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Mom's Chicken Soup

 Mom's Chicken Soup
The flavor of this soup is wonderful on a cold fall or winter day. Whenever I am feeling a little stuffy, I make this soup and I start to feel better.—Mary Beth Jung, Hendersonville, North Carolina
10-12 ServingsPrep: 30 min. + chilling Cook: 2 hours


  • 1 chicken (about 2-1/2 to 3 pounds) with giblets, quartered
  • 2-1/2 quarts water
  • 3 teaspoons salt
  • 1 medium onion
  • 6 whole peppercorns
  • 6 celery ribs, (leaves reserved), divided
  • 6 medium carrots, divided
  • 2 cups cooked rice or cooked fine egg noodles
  • 1/4 cup minced fresh parsley
  • 3 to 4 drops yellow food coloring, optional


  • Place the chicken, giblets, water, salt, onion, peppercorns, three
  • celery ribs, all the celery leaves and three carrots in a soup
  • kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer;
  • cover and cook for 2 hours or until meat is tender. Remove meat.
  • Discard cooked vegetables and peppercorns. Strain stock if desired.
  • Chill stock, then skim fat. Dice remaining celery and carrots; add to
  • the stock. Cook until the vegetables are tender.
  • Meanwhile, remove chicken from the bones and dice. Add chicken,
  • cooked rice or noodles and parsley. Heat through. Stir in food
  • coloring if desired. Yield: 10-12 servings.

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Mom's Chicken Soup (continued)

Nutritional Facts: 1 serving (1 cup) equals 158 calories, 6 g fat (2 g saturated fat), 36 mg cholesterol, 651 mg sodium, 12 g carbohydrate, 2 g fiber, 13 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.