The Ultimate Chicken Soup

Soup season is here! We’re starting out with the simple classic you can’t help but love.




In a large 16 qt stock pot over medium heat, add olive oil. When the oil is hot add diced onion and season with salt and pepper. Once the onions are slightly caramelized add garlic, cream of chicken soup, and half of your chicken stock.

Next, add your whole chicken to the pot, canned tomatoes, potatoes, carrots, celery, your whole onion, parsley, thyme, and bay leaves.

Cover the ingredients with the remainder of your chicken stock until the ingredients are completely covered.

Allow the soup to simmer for 2-2 1/2 hours. Remove the chicken and veggies from the pot. Taste the broth for salt and pepper adjusting to taste if necessary.

Bring the broth to a boil and add your choice of noodles cooking them to the instructions on the package (Note: Adding too much noodle will deplete your broth volume so be mindful of this!).

Either serve the veggies and chicken separately in a buffet style or- my personal preference, is to cut up the vegetables, chicken, and remove the stems from the herbs, before adding them back to the broth.

Serve your bowl of soup with cracked black pepper, and freshly grated pecorino cheese.


P.S. Have a calzone on the side if you want to get crazy!!

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