Homemade Chicken Soup

Thoughts: Ooh! I have a{n awful, terrible} picture, so I should finally get around to blogging a recipe.

My mom made this for herself when she and my dad came to visit two weeks after both of us couples had just moved into new homes. She was sick, which was understandable due to all of the moving. She demanded her own bed, Arbonne soap in the bathroom, and that we buy ingredients to make this soup. Not high maintenance or anything, but I love her anyway. 😉

She dictated the loose details of the recipe to me, and since then has asked me how to make this soup once every year or so. I always laugh because it’s her recipe…what?! And it’s so easy it’s dumb.

So anyways, it’s very simple, and you change it to be how you like. It’s so easy that it doesn’t require exact measurements of ANYTHING. Use however little or however much of whatever you’ve got. Maybe instead I’ll call this, “Whatever You Feel Like Adding Soup.” That would truly be a fine name. Oh yeah back to the recipe, if you can even call it that.


Here’s the amazing picture, do you love??


Chicken (whole, bone-in, boneless, strips, live, whatever you feel like…) – if you’re one of those people like me who loves to have an exact measurement to go off for the first time you try a recipe, I shall provide approximations: 1/2 whole chicken, or 2-3 boneless breasts
Carrots (whole, baby, organic, you get the picture) – half a bag of baby, or about 3 carrots. Chop them, of course. But since this recipe is all about freedom, please do feel free to cut them into circles, squares, or shred them, or whatever
Celery (“Regular Celery!!!!” -Phoebe, from Friends) – about 3 stalks, I like to quarter them before I chop so they are smaller pieces
Noodles (gluten-free, glutified, homemade, delivered from Italy, you pick) – a few handfuls, or about 1.5 cups
Rice (brown, white, jasmine, black, wild, actually you should probably stick to something more traditional here unless you wanna get real crazy) – About a cup, or just pour until it looks right
A little bit of salt and pepper – you have no other options here, sorry. Actually I lied, you can use sea salt, Himalayan, Morton’s, oh my gosh I am dying of boredom…

Once you have approximated your way through the ingredients list, you can do the following:

1. Bring a LARGE pot of water to a boil. Let me clarify… a giant pot, about half filled with water
2. Throw in your chicken. Really, just chuck it in there. Get a good back swing and heave it in. (I clearly don’t know anything about throwing stuff.) Wait for the water to boil again, and then turn the heat down until the water is just simmering (low-medium/low), and cover. Every now and then, check on the chicken and scoop out the weird foamy stuff on top. I haven’t figured out a great method for this yet, but a slotted spoon isn’t your worst option.
3. Chop your veggies, obviously, because who has time to do that before they start diving into the recipe?
4. Once the chicken is cooked through (when it starts to fall off the bone or all of the pink is gone), which should be about 20-30 minutes, take it out of the pot, keeping the water in there, and cut or shred said chicken.
5. Maybe add a cup or two more of water if it looks a lot lower than what you started with. Add in your veggies and rice, and cook until they are soft. About 10-12 minutes before the rice is done, add in the pasta too. If you’re fancy and using quick rice instead of the cheap takes-forever-to-cook kind, you can add everything in together from the start, because they should all take about the same amount of time to cook.
6. Add the chicken back in, and maybe some more water. Let it simmer if you have time, if not, it’s ready!
7. Add seasonings to your liking and eat!

Such an easy go-to for the winter months, or anytime you’re sick. Happy eating!


P.S. I wrote this at night, which is why it’s so weird! I’m always weirder at night! Gotta love that. 🙂

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