The Best Homemade Chicken Soup

This Best Homemade Chicken Soup Recipe is completely made from scratch and you can easily make it no matter what your cooking skill level is. Feel free to adjust it to your taste bud preferences if you’d like.

On those cold days or days filled with stomach bugs and general sickness, nothing fits the bill like homemade chicken soup. We hope you’ll try this out and let us know what you thought. Love hearing how people change it and make it their own!

Per my fantastic readers request, I’m moving the mass text required for search engines to be nice to us down to after the recipe. I hope you’ll read it, as it takes work to do these posts and it’s always appreciated to know that someone actually reads the work we put in.

Even if you don’t, we hope you’ll enjoy the recipe!

Best Homemade Chicken Soup Recipe

Note: This recipe is modified from an Amish Chicken and Corn Soup Recipe. We liked it a lot, but just felt it needed some little extra something. So, we changed it and made it our own.

Ingredients:

• 1/4 cup Butter
• 1 onion, chopped
• 2 Tbsp Minced Garlic
• 2 carrots, chopped
• 2 parsnips, chopped
• 2 stalks celery, chopped
• 1 tsp dried thyme
• 1 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 Bay Leaves
• 3-4 tsp Worcestershire sauce (adjust to your flavor palette)
• 3 cobs corn, (trim kernels from corn, then set aside, keep cobs!)
• 1 3 lb whole chicken, rinsed
• 8 cups water
• 8 oz Dried egg noodles or rice, your choice
• 3 Tbsp all purpose flour
• 2 Tbsp butter, softened but not melted
• 1 1/2 TBSP Italian Parsley

Directions:

1. Take 2 Tbsp butter and put in bowl to begin to soften on the counter.
2. In a large pot, heat the 1/4 cup of butter. Saute the onions until lightly browned on the edges. Add in carrots, parsnips, celery, thyme, pepper and paprika. Saute until the vegetables are almost softened then add minced garlic. Once they are completely softened you are ready to go to the next step.
3. Add water, corn cobs, bay leaves, Worcestershire sauce and chicken. Make sure that the chicken is covered so that it will cook all the way. Bring to a boil then partially cover and reduce heat. Let simmer until chicken is cooked through. Skim off any scum from the surface.
4. When the chicken is done, turn off burner and put chicken in a new dish to cool. Remove and dispose of cobs. When it cools enough, remove the skin and separate the chicken from the bone. You’ll be adding the chicken back in, so feel free to tare it into bite size pieces as you go and put it back in the main pot.
5. In a separate pot, cook egg noodles or rice.
6. Once the chicken is added back into the pot add the corn kernels and simmer until the corn is cooked.
7. Remember that bowl of butter we set aside? Grab that! In that bowl, mix in the butter and parsley until it forms a sort of paste. If the paste isn’t forming right, add flour NOT parsley! Add into soup pot and stir until thickened.
8. Discard bay leaves.
9. Serve over noodles or rice. Enjoy!

Notes:

We really love garlic and Worcestershire sauce, if you aren’t a huge fan you may want to reduce them some. It’s totally up to you of course.

I’d love to hear your thoughts, additions and modifications!

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