• 4 to 5 split chicken breasts (or a whole chicken)
  • 2 cartons chicken broth (stock)
  • 4 to 5 stalks celery
  • 1 small red or white onion (unpeeled)
  • 1 whole potato, peeled
  • 1/2 head cabbage
  • 1 parsnip (optional)
  • 1 package fine egg noodles
  • 2 whole carrots, peeled and sliced
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This recipe for Chicken Soup is the one I remember my Serbian Grandmother (Baba) making for us as children…my Mom carried on the tradition…now it is my favorite “go-to” soup…it is great for those cold, dreary days or to help heal you from the inside when you aren’t feeling so well.

I love the clean look of this soup…I am really not one to have a ton of veggies floating around…chicken…broth…noodles…is all I need…I’m good! The flavor is amazing. I use only bone-in chicken breasts…not much of a dark meat fan…feel free to use the whole chicken, if you so desire.

In a large stock pot, add the chicken, celery, onion, potato, cabbage, parsnip, salt/pepper and the chicken broth. Heat to a simmer and allow to simmer about an hour or just until the chicken is fully-cooked. Try not to cook beyond this…if you do the chicken will actually become tough and lose a lot of its flavor…it will be difficult to use in the soup.

Cook your noodles according to the directions on package. I cook mine for just a few minutes less than recommended. Remove chicken from pot and allow to cool enough to be able to handle.

If you are lucky enough to find homemade noodles…for sure…use them! I remember growing up, the “church ladies” would be diligently working in the kitchen making and cutting (by hand) noodles for this soup. They would place in a big paper bag and off you went…I get lucky when I go back home to Pennsylvania and get to grab a few of these to take home. I found these fine egg noodles from Manischewitz are a perfect alternative!

Hint: Take the cabbage and the potato out of the soup…cut up and add butter, salt and pepper…enjoy while you are finishing the soup!

Remove any of the bigger pieces of veggies and discard. Run the broth through a strainer…I use a sifter…it will catch any tiny pieces of bone that may have fallen off the chicken. I just grab an extra pot and place the strainer on the top edge and pour the soup through the strainer into the clean pot. Discard anything in the strainer.

Place broth back on stove on medium-low. Add in the cut up carrots. Remove the chicken from the bone and add into the soup. Check to see if you need to season with additional salt.

I never add my noodles to my soup…I keep them separate even when I store the leftovers in the fridge. I just think that noodles tend to soak up too much of the broth and can become mushy.

To serve, grab your bowls…add a few handfuls of the noodles…ladle in the soup…ENJOY!

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