How to Make Old Fashioned Chicken Soup 

 Originally Written: December 23, 2017

By  Hanna Trafford

Last Updated on January 4, 2018 by Hanna Trafford

When I was a little girl, I remember that at a sound of anyone’s first sneeze, my grandma would immediately grab a large pot, any chicken meat and bones she could get hold of,get as many vegetable as she could, make some homemade noodles and start making chicken soup.


Of course – for years I thought it was a silly thing to do. Now – I am thinking a little differently. No – I don’t really believe that chicken soup will cure illnesses, but I do believe that a good old fashioned chicken soup will make anyone feel warm and cozy and therefore – better.

You could consider this recipe to be one of those that will let you make the best use of leftovers – and that is always a good idea!

I have made chicken soup thousands of times in my life and really – there is no need to follow a strict recipe. For example – I often make chicken soup from bones and leftover meat after making roast chicken.

I will check out what vegetables are in the fridge and use them as well. I add potatoes, mushrooms and of course – good egg noodles.

Here is the process I follow:

1. These pictures were taken when I had a leftover roasted chicken – first I took off all nice meat pieces. You can leave the smaller pieces on the bones – they will make the stock better. Put all the bones into a large pot, filled with cold water and seasoned with only salt and ground black pepper. Bring to boil and simmer for about 1-1/2 hours.

2. The nice meat pieces from the chicken I cut up and saved to add to the soup later

3. Once the stock is done simmering, you will need to strained it to remove all the bones and little pieces you wouldn’t want to eat. Then start adding vegetables – first, I chopped up an onion.

4. I like cutting up baby carrots to add – they are nice and sweet and easy to cut into little pieces

5. Celery is a must for chicken soup – it really adds a very nice flavor. Again – cut into small pieces and add to the stock

6. Another definite must – garlic – and lots of it. I used 4 cloves, finely chopped

7. Potatoes are a choice you can make – I like adding them, especially golden variety which I believe stay nice a firm. Chop into small pieces and add to the stock

8. I let the vegetables simmer for about 15 minutes and then added good homemade egg noodles. I buy these at a local market and I know that they are free of chemicals which i definitely prefer. Once the noodles soften by continuing to simmer the soup. you can add seasonings. I usually use a bit of marjoram, basil and oregano. Adding salt and pepper is something that individuals can ad when you serve it – that is a matter of choice.

Good chicken soup is a great thing to have and you can easily make a large pot, cool it down and freeze in sealed containers – either as individual servings or a larger ones. Let it defrost in your refrigerator – that will ensure that vegetables will not feel overcooked. And do not hesitate to add other ingredients – in the past, I have added leftover frozen vegetables mixes and definitely some mushrooms.

And consider serving nice, warm, fresh out of the oven biscuits – now here is a great dinner!

Hope you have enjoyed this recipe – and that you will send me your comments. suggestions and experiences. I love getting your input and love the idea of sharing!


Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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