Classic Chicken Soup


Carrots and celery are key ingredients of this comforting chicken soup.

Hands On Time:
15 mins
Total Time:
1 hrs 5 mins
4 serves


  • 1 3½- to 4-pound chicken

  • 6 carrots, peeled

  • 4 celery stalks

  • 1 large yellow onion, quartered

  • 2 ½ teaspoons kosher salt

  • 1 teaspoon whole black peppercorns


  1. Place the chicken in a large pot. Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes.

  2. Transfer the chicken to a bowl and let cool. Strain the broth, discarding the vegetables. Return the broth to the pot. Thinly slice the remaining carrots and celery. Add them to the broth and simmer until tender, about 10 minutes. When the chicken is cool enough to handle, shred the meat and add it to the soup. Ladle into individual bowls.

    Passover Recipes: Classic Chicken Soup
    This simple yet satisfying soup has just a handful of ingredients and takes only 15 minutes of prep time. Get the recipe. Anna Williams

Nutrition Facts (per serving)

253 Calories
6g Fat
4g Carbs
42g Protein
Nutrition Facts
Calories 253
% Daily Value *
Total Fat 6g 8%
Cholesterol 5mg 2%
Sodium 1360mg 59%
Total Carbohydrate 4g 1%
Total Sugars 2g
Protein 42g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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