From Scratch: Chicken Soup Recipe

Chicken Soup is such a staple in the fall, winter and spring. It’s great when you need to warm up, when you feel under the weather or next to a nice sandwich. Making it from scratch is extremely easy, and if you make a big enough pot, you can just pull it from the freezer whenever you feel the craving.

I’ve already given recipes on how to cook a whole chicken from scratch, and then on how to make chicken stock from the leftovers, and that is what I used to make this recipe. You can also cook chicken separately and use store-bought chicken broth, but making everything from scratch is worth it for the flavour!

TIP: If you’re making a big batch, freeze the soup without the noodles, as they can get soggy when reheated. Just cook fresh noodles and add them when you serve each bowl.

Chicken Soup From Scratch Recipe 

INGREDIENTS 

– 2 cups of cooked and shredded chicken
– 2 liters (approx. 8 cups) of homemade chicken stock
– 2 carrots, peeled and sliced – choose cubes or medalions
– 2 ribs of celery, sliced – choose cubes or u-shaped
–  ½ cup of finely chopped onion (optional)
– 1 tbsp olive oil
– salt and pepper
– pasta of your choice – small shells, ditalini, egg noodles are all great choices
– spices (see note below)
– freshly chopped dill (or parsley) for garnish and flavor (optional)
NOTE: If you made stock, and it is unseasoned, you might want to add things like thyme, and simmer the soup with a bay leaf or two, removing when the soup is done cooking. It also might require more salt and pepper, but just test the soup as you go along and season as you’d like. 

INSTRUCTIONS

Makes approx 6 servings

1. In a large pot over medium heat, add olive oil. Add the onion (if using), stirring for a minute, then add carrots and celery, stirring for an additional minute or two.

2. Add in the chicken stock, and any additional spices you are using (see note above) and bring the pot to a simmer. When the soup has come to a simmer, add in the shredded chicken and heat it through. 

3. In the meantime, make your pasta! Bring a small pot of salted water to a boil and add the pasta, stirring and cooking it for the length of time on the box. If you are making a batch of soup to freeze, cook your noodles in a separate pot. For a single serving, use approx. half a cup of the pasta of your choice.

4. Test the soup for seasoning, adding more salt and pepper if needed. Carefully find and remove the bay leaves.

5. Drain your pasta and add it to a soup bowl.

6. Scoop about 1 or 1.5 cups of the chicken soup over top of it. Top with fresh dill or parsley if you are using.

7. Freeze the leftovers (free of pasta) in individual sized portions for easy reheating.

Enjoy!