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.
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.
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.
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.)
This soup is full of:
- 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:
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.
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.
More Delicious Homemade Soup Recipes to Try:
- Gluten Free Cream of Tomato Soup
- Gluten Free Oyster Chowder (works well with clams for clam chowder too!)
- Turmeric Chicken Soup
- Taco Chicken Soup
Tools You Need To Make This Chicken Soup From Scratch Recipe:
- A big soup pot that is large enough to hold a whole chicken.
- A vegetable chopper to chop up your vegetables.
- 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
- Add a whole raw chicken to a large stock pot.
- Add all ingredients, cover and simmer on medium low until it boils.
- Once the soup is boiling, turn down the temperature to low and simmer for 2 hours.
- 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.
- 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
More Gluten Free Recipes To Try!