# Grandma's Homemade Chicken Soup

Grandma's Homemade Chicken Soup takes 2 hr 10 min (10 min prep, 2 hr cooking) and serves 10.

Recipe by fearlessdining.com · original: https://www.fearlessdining.com/grandmas-homemade-chicken-soup/  
Cuisine: American · Dish: Soups & stews  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/grandmas-homemade-chicken-soup (with step-by-step Cook Mode)

Make a pot of my grandma's homemade chicken soup. It is made from scratch with her original recipe. All you need are a few simple ingredients like a whole chicken, onions, carrots, celery, garlic, and seasonings.

## Ingredients (serves 10)

- 1 whole raw chicken
- 3 cloves minced garlic
- 1 large onion
- 5 chopped carrots
- 3 chopped celery stalks
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 quart chicken broth (low sodium)
- 4 cups water
- fresh parsley is optional

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- quart chicken broth (low sodium)

## Steps

1. Add 1 whole raw chicken to a large stock pot
2. Add 1 quart of chicken broth and then fill the pot with 4 cups water to cover the chicken
3. Chop 1 large onion, 3 celery stalks, and 5 carrots
4. Add 3 cloves minced garlic, 2 teaspoons salt, 2 teaspoons dried basil, 2 teaspoons dried thyme, and 1 teaspoon ground black pepper
5. Add all ingredients to the soup pot
6. Cover and simmer on medium-high heat until the soup boils
7. Once the soup is boiling, turn down the temperature to medium and cook
8. Stir the soup and make sure the chicken is still covered by the soup, adding more water if needed
9. Put the lid back on the pot, turn the cooking temperature down to low, and simmer
10. Carefully remove the chicken from the soup pot to a serving dish, using two spatulas so it doesn't fall apart
11. Cut the chicken meat into pieces and add the chicken pieces back to the soup
12. Garnish with fresh parsley if you like
13. Serve hot with rice or noodles, if desired

## Good to know

### Swaps

- No fresh garlic? Use 3/8 teaspoon garlic powder in place of the 3 minced cloves.
- No dried basil or thyme? Use 2 teaspoons fresh basil and 2 teaspoons fresh thyme in place of each dried teaspoon amount.

### Storing it

Store cooled soup in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. Reheat on the stove until steaming hot.

### Making it ahead

The soup can be made up to 2 days ahead and kept in the fridge; flavors deepen as it sits, so reheat gently before serving.

## Nutrition (per serving, 1 serving, as published by fearlessdining.com)

- Calories: 189 kcal
- Protein: 15 g
- Carbohydrates: 5 g
- Sugar: 2 g
- Fiber: 1 g
- Fat: 12 g
- Saturated fat: 3 g
- Unsaturated fat: 8 g
- Trans fat: 0.1 g
- Cholesterol: 59 mg
- Sodium: 897 mg