There is something so comforting to a recipe of old fashioned chicken soup. Made on the stove, the smell of this chicken soup cooking will transport you back to your childhood. There is an abundance of veggies and chicken in this soup that will soothe you whether you have a cold or not.
One of my favorite things growing up was my mom’s chicken soup. She made it so often that it seems like we had it every week which excited us all because it was delicious and so comforting.
But because my Dad grew up in the Depression and my mom was naturally thrifty, she used to make her chicken soup with… drumroll please… chicken necks.
Do you realize how many chicken necks you have to eat to feel satisfied? Trust me, it’s a lot. And even though I was thankful that we had such a nice meal, I no longer eat that meat.
Now, I make chicken soup with the whole chicken. I love a lot of chicken to accompany the vegetables and orzo in my soup.
Wait until you try this recipe! You’re going to love it.
Do you have a pressure cooker and want to try cooking whole chicken soup? Check out my recipe here.
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What is Orzo Pasta?
Despite its grain-like shape, Orzo pasta isn’t rice but a type of pasta. Originating from Italy, Orzo, meaning ‘barley’ in Italian, is made from semolina flour, a coarse ground flour of durum wheat. This tiny, short-cut pasta has a unique oval shape and slightly yellow hue, resembling large rice grains.
It can be served alone, used in soups like the one in this recipe, or tossed in salads. Its versatility and quick cooking time make Orzo a popular choice in many cuisines worldwide.
- I usually get organic, free-range chicken because I prefer the taste. I also like that there aren’t any added antibiotics, hormones, or anything else I don’t want to ingest. Try buying organic, and you’ll never go back.
- They’ve changed their recommendation on whether to wash poultry before cooking it. They now say that washing chicken increases the chances of food poisoning and cross-contaminating other things, like kitchen tools, surfaces, and utensils. Just take it from the package and pat it inside and out with paper towels.
- I use orzo in my soup, but if you prefer, you can add noodles, rice, or another small pasta like ditalini.
- Consider using a gluten-free pasta instead of the Orzo for a gluten-free option.
Leftover chicken soup can be stored in the refrigerator for up to 7 days. Transfer the soup to an airtight container and let it cool considerably before placing it in the fridge.
This soup is also freezer-friendly. To freeze, let the soup cool completely before transferring it into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top, as the soup will expand when it freezes. Properly stored, it will maintain the best quality for about 4 to 6 months but remain safe.
To reheat, thaw the soup overnight in the refrigerator and warm it on the stove over medium heat. You may need to add some water or broth if the soup is too thick after freezing and thawing.
How to make old-fashioned chicken soup
Get a medium stockpot.
Gather the ingredients – chicken, carrots, celery, onion and chicken broth.
Dry the chicken inside and outside and place it into a medium stockpot. Add chicken broth, turn the heat under the pan to high, and bring to a boil.
Meanwhile, cut the onion, carrots, and celery in chunks.
Lower heat under the pot to a simmer and add veggies and herbs and spices to stockpot. Carefully stir.
Cook for 1 hour and 15 minutes.
Add orzo and continue cooking for 15 minutes.
Take out the chicken and remove the meat from the bones. Place chicken pieces back in the stockpot.
I make a salad, take out a crusty roll, and butter, and then ladle some old-fashioned chicken soup into a couple of crocks.
Time to eat.
And one more photo.
I hope you enjoy this old-fashioned chicken soup recipe! It’s comforting, delicious, and perfect if you have a cold.
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Good Old Fashioned Chicken Soup
- 2 – 3 pounds whole organic chicken (washed and dried)
- 1 pound carrots (cut in chunks)
- 1 large onion (cut in chunks)
- 1 stalk celery (cut in slices)
- 32 ounces chicken broth (organic, I use Trader Joe's brand)
- 2 cups water
- bay leaf
- 2 tablespoons basil
- 2 tablespoons parsley
- 2 tablespoons tarragon
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup orzo pasta
- Place chicken in stockpot and pour chicken broth and water in the pot. Turn heat on high and bring to a boil.2 – 3 pounds whole organic chicken, 32 ounces chicken broth, 2 cups water
- Immediately lower to a simmer and add carrots, onion, celery, bay leaf, basil, parsley, tarragon, salt and pepper.1 pound carrots, 1 large onion, 1 stalk celery, bay leaf, 2 tablespoons basil, 2 tablespoons parsley, 2 tablespoons tarragon, 1 teaspoon salt, 1/8 teaspoon pepper
- Cook for 1 hour and 15 minutes.
- Add orzo and stir. Cook for additional 15 minutes.1 cup orzo pasta
- Take chicken out of pot and remove meat from bones and return meat back to the pot and stir.
- Ladle chicken soup in some bowls or crocks.
- I usually get organic, free-range chicken because I prefer the taste. I also like that there isn’t any added antibiotics, hormones or anything else I don’t want to ingest. Try buying organic and you’ll never go back.
- They’ve changed their recommendation on whether to wash poultry before cooking it. They now say that washing chicken increases the chances of getting food poisoning and of cross contaminating other things, like tools, surfaces and utensils in the kitchen. Just take it out of the package and pat it dry inside and out with some paper towels.
- I use orzo in my soup but if you prefer, you can add noodles, rice or another small pasta like ditalini.
From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.