Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

chicken soup

(1 rating)
Maritimemama avatar
Recipe by
Deb Wilson
@Maritimemama
New Glasgow, NS

Chicken Soup you say...so what's special? My recipe! LOL! Seriously - I've been told I make theeee best homemade, old-fashioned chicken soup ever. So -- here it is...to the best of my memory 'cause I just throw it together. Hope you enjoy! (this is a must-have on a cold winter night with some crusty bread)

(1 rating)
yield serving(s)
prep time 20 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For chicken soup

  • 3
    bone in chicken thighs
  • 1/.3 c
    pearl barley
  • 1 c
    sliced celery
  • 1 lg
    onion diced
  • 1 c
    sliced carrots
  • 3
    chicken bouillon cubes or packets
  • 1/2 lg
    can of diced tomatoes (freeze the remainder for another use)
  • 1/2 c
    frozen corn (optional) i like it in - some don't
  • 1 Tbsp
    salt
  • 1 tsp
    pepper
  • 1/4 tsp
    ground/dried thyme
  • water
  • 1 cup
    noodles - i usually break up a handful of spaghetti noodles into 2 inch pieces (but you can use curly noodles, macaroni or whatever you want)

How To Make chicken soup

  • 1
    Place chicken, barley and ONE bouillon cube or packet in a large soup pot. Add enough water to cover plus about another 2 cups (to allow for reduction). Cover and bring to a boil, reduce heat to simmer.
  • 2
    Meanwhile - chop celery, carrot and onion, add to pot with the salt, pepper and thyme. Cover and simmer for at least 2 hours, stirring occasionally. I usually simmer mine for most of the afternoon if I put it on around 11 am - but you need to check it a few times again as the water does reduce.
  • 3
    Once the chicken thighs are falling off the bone - (after about 4 hours of simmering) scoop them out with a slotted spoon and put on a plate to cool (about 45 min) Once they are cooled sufficiently, pick the meat off the bone and refrigerate covered in a bowl. Add tomatoes, and frozen corn and simmer another hour. Half an hour before serving, add the other two bouillon cubes, the reserved chicken meat and dry noodles. Simmer for 30 minutes and serve with crusty bread.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT