remember where) and it’s become our VERY FAVORITE chicken soup. I love how everything cooks right in the pot. I save the bones to make broth later.
I am so glad you found my blog, thank you so much. My grandma’s soup has so many incredible memories for me. I am so glad you love it.
I made this tonight for my husband who isn’t feeling well. We loved it!!! My teens loved it and so do their friends. Perfect recipe.
I am thrilled this soup was a hit with your family. I hope your husband is feeling better soon!
I have been searching for a recipe for thin dumplings, not drop biscuits dumplings. The one I found was terrible. Others I have found had bad reviews saying the just disappeared when dropped in the hot broth. Chicken and dumplings were my grandson favorite and I would love to make gluten free ones for him! Any suggestions?
Hi Susan, the only dumpling recipe I have is a drop biscuit-style dumpling. I am sorry I don’t have suggestions.
To add additional flavor try adding a diced parsnip. It give a beautiful sweetness to the broth.
I love including parsnips!!
What lb whole chicken or lbs on chicken thighs?
I use 2 pounds of chicken.
Love it!!!! Both my kids are sick and I never even thought to put it over rice! Very satisfying.
I hope your kids feel better soon!!
I always ♥ this soup because it is very simple and delicious and not complicated. Thanks a lot all my friends ❤ it.when need soup it is grandma’s chicken soup. 🐔
I am so glad you love this soup…it brings me joy that this soup is loved by so many.
It is absolutely amazing. Thank you for sharing your recipe.
You are very welcome. I am really glad you enjoyed the soup!
We’ve made this a handful of times already and it is a huge hit! Swapped the whole chicken for 3 leg quarters, and cooked pasta right in the broth. Soo much flavour!
I am so glad you love this soup recipe. Using chicken leg quarters is a great idea!
Thank you Sandi. I made this chicken soup recipe, it was delicious. I shared with my neighbor, who just got out of hospital, she loved it too. We ladled it over rice!
I am so glad you loved the recipe. It will taste even better the next day!!
Making this today in my crockpot. Doubled the recipe. Going to freeze some for a fast meal. Keeping my fingers crossed.
Enjoy. I haven’t made it in my slow cooker, but it should work great.
Absolutely loved this easy peasy recipe, used thawed chicken breasts and 30 minutes. First time using the soup button and I forced the pressure out cause I was so hungry and used breasts, came out perfecto! Thanks so much!
I am so glad you loved this recipe. Using chicken breasts are a great time saver!
Best chicken soup. Made this for my father in law when he was sick. He loved every bite. Thank you.
I am so glad you loved it. I hope your father is feeling better soon!
Just made this the other day and it was delicious and had great flavor! I think I had way too big of a chicken because mine had way too much, but I just added a bit more broth when I heated it up and it was good to go! Thanks for a great and easy recipe!
I am so glad you loved the soup. I do the same thing as you if I have too much chicken :-).
Yes my family like the chicken soup we have made it 4 times
I am so glad everyone loved this soup, Virginia. Thank you!
What whole chicken size do you use? I used a 6+ one and had to add more veggies and water.
Hi Carolyn, I think you mean 6 pound? I typically use a 2-3 pound chicken.
Wow, simply delicious. I followed the instructions to a tee. The whole chicken really made a difference in the flavour. I usually add chicken OXO cubes in my chicken soup but this recipe doesn’t require any adjustments. Perfect the way it is.
I am so glad you all loved the recipe! Thank you so much, Tanya.
Made this tonight…DELICIOUS! I wouldn’t change a thing on this recipe! Even my 4 and 7 year loved it. It’s a keeper! Thank you
I am thrilled you and your littles ones loved the recipe. I have been enjoying my grandma’s soup since I was little too. Thank you so much!
I had to triple amount of water.
This is a nice, quick soup. I have my own homemade soup, it’s the best of course!, but this is pretty darned good!
Close to what I make from scratch. I add a peeled turnip or two, peeled parsnips, and a peeled rutabaga or two.
Sounds delicious, thank you Erica!
I added turnip too!
I often cook homemade chicken soup, and it is a family favorite menu. I use pure cow ghee as the taste enhancer of the soup. It is an easy way to make the soup extra creamy, flavorful, and rich with ghee nutrition. It’s ghee-licious.
I prefer using Milkio grass-fed ghee for all my recipes.
Your modifications sound really good. Thank you!
Exactly the way my mother & her mother made!! Easy but lots of love ❤️ And flavor! It’s on my stove as I write this on this gloomy, fall day. Thanks for sharing
I am so glad you loved the recipe!
Rhonda those are the truest words every spoken.
I’ve made this many times and use a large chicken and increase the amount of vegetables, it’s awesome!
Hi Robbin, I am so glad you loved the recipe!
Hey there I’m in the process of making this now . Do u discard the chicken skin once u get the meat off the carcass ?
I do when the soup is done cooking, but it is probably a personal preference.
How many pounds should the whole chicken be (on average)? I am wanting to try this. Thanks.
Hi Cathy, I usually buy a 2- 2 1/2 pound chicken that I get at the local grocery store.
I absolutely love this recipe!!! Made it twice already and even my fussy 6 year old eats every drop in her bowl.
I just want to know, can this recipe be adapted for beef? Instead of using chicken and chicken stock can I swap it out for beef and beef stock?
I am so glad you love my Grandma’s recipe, Melissa!! I haven’t tested it with beef.
Whole Chicken is the only way to go. Flavor flavor flavor!
For years in my house it is called a (POT CHICKEN)
No water all chicken broth as much needed to cover all.
Spice up the way you like. Add what you want.
Cook chicken one hour add rest cook one hour. Turns out great!
It sounds delicious Ken!
Great recipe! I love the spices together. I like to cook the soup a day ahead. After separating the meat from the bones I strain everything from the liquid . Everything goes into the fridge still separated. In the morning I can scrape the fat off of the top of the soup before combining everything together again. Great recipe! Thx for sharing!
Hi Donna, I am so glad you loved my grandma’s recipe! I love it better on day two as well :-).
Delicious 😋
I am really glad you enjoyed it Marg. Have a great weekend!
Delicious I use Quinoa instead of rice.
I am so glad you enjoyed it Kristine, thank you for coming back to let me know!
Worth the effort! I used two pounds of bone-in chicken thighs rather than a whole chicken. Served it the day after cooking it, and the flavor was very good. Thanks for this recipe!
I am so glad you loved my grandma’s soup! Thank you for coming back to let me know.
I’ve made this three times now and absolutely love it. I always put rice in my soup but I may have to try the noodles next time. Right now I’m making it with the turkey carcass from Thanksgiving. I’m sure it will be just as good.
I am so glad you love my Grandma’s soup!! I love the idea of using the turkey carcass!
I usually make a large pot and freeze, just to have a nice, hot bowl in the winter. I love it with noodles/fusilli, and partially cook a batch and freeze enough in small batches to match the number of containers of soup. When I take out a container of soup to thaw, I also take a package of noodles to add when soup is being heated. They’re perfect.
I love this idea! I may have try that noodle idea this week.
Here’s another amazingly delish way to eat chicken noodle soup…over mashed potatoes! To die for!
That sounds delicious!
Excellent! Easy to make and tastes perfect! Thank you!
I added a little oregano to kick some extra germ booty too.
I love you added extra germ-busting oregano! It sounds delicious!
This is a good recipe but the chicken gets kinda cooked out in flavor so I wrap the raw chicken in cheese cloth before putting it in the broth and discard when cooked. I add cooked or raw chicken and vegetables to the hot stock in the pot along with raw rice and cook for a half hour…..the chicken meat is tasty and it adds to the soup.
I am glad you found something to keep your chicken flavorful :-).
This soup is absolutely delicious, I added the Swede and it’s just superb.
Thank you for sharing your granny’s recipe 🙂
I am so glad you enjoyed it Clare, thank you for coming back to let me know 🙂
This is the best chicken soup recipe I’ve ever had! We eat it at least twice a month, and it’s delicious every time. I mix in cooked organic brown rice at the end and it is just perfect. Thank you so much for sharing your Grandma’s recipe!
You made my day coming back to let me know you loved her soup 🙂
This is my go-to chicken soup recipe! We’re currently being hit with this polar vortex and it is COLD, so I’ve been making it every other week to have on hand and warm us up on the really hard days. I make it exactly as is, just in a Dutch oven.
I am so glad you like it, Denise. Cooking in a Dutch oven is a great idea!
My mother always roasted her chicken before putting it into the soup pot. What’s the difference – just a different taste? Does the broth stay clear when using a raw chicken like in Won Ton soup? Moms broth was always opaque.
I haven’t heard of roasting first so I am not sure how to advise.
This is a question more than a comment. I can’t wait to make this but was wondering if I could use a large (6.5 qt) Dutch oven instead of a stockpot? I’m new in the kitchen and don’t fully know when it’s best to use what, I just love the nostalgia of a Dutch oven! Thanks.
I am sure you can use a Dutch oven on the stove to make this recipe. Enjoy Suzanne 🙂
Can you add rice to recipe?
Hi Michelle, you can add cooked rice to the bowl, but I would not cook rice in this soup.
I do this in my Instant Pot, putting the chicken in a stainless steel basket so it can be lifted out without losing any of the bones, etc., into the broth. And the best GF noodles I have found are the fresh ones at either Aldi or Trader Joe. I boil them separately and add some GF chicken bouillion or canned broth to the water. Thanks for all the good recipes. My granddaughter has celiac disease and LOVES chicken soup.
I love those fresh gluten free noodles from TJ too!
How long do you cook this in your IP?
Hi Cassandra, I wrote up the instructions to make my Grandma’s soup in an IP here: https://www.fearlessdining.com/instant-pot-chicken-soup-from-scratch/
Enjoy!
The best I have ever had in my 73 years !
I used chicken thighs (6 or 8) … as an entire chicken is too much for us .
Your Grandma was a great cook !
Wow Cynthia, I am so glad you love it :-). Thank you!
How would you handle non-gluten plain ole noodles. Cook them separately and add or cook them in the soup at the end?
I always add the noodles at the end because gluten free noodles get so mushy.
I cook the chicken the day before with large pieces of the vegetables. Then I discard the vegetables. I do this so I can refrigerate the broth overnight and skim the fat off.
Sounds delicious. Thanks for sharing your tips!
I made this on the instant pot …
high pressure for 30 minutes… followed the recipe but added extra water and broth so that I could cover the chicken…. husband said this needs to become a regular ! Thanks for the great recipe !!!
I am so glad you and your husband liked it!
Hi
Would the overall flavor suffer too much if I simply used several chicken breasts then cut those up instead of using a whole chicken?
Thanks
Christi
Thanks for writing Christi 🙂 You will miss on the nutrients from the bones so it wouldn’t be a bone broth…flavorwise you re fine.
Hi
I would like to make chicken and rice soup. Should I cook the rice separately?
Thanks!
Hi Liz, you will definitely want to cook the rice separately. Enjoy!
Super great recipe. Five stars. However, watching Diners, Driveins,& Divers the chef flayed the chicken, placed it on a tray, based oil and baked for an hour first. The theory was by baking it all the flavors were released into the meat. Then made soup.
I am so glad you liked my Grandma’s soup recipe Daniel. I haven’t heard of baking the chicken first…I will have to try that sometime.
I made it for my daughter who is battling stage 4 breast cancer and she’s getting out of the hospital today🥣🙏. This ought to make her feel way better❣
I am so sorry she is going through treatment. We are keeping you both in our prayers and I hope the soup bring some cheer.
I love this hearty soup. Perfect for any occasions.
I am really glad you like it Lynne 🙂
Hi! I’m cooking this for my wife who is currently sick in bed. She wants it with the frozen egg noodles… Do I cook those separately or put them in the pot towards the end of the simmer so they have more flavor? Thanks so much, it smells delicious.
I am so sorry your wife is sick. I always cook the noodles separately…but then again it may be because gluten free noodles would turn to mush. I hope she feels better soon!
Do you cook cover or uncovered for the 2 hours? Thanks!
Hi Susan, you want to simmer it covered. Thank you for asking :-).
Planning on making this today. Sick momma here with two sick kiddos (flu! ?), hoping this recipe gets us on the mend fast!
Awww, I hope the soup was a success and that you all feel better soon. I feel like this year has been rough with germs and illness :-(.
Currently in the simmer stage with this and by smell alone we are all drooling just waiting for it to finish up! I came looking for a recipe because our son is running a 102 degree fever, when your first few lines talked about Jewish Penicillin and it being a grandma’s recipe I knew I found what we needed! Thank you for sharing!
I hope it helps your son feel better soon Angie 🙂
THIS MAKES A WONDERFUL SOUP EVERYTIME.
Thank you.
Hi Terry, I am so glad you like my Grandmother’s soup!! Thanks for coming back to let me know!
Awesome chicken soup. Made it especially for my mom in law that has pancreatic csncer. She said it’s the best chicken soup she has had in a very long time. Thank you:)
I am so glad you loved my Grandma’s soup recipe Justine 🙂
We raise our own chickens but skin them, can’t wait to try this recipe. What about canning it? Thinking it would make great Christmas presents.
It sounds like a delicious idea but I would think you have to do something so it won’t spoil. I know nothing about canning.
i checked out the Ball website and it sayd 10 pounds of pressure for 1hour 30 minutes for 1quart jars, definately going to give it a try.
I freeze this soup in wide mouth mason jars, let it cool then just leave a few inches of space a the top for any expansion.
I didn’t realize you can freeze mason jars like this. Thank you so much for sharing your tip Robbin 🙂
I have not made your soup yet but I was wondering if I can use just pieces of chicken instead of a whole chicken..
Hi Donna, you can use pieces of chicken but I highly recommend making sure the pieces are bone-in. There are a lot of nutrients in the bones that cook into this soup, giving it that awesome cold and flu busting benefit.
Curious, will the veggies be really mushy? I mean cooking for 2 hours seems a little much. Thank you!
Hi Jodie, the long cook time didn’t make our veggies mushy. You can cook less, we do cook on a simmer for much of this for flavor, but it isn’t necessary. You can also add the veggies in a little later.
Beat soup ever! I do the chicken boil then strain it and refrigerate the broth over night. The fat rises to the top and can be skimmed off. Then add all the good stuff~ AMAZING!!!
I am so glad you liked it!! You made my day!
Hi! How would this be cooked in a crockpot? It would be much easier for me.
Hi Andrea, this should work well in a crock pot :-). Please come back and let us know how long you cooked it for.
Hey Miss Sandi – during the simmer process do I scoop off any foam or excess fat?? I can’t wait to try this. Thanks for your help. Thanks to Grandma too!
Hi Keith, that is up to you. We tend to scrape the fat off after the first refrigeration when it has solidified at the top. During the simmer stage the flavors are still infusing with the soup. Enjoy 🙂
Once it’s done, turn off burner. Let it set a minute, then use the back of a ladel that was sitting in ice to wipe off the oil. The oil will stick to the frozen metal.
That is a great idea!!
Great and it’s only a total of 8 cups liquid mine doesn’t cover the ingredients all the way ?
Hi Mikaela, how large of a pot are you using? You can definitely add more water, you want the chicken to be just barely submerged.
When would I add the rice and how much ?
You would want to cook the rice separately and add it to your bowl and pour the soup over it. My grandmother never cooked the soup with the rice because it would make the broth starchy.
Apart from the very first bowl of soup that I tasted, I froze the first batch of soup that I made and it is so delicious that I find I cannot wait until I am sick before I devour some more! I expect it will keep the germs away anyway LOL! Well that’s my story anyway…. I have another batch cooking on the stove so I really don’t plan on running out anytime soon. I made this soup on both occasions exactly as written and it is superb. The flavour and the aroma of the soup whilst cooking is amazing and I am very happy to have found this recipe. Thank you very much for sharing your Grandma\s recipe. I did leave a comment for the first soup I made but think it may have gone astray.
You made my day. Thank you so much for coming back to tell me how much you liked my Grandma’s soup.
Second time I am making this soup – BEST recipe ever – full of flavor Thank You !!
Yay!! I am so glad you liked my grandmother’s soup, Kathy. I appreciate your coming back to let me know. If you didn’t leave a star rating in the recipe card by clicking the stars, I would be so grateful if you would so people know how yummy this recipe is.
Thank you for this recipe. We are making it right now and it smells wonderful.
I am so glad you are trying this. Let me know how it turns out.
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!!
I am so glad Marie…I hope you feel better soon :-).
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!
I am so glad you liked my Grandma’s recipe Al! Thank you so much for coming to let us know :-).
I was all set to come on here and tell you that a soup is NOT homemade if you buy the broth, then saw that yours calls for the whole chidken–this truly is Gramma’s recipe, except that she used the feet whenever possible.
I haven’t seen chicken here with feet, but I bet my grandmother did. Thank you so much for stopping by Janelynn 🙂
Whole chicken wasnt’t on sale, so i used chicken leg quarters. So glad i found this recipe when i search chicken soup from scratch. Best soup ever, i hope my dad doesnt read this. P.s. my son is sick but i used alphabet letters so my daughter would eat it. Way to go a masterpiece for sure.
I am so glad you found chicken that worked. As long as your chicken legs had bones, you will get the benefits of the bone broth in this recipe. I hope everyone feels better soon!!
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!
Hi Stephanie, I usually scrape some of the fat off the top, but that is totally optional 🙂
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
I am sooo glad you liked this Wendy. Thank you for coming back to let me know!
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
I am so glad you like it, Kirsten. I hope your husband and son feel better soon :-).
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!
I am so glad you and your husband like this soup…my grandmother would be so excited that so many can enjoy it. I also appreciate your coming back to let me know it was a hit :-).
No colds or flu yet…this is a trial run, I just made this soup , grated a few potatoes into it as well. Still tastes awesome.
I never thought to add potatoes, but it sounds wonderful. I am glad you like this soup Edna 🙂
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.
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.
Followed recipe as posted. Added corn and white potatoes. Recipe is keeper, looking forward to tomorrow’s lunch.
I am so glad you like this recipe Russell, my grandmother would be so glad it is reaching so many. I appreciate your coming back to let me know, you made my night 🙂
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!
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 🙂
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!
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.
Can I possibly get the nutrition values (need it for Keto Diet). Can’t wait to try this.
I am actually cooking it now. 🙂
Hi Lorrie, I am happy to add it.
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?
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! 🙂
Oh my gosh Terri, thank you so much for coming back to let us know!!
Can’t wait to try it looks delish and will be fine for the ketogenic diet thanks for sharing
Awesome Laurie, I hope you have a great weekend 🙂
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 🙂
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.
Please let me know how it turns out 🙂
Actually you can use already made broth, I use organic bone broth.
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
Hi Suz, I am happy to clarify. I used parsley as a garnish. It is optional, but will add that in. Have a great weekend.
Maybe I missed it but when do you add the noodles?
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
how mug parsley do you add and do you add the chicken back in?
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