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My Mother's Cooking - Homemade Chicken Soup

Updated on October 31, 2012

Homemade Chicken Soup

Chicken Soup
Chicken Soup
My Mother's Cooking
My Mother's Cooking | Source
Chicken in a Soup Pot
Chicken in a Soup Pot
Whole Allspice
Whole Allspice
Homemade Noodles
Homemade Noodles

My Mother's Cooking

5 stars from 1 rating of Homemade Chicken Soup


Homemade Chicken Noodle Soup


When I was growing up, my mother made chicken soup quite often because it was one of my father’s favorite meals. Another reason was because we raised chickens for eggs and therefore chicken soup was an inexpensive meal.


However, my father quickly grew tired of killing the chickens, so we began buying the chickens in stores like everyone else.


In those days you didn’t have to worry about chickens being fed growth hormones and they weren’t mass-produced in tiny cages. The term "free range chicken" had no meaning then.


There were basically only two types of chickens, fryers and soup chickens. Fryers were smaller, less than a year old and raised specifically for frying and roasting.


Soup chickens were often older hens that no longer laid a lot of eggs. If you fried them, they tended to be tough, but they made delicious soup. Consult with your butcher as to which chickens you should use for soup.


My mother would begin cooking her soup early in the day. She would put the cut up chicken in a pot with onions, carrots, celery and parsley and simmer the contents until the chicken was ready to fall off of the bone.


Then she would strain out the liquid and let it cool for awhile so that she could remove any excess fat. The vegetables that she cooked with were discarded as I remember but the chicken was always saved and served for supper along with the soup.


Finally she made her homemade egg noodles that I describe in a separate Hub. She cooked them right in the chicken broth shortly before supper so that they would absorb some of the flavor.


I liked the soup but I was never to fond of the boiled chicken itself. However the rest of my family seemed to love it and there was never very much chicken left over.


Some people prefer to remove the skin and de-bone the chicken before adding it back to the soup. That seems like a lot of work to me and many people, like my dad and mother, ate the skin, too.




Preparation Time:

30 Minutes

Cooking Time:

3 Hours



1 Large Soup Chicken (about 3-4 pounds)

2 Onions (peeled and cut into quarters)

2 Carrots (scraped and cut into one inch chunks)

2 Stalks of Celery (trimmed and cut into two inch lengths)

2 Stalk of Parsley

1 Tablespoon of Salt

12 Whole Allspice

Water to cover plus about a quart more



  1. Cut up the chicken into serving size pieces and rinse thoroughly,
  2. Do not throw out the neck or any other pieces. They all add flavor to the soup.
  3. Trim the onions, carrots, celery and parsley.


Cooking Instructions:

  1. Place all of the ingredients in a large, covered soup kettle and simmer gently for about two hours until the meat is tender and ready to come off of the bone.
  2. From time to time, skim off any foam and debris that comes to the surface with a slotted spoon. It helps if you don’t boil the soup but simmer it gently.
  3. Remove the chicken pieces to another plate using a slotted spoon and strain the remaining using a colander or a large strainer. Discard the solids.
  4. At this point it would help if you can refrigerate the broth so that the fat will sol
  5. idify making it easier to remove.
  6. Meanwhile you can prepare homemade egg noodles if you like. You could substitute good quality store bought egg noodles or you could just serve the soup with boiled potatoes, which my mother sometimes did.
  7. Reheat the soup after removing the fat and cook the noodles right in the simmering broth before adding the chicken back to re-heat it.
  8. My mother usually only served her homemade bread or rolls with this soup.


If you want to make homemade noodles like my mother made them, see:

My Mothers Cooking Homemade Egg Noodles


Chicken Soup Video

North Central Wisconsin where I learned how to cook from my mother

Wausau, WI:
Wausau, WI, USA

get directions

Milwaukee, WI:
Milwaukee, WI, USA

get directions


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    • Debangee Mandal profile image


      4 years ago from India

      Yuummmmmmmyyyyyy.. I wish I could taste.

    • Monis Mas profile image


      8 years ago

      My mom makes an amazing chicken soup, polish style. It's called ROSOL. I tried to make it once, and it came out good, but of course not as good as my mom's.

      Rosol is pretty special in Poland. She cooks it sometimes on Sundays, and most of the time on holidays and for parties. It is usually followed by chicken breast cutlets with potatoes and a side of sour kraut or pickled beets. Delicious!

    • OldRoses profile image

      Caren White 

      9 years ago

      I've never seen allspice used in chicken soup. I use fresh basil. Great recipe. Thanks for sharing.

    • profile image


      9 years ago

      Hi Rjsadowski

      There is nothing like a bowl of home made chicken soup. Comfort food.

      Thank you for sharing your mother's recipe.

      Voted up and awesome.

      Take care :)

    • Lady_E profile image


      9 years ago from London, UK

      Mmmh sounds Divine. Seems like your mum really enjoyed cooking, so there was that extra ingredient of "love" which will make it taste extra special. I hope to try the Recipe someday. Great share.

    • Gypsy Rose Lee profile image

      Gypsy Rose Lee 

      9 years ago from Daytona Beach, Florida

      Sounds delicious. Thanks for the recipe. My mom used to make chicken soup with chicken wings and we'd eat the soup along with the wings. Passing this on.

    • Mhatter99 profile image

      Martin Kloess 

      9 years ago from San Francisco

      be honest... wasn't mother a key ingredient?

    • getwellsoon profile image


      9 years ago from US

      Sounds so yummy!

    • profile image


      9 years ago from Colorado

      Hi RJ-

      Yes, yes. I know this soup (just without the allspice). How about some matzo balls?

      My family always made it a point to use the inner ribs of the celery with the tender leaves.

      I make it just like my mother and grandmother did.

      You might try dicing the chicken and putting it in chicken salad with some curry powder, green grapes and chopped walnuts.



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