Best 7 Test Kitchens Favorite Chicken Soup Made With A Whole Chicken Recipes

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Are you looking for a classic chicken soup recipe that is easy to make and packed with flavor? If so, you're sure to love our Test Kitchens Favorite Chicken Soup Made with a Whole Chicken. This comforting dish is the perfect way to stay warm and nourished on a cold day, and it's also a great way to use up any leftover chicken you may have from a previous meal.

Check out the recipes below so you can choose the best recipe for yourself!

TEST KITCHEN'S FAVORITE CHICKEN SOUP MADE WITH A WHOLE CHICKEN



Test Kitchen's Favorite Chicken Soup Made with a Whole Chicken image

Ask your butcher to cut a chicken into pieces and give you the backboneâ€"it makes for a richer broth.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 4h45m

Number Of Ingredients 12

1 whole chicken (4 1/2 pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 1/2 pounds)
4 large sprigs parsley
2 large sprigs thyme
1 bay leaf
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning
1 small onion, diced (1 cup)
2 carrots, peeled and cut into 1/4-inch rounds (1 cup)
1/2 stalk celery, cut crosswise into 1/4-inch slices (1/2 cup)
6 ounces cooked egg noodles
1 teaspoon chopped fresh dill
1 tablespoon fresh lemon juice

Steps:

  • Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
  • Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, and celery. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
  • Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with noodles, dill, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper; serve.

TEST KITCHEN'S FAVORITE CHICKEN AND DUMPLINGS



Test Kitchen's Favorite Chicken and Dumplings image

Fluffy parsley-speckled dumplings soak up the flavorful liquid of this chicken stew, the ultimate comfort food that's ideal for dinner on a chilly winter night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 14

2 pounds bone-in, skin-on chicken thighs (4 to 5)
Kosher salt and freshly ground pepper
1 stick (8 tablespoons) cold unsalted butter
1 onion, diced (1 1/2 cups)
3 carrots, diced (1 1/4 cups)
1 stalk celery, diced (1/2 cup)
8 ounces white potato, peeled if desired and cut into 1/2-inch dice (1 1/2 cups)
1 1/4 teaspoons dried thyme
1 2/3 cups plus 1/4 cup unbleached all-purpose flour
1 cup partially defrosted frozen peas
6 tablespoons chopped fresh parsley, plus more for serving
2 teaspoons baking powder
3/4 cup whole milk
Lemon wedges, for serving

Steps:

  • Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
  • Melt 4 tablespoons butter in a large pot over medium-high heat. Add onion, carrots, celery, potato, and thyme. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, peas, and 3 tablespoons parsley. Season with salt and pepper.
  • Meanwhile, whisk together remaining 1 2/3 cups flour, 3 tablespoons parsley, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped parsley and lemon wedges.

THE BEST CHICKEN SOUP EVER



The Best Chicken Soup Ever image

This soup my Grandmother used to make when we didn't feel well. I have doctored it up a bit.

Provided by CARRIEK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 14

1 (2 to 3 pound) whole chicken
3 stalks celery with leaves, chopped
1 pound baby carrots
2 onions, chopped
2 cubes beef bouillon, crumbled
1 packet chicken noodle soup mix
2 (14.5 ounce) cans low-sodium chicken broth
1 pinch dried thyme
1 pinch poultry seasoning
1 pinch dried basil
5 black peppercorns
2 bay leaves
1 pinch dried parsley
1 (8 ounce) package farfalle (bow tie) pasta

Steps:

  • Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
  • Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
  • Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
  • Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

Nutrition Facts : Calories 486.7 calories, Carbohydrate 35 g, Cholesterol 115 mg, Fat 23 g, Fiber 3.9 g, Protein 34 g, SaturatedFat 6.7 g, Sodium 761 mg, Sugar 5.7 g

CLASSIC HOMEMADE CHICKEN SOUP



Classic Homemade Chicken Soup image

This is an old fashioned chicken soup the way my grandmother made it. She passed it down to my mother and then to me. Since this is a handed down recipe, the measurements aren't exact, and it's more about using your "eye" and "judgment".

Provided by onipar

Categories     Clear Soup

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (2 -4 lb) roasting chickens, cut into pieces. you can also buy chicken pieces already cut
2 stalks celery, cut up
2 turnips, halved (you can leave these whole if they are small)
2 parsnips, cut up
2 carrots, cut up
1/2 bunch fresh dill (or more to taste)
1/2 bunch fresh parsley
2 onions, halved
3 -4 garlic cloves (or more to taste)
water, to cover
salt and pepper

Steps:

  • Cut up your chicken into pieces (thighs, legs, breasts, etc) and place in a large stock pot.
  • Fill with cold water to cover and put on high heat as you assemble the rest of the ingredients.
  • Cut up all of your veggies. You can do this any way you like, but I like to leave these in large pieces so they don't get too mushy during the long cooking time.
  • You can tie your dill and parsley together if you like.
  • Put all the veggies and herbs into the pot.
  • Add extra water if needed.
  • Bring to a boil, and then let simmer.
  • Simmer for 2-4 hours*.
  • *The cook time is largely up to you. I like to cook mine for many hours to get all of the flavors out of the chicken, but really, once the chicken is cooked through, you can take it off the fire.
  • If you prefer to have smaller pieces of carrots, potatoes, or celery in your soup, dice as much as you want and put it into the pot 30-40 minutes before it's done.
  • ***TIP: There will be A LOT of fat on the top of this soup from the chicken skin. Traditionally, you would cook this the day before, refrigerate over night, and then remove the hardened fat layer. Easy as pie. But, if you want it the same day, you will have to skim the fat as the cooking progresses. So watch the soup over the 2-4 hours of cooking and skim as you go.
  • Add salt and pepper to taste. (you will need a lot of salt. Don't fret. Start off with a teaspoon. Taste. Add another pinch. Taste. Add. And so on until you reach desired flavor.
  • Take all the chicken out of the pot and remove the meat from the bones and skin. Discard the bones and skin. You can replace the meat into the pot or leave it on the side for people to put into their individual bowls.
  • Make egg noodles, rice, or dumplings to accompany.
  • Eat and enjoy.

Nutrition Facts : Calories 252.7, Fat 15.7, SaturatedFat 4.5, Cholesterol 71.3, Sodium 124.8, Carbohydrate 9.4, Fiber 2.4, Sugar 4.4, Protein 18.1

FARMHOUSE CHICKEN SOUP



Farmhouse Chicken Soup image

Over the years, I've changed this recipe bit by bit until my family said it was perfect. I hope your family enjoys it as much as we do!

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 10-12 servings (about 3 quarts).

Number Of Ingredients 18

1 broiler/fryer chicken (3 to 3-1/2 pounds)
2 quarts water
1 large onion, chopped
1/2 cup chopped celery
1 cup diced carrots
2 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon crushed red pepper flakes
SPAETZLE:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking powder
1/8 teaspoon ground nutmeg
2 eggs, well beaten
1/2 cup milk
1 tablespoon minced fresh parsley

Steps:

  • Place the chicken and water in a Dutch oven. Bring to a boil; reduce heat. Add the onion, celery, carrots, garlic, salt, pepper, poultry seasoning and red pepper flakes. Cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer., For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.

Nutrition Facts : Calories 210 calories, Fat 8g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 558mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein.

RAVE REVIEW CHICKEN SOUP



Rave Review Chicken Soup image

Nice and warm on a cold winter's day, this hearty chicken soup gets rave reviews from my family and friends. It goes nicely with fresh-baked biscuits. -Caroline Simpson, Fredericton, New Brunswick

Provided by Taste of Home

Categories     Lunch

Time 5h

Yield 8 servings (3 quarts).

Number Of Ingredients 17

1/4 cup butter, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
1 large onion, chopped
2 large carrots, peeled and chopped
3 celery ribs, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 green onion, thinly sliced
1 teaspoon chicken bouillon granules
1 teaspoon curry powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 carton (32 ounces) chicken broth
1/2 cup heavy whipping cream
1/4 cup cornstarch
Minced fresh parsley, optional

Steps:

  • In a large skillet, heat 2 tablespoons butter over medium heat. Brown chicken; transfer to a 5-qt. slow cooker. Add remaining butter to skillet; saute onion, carrots and celery until slightly softened. Add garlic; cook 1 minute longer. Transfer onion mixture to slow cooker; add next 8 ingredients. Cook, covered, on low 4 hours or until carrots are tender. , In a small bowl, mix cream and cornstarch until smooth; gradually stir into soup. Cook, covered, on high 15-20 minutes or until soup is thickened. If desired, sprinkle with parsley.

Nutrition Facts : Calories 247 calories, Fat 14g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 941mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

CHICKEN SOUP - AMERICA'S TEST KITCHEN RECIPE - (3/5)



Chicken Soup - America's Test Kitchen Recipe - (3/5) image

Provided by á-2908

Number Of Ingredients 22

Stock
1 tablespoon vegetable oil
1 lb ground chicken
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
4 cups water
2 quarts low sodium chicken broth
2 bay leaves
2 teaspoons table salt
1 1/2 lbs bone-in skin-on chicken breasts, cut in half crosswise (2 medium)
Soup
3 tablespoons cornstarch
1/4 cup cold water
1 cup thinly sliced onion
1 cup sliced carrot, peeled and cut into 3/4-inch thick slices (2 medium)
1/2 cup sliced celery, cut into 1/2-inch thick slices (1 medium rib)
1 medium russet potato, peeled and cut in 3/4-inch dice (about 1/2 lb)
4 ounces egg noodles (1 cup)
1 tablespoon minced parsley
table salt, to taste
fresh ground black pepper, to taste

Steps:

  • Heat oil in Dutch oven over medium-high heat until shimmering. Add ground chicken, onion, carrot and celery. Cook 5-10 minutes, stirring often, until chicken is no longer pink, but not browned. 2 Reduce heat to medium-low. Add water, broth, bay leaves, salt and chicken breasts. Cover and cook 30 minutes. Remove lid, increase heat to high and bring to a boil. (If liquid is already boiling when lid is removed, remove chicken breasts immediately and proceed.) Transfer chicken breasts to a plate and set aside. Adjust heat to maintain gentle boil and cook an additional 20 minutes. Strain stock through fine-mesh strainer, pressing on solids to extract as much liquid as possible, then discard solids. Allow stock to stand 5 minutes, then skim off most of the fat (leave a tablespoon or two behind for flavor). (Stock can be refrigerated 2 days or frozen up to 3 months at this point. Store chicken breasts in a ziplock bag with the air squeezed out and stock in an airtight container.). 3 To make soup from the stock, return stock to Dutch oven over medium-high heat. In a small bowl, combine cornstarch with cold water until smooth. Stir slurry into hot stock and bring to gentle boil. Add onion, carrot, celery and potato. Cook until potato is almost tender, 10-15 minutes. Adjust heat as needed to keep at a gentle boil. Add egg noodles and cook another 5 minutes or until noodles and all vegetables are tender. 4 Meanwhile, remove skin and bones from chicken breasts. Shred meat with fingers or two forks and return to stock. Add parsley and cook until chicken is heated through, about 2 minutes. Adjust seasoning with salt and pepper and serve. Read more: http://www.food.com/recipe/hearty-chicken-noodle-soup-344454#ixzz1FHcTZZfz

Tips:

  • Choose a high-quality whole chicken: Look for a chicken that is free-range and organic. This will ensure that the chicken is healthy and has been raised in a humane environment.
  • Season the chicken generously: Use a variety of seasonings, such as salt, pepper, garlic powder, and onion powder. This will help to enhance the flavor of the chicken.
  • Roast the chicken until it is golden brown: This will help to develop the flavor of the chicken and make it more tender.
  • Use a variety of vegetables in the soup: This will add flavor and nutrients to the soup. Some good options include carrots, celery, onions, and potatoes.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to meld together and develop.
  • Serve the soup with a variety of toppings: This could include things like noodles, rice, or bread.

Conclusion:

This chicken soup recipe is a classic for a reason. It is easy to make and packed with flavor. The addition of a whole chicken makes the soup rich and flavorful, while the vegetables add a variety of nutrients. This soup is perfect for a cold winter day or any time you need a comforting meal.

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