If you were to ask me what recipe I think everyone should have in their recipe box, it would have to be homemade chicken soup. It’s really kind of magical and the perfect comfort food. It makes people happy, brings them back to health and it’s the one pot of goodness I consider to be a gift from my kitchen when I drive it over to friends or family members. I’ve been making homemade chicken soup for decades, but recently I changed it up a bit; added some new techniques and ingredients that make it better than ever. What makes it so good? Well, I don’t just throw chicken and veggies in a pot anymore. I take the time to sauté the onions with the chicken first until the onions are a golden brown. I had no idea it would make such a difference. I’ve also added a few veggies that you don’t generally think about for chicken soup like a parsnip, rutabaga and leeks. Studies show that chicken soup is a great comforter for colds and flu. I love it because I know it will make you happy!
Watch my How to Video for Chicken Soup Here!
- 3 pounds chicken thighs
- 2 pounds (chicken OR turkey) backs, necks, or wings
- 2 large sweet onions (rough chopped)
- 3 tablespoons olive oil
- 3 large carrots
- 3 celery stalks
- 2 leeks
- 1 parsnip
- 1 rutabaga
- 1 quart chicken broth
- 4 quarts of water
- 3-4 chicken bouillon if needed for more flavor (I prefer Better than Bouillon Soup Base)
- salt and pepper to taste
- Acine di Pepe pastina or Orzo Pasta (optional)
- In a Dutch oven or large pot, heat oil and sauté two chopped onions and chicken parts until onion and chicken are browned, about 15-20 minutes. (Important: The longer the onion cooks in the chicken, the better the flavor.) Add remaining ingredients except salt and pepper. Bring to boil, then simmer for about 2-3 hours, occasionally skimming off foam. When cooked, strain the stock into a container and discard solids, or cut solids up into pieces and add back to soup. Add salt and pepper to taste. Cool stock and skim the fat. Add Orzo or Acine de Pepe pasta if desired.