I love this good old fashioned chicken soup recipe! Why? Because it’s a family recipe and that means it’s comforting and delicious!!
One of my favorite things growing up was my mom’s chicken soup. I feel like she made it every week, but I’m probably wrong about that.
Looking back now, I don’t think my folks had a lot of money when we were kids.
At the time, of course, I didn’t know the state of our finances. What kid does? And I never in a million years would have thought we were poor. We always had food on our table, we went to New Hampshire for vacations and my parents always owned a summer home.
So, if I always thought we had money then, what makes me think my parents weren’t so well off when I look back today?
The fact that, when my mom made chicken soup, she made chicken soup mostly out of . . . drum(stick) roll please . . .
That was normal for us.
Doesn’t that sound, well, “thrifty” to you?
But besides chicken necks, we also had a lot of other (cheap) meats, cuts of meat, or organ meats that most people in my hometown – or anywhere for that matter – didn’t/wouldn’t eat. In fact, I now think that a lot of what we ate back then would probably be called poor man’s meat.
What taught me to keep my mouth shut about it, though, was seeing the looks of horror on friends’ faces when I divulged what we ate.
My Dad grew up during the Depression, so I think that had a big impact on how my parents spent (and saved) their money.
What did your family make your chicken soup with?
I bet it wasn’t chicken necks! Am I right?
So Much Work For So Little Return
Do you realize how many chicken necks you have to eat to feel satisfied?
I felt like a little cannibal gnawing on the necks and sucking out the meat.
I pretty much never eat chicken necks now.
And I like that about me. Do you like that about me?
Were your folks super thrifty about food? Or anything else?
On to the Good Old Fashioned Chicken Soup Recipe
Above, we have a nicely wrapped, organic whole chicken, lots of carrots, a stalk of celery, an onion and some organic chicken broth.
Let’s get started.
I unwrap the chicken, wash it and place it into my stockpot! I also add 4 cups of chicken broth and 2 cups of water. Then I turn the heat up under the pot as I cut up the vegetables.
I chop the onions and carrots in chunks and the celery into slices. Finally, I plop them in the stockpot with the chicken and broth.
Next, I add a bay leaf, 2 tablespoons each of basil, parsley and tarragon along with 1 teaspoon of salt and a few shakes of pepper.
I set the heat to high and after the soup comes to a boil, I lower it to a simmer and let the whole thing cook for 1 1/2 hours. Fifteen minutes before the 1 1/2 hours are up, I add 1 cup of orzo pasta to my soup and stir it every few minutes.
I fish the chicken out of the pan and proceed to take the meat off the bones, adding it back to the soup. Guess what? There isn’t a neck with this chicken, so I don’t have to glare at it. Or touch it. Or eat it. Yay!
I make a salad, take out a crusty roll and some butter and then ladle some soup into a couple of crocks!
Time to eat!! Let’s see a close up!
I hope you enjoy this recipe! It’s comforting and delicious!
Please feel free to leave me a comment to tell me what kind of meat either you had to eat that no one else liked AND what kind of chicken your family made chicken soup with.
You can also Pin any photo to Pinterest and Yum the recipe to Yummly.Print
This soup is comforting and delicious!
- 2 – 3 pounds whole organic chicken, washed
- 1 pound carrots, cut in chunks
- 1 large onion, cut in chunks
- 1 stalk celery, cut in slices
- 32 ounces organic chicken broth, 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
- Medium stockpot
- Place chicken in stockpot
- Pour chicken broth and water in pot, turn heat on high and bring liquid to boil
- Lower to a simmer and add carrots, onion and celery
- Add bay leaf, basil, parsley, tarragon, salt and pepper
- Cook for 1 hour and 15 minutes, add orzo and stir. Cook for 15 minutes
- Take chicken out of pot and remove meat from bones
- Return meat to pot and stir
- Ladle chicken soup in some bowls or crocks
- Dip bread
- Serving Size: 1.5 cups
- Calories: 228