My mom’s chicken soup is near and dear to my heart. It has warmed me up on cold days, cured my colds on sick days, and always leaves me with a sweet little feeling of nostalgia. Food is powerful like that, people. Especially home cooked food by your momma. Lucky for you, she’s given permission for me to share her famous chicken soup recipe. Once you try it I’m sure it will become a household favorite you make for years to come!
This recipe is super easy to make. You can throw it in a pot in shifts and go on about your day. Make a big pot on Sunday and eat it through the week, or save it for those days when you want something delicious and ready-made. The best part about my mom sharing this recipe was that I realized this soup is Whole 30 approved. While we often ate it served over rice or noodles, I love it by itself. As with most things I eat, I add a little Frank’s. It’s especially good in this to give it a little spice and added flavor.
- A whole chicken (or about 3-4 pounds of chicken breasts)
- 1 bunch of celery
- 1.5 pounds of carrots
- 1 large onion
- 4 (+) bay leaves
- Sea Salt
- Frank’s Red Hot Sauce
Optional: rice or noodles to serve over
Note: My mom has always said the bones in the chicken gives it more flavor. I agree, so don’t get lazy on me and buy boneless chicken breasts.
- Boil bay leaves, chicken, salt, and pepper in a large stock pot until tender, about 45 minutes to an hour.
- Save stock, debone chicken, and add chicken back to stock.
- Add sliced carrots, celery, and chopped onion. Boil/Simmer until tender.
- Add fresh parsley for the last few minutes.
- Serve over rice or egg noodles, top with Frank’s for some added heat + flavor, and Enjoy!