Chicken Soup

Kitchen Tested
  • Yield 8 servings

This easy chicken soup is good for what ails you.


4 quarts water
3 pounds skinless, boneless chicken breasts, cut into pieces
1 large onion, cut into wedges
6 sprigs parsley
3 bay leaves
2 garlic cloves, halved
1 (16-ounce) package baby carrots
1 cup chopped celery
Salt and pepper to taste
4 chicken bouillon cubes
Cooked rice or noodles (optional)


  1. Place water, chicken, onion, parsley, bay leaves, garlic, carrots, celery, salt and pepper, and bouillon cubes in a large pot. Bring to a boil, cover, reduce the heat, and simmer 45 minutes, or until the chicken is tender.
  2. If desired, remove chicken and carrots from the broth ad strain the soup.  Add rice or noodles, if desired, and heat through. Makes 8 cups.



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