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Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna OConnor
Added: Saturday, November 22, 2008


1 split chicken breast, with skin (fresh--not frozen)
1 can of Swanson's chicken broth**
2 1/2 stalks of celery
2 tablespoons chopped celery leaf
3 carrots
1 onion
2 or 3 garlic cloves
1 potato, diced
2 tablespoons barley
freshly ground black pepper
1 tablespoon salt (or to your taste)

Remove skin from chicken breast
cut away the tiny rib bones. Remove as much visible fat as you can. There won't be much.

Place the skinned chicken in a pot of cold water. Use enough cold water so that there's at least 3 or 4 inches above chicken. Bring chicken to a slow boil.

While chicken is heating, clean and slice one onion and then prepare the other vegetables except for the potato.

When the chicken comes to a boil, there will be some white residue foam on top. Remove the white foam (which is melted chicken fat) with any metal spoon. Remove as much as you can. It's fine to have some remaining.

Once the chicken has come to a boil and all visible fat has been removed, add onions, celery and carrots. Crush at least two garlic cloves and add to soup.

Take the celery leaves from the celery stalks and rinse them clean and then finely dice. Add to soup. Now add a chopped, diced potato (if you'd like) and 2 tablespoons of barley.

Now add about a tablespoon of parsley and some freshly ground black pepper.

When soup heats up to near boil, add diced potatoes and one can of Swanson's chicken broth.
Continue to cook for about 45 minutes. Taste-check to see if soup needs a little more salt.

At this point you can remove the chicken breast from the soup and let them cool a bit. Then you can cut up the chicken and place it back in the soup or serve separately. It's up to you.

If you are adding dumplings to the soup, drop dumplings into the soup at the end. (see below)

Number Of Servings:
Number Of Servings:
About 4 or 5
Preparation Time:
Preparation Time:
1 good hour
Personal Notes:
Personal Notes:
Years ago, I never used the can of chicken broth. So you can make this soup without it and it would be very good too. But I find that adding the broth just adds extra richness to the soup. It's up to you.

A note about the leaves on a celery stalk. Use them! When you bring celery home from the store or are ready to use celery, remove the leaves, wash them and put them in a baggy for future use. They are great for any vegetable soups or stews. Just an added layer of flavor.

Also, it isn't necessary to add barley or potatoes if that doesn't suit you. In other words, adapt the soup to the things your family likes.

DUMPLINGS:. (double this recipe if you'd like)

In a bowl, mix one egg with a fork. Add one tsp. of salt. Slowly add flour (start with 1/2 cup flour). Mix flour into the egg mixture. Add more flour as needed so that the consistency is about that of a thick cake batter.but just a bit thicker. When the dumpling mixture is ready, it should just barely fall off the spoon. That's the best way I can describe it. Just be careful not to put too much flour into the mixture or the dumplings will be really dry and not very good..

Drop the dumplings, by spoon, into the boiling mixture. Always add the dumplings at the very end.

Dumplings don't take long to cook. Really, after they're in the soup, it only takes maybe 5 or 10 minutes and they're done. However, you can certainly cook them longer in the soup if you'd like. No harm done.

When you add dumplings to any soup mixture, that will cause the soup to become just a bit thicker in consistency (because of the flour content in the dumpling). But it's all good. Enjoy!

Aunt Donna




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