Best 10 The Best Chicken Soup In The World Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the vast culinary landscape, one dish stands out as a beacon of comfort and nourishment: chicken soup. This age-old recipe, passed down through generations, is often hailed as the ultimate remedy for a cold, a hug in a bowl, and a taste of home. Whether you're seeking a classic preparation or a modern twist, finding the best chicken soup recipe can be a daunting task. With so many variations and personal preferences, the pursuit of the perfect bowl can seem like an endless journey. But fear not, intrepid soup enthusiasts! This comprehensive guide will lead you on a tantalizing adventure, exploring the secrets and nuances of creating the most delectable chicken soup the world has ever tasted. From selecting the finest ingredients to mastering the art of simmering, we'll unveil the secrets to crafting a broth that will warm your soul and leave you craving more.

Let's cook with our recipes!

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

THE BEST CHICKEN NOODLE SOUP



The Best Chicken Noodle Soup image

We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth. Carrots, celery and onion are called for twice in the recipe-first they're simmered whole along with the chicken and aromatics to create a rich and flavorful broth. After straining them out, sliced vegetables are added to the soup to finish it. Nothing is as simple, comforting and satisfying.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 11

5 medium carrots, peeled
5 large stalks celery, trimmed
1 large yellow onion, peeled and halved
3 pounds chicken leg quarters (about 4 legs)
10 whole black peppercorns
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
4 sprigs flat-leaf parsley
Kosher salt and freshly ground black pepper
4 ounces wide egg noodles (about 4 cups)

Steps:

  • Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
  • Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
  • Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
  • While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
  • When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

Steps:

  • Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

THE BEST CHICKEN SOUP IN THE UNIVERSE



The Best Chicken Soup in the Universe image

This is my world famous chicken soup recipe. The secret is in the sweet potato and the cook time. I freeze the leftover liquid and then either use it as chicken stock or use it as a base to start my next chicken soup (yum!). I let this cook all day long because we like it dark, but it's all a matter of personal preference. (keep the cook time in mind for the salt amount--the more cook time, the less salt!) You can vary the vegetables but don't ever leave out the sweet potato!

Provided by mosma

Time 5h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb chicken piece (wings, drumsticks, necks, whatever)
2 carrots
1 sweet potato
1 -2 onion
1 turnip
1 -2 stalk celery
1 kohlrabi (optional)
1 parsnip
1 zucchini
1 bunch dill
1 bunch parsley
2 bay leaves
2 tablespoons salt (or to taste)

Steps:

  • Peel all vegetables.
  • Place dill, parsley, bay leaves, chicken pieces, and any vegetable you don't like eating in your bowl into a food net.
  • Add net and all vegetables into a large pot (I use a 10 oz). Cover with water.
  • Bring to a boil, let boil for about 20-40 minutes. Lower flame and simmer for 5-10 hours (or longer!).
  • Enjoy! Serve with croutons and/or peeled white radish slices.

Nutrition Facts : Calories 109.7, Fat 5.4, SaturatedFat 1.5, Cholesterol 25.9, Sodium 1805.3, Carbohydrate 8, Fiber 1.8, Sugar 3.3, Protein 7.5

WORLD'S BEST HOMEMADE CHICKEN SOUP RECIPE BY TASTY



World's Best Homemade Chicken Soup Recipe by Tasty image

Here's what you need: whole chicken, onion, celery, large carrots, garlic, your favorite pasta

Provided by Zoe Ferdman

Categories     Sides

Yield 10 servings

Number Of Ingredients 6

1 whole chicken
1 onion, halved
6 large stalks celery, cut in half
6 large carrots, cut in half
4 cloves garlic, optional
1 cup your favorite pasta, (I recommend using smaller shapes such as stelline, orzo, pastina, or any other similar shapes)

Steps:

  • Fill a large pot with water and then add the chicken and onion. Cook over medium heat until the pot is brought to a slight boil or simmer, and set the kitchen timer for 4 hours
  • After 3 hours of cooking time, rinse the celery and carrots and add them to the pot (if you'd like, also add the garlic cloves). Let all of the vegetables cook along with the onion and chicken for the remaining hour
  • After everything is finished cooking, carefully remove the chicken, onion, and all of the vegetables to a large bowl and let cool slightly before storing in an airtight container in the fridge.
  • Add your favorite pasta to the pot and let look according to the package directions or until al dente/tender.
  • Enjoy!

Nutrition Facts : Calories 296 calories, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 19 grams, Sugar 2 grams

THE BEST CHICKEN SOUP EVER



The Best Chicken Soup Ever image

I learned how to make this soup when I was in Ecuador a couple of years ago and it is still the best recipe for chicken soup that I have ever tasted. Please let me know what you think of it.

Provided by Calywa

Categories     Clear Soup

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 (3 -4 lb) whole chickens
1 chicken bouillon cube
1 large juicy tomatoes
1 handful fresh cilantro
1 handful fresh parsley
1 med-small onion, peeled and quartered
1 celery, with leafy greens attached
3 -4 garlic heads
2 bay leaves
salt, pepper and oregano to taste
3 medium potatoes, cut up into small squares
1 poblano peppers or 1/2-1 green bell pepper, diced
1 large carrot, diced
1 small onion, diced
6 ounces frozen peas
2/3 cup uncooked rice
1 handful of both finely chopped parsley and cilantro

Steps:

  • To make the stock, place all of the ingredients from the first (for the stock) section in a large stockpot. Add just enough water to cover the chicken and let simmer under low heat for approximately 1 1/2 to 2 hours.
  • Turn off the heat and remove the chicken from the stock. Strain the chicken broth and if necessary, skim off any extra fat from the top with a ladle.
  • Once the chicken is cool enough to handle with your hands, pull the chicken into large chunks and dispose of the skin and bones.
  • To the stock and chicken chunks, add all the ingredients from the second (for the soup) section of ingredients.
  • Let simmer for another 20 minutes or so until all the ingredients are cooked thoroughly and the flavors infuse together. Remove from heat and enjoy.

BEST CHICKEN SOUP EVER



Best Chicken Soup Ever image

I took a few recipes and made a combination to create my very own chicken noodle soup - which I now freeze and give to my family and friends when they are sick!!

Provided by misskris3780

Categories     Onions

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 18

3 tablespoons extra virgin olive oil
1 1/2 lbs diced boneless chicken breasts (and or or thighs)
3 teaspoons kosher salt
3 quarts chicken stock
1 cup water
4 minced garlic cloves
1 teaspoon cracked black pepper
1 cup diced white onion
2/3 cup chopped carrot
2/3 cup chopped green onion
1 cup chopped celery
1 1/2 cups fresh spinach leaves
2 tablespoons chopped fresh parsley leaves
1 teaspoon basil leaves
1/4 teaspoon oregano leaves
2 bay leaves
1 teaspoon crushed red pepper flakes
1 (12 ounce) bag extra broad egg noodles

Steps:

  • Heat olive oil in large stock pot.
  • Add diced chicken pieces to pot to brown chicken, and cook for 5-10 minutes.
  • Add onions, celery, garlic and carrots and saute so everything begins to "sweat".
  • Add all seasonings and cook for a few more minutes.
  • Add chicken stock to mixture in pot and stir.
  • Add spinach leaves to stock and stir.
  • Bring this to a boil, uncovered.
  • Reduce to simmer and cook for about 15-20 minutes, seasoning broth to taste.
  • Add 1 cup of water to pot, bring to boil again.
  • Add the bag of noodles directly to pot and cook for another 15 minutes.
  • Once noodles are cooked, remove pot from heat.
  • When cooled, you can refrigerate or freeze.

ABSOLUTE BEST CHICKEN SOUP



Absolute Best Chicken Soup image

This is a family recipe I stumbled upon through marriage. It is a Latin-style chicken soup and it is the best I have tasted. Basically, my mother-in-law makes this soup with a few founding ingredients and then throws in whatevers available. Its always good, but I've narrowed it down for myself and you to the best ingredients to use. This recipe is great for serving to a large amount of people. *Note: You use a whole (8-piece cut) chicken if you want to serve 6-8, but if you are serving more than 6, for the purposes of the stock, use only split leg quarters. The recipe is best when fresh ingredients are used, especially cilantro. Don't even bother with the recipe if you don't have fresh cilantro. After the chicken is fully cooked, you can try to fish it out and separate the meat from the bones, but I don't usually bother with it.

Provided by Tabasco Saucy

Categories     One Dish Meal

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

7 quarts water
1 whole chicken, 8-piece cut
8 chicken bouillon cubes
1 cup fresh cilantro, chopped
1/2 cup fresh mint leaves, chopped
1 large onion, chopped
1 green bell pepper, chopped
5 garlic cloves, chopped
2 seville oranges, each cut in quarters and seeded
5 small red potatoes, quartered
5 stalks yucca root
4 ears corn, cut in halves
3 plantains, peeled and quartered
2 tomatoes, cut

Steps:

  • Fill a 12 quart pot a little more than halfway and bring water to a boil.
  • Add the chicken, bouillon cubes, half of the garlic, and only 1/4 cup of the cilantro, mint, onion, and bell pepper.
  • Squeeze the juice of 4 orange slices into the pot.
  • Allow the chicken to cook for one hour, stirring occasionally.
  • After one hour, add the potatoes, yucca, another quarter cup of cilantro, and the rest of the garlic. Stir in the ingredients and let boil for 15 minutes.
  • Add the corn, plantains, tomatoes, and the rest of the cilantro, mint, onions, and peppers. Squeeze the juice of the 4 remaining orange slices into the pot and stir the soup.
  • Boil the soup 20 to 30 minutes more or until the potatoes and corn are cooked thoroughly, stirring occasionally.

Nutrition Facts : Calories 838.8, Fat 37.9, SaturatedFat 10.7, Cholesterol 163.2, Sodium 1196, Carbohydrate 82.9, Fiber 9.2, Sugar 20.9, Protein 47

CHICKEN SOUP



Chicken Soup image

This is a classic chicken soup recipe, using homemade stock and a whole chicken.

Provided by Sharon Lebewohl

Categories     Soup/Stew     Chicken     Poultry     Vegetable     Passover     Low/No Sugar     Carrot     Parsnip     Spring     Kosher     Dill     Simmer

Yield Makes 8 servings

Number Of Ingredients 11

1 pound chicken parts
2 stalks celery, including leafy tops, cut into 3-inch pieces
1 whole chicken, thoroughly rinsed
Salt to rub inside chicken
1 large whole onion, unpeeled (find one with a firm, golden-brown peel)
1 large whole carrot, peeled
1 medium whole parsnip, peeled
2 teaspoons salt
1/4 teaspoon pepper
1 bunch of dill, cleaned and tied with a string
Optional additions: Cooked egg noodles, rice, kasha, or matzo balls

Steps:

  • Pour 12 cups of cold water into a large stockpot, and throw in the chicken parts and celery. Bring to a boil. While water is heating, rub the inside of the whole chicken with salt.
  • Add the chicken to the pot, cover, reduce heat, and simmer for 30 minutes. Test chicken with a fork to see if it's tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot.
  • Add onion, carrot, parsnip, salt, and pepper. Let soup simmer for 1 hour and 15 minutes.
  • When chicken cools, remove skin and bones and cut into bite-sized pieces. You can add it to the soup, just before serving, or save it for chicken salad.
  • Strain the soup, and discard everything solid except for the carrot.
  • Drop in the dill for a minute before serving and remove. Add salt and pepper to taste. Slice carrot and toss into soup. Also add the chicken pieces if desired. Add cooked noodles, rice, kasha, or matzo balls, if using.

THE VERY BEST CHICKEN SOUP



The Very Best Chicken Soup image

This version of chicken soup is brimming with healthful beans, carrots, and bitter greens.

Provided by Martha Stewart

Categories     Soup Recipes

Number Of Ingredients 7

8 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
Two 8-ounce skinless, boneless chicken breasts, trimmed of fat
2 large carrots, sliced into 1/4-inch rounds (about 2 1/2 cups)
1 small fennel bulb, sliced very thin, preferably on a mandoline
1/2 cup puntarella or other bitter greens, such as escarole
1 cup cooked cranberry, white, navy, or Great Northern beans
Kosher salt and freshly ground black pepper

Steps:

  • In a 3-quart soup pot, simmer the stock. Add the chicken and poach until opaque and firm, about 10 minutes. Transfer to a plate. Add the carrots to the broth and cook until fork-tender, about 10 minutes. Add the fennel, greens, and beans and simmer.
  • Shred the chicken into 1-inch strips with your hands. Add to the pot and simmer until the chicken is heated through, about 2 minutes. Season with salt and pepper. Ladle into 4 shallow soup bowls and serve.

Tips:

  • Use a high-quality stock: A good chicken soup starts with a good stock. Use a homemade stock if you can, or look for a high-quality store-bought stock.
  • Roast the vegetables: Roasting the vegetables before adding them to the soup intensifies their flavor.
  • Don't overcrowd the pot: If you overcrowd the pot, the vegetables won't cook evenly and the soup will be watery.
  • Simmer the soup for at least an hour: This allows the flavors to meld and develop.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste.
  • Serve the soup with your favorite toppings: Some popular toppings include noodles, bread, and crackers.

Conclusion:

Chicken soup is a classic comfort food that can be enjoyed by people of all ages. It's also a healthy and nutritious meal that can help to boost your immune system and fight off colds and flu. With so many different recipes to choose from, there's sure to be a chicken soup recipe that everyone will love.

Related Topics