Well Ahead Blog

Back to Well Ahead Blog
Get Care

Awesome chicken soup

February 11, 2014 Recipes

Submitted by Stefanie Sassano Schrampf

Number of servings: 12


1 gallon of water
1 (4-lb) whole chicken, cut in pieces
1 large onion, cut in pieces
3 bay leaves
10 whole black peppercorns
1 bunch celery
2 lbs carrots
15-oz can stewed tomatoes
3 tbsp chopped lemongrass (optional)
¼ cup noodles


  1. Cook chicken in water over high heat. When water reaches boiling point, reduce to medium heat and cook for 30 minutes.
  2. Add onion, bay leaves, peppercorns, ¾ bunch of celery, 1 lb of carrots, tomatoes, and lemongrass. Simmer for one hour.
  3. Strain broth. When chicken is cool, remove skin and cut meat into bite-sized pieces.
  4. Return strained stock to pot; stir in chicken, remaining celery, and carrots, chopped. Bring to boil, then reduce to medium temperature, cover, and simmer for 20 minutes or until carrots are cooked.
  5. Cook noodles as directed on package and add to soup.