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Grandma Ida's Chicken Soup Recipe

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This recipe for Grandma Ida's Chicken Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jessica Sachs-Serfess


2.5-3 lbs of chicken legs
1 onion
1 lb of carrots (peeled)
5 stalks of celery
parsley root with greens
curly parsley
1⅓ tbsp of coarse kosher salt
pepper to taste
1 tbsp instant chicken soup mix
water covering all ingredients to within 2 inches to the top of the pot (12 qt)

1. Cut off greens from parsley root, tie together with half bunch of curly parsley. Rinse well and put in large bowl and cover with cold water. Check the bottom of the bowl after 10 minutes for dirty water/grit, and repeat until clear/clean water.

2. Put cleaned chicken legs in the pot with water and put on medium to high heat on the stove.

3. While chicken is cooking in the water, clean carrots and celery and cut into 2 inch pieces. Clean the parsley root and the onion.

4. Skim the foam from the bones off the top of the water in the pot (repeat until all foam is gone).

5. Cut the onion half way so it remains whole, and pour pepper into the slit.

6. Add salt, instant chick soup mix, vegetables, onion and greens to the pot. Lower heat to cook at a slow boil.

7. Cook 1.5-2 hours




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