Nanna’s Homemade Chicken Soup Recipe!

Nanna’s Homemade Chicken Soup Recipe! The best homemade chicken soup recipe filled with tons of veggies, fresh herbs and it’s super simple to make.

I can’t believe Jordan is *actually* wanting to release this recipe into the wild!!

Since I have been with him for 12 years – this has been a sacred recipe for his family. They make this soup for every single occasion. Rosh Hashanah, Hanukkah, Passover, when we are sick – always!! Usually his mom and aunt make it for everyone. And now Jord has mastered how to make it himself.

I always felt like making chicken soup was crazy hard and intimidating. But this is actually a lot easier to make than you think. And it only takes two hours to actually cook. You will need an immersion blender to get it the consistency it should be so 100% order one if you don’t have! We always use it for soups.

I cannot wait to hear what you guys think of this!!

What ingredients are in our family’s FAVORITE chicken soup:

• Chicken (not cooked!) – we use about a 4 lbs chicken here. We usually make this with a whole chicken. We don’t usually use just chicken breasts as you want the fat from the thighs especially for flavor.
• Onion – I like using a sweet white onion here.
• Carrots – make sure you peel them!
• Celery stalks – these surprisingly add flavor to the soup – don’t omit!
• Sweet potatoes – I use orange sweet potatoes!
• Parsnips – these are key!! They add so much flavor. Sometimes can be hard to find at the store.
• Turnips – Same with these. They add a lot of flavor too.
• Parsley – we use fresh herbs but dried works too.
• Dill – we use fresh herbs but dried works too.
• Sea salt and black pepper to taste

How do you make chicken soup step-by-step?

1. Stuff the onion into the cavity of the chicken and add to a large pot along (breast side down) and season with salt and pepper
2. Add all veggies to a large pot with the chicken
3. Fill the pot with cold water to the top (about 90% full)
4. Cook on high and bring to a boil then lower and let the soup simmer for about 1 hour 30 minutes
5. Then add in the herbs and cook for another 30 minutes
6. Next remove the chicken and add to a large bowl
7. Then remove and discard the onion, herbs and the celery stalks
8. Take out half the carrots, parsnip and turnips and save to eat
9. Next take your immersion blender and blend the remaining veggies into the soup (carrot, sweet potatoes, etc.) and blend until smooth
10. Remove all the meat from the chicken and discard the bones then add meat into chicken soup or save some of it to make a killer chickens salad or eat
11. Enjoy soup while warm and you can serve with some rice or couscous as well! We use this for our matzo balls.

FAQs about homemade chicken soup:

• How do you store this soup? I store it in the fridge in tupperware for 5 days. OR you can freeze it for up to 2 months.
• What is the best way to reheat this chicken soup? I let it defrost in the fridge overnight or you can leave it in the sink or in a bowl of warm water to thaw out faster.
• Do you serve this with matzo balls? YES! This is the chicken soup Jordan’s family uses for matzo balls too.
• Can I use cooked chicken in this soup? No – a whole uncooked chicken works best.

A few of our other favorite healthy soup recipes to make:

The BEST Healthier French Onion Soup Recipe

Easy 10-minute Wonton Soup!

The Easiest Veggie-Loaded Lentil Soup (vegan)

Creamy Vegan Tomato Soup with Grilled Cheese Croutons

Print