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Recipe

Homemade Chicken Soup

380 min • 8 to 10 servings •
Diana Choi Sachs
Warm bowl of chicken and rice soup on a kitchen counter with a pot and garlic cloves in the background.

Growing up, this is the soup that my mother made for my siblings and me. It is a pure and rich broth, delicious with rice, pasta, asian noodles or matzoh balls. I make a big pot of this a few times a month which provides some meals, and freeze what’s left over as stock for cooking. Best of all, my children love this soup as much as I have all my life.

Ready

  • Whole Chicken (about 3 lbs)
  • 2 cloves of garlic (pealed)
  • Rice, pasta, noodles, or matzoh balls, etc

    • Set

  • Stock pot
  • Ladle
  • Strainer
  • Sieve
  • Tongs or fork

    • Go!

  • Place whole chicken in stock pot (make sure there are no innards stored in the cavity of chicken.)
  • Fill pot with cold water ¾ths of the way to the top.
  • Peel and add 2 whole cloves of garlic.
  • Bring to a boil and then reduce heat to a simmer for 1-1 ½ hours.
  • Turn burner off and let slightly cool. With fork or tongs, remove some cooked white meat/breast meat from chicken — place aside.
  • Return pot to stove and simmer soup for another 3-4 hours.
  • Cool on stove for several hours.
  • Place pot in refrigerator overnight. Skim hardened fat with strainer off top of soup the next day.
  • Strain soup with sieve. Add back white meat that was put aside; add dark meat if you prefer.
  • Salt and pepper to taste.
  • Add steamed rice, pasta, noodles or matzoh balls.

    • Recommendations

    I like to shred the white meat chicken to be served in the soup.
    Prepare the rice, pasta, noodles, matzoh balls separately.
    Optional: I often add a few beaten eggs for a heartier soup.

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