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Chicken Soup - Food Gypsy

Chicken Soup, Mother Nature’s Penicillin

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  • Author: Cori Horton
  • Total Time: 2 hours 30 minutes
  • Yield: Serves 4


A back to basics, from scratch, Chicken Soup recipe that’s packed with pure, food medicine. Nature’s penicillin.



Ingredients – Stock

1/2 roasting chicken, quartered
1 carrot, peeled, quartered
1 onion, peeled, quartered
1 parsnip, peeled, halved
1 stem celery, quartered
2 garlic cloves, crushed
1 piece leek (green) quartered
2 bay leaves
2 sprigs fresh thyme
34 parsley stems
12 whole black peppercorns

Ingredients – Soup

34 carrots, peeled & chopped
8 ounces green beans, chopped
1 piece leek (white), chopped fine
1/2 cup peas (frozen or fresh)
1 green onion, chopped, fine
1 stem of parsley – top only, chopped fine
2 tablespoons Butter
salt & pepper to taste


  1. Place chicken into a large soup pot.  Add the carrots, onions, celery, garlic, leek, bay leaves, thyme, parsley and peppercorns and cover completely with cold water.
  2. Bring pot to a boil then reduce temperature and simmer gently for 1 hour – 90 minutes, removing film from top of broth as needed.
  3. Strain broth and reserve, discard cooked vegetables and reserve chicken.
  4. Once the meat has cooled, gently remove from the bones, cut or shred as needed and return to the pot with the broth.  Bring the broth back to a simmer and add carrots and leek.  Simmer for 7 – 10 minutes and add green beans and peas.  Simmer for 5 minutes then finish with butter, green onion and parsley.  Simmer for another 5 – 10 minutes… or remove from heat to storage for later.  Freezes like a dream.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Soups
  • Cuisine: American