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Mom's Special Chicken Soup

 Mom's Special Chicken Soup
Nothing is more comforting than this chicken soup. I am convinced a single bowl can soothe anything from the common cold to a stressful day. My mother made it often for our family when I was growing up. —Cookie Curci, San Jose, California
14 ServingsPrep: 10 min. Cook: 1 hour 20 min.


  • 1 broiler/fryer chicken (3-1/2 to 4 pounds)
  • 3 quarts water
  • 1 medium onion, quartered
  • 4 celery ribs
  • 2 teaspoons chicken bouillon granules
  • 2 parsley sprigs
  • 1 garlic clove
  • 2-1/2 teaspoons salt, optional
  • 1/2 cup thinly sliced carrots
  • 1/2 cup chopped fresh parsley
  • 3 cups cooked rice


  • Place chicken and water in a Dutch oven; bring to a boil. Reduce
  • heat; add the onion, celery, bouillon, parsley sprigs, garlic and
  • salt if desired. Cover and simmer until the chicken is tender, about
  • 1 hour.
  • Remove chicken from broth; allow to cool. Strain broth, discarding
  • vegetables and seasonings. Remove chicken from bones; cut into
  • cubes; set aside. Discard bones. Add carrots to broth and simmer
  • about 15 minutes or until tender. Add chicken and chopped parsley to
  • broth; heat through. Serve with rice. Yield: 14 servings (3-1/2
  • quarts).

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Mom's Special Chicken Soup (continued)

Nutritional Facts: One cup (prepared with reduced-sodium bouillon and without salt) equals 184 calories, 41 mg sodium, 44 mg cholesterol, 13 g carbohydrate, 15 g protein, 7 g fat. Diabetic Exchanges: 1-1/2 meat, 1 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.