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
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My Family and I ate this yesterday! LOVE IT!
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Angie – I’m so excited you like it!!! That’s fabulous!
Have a great week!
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Love your website! On this recipe do you cook the chicken first or put the chicken in raw?
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Susan – You could go either way, so long as the chicken gets cooked, you’re fine. I’ve done it both ways.
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ya know Tiffany, I must say this recipe does hit the spot, my whole family enjoyed this very much and now I have some in the freezer for “just in case” Thanks
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Trude – Fantastic!! And it’s great to know that even if you’re feeling good, you have a great bowl of soup in the freezer!
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Made this one yesterday. My husband and I both love it! Thanks for all of these great recipes.
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Laura – You’re welcome! So happy you’re enjoying them!
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I’ll be making this with my leftover Thanksgiving turkey. Great recipe!
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KozyNook – That’s what I did this year, and it turned out great! Enjoy!
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Hi, I just found this site about a day ago and I have been on it ever since! LOL All your recipes look super delisshhh…and this one is no excepton! I have a problem with binge eating anything that taste good lol soo I switched to clean eating so I don’t feel as guilty after eating serving #3 🙂 Imma be sure to try out so many of these recipes…keep ’em coming girl!! luv ur site!!
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Melissa – Thanks! I’m happy to have you as a reader! Be sure to subscribe so you don’t miss a recipe!
I think you’ll find that if you are truly eating clean, binge eating will no longer be an issue for you because your body will be getting all the nutrients it needs. You won’t have the cravings any longer.
Welcome to clean eating!Reply
I’ve never tried this type of soup before but I’m so tempted to make it this week. I love both directions for crock pot and stove top!
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CJ – Really? Wow! I can’t imagine a winter without this type of soup!! Hope you enjoy it!
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Do you add the cooked rice into the slow cooker or add it right before serving?
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Rinneice – You cook it separately first. What I do is put some in a bowl and then pour the soup over it. That way my rice doesn’t get mushy in the fridge if I have leftovers.
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Kim – Yes, it’s correct. I’m trying to think what could have gone wrong, but I’m not sure. Did you follow the recipe exactly?
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Hi I just discovered you site and it has inspired me to try and start clean eating, i think i will be starting slowly because I cant afford to clean out my cupboard and start again, but i’m going to start by making this soup for dinner! Do you have any tips for me and any snacks ready made i can buy that are clean?
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Dannielle – The only “ready made” snacks that are truly clean are nuts and fruit. The whole idea of clean eating is to avoid things that are processed and packaged, so it can be tough to find stuff. There are a few snack bars out there like, “Pure bars” and Lara bars that are clean. Maybe that will help?
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My pleasure!
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If you are just making the switch to clean eating, it will take some time for your taste buds to change. What tastes bland now, will be full of flavor in just a couple short months. So hang in there. As for the chicken, that could have been a lot of things. How did you cook it?
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I made this in the crock pot and I cut the chicken into small cubes and put it in with everything else. Maybe next time I should wait to add it?
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No, because you need the chicken to be fully cooked. You could just add more spices and a little salt.
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Hi, ive been looking through your recipes which look wonderful but im curious as why you are suggesting garlic and onion powers in the recipes other than the real thing?
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The powders are clean, and I use them simply as a matter of convenience. I hate chopping onions. Feel free to sub with the real thing though.
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I made this yesterday and it was delicious!! Only question I have is that the recipe says it makes 16 cups…I didn’t get 16 and I didn’t add rice. How many 1 cup servings should the recipe make without adding the rice?? I followed it exactly… thanks!
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It should make 16 cups. But it’s possible you just boiled it a little longer than I did. How many cups did you end up with?
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What are the crockpot/slow cooker directions for this recipe?
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mljohn – I haven’t done this in a slow cooker, but I would think it would be about 4-6 hours on low.
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Hello,
I am new to clean eating & I am loving your site! Thank you! I made my own chicken stock. If I use that- should I still use distilled water? & why distilled water? Thank you.Reply
Barbara – Yes, you would still use the water. Use whichever kind you usually use.
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Currently, I’m sick as a dog. I don’t often eat meat. I usually only eat fish or egg whites if I do consume animal protein. But this recipe is very similar to my friend’s chicken soup salad. You make your chicken, veggies, lots of garlic and ginger and pour it all over fresh baby spinach and fresh herbs. I will try your recipe and pour it over the greens! If I did want to do a pescertarian version of this, what kind of fish would I use and how would I prepare it?
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Halley – I’m afraid you have me there. I’m drawing a completely blank. Fish is not my strong point. You could possibly try cod just because the flavor is so mild. But beyond that, I’m really not sure. Sorry!
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