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Mom's Special Chicken Soup Recipe

Mom's Special Chicken Soup Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 1 hour 20 min. YIELD:14 servings


  • 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


  • 1. 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.
  • 2. 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).

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 Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.