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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 105.4
  • Total Fat: 2.3 g
  • Cholesterol: 51.7 mg
  • Sodium: 675.0 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 16.7 g

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Nancy's Ol' Fashioned, Easy, Simple Chicken Soup...Un-Chained Recipe Contest!

Submitted by: KEEPITMOVING
Nancy's Ol' Fashioned, Easy, Simple Chicken Soup...Un-Chained Recipe Contest!

Introduction

This is (a) an improvement on Corner Bakery Cafe's Mom's Chicken Noodle Soup; (b) a large pot of vitamin-rich, naturally sweet, nutritious, chicken soup that (c) is very easy to make, (d) freezes well, (e) feeds about a dozen hungry people, and (f) I make throughout the year after having and making many different variations on a theme for many years

Although it can take a little time to get the chicken off the bones, it's SO worth it! Also, if you don't want to use a whole chicken or shredding it just isn't your thing, you can use chicken parts or whole breasts instead, cut off the big chunks, and dice or shred them. They'll take less cooking time, too.

There's nothing better for you, especially when ONLY chicken soup will do! It's not ambrosia (nectar of the gods), but it's as close as I can get! I appreciate your feedback and input. Enjoy! SparkPeople rocks my world! Nancy, a/k/a KEEPITMOVING
This is (a) an improvement on Corner Bakery Cafe's Mom's Chicken Noodle Soup; (b) a large pot of vitamin-rich, naturally sweet, nutritious, chicken soup that (c) is very easy to make, (d) freezes well, (e) feeds about a dozen hungry people, and (f) I make throughout the year after having and making many different variations on a theme for many years

Although it can take a little time to get the chicken off the bones, it's SO worth it! Also, if you don't want to use a whole chicken or shredding it just isn't your thing, you can use chicken parts or whole breasts instead, cut off the big chunks, and dice or shred them. They'll take less cooking time, too.

There's nothing better for you, especially when ONLY chicken soup will do! It's not ambrosia (nectar of the gods), but it's as close as I can get! I appreciate your feedback and input. Enjoy! SparkPeople rocks my world! Nancy, a/k/a KEEPITMOVING

Number of Servings: 12

Ingredients

    Nancy’s Ol’ Fashioned, Easy, Simple Chicken Soup

    1 whole chicken (about 3-5 lbs.)
    4 quarts cold water (I use filtered or spring; tap is fine)
    3 large carrots
    3 large celery stalks
    3 large, whole garlic cloves
    1 large, sweet onion (or 2 medium)
    3 dried bay leaves
    6 sprigs of fresh thyme
    1 tablespoon (kosher) salt (to taste)
    2 teaspoons black pepper (to taste)
    ¼ cup chopped, fresh, Italian, flat-leaf parsley
    1-½ cs. cooked barley, pastina, orzo, acini de pepe, alphabets, brown rice, wheat noodles, or other small-size, complex carbohydrate (optional)

Directions

1. Wash chicken well (inside and out, remove organs, you can use them in this soup of you want, just make sure you wash them, too). Remove and dispose of chicken fat that is naturally lodged inside the lower cavity of the chicken near the thighs (some people save this fat, wrap it up, freeze it, and use it to fry things because, when the fat is heated, it renders down, like oil, but it’s too much cholesterol and fat for me!). Fill large pot with water and put in chicken.

2. Add salt and pepper; wrap thyme and bay leaves in some knotted cheesecloth for easier removal later; add to pot. Wash carrots, chop off bottoms, cut one in half and the other two in thirds; wash celery, cut off bottoms, cut one in half and the other two in thirds, and don't forget to cut off and include the green celery-tops (unless you're using celery hearts); peel off onion skin, chop off ends, leave whole; peel garlic cloves, leave whole; put all prepared and whole veggies in water with chicken; cover pot with tight lid; bring to simmer over medium-high heat, stirring a few times to keep everything moving around, cooking evenly, not sticking to bottom of the pot, or catching from the heat.

3. Simmer slowly, covered, stirring occasionally, for about 1-½ to 2 hours, until the chicken turns white, is cooked through, and hasn't yet fallen apart. Remove bay leaves and thyme. Using two, large, slotted spoons, carefully remove all chicken pieces, put in a big bowl, away from the stove, for about 20 minutes (with slotted spoons, press hard to separate all joints and large pieces of meat, like the thighs and breast, to crack skeleton apart for quicker cooling and easier handling).

4. While the chicken is cooling, take out the halves of the cooked carrot and celery, cut up into smaller pieces, and return to the soup. Sprinkle in parsley. Stir. Get out your food processor, scoop out with large, slotted spoons all veggies BUT the carrot and celery you just cut (NOTE: some of the onion may have separated, so include those larger pieces if you can; also, search for the garlic, which might have dissolved, so don't worry about it if you can't find it), and add veggies to your food processor. Pulse everything first to get it going (10 seconds), then puree until veggies begin to liquefy and slip down the inside of the top of the food processor (20 seconds). Add all pureed veggies back into soup pot. Add cooked noodles, pasta, rice, or other, optional, complex carb. Stir well. When chicken is cool and easier to handle, take a few large dark meat pieces and/or about ½ of a chicken breast, put in the food processor, and pulse (15 seconds). Add chopped chicken back to soup. Take apart rest of the chicken with your fingers, picking as much meat as you can off the bones and ripping it into small, bite-sized pieces. Add chicken back to soup. Reheat for a couple of minutes and stir well.

This recipe makes about twelve, substantial, 12-14 ounce servings.

NOTE: I always freeze a few servings in different size containers, so all I have to do is defrost it and I'm good to go! Also, the easiest way to defat this soup is to wait until it's cool and skim off the fat on the top with a large spoon and/or freeze in containers, so the fat rises to the top, and can easily be skimmed off prior to reheating.

Number of Servings: 12

Recipe submitted by SparkPeople user KEEPITMOVING.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    Yep, good old fashioned chicken soup! - 11/18/09

    Reply from KEEPITMOVING (11/19/09)
    Thanks, JEMPOWER! I consider that a compliment, coming from you! Nancy


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  • Very Good
    2 of 2 people found this review helpful
    I made this today and found it delicious, healthy and very low in carbs, exactly the way I cook.......LOVED IT - 11/10/09

    Reply from KEEPITMOVING (11/11/09)
    Thanks, KITTYDOT! I appreciate all feedback and glad you didn't mind the chicken-prep time because it adds so much homestyle flavor to my recipe. Enjoy! Nancy


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  • 1 of 2 people found this review helpful
    this recipe sounds really tasty i cant wait to try it myself. - 8/11/10

    Reply from KEEPITMOVING (10/21/12)
    i hope u enjoyed it! n


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  • Very Good
    1 of 2 people found this review helpful
    sounds like a lot of work but i bet it's so worth it! - 11/10/09

    Reply from KEEPITMOVING (11/10/09)
    Oh, it is! Please try it and let me know how you like it. It's not hard, really, and it may take about 15 minutes to deal with the chicken. BUT THE FLAVOR!


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  • Incredible!
    1 of 1 people found this review helpful
    This sounds really good. Think I'll try it when my daughter's here for Christmas. - 11/4/09

    Reply from KEEPITMOVING (11/5/09)
    Music to my Sparkears! Please let me know what you and your family think of my ol' fashioned chicken soup. Thank you! Nancy


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  • INCREDIBLE!!!! I simplified the recipe though, for those of you that dont want to deal with de-boning a chicken and such, this is what I did: I used all the same ingredients except instead of a whole chicken I used a couple boneless-skinless chicken breasts and thighs with a total weight of 3-5 lbs. - 8/7/13

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  • Sounds great! However, I have a veggie hating hubby. Can I puree all the veggies? Does it change the texture of the soup? - 2/8/13

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  • Make my own broth from cooking leftover bones from rotissoire chicken and same veggies and spices as yours. Add in extra rotissoire chicken at end. Will try blendng some of veggies and chicken this time.Am making right now. - 2/6/13

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  • Made this soup on Friday. Everyone in the family loved it! Perfect timing as my son's came down with the flu. - 1/6/13

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  • Thanks for posting! The tip to puree some of the veggies was a great idea. I like to make old fashioned chicken soup, and tried this tip, it made my soup even better. - 11/14/12

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  • are the pasta, orzo, ect. included in the total carbs? - 10/20/12

    Reply from KEEPITMOVING (10/21/12)
    no, please add for your additions!n


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  • I skip the carrots and onion (I use green/spring onions instead), and use shirataki noodles instead (No net carbs, great fibre), and have even less net carbs! And I use my own mix of herbs (don't like flat leaf parsley).
    YUMMM and great on a cold, nasty day! - 8/29/11

    Reply from KEEPITMOVING (10/21/12)
    u got it goin on and totally rock my sparkworld! thanks! nancy


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  • This is such a tasty soup that I used it as the base for a Passover friendly chicken soup (using matzo-balls instead of rice or grain). I just LOVE the shredded chicken and processed veggies, and didn't think it was tough to do at all!
    Thanks for the yummyness,
    ~Laura - 4/20/11

    Reply from KEEPITMOVING (12/2/11)
    i, too, have used it as a passover-friendly meal! glad u enjoyed it. nancy


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  • I like the effect of pureeing the vegetables and some of the chicken. I think I'd like it even more with more vegetables. - 3/17/11

    Reply from KEEPITMOVING (12/2/11)
    do it up! that's what it's all about! enjoy! nancy


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  • Haven't made it yet...is that 1 and a half cups of pasta or barley? Just couldn't understand the measurement amount... - 2/4/11

    Reply from KEEPITMOVING (10/21/12)
    yes, 1 and 1/2 cup, but nothing is written in stone. do your own thing and make it yours! n


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  • Just made this soup with my nine year old and she said " It looks and tastes like something you get out of a restaurant... A really posh one!" High praise indeed from the child that hates vegetables but cleared 2 bowls of this! Thank you for the recipe, it was easy to make and lovely to eat. - 1/21/11

    Reply from KEEPITMOVING (12/2/11)
    getting veggies into kids is one of my specialties! nancy


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  • Very Good
    0 of 1 people found this review helpful
    My teen-aged son. and my husband both had seconds!
    I'm sure it would've deserved the five stars had I used a whole chicken instead of split breasts, but since I tweaked...
    - 11/16/10

    Reply from KEEPITMOVING (12/2/11)
    any and all tweaking is allowed....and encouraged! go for the whole chicken next time! it's sooooo worth it! nancy


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  • Sounds Amazing. Adding the ingredients to my grocery list now. - 10/28/10

    Reply from KEEPITMOVING (12/2/11)
    rock on and enjoy it! nancy


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  • Very Good
    0 of 1 people found this review helpful
    Can't wait to give it a try - sounds delicious and healthy! - 11/10/09

    Reply from KEEPITMOVING (11/10/09)
    Can't wait to get your first-hand feedback! Nancy


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  • Good
    0 of 1 people found this review helpful
    Your recipe looks good, good luck in the competition! - 11/5/09

    Reply from KEEPITMOVING (11/5/09)
    Thanks so much! I think everybody should have a great chicken soup recipe to be able to serve friends and family. Nancy


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  • Very Good
    0 of 1 people found this review helpful
    This sounds like something i would like. - 11/5/09

    Reply from KEEPITMOVING (11/5/09)
    Thank you! Please try it and let me know. I appreciate all comments. Nancy


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  • I love the big servings!!! Not too bad on the sodium for a soup. I'd probably make it into 8-ounce servings rather than 12-14 ounces. Sounds like a good lazy Saturday project with my crock pot! - 11/4/09

    Reply from KEEPITMOVING (11/5/09)
    I like a larger serving in a nice sized bowl, especially when it's cold or I have one. Thanks for your input! Nancy


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  • Oooh, never thought of pureeing some of the meat before. Sounds like a yummy addition to how I do my soup. - 11/4/09

    Reply from KEEPITMOVING (11/5/09)
    I puree A LOT of things because it's so easy, makes soups and sauces sweeter from the natural sugar, things taste much healthier, more substantial, and a lot more flavorful.


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  • i would omit the salt and add ms dash seasoning. - 11/4/09

    Reply from KEEPITMOVING (11/5/09)
    Great idea! Thanks! Nancy


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  • This sounds delicious, but complicated to make. Although I've never worked with whole chicken before so it could be easier than I make it in my head. - 11/4/09

    Reply from KEEPITMOVING (11/10/09)
    It is easier than you think, really it is. A few people have mentioned that it seems like a lot of work, but this is ol' fashioned, and years ago, they sure didn't open up cans of pre-made stock or buy cut-up chicken!


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