Get ready to experience the most heartwarming, soul-soothing chicken soup that will transport you straight to grandma's kitchen! This isn't just another chicken soup recipe - it's a culinary hug that promises to chase away the chilliest days and comfort you like nothing else. Passed down through generations, Mama Mandola's Chicken Soup is more than a meal; it's a treasured family tradition that turns simple ingredients into pure magic.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole chicken, cut into pieces
- 8 cups chicken broth
- 2 cups carrots, sliced
- 1 cup celery, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing your ingredients. Cut the whole chicken into pieces, ensuring you have a mix of thighs, drumsticks, and breasts. Wash and slice the carrots, chop the celery, and dice the onion. Mince the garlic cloves and set all the vegetables aside.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, being careful not to let it burn. The aroma should be delightful at this point.
- Next, add the chicken pieces to the pot. Brown the chicken on all sides for about 5-7 minutes, turning occasionally. This step helps to enhance the flavor of the soup.
- Once the chicken is browned, pour in the 8 cups of chicken broth. Stir well to combine all the ingredients and scrape up any brown bits from the bottom of the pot for added flavor.
- Add the sliced carrots, chopped celery, and thyme to the pot. Season the soup with salt and pepper to taste. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for about 30 minutes. This simmering time will help the flavors meld together and the chicken to become tender.
- After 30 minutes, check the chicken for doneness. It should be cooked through and easily pull away from the bone. If necessary, simmer for an additional 10-15 minutes.
- Once the chicken is fully cooked, remove it from the pot and let it cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces, discarding the bones and skin.
- Return the shredded chicken to the pot and stir to combine. Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Allow the soup to simmer for an additional 5 minutes to heat the chicken through. Meanwhile, chop some fresh parsley for garnish.
- Serve the soup hot, garnished with fresh parsley. Enjoy Mama Mandola's Chicken Soup with crusty bread or over rice for a comforting meal.
Tips
- Choose a whole chicken for maximum flavor - the mix of dark and white meat creates a richer broth.
- Take time to brown the chicken before adding broth - this extra step develops deep, complex flavors.
- Don't rush the simmering process. Low and slow cooking helps tenderize the meat and blend the seasonings.
- Fresh herbs make a huge difference - if possible, use fresh thyme and parsley instead of dried.
- For an even more luxurious soup, you can add a splash of white wine when sautéing the vegetables.
- Let the soup rest for 10-15 minutes before serving to allow flavors to fully develop.
- This soup freezes beautifully - make a big batch and store portions for quick future meals.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 30g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 90mg
