Valleybrink Road | Recipes | Classic Chicken Soup | 1 chicken breast, bone in and skin on 1 1/2 quarts homemade chicken stock 1/2 medium onion + 1/2 medium onion chopped 1 carrot peeled + 1 carrot peeled and diced 1 celery stalk + 1 celery stalk diced 1 parsnip peeled 1 handful parsley .

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Classic Chicken Soup
Steps
1
2
3
4
5
Description

A classic chicken soup recipe with lots of shredded chicken, egg noodles, and dill. So comforting and a perfect dish on a rainy day. 

Get Started
Step 1

In a medium pot, combine 1 1/2 quarts of chicken stock, chicken breast, 1/2 onion, 1 peeled carrot, 1 celery stalk, 1 peeled parsnip, and a handful of parsley sprigs. Bring to a boil and then turn down to a gentle simmer and cook for 40 minutes. 

Next Step
2
Step 2

Turn the broth off, remove the chicken to a plate, and discard all the vegetables. Season the broth with salt and pepper to taste. When the chicken has cooled, shred the meat into bite-size pieces and discard the bone and skin. Set aside.

Next Step
3
Step 3

In another medium pot, add diced carrot, celery, and onion. Cover with the hot broth and cook at a simmer until the vegetables are cooked through and tender. While these vegetables are simmering, cook your pasta in a separate pot filled with water, as instructed on package, strain, and set aside. 

Next Step
4
Step 4

Once the vegetables are finished cooking, add the shredded chicken, dill, and the pasta.  Taste and season with salt and pepper if necessary.

Next Step
5
Step 5

Enjoy!

Done!
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Ingredients
  |  
Shopping List
  |  
  • 1 chicken breast, bone in and skin on
  • 1 1/2 quarts homemade chicken stock
  • 1/2 medium onion + 1/2 medium onion chopped
  • 1 carrot peeled + 1 carrot peeled and diced
  • 1 celery stalk + 1 celery stalk diced
  • 1 parsnip peeled
  • 1 handful parsley sprigs
  • 1/2 lb egg pasta (I used the mini bows)
  • sea salt
  • freshly ground black pepper
  • 1 tablespoon fresh dill, finely chopped