Nothing hits the spot or chases the winter blues away like Grandma’s homemade chicken soup. This hearty version makes noodles look like a joke.
Grandma’s chicken soup, filled with vegetables, herbs, and tender chicken. With all this goodness in a bowl, there’s no room for noodles here.
- 2 tablespoons olive oil
- 2–3 large parsnips, peeled and chopped
- 1 small or 1/2 large rutabaga, peeled and chopped
- 4–6 large carrots, peeled and chopped
- 2 large onions, diced
- 2–3 stalks celery, cut how you like it (We love celery’s taste but not its texture, so we cut stalks in thirds and fish it out later.)
- 32 oz container of chicken broth
- 2+ cups water, plus extra as needed
- 2 cloves garlic, minced
- 1–2 cups cubed or shredded chicken (We don’t have time to boil a whole chicken all day, and prefer breast meat, so we season and bake, broil, or grill the chicken separately, shred, and add at the end.) Seasoning the chicken with basil and thyme kicks this soup up a notch.
- Heat oil in a large stockpot over medium heat. Add onions celery and salt and and pepper to taste. Stir frequently, cooking until onions are translucent (5 minutes or so).
- Add chicken broth, 1 cup of water, and remaining vegetables to pot, bring to a boil, and then reduce to a simmer. Cook until vegetables are tender, 20 to 30 minutes (the rutabaga will take the longest). Add more water if needed or cover while cooking to prevent evaporation.
- Add 1-2 cups cubed or shredded chicken, depending on how you like it (we like more chicken and do not use noodles or rice).
- Serve hot and allow leftover soup to cool in the covered pot to divide for storing.
- Leave room in containers for expansion if freezing. Keeps 2-3 months in freezer.
Keywords: chicken soup, homemade