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I make my chicken soup the same exact way except I put in riced cauliflower and I’ve never put green onions in mine before. I’m making one right now and I added them in. Can’t wait to try it!!
Hello I made this soup and it’s delicious! I was wondering of you had Nutrition Facts for this recipe so I can put it in my food tracker app? Thank you!
Hi, Lyss! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
Winter time here and we have been sick with pneumonia and bronchitis yes great household NOT!!
For the last 4 weeks, the weekends I’d make up a huge pot of chicken or turkey soup from scratch basically the same as suggested. The last one was made from a whole brought roast chicken, just stripped the meat off the bones throwing the skin bone etc in to the stock pot ; chopping the meat up to add later when making the soup.
Another suggestion I did was add slices of fresh ginger when making the stock also adding some with the veggies. I like the taste but it really helps with
healing the body as it warms the inside organs. This was something I learnt from my Doctor.
I have just finished moving the roasted marrow bones to the stove top to cook for 5 hours this will be my first ever beef broth I have made sure not like the stuff..mum made us eat.
I made this as written today (as well as making the chicken stock recipe) and all I can say is I have made MANY different types of chicken soups and stocks and this one is now my favorite!
I am putting the batch in the freezer for the winter when my little ones get a cold. Thanks for sharing!
Can I add noodles to this? I am cooking the stock now and making the soup tomorrow. I would love to make it chicken noodle soup so I was wondering when would be the best time to add noodles? Also, should I let them cook in the soup or precook them before putting them in?
Look at the package of noodles to see how long they need to cook, and then just add them that many minutes before serving. ~Elise
This was delicious. After two days of driving, I was sick of fast food and wanted something homemade, easy, and delicious. I was searching your site on my blackberry while on the road (my husband was driving!) and this fit the bill. I used homemade turkey broth instead.
Great soup recipe, Elise! Thanks for posting it!
I didn’t have homemade chicken stock, so I just used a carton of low-salt free range chicken broth from Trader Joes. Rather than chicken fat, I used vegetable oil. I’m not a big fan of green onions, so I skipped them. And for the Poultry Seasoning (of which I had none), I used fresh herbs from my small balcony garden – sage, rosemary, and tyme. I followed all the other directions.
Then, once the soup had about 20 minutes left to let all the spices mix together, I added some matzo balls! (which I had prepared with matzo meal, eggs, vegetable oil, fresh chopped parsley and a little powdered ginger)
So in other words, I had a carton of chicken broth, and wanted to know how to make a good base for my matzo balls soup. I found your recipe and it worked great! I really liked the red pepper flakes.
I just finished making stock and was wondering about the fat, once I realized it can be useful to save and use as above. Since I will be freezing any leftover stock, is there a decent way to preserve the fat? Or should I just not skim it off and freeze the whole lot together? Would the fat rise to the surface as it freezes if I let it freeze in the fridge freezer compartment instead of a deep freeze? Thanks, I’ve enjoyed your recipes so much that I don’t even look anywhere else for a recipe until I check here first. Thanks for inspiring me to cook from scratch for my family.
From everything I’ve researched it seems that it’s best to not freeze the stock with the fat on top. Something to do with affecting the taste of the stock. I would take off the fat before freezing. The fat itself will last a good long time in the refrigerator. We use it like we use bacon fat, as a cooking fat to add flavor to whatever it is we are cooking. Don’t know about freezing it. ~Elise
This soup was soooooo good! This is replacing our old chicken soup recipe. My little boy, who’s having running nose, and I finished it all. I wanted to leave some for my husband, but just couldn’t stop. Thank you!
Yum! This sounds good. Especially when you’re sick. I had a headache from sinus pressure the other day and I finally figured out why people like chicken soup when they’re sick. The hot liquid relieves the sinus pressure. I just kept eating and eating and couldn’t stop ‘cuz it made my head feel sooo much better. That was Trader Joe’s canned chicken noodle which I love. This one seems like a wonderful different version, I’ll have to try it.