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Old Fashioned Chicken Soup Recipe



  • 1 whole chicken or 4-5 bone-in chicken breasts
  • 2-3 quarts water
  • 1 onion, quartered
  • 3 stalks celery, quartered
  • 1 cup chopped fresh parsley
  • 2-3 tablespoons chicken bouillon granules
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon thyme
  • 2 carrots, thinly sliced or diced
  • 1 stalk celery, sliced
  • frozen peas (optional)
  • chopped broccoli (optional)
  • frozen corn (optional)
  • packaged or homemade noodles


In a large pot or Dutch oven, put chicken, water, onion, celery, parsley, bouillon, bay leaf, salt, pepper, and thyme. Bring to a boil; reduce heat and simmer 2½ -3 hours. Remove chicken from broth. Strain broth, skimming fat. Return broth to pot.

Remove chicken from bones and add to broth. Add carrots and other vegetables as desired. Bring to a boil again. Reduce heat. Add cooked noodles or homemade noodles. Cook for 10-15 minutes, until vegetables are tender and noodles are cooked.


  • 1 cup flour
  • ½ teaspoon salt
  • 2 tablespoons milk
  • 1 egg, beaten

Mix flour and salt in a medium bowl, making a well in the center. Mix together milk and egg in a small bowl. Pour into flour well. Stir until mixture forms a dough. Knead on a floured board 8-10 times. Roll very thin. Let stand 20 minutes. Cut into 1-inch strips, as wide as desired. Drop into boiling broth. Can let dry for 2 hours before cooking.

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