This soup my Grandmother used to make when we didn't feel well. I have doctored it up a bit.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.

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  • Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.

  • Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.

  • Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

487 calories; 23 g total fat; 115 mg cholesterol; 761 mg sodium. 35 g carbohydrates; 34 g protein; Full Nutrition


Reviews (224)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2005
My 4 year old daughter wanted to make chicken soup. Time would not allow us to make my usual crock pot recipe. So I visited allrecipes.com and found this already 5 star rated recipe and it lives up to that rating! My daughter had the greatest time making this with me. We followed the recipe to the "T" and loved every bite! I know anyone who tries this recipe will thoroughly enjoy it! Its restaurant quality in our opinion. My husband and I have recently returned from London. There we dined in many fine restuarants of which none have come close to this recipe. A chicken consomme from our 5 star hotel did not compare to the flavors of this recipe. Try it enjoy it then share it with others. Read More
(271)

Most helpful critical review

Rating: 1 stars
10/20/2008
no offense but any chicken soup will taste good with the amount of msg in this recipe. i would like to see the results with a completely msg free base. i will rate again with that review for those who are sensitive to all forms of it....autolyzed yeast extract yeast extract maltodextrin torula yeast msg etc. Read More
(13)
284 Ratings
  • 5 star values: 213
  • 4 star values: 53
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
11/12/2005
My 4 year old daughter wanted to make chicken soup. Time would not allow us to make my usual crock pot recipe. So I visited allrecipes.com and found this already 5 star rated recipe and it lives up to that rating! My daughter had the greatest time making this with me. We followed the recipe to the "T" and loved every bite! I know anyone who tries this recipe will thoroughly enjoy it! Its restaurant quality in our opinion. My husband and I have recently returned from London. There we dined in many fine restuarants of which none have come close to this recipe. A chicken consomme from our 5 star hotel did not compare to the flavors of this recipe. Try it enjoy it then share it with others. Read More
(271)
Rating: 5 stars
10/18/2007
Despite being married and having three children I never made chicken soup before. I hadn't even so much as bought a whole chicken. But the kids were sick and with stroke of genious it hit...Aha! Make chicken soup! So off to store we go sick crabby "I don't want to ride in the cart" 2 year old and the baby secure in the sling. I look for and find some chickens. They look smaller than I thought. I look through all 50 of them looking for the biggest one. They are all about 3 pounds. So I ask an employee where the regular sizd chickens are you know the turkey-sized ones. Well chickens as it turns out are not as big as turkeys and the employee laughs. Ok so now I have chicken and I leave store. I call grandma on the way asking what to do with it. She tells me to clean it. Ummm....how? She tells me and I respond "I stick my hand up WHAT???" That's not somewhere I'd like to touch. Grams reminds me its just a chicken I can wash my hands later. Ok big breath. I can do it. I clean and cook chicken. I cool it bone it (ick) and then make soup. Now to rate this recipe....its great! I've gotten over my fear of whole chickens and I'll make it again! I did add garlic peas and spinach to boost the nutritional value. I didn't add the chicken soup mix wanting it to be natural as possible. All in all great recipe. Thanks for sharing it and helping me get over the hurdle of whole chickens! Read More
(219)
Rating: 5 stars
01/06/2006
I've made this many times and I love it. I have enhanced/extended it by adding a package of dry Knorr Leek Soup. It makes it a little creamy and adds vegetable content and color. I usually use a cooked rotiserie chicken and cook up the carcass for stock after cutting off the meat. Read More
(215)
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Rating: 2 stars
03/24/2008
Can someone tell me how much liquid do I use. This is unclear to me. Also where do I find chicken soup mix I have no problem finding chicken noodle mix but not just straight chichen soup mix. thks so much Read More
(101)
Rating: 5 stars
01/27/2008
I know it's not quite fair to rate a soup that you have not made as the recipe states...but it was an excellent starting point and for someone who have not made CNS from scratch before I needed a starting point. As with almost all recipes I fixed it a little more to my liking and to what I had on hand. I wouldn't buy a whole chicken simply to boil and make a soup out of. That's what leftovers are for...to make soup. Take a broiled chix...eat it and then boil the carcass in enough water to cover. Shred leftover meat keep aside. Drain boiled carcass..toss bones keep broth. Add to broth 2 tbsp chix boullion 2 cubes beef boullion sliced carrot onion celery and chix. Add the following spices as you see fit: Thyme basil parsely pepper red pepper flakes (Careful! 1/2 tsp goes a LONG way) noodles of your choice and simmer for 30-40 mins and voila! Easy chix soup! Read More
(100)
Rating: 5 stars
12/22/2008
This was FANTATIC! I used chicken breasts since we are white meat eaters. I used 32 ounces of chicken stock instead of broth for more flavors and less salt. I've made it twice and just can't force myself to put the packet of chicken soup mix in it. We like diced potatoes and corn in our soup so I addes about 4 small potaotes and 1 cup of corn. Both times this was the best chicken soup I've ever made. Thanks for the recipe! Read More
(85)
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Rating: 5 stars
08/31/2005
I made this soup for my boyfriend who has a cold and it was excellent! I used 4 chicken breasts instead of a whole chicken and since my boyfriend does not like onions I put 3 cloves of finely chopped garlic instead. I also added more celery 2 cut up potatoes and sliced zucchini. The soup was so hearty that I probably did not need to add the pasta. Thank you so much for this!!! We loved it! Read More
(34)
Rating: 5 stars
09/29/2004
This recipe turned out well for me with three bone-in chicken breasts. Note she doesn't say how much water to cook the chicken in so the spices and seasonings are all approximate amounts depending on how much water is used in the soup. This recipe is just right for the experienced chicken soup maker but for those new to it beware you have to put in seasonings to taste. I used medium shell pasta and it worked out well. Read More
(30)
Rating: 5 stars
12/08/2003
Awesome soup! This was my first time making homemade chicken noodle soup and it was fantastic. I left out the soup packet and subsituted 1 chicken bouillon cube for the 2 beef bouillon cubes that the recipe called for. My husband said it tastes just like his grandmothers. Thanks for the recipe...it's definitely a keeper. Read More
(27)