There is nothing quite like homemade chicken soup. The ultimate comfort food on a cold day. It is a low maintenance luxury you can whip up in just minutes.
I grew up on my mom’s turkey soup, which I looked forward to after every Thanksgiving and Christmas. It is pretty much the same recipe except using chicken, and sometimes we throw in a little rice or barley. She would never use the cilantro either but I think it adds a nice depth.
Not only did it clean out the fridge, but it makes itself ?? here’s to health. And to homemade chicken soup.
Remember when you make homemade chicken soup you start with the stock. You can use any old produce up (hence the fridge cleaning) and you don’t need to waste time making it look pretty, just chop it into pieces that will fit into your pot and save the dicing for the actual soup veggies.
You can use whatever bones you have- or pick up a rotisserie chicken from the grocery store to make homemade chicken soup.
#AllergicToEverything® Homemade Chicken Soup Recipe
This homemade chicken soup recipe is pure comfort food. So easy to make and can even be made with a store-bought rotisserie chicken. Freeze the leftovers for easy meal prep!
- 1 carcass Bones from a whole chicken (rotisserie, roasted chicken, or even turkey)
- 32 ounces Chicken broth (you can also substitute water)
- 2 cups Water
- 2 tablespoons Veggie Stock Concentrate (optional, I had some leftover so I threw it in)
- 2 cloves Garlic (or 2 frozen cubes of garlic / 2 tsp. garlic powder)
- 1 pinch Cilantro (optional, I threw in a few sprigs)
- 2 tablespoons Thyme (I used dried)
- 2 tablespoons Poultry seasoning
- 1 teaspoon Celery salt
- 1/4 teaspoon Fresh ground black pepper
- 1 medium Red onion, quartered
- 2 medium Carrots, chopped in half
- 2 stalks Celery, chopped in half
- 3 to 4 cups The stock you made
- 1 cup Water (optional, if you feel you need more broth)
- 3/4 cup Shredded chicken (I just pulled the leftover off the carcass)
- 1 medium Yellow Onion, diced (red is just fine too!)
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1 pinch Sea salt (to taste if needed)
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Pull any chicken remaining on the carcass off and throw it in the fridge while you prepare the stock.
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Prep your soup veggies (diced onion, carrots, celery) and set them aside until the stock is done. I usually just throw these in the fridge with my chicken.
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Prep the stock veggies - note that you do not need to make nice cuts and you can use veggies that are old for this, just make them small enough to fit in the pot. They are just building flavor for the stock, we will toss them and use fresh ones for the soup.
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In a large pot combine the chicken bones, chicken broth, water, veggie concentrate (optional), garlic, cilantro (optional), thyme, red onions, carrots, celery, poultry seasoning, celery salt, and fresh ground black pepper. Heat over high until it comes to a boil, then reduce to a simmer over low and cook for at least 60 minutes. The longer the better. I like to leave mine on the stove all day.
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Strain the stock through a colander into another pot. You can toss the carcass and stock veggies.
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Throw the stock back onto the stove over medium to low heat, add your soup veggies and the shredded chicken to the pot and cook for 20 to 30 minutes until veggies have softened. Give it a taste and add a little more salt and pepper if necessary.
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Ladle it into a bowl and eat!
- Freeze old veggies or cheese rinds to toss into your future stocks.
- Try using turkey instead of chicken. Jazz it up with a little rice or a handful of noodles.
- Freeze your leftovers in Pyrex (these are my favorites) for easy meal prep.
Recipe Source: AllergicToEverything.life. All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
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Meet Jess
Jess is a high school teacher, food allergy collector, writer, artist, and entrepreneur living in Alexandria, VA. 
Jess is a high school teacher, food allergy collector, writer, artist, and entrepreneur living in Alexandria, VA. 
