Mom’s Chicken Soup

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During the winter, I tend to get a few nasty colds and generally just feel gross. The best remedy for this is my mom’s chicken soup recipe. When my boyfriend wasn’t feeling well a few weeks ago, I tried this recipe for the first time and found it easy and delicious, so I wanted to share it with you.

One 4–5 lb chicken cut into pieces (bone in)
One package of carrots
Four stalks of celery
Three parsnips
One Spanish onion
One bunch dill (washed and diced up, remove stems)
Four 32-oz cartons of either Swanson Natural Goodness Chicken Broth or Progresso Chicken Broth (no MSG!)
Salt and pepper


  1. Wash chicken parts and add to pot.
  2. Peel carrots and cut into chunks, wash and cut up celery, peel and cut parsnips into chunks, and add all to pot.
  3. Dice onion into small pieces and add to pot.
  4. Pour all four cartons of broth into pot.
  5. Add dill and stir it into broth.
  6. Bring to a boil and then turn down to a simmer (should be a slow, rolling boil).
  7. Cover pot partially.
  8. Simmer for one solid hour and then take from heat.
  9. Remove all chicken pieces and debone. Cut chicken into bite-sized pieces and put back into pot.
  10. Let soup cool for about an hour and then take a large spoon and skim off the fat from the top of the soup.
  11. Make either noodles or rice and add to soup. I personally prefer pasta, but you can use any number of items. A good tip is to not add this ingredient to the large pot of soup, but to keep it on the side and add to each portion as you eat. This way, the pasta/noodles/rice won’t get soggy in the soup.
  12. Season with salt and pepper (to taste).


What is your favorite thing to eat when you’re feeling under the weather? Chicken soup is a classic, but really any soup will do for me. You can also alter the vegetables based on your own taste. I love the taste of parsnips, but you could also use potatoes if you like potatoes better. Let me know how you would alter this recipe.


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