Chicken soup

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Serves: 4

(1 Vote) 2


  • 1.5 onion

  • 1 stick celery

  • 1 chicken carcass or use pieces of hen or boiler chicken

  • 1 chicken stock cube optional

  • 6 peppercorns

  • 2 carrot


  1. Place carcass in a large pan, and fill with water
  2. Add the carrots, onion,celery , peppercorns and a grinding of salt.
  3. Bring to the boil slowly, and let simmer for several hours, skimming off any froth/scum.
  4. After 3 hours or so, taste it, and see if it needs any seasoning or a stock cube adding, I like either Marigold chicken bouillon powder or Kallo stock cubes.
  5. Then strain into another pan, and keep the colander containing the carcass etc over the pan for a while, to ensure all the soup drains into the other pan. You can shred any chicken from the carcass into the soup too make it more filling.
  6. Skim any last bits of froth off the soup and serve. If you like, you can crumble matzoh into the soup too.

Handy Hint

I use the carcass after we have had a roast chicken dinner. If eating the next day, let it go cold, then refrigerate , and the fat will be easy to remove from the top of the soup.

Additional Information

  • Soup

  • Make Ahead

  • Can Freeze

  • Chicken

  • Starter

  • Main Course

  • Nut Free

  • Low fat

  • Gluten Free

  • Egg Free

  • Dairy Free

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Your comments

  • Esspee 20/01/16 12:17

    I am a fan of slow cookers and this recipe is best done in one, leaving you free to go about your busy day without having to worry about having a saucepan on the stove.

  • lulumama 13/04/08 20:12

    Everyone loves chicken soup, and it is not hard to make ! it is called Jewish penicillin for a good reason, it will soothe and nourish after a hard day, or when you are ill. A delicious soup, that all will love , you can add pasta to it, and shredded chicken for a meal in a bowl.I find the better quality the chicken, the less you need to add to the soup in terms of seasoning and stock.