Light and Easy Recipes and Meal Ideas

Chicken Soup

Calories: 346
Chicken Soup

A very basic but delicious soup you can make in advance and enjoy all week long. Simple, tasty and filling. It makes a good dinner when paired with breadsticks and a salad. My kids enjoy it, and I can eat leftovers for lunch the next day.


I use a whole chicken for chicken soup because the bones in the chicken give the soup a good flavor.

Tip for selecting a chicken for soup: choose Whole Young Chicken (not a "Roaster"). 


Recipe makes 6 servings. Serving size: about 2 1/2 cups 

Yield/Servings: 6 Serving Size: 2 1/2 cups Total Cook/Prep time: 2 hours


  • 1 Whole Young chicken
  • 12 cups (3 quarts) chicken broth (I used College Inn broth for this)
  • 1 medium onion (whole)
  • 1 cup white cooking wine
  • 6 medium carrots (peeled and sliced)
  • 6-7 stalks of celery (sliced)
  • 1 tbsp garlic powder
  • salt and pepper (to taste)
  • 3 cups cooked egg noodles or pasta (cooked separately)


Remove giblets from the cavity of the chicken and rinse.

Place the whole chicken, broth, cooking wine, onion, carrots and celery in a large stockpot

Heat on high, until the broth comes to a boil, then lower the heat to a simmmer

Simmer approximately 1.5 hours - 2 hours

While the soup is simmering, cook the pasta (or noodles) in a separate pot, according to package directions. Drain and set aside.

Remove the whole onion from the pot and discard.

Remove the whole chicken from the pot and set aside in a large bowl or platter.

Use a fork to remove the skin and pull the meat from the bones of the chicken.

Add the shredded chicken meat back to the pot of soup.

Distribute soup into 6 bowls (or storage containers).

Add 1/2 cup of pasta to each serving of soup. I do this separately so I know how much pasta is going into each bowl (to count calories/Points more accurately).

  5 (1 reviews)
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