ByTiffany McCauley
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There’s just something about a bowl of homemade chicken soup on a cold winter day. Especially if you or someone you know is feeling a little under the weather.
There’s nothing that feels as warm and soothing as a big bowl of poultry and broth. Am I wrong? Add to that some carrots, parsnips, and herbs, and well… let’s just say it’s pretty tough to top.
Lots of folks prefer chicken and noodle soup. I enjoy a bowl of that every now and again myself. But my real love is chicken and rice. Something about the texture of the rice mixed in with all those other delectable and nourishing ingredients hits the spot every single time.
I adapted this recipe from the Cooking Basics for Dummies 
book. It’s a “must-have” for anybody’s recipe box. Freeze some for those days when you don’t feel good, and eat the rest for lunch or dinner any day of the week.
About The Ingredients
Oil – Any type you are comfortable cooking with.
Leeks – White parts, chopped.
Yellow onion
Carrots – Peeled and sliced.
Parsnips – Peeled and sliced
Chicken broth – No sugar added.
Water – Use good, filtered water that doesn’t taste like chlorine.
Garlic granules – Or garlic powder
Dried marjoram – If you don’t have it or like it, use dried parsley instead.
Raw chicken breasts – Boneless and skinless, or use boneless, skinless chicken thighs.
Whole grain pasta– Cooked separately according to package directions.
How To Make Homemade Chicken Soup
In a large skillet, sauté the onions, leeks, carrots, and parsnips in the olive oil until the leeks and onions wilt (about 5 – 7 minutes).
Transfer your vegetables to a large soup pot and add your broth, water, and herbs. Cook for half an hour.
Add chicken breast and cook for another 1/2 hour.
When done, put some noodles in a bowl and ladle the soup over them. (Store them separately in the fridge if you want to avoid soggy noodles.)
Season with salt and pepper and serve.
Storing Homemade Chicken Soup
Store leftovers in an airtight container, in the fridge, for up to three days.
Freezing Homemade Chicken Soup
Freeze this without rice or noodles in it for the best results. Pack it well and freeze for up to 4 months.
Reheating Homemade Chicken Soup
Thaw in the fridge overnight if frozen.
Reheat in a microwave or on the stovetop in a pot.
More Healthy Soup Recipes
- Potato Soup
- Black Bean Soup
- Leftover Turkey Soup
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Homemade Chicken Soup Recipe Card
Homemade Chicken Soup Recipe
Love chicken noodle or chicken and rice soup? Then this is your recipe!!
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 5 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 16 cups
Calories: 26kcal
Ingredients
- 1 tbsp. olive oil
- 2 large leeks, white parts chopped
- 1 large yellow onion
- 6 small carrots, peeled and sliced
- 2 medium parsnips, peeled and sliced
- 4 cup chicken broth, no sugar added
- 4 cups water
- 1 tsp. garlic powder
- 1 tbsp. marjoram
- 4 large raw chicken breasts, cut into bite-size pieces
- whole grain pasta (cooked separately to package directions)
US Customary – Metric
Instructions
In a large skillet, sauté the onions, leeks, carrots and parsnips in the olive oil until the leeks and onions wilt (about 5 – 7 minutes).
Transfer your vegetables to a large soup pot and add your broth, water and herbs. Cook for half an hour.
Add chicken breast and cook for another 1/2 hour.
When done, put some noodles in a bowl and ladle the soup over them. (Store them separately in the fridge if you want to avoid soggy noodles.)
Season with salt and pepper and serve.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include the pasta. Add as much or as little as you like.
Nutrition
Serving: 1cup | Calories: 26kcal | Carbohydrates: 3g | Fat: 1g | Sodium: 232mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3205IU | Vitamin C: 6.4mg | Calcium: 32mg | Iron: 1mg
