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Just the Beginnings Chicken Soup

Just the Beginnings Chicken Soup

This is just the beginning of a wonderful chicken soup. You can modify it in so many ways, but it's perfect just as written.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Lunch, Soups, Stews & Chili
Cuisine American
Servings 6 servings
Calories 392 kcal


  • 1 whole chicken cut into 2 legs, 2 thighs, 2 wings, 1 back (halved) and two breasts, as much skin removed as possible
  • 3 carrots peeled and cut in half
  • 2 stalks celery with leaves, cut in half
  • 1 onion quartered
  • 1 teaspoon thyme
  • ¼ cup chopped parsley
  • ½ teaspoon salt
  • 2 cups low-salt chicken broth or homemade
  • 8 cups water
  • 2 tablespoons chopped fresh parsley


  • Place the chicken legs, thighs, wings and back into a pot or Dutch oven (set the breasts aside, we will add those later so they don’t overcook and get all dry, dark meat holds its moisture and flavor much better than does the white meat); add the rest of the ingredients. Bring to a simmer, reduce heat to a slow simmer and cook for 1 hour, skimming any foam that rises. Add the breasts and simmer for about 15 minutes longer. Remove the chicken to a bowl and strain the broth through a fine sieve.
  • When cool enough to handle, remove the meat from the bones and cut or shred into bite sized pieces. Thinly slice or dice the carrots, coarsely chop the celery and onions. Return all to the pot and heat. Stir in the parsley.
  • Now, add cooked rice, noodles, macaroni, orzo, or whatever.
    Taste and adjust seasonings and serve.


Serving: 1gCalories: 392kcalCarbohydrates: 6gProtein: 41gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 14gCholesterol: 151mgSodium: 432mgFiber: 1gSugar: 2g
Keyword easy chicken soup, homemade soup, soups
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