Throw-It-All-In Chicken Soup

Throw-It-All-In Chicken Soup


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You'd never believe how easy it can be to make throw-it-all-in chicken soup from scratch. If you've got a whole chicken and most of a day, you can make enough soup to store for months and defrost it whenever you feel like having a bowl. Even better, the ingredients that you'll need for this homemade chicken soup are items that you'll already have in the pantry after a regular grocery store run, making it an easy soup that you can cook on a whim.

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Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

6-8 servings


  • 1 whole chicken
  • 4-6 quarts of water
  • 2 yellow onions, whole
  • 6 carrots, halved
  • 3 green bell peppers, quartered
  • 4 cups pasta, your choice
  • 3 red potatoes, diced
  • 3 carrots, diced
  • 1 red onion, diced

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Put the whole chicken into a large stock pot and cover it with enough water to fill the pot. Add the yellow onions, halved carrots, and bell peppers. Bring the stock pot to a rolling boil and let it cook for 6-8 hours. Strain the broth, reserving the chicken to remove any good quality meat, and throw away the leftover vegetables.

Cut all white meat off the chicken and reserve it for the soup, then discard the chicken carcass.

In another stock pot, combine the broth, the pasta, the cooked white meat, red potatoes, diced carrots, and red onion. Add salt and pepper to suit your tastes. Cook the soup until the pasta is tender, usually 10-15 minutes on medium heat.

After serving, set aside leftover soup in plastic containers to freeze. This soup lasts up to six months in the freezer when properly stored, and requires only a few minutes in the microwave to thaw.

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