Grandma’s Chicken Soup
Grandma’s Chicken Soup is a timeless, comforting recipe made with tender chicken, carrots, celery, parsnip, and herbs, then simmered to perfection. Perfect for Jewish holidays or cozy nights, this nourishing soup can be served as a hearty main dish or a light starter with gluten-free matzo balls or noodles. Simple and wholesome, it’s a family favorite that brings warmth to every bowl!
PREP TIME
15 minutes
COOK TIME
1 hour and 30 minutes
INGREDIENTS
15
Serves: 12
Ingredients
- 222 Chicken Breast, bone-in, skin off
- 444 Chicken Thighs, Boneless Skinless, bone-in, skin off
- 111 Beef Bones, soup bones
- 111 Onion, peeled and quartered
- 1 lb1 lb1 lb Carrots, peeled and cut into quarters
- 8-128-128-12 Celery, including the leaves, cleaned, cut into quarters (about one head of celery)
- 111 Parsnip, peeled and cut in half
- 1 bunch1 bunch1 bunch Parsley, stems removed, roughly chopped
- 1 bunch1 bunch1 bunch Dill, Fresh, stems removed, roughly chopped
- 111 Bay Leaf
- 1 tsp1 tsp1 tsp Curry Powder
- 2 Tbsp2 Tbsp2 Tbsp Chicken Bouillon - Clean Monday Meals
- 1 Tbsp1 Tbsp1 Tbsp Beef Bouillon - Clean Monday Meals
- .25 tsp.25 tsp.25 tsp Black Pepper
- 111 Kosher Salt, to taste
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place the chicken breasts, chicken thighs, and beef soup bone into a large stock pot.
- Cover with 4 quarts of water.
- Add the carrots, onion, celery and parsnip.
- Cover with enough additional water to cover all of the vegetables up to 2 more quarts.
- Add the chicken bouillion, beef bouillion, curry, bay leaf, black pepper, parsley, and dill.
- Bring the pot to a boil on the stovetop. Cover and turn down the heat. Simmer for 1 1/2 hours.
- Remove the lid. Take out the chicken, beef bone, bay leaf, and a couple of carrots. Set aside. Let cool for 10 minutes.
- Using an immersion blender, blend the soup in the pot until the vegetables are pureed. If you do not have a stick blender, transfer the vegetables and a few scoops of soup to either a high speed blender or food processor to blend.
- Shred the chicken and add it back to the pot.
- Cut the reserved carrots and add them back to the pot.
- Season with Kosher salt to taste.
Notes
If you are using this for a holiday, strain the broth either before or after you have blended the vegetables. Omit the chicken.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Shellfish Free Soups Sugar Alcohol Free Whole30| This is our estimate based on online research. | |
| Calories: | 118 |
| Fat: | 5 g |
| Carbohydrates: | 5 g |
| Protein: | 14 g |
| Cholesterol: | 12 g |
| Sodium: | 816 mg |
| Fiber: | 1 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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