Chicken Soup Mother Didn'T Make
A comforting homemade chicken soup featuring tender chicken, flavorful vegetables, and a savory broth. Perfect for soothing ailments or enjoying a hearty meal with family, this dish combines simple ingredients and slow simmering to develop rich, nourishing flavors. Ideal for cozy evenings and recovery days.
Ingredients
Instructions
- Boil the whole chicken, including heart, gizzard, and liver, for about 45 minutes.
- Use enough water to just float the chicken in the pot.
- Remove the pot from heat and take the chicken out to cool.
- Save the pot of water used for boiling.
- Once the chicken is cool, pick the meat off the bones.
- Put the chicken meat back into the pot of water.
- Add the chicken soup starter, frozen vegetables for seasoning, sliced carrots, and any leftover vegetables from the fridge.
- Cover the pot and simmer for at least 2 hours.
- Serve the soup hot, optionally with cornbread.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or bay leaves during simmering. If you don't have a chicken soup starter, you can use homemade broth or bouillon cubes. Feel free to substitute the frozen vegetables with fresh ones or whatever you have on hand, such as peas or corn. For added depth, sauté onions and garlic before adding them to the pot.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs for a pop of color. It pairs beautifully with cornbread, making for a comforting meal. For a complete dinner, consider serving alongside a light salad or pairing with hot chicken, shrimp or crab salad for a delightful contrast.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When reheating, add a splash of water to maintain consistency and heat on the stovetop over low heat, stirring occasionally until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Soup Mother Didn'T Make contains roughly 207 calories, with 9g protein, 41g carbohydrates, and 2g fat. It is an excellent source of vitamin A (201% of the Daily Value), dietary fiber (44% of the Daily Value), and potassium (29% of the Daily Value), and a good source of protein and iron. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken for this recipe?
Yes, using leftover cooked chicken can save time. Simply skip the boiling step and add the shredded chicken directly to the pot with the water and other ingredients. Adjust the cooking time based on whether the chicken is cold or at room temperature.
How can I make this soup more nutritious?
To boost nutrition, add a variety of vegetables such as spinach, kale, or zucchini. You can also incorporate whole grains like barley or brown rice for extra fiber. This recipe is versatile, so feel free to mix in your favorite additions.
What can I do if the soup is too salty?
If your soup turns out too salty, try adding more water or unsalted broth to dilute the flavor. You can also add a peeled potato to the soup, which can absorb some saltiness. Let it simmer for a bit before removing the potato.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).