Mom’s Homemade Chicken Soup

  • PREP 10 minutes
  • COOK TIME About 2 1/2 hours
  • SERVES 1 large pot
Chicken Soup 1 880x625 Acf Cropped

Functional Foods Highlight

This recipe is more than just a soup; it's an act of love, a hug for the soul. Growing up homemade chicken soup was the answer to almost any problem. Whether we were feeling sick, dealing with change (change is a tough one for us...) or even sad about a breakup, mom's homemade chicken soup was the comfort we needed. Our Jewish/ Italian mother refers to it as Jewish penicillin and from experience I can assure you it lives up to the name!

Most of the time mom filled her chicken soup with matzo balls made from Manischewitz Matzo Ball Mix but this soup can absolutely be enjoyed as is. If you're looking to add something more substantial to your soup matzo balls are highly recommended but you can also try egg noodles, rice or even lentils.


Food Farmacy

  • 1 whole chicken (raw)
  • 5 sticks of celery (1 whole, 4 sliced)
  • 4 large carrots (1 whole, 3 sliced)
  • 1 turnip (halved)
  • 1 parsnip (halved)
  • 1 sweet onion (skin removed, quartered)
  • handful of fresh parsley
  • 4 cloves garlic (skin removed)
  • water to cover pot
  • salt & pepper to taste


1. Using a large pot, add whole chicken (remember to remove giblets), 1 whole carrot, 1 whole stick celery, onion, parsnip, turnip, parsley and garlic. Cover with cold water and bring to a boil

2. Once boiling, lower heat and simmer, partially covered, until chicken is cooked and falls off the bone (about 2 hours)

3. Remove chicken and set aside to cool

4. Using a fine mesh sieve/ colander strain broth into a heat proof bowl. Optional: Add leftover vegetables to a blender a puree until smooth

5. Pour strained broth back into pot (If using puree: add pureed vegetables back into broth and stir until incorporated; note that this will change the consistency of the broth) and season with salt and pepper to taste

6.  Bring broth back to a simmer, add sliced carrots and celery and cook covered until soft (about 15 minutes, depending on thickness of vegetables)

7. While vegetables are cooking, pick meat off cooled chicken and shred or cut into equal sized pieces

8. Once vegetables are cooked through, remove from heat, add chicken meat and top with fresh parsley

From the Chef:

Don’t throw away that extra chicken meat! You can turn it into homemade chicken salad, use it for an easy taco dinner, or add it to your lunch salad or grain bowl. The possibilities are endless! #nowaste

From the Doctor:

Feeling under the weather? The nutrients found in bone broth are great for protecting your immune system. Some studies have shown that chicken soup has a mild anti-inflammatory effect that can ease cold symptoms.

For more information on other ways to boost your immune system, check out Dr. Bloom’s article Eating To Stay Healthy During Cold & Flu Season.