Mom’s Chicken Soup (Julie’s)
January 24th, 2016 by Alice


Before all the broth is added (prettier, so you can see all the goodies), and after. Photo (c) attribution: Alice Enevoldsen

From Julie Enevoldsen

  • 2-3 Lbs Stew-able chicken
  • a little oil
  • 1 Onion
  • Enough chicken broth (unsalted) to fill your pot — about 12 cups? 2-3 boxes.
  • 1 head Celery
  • 1 medium package Baby carrots (Medium package)
  • 1-2 Lbs Small potatoes
  • 1 can Hominy or fresh/frozen peas
  • Fresh parsley
  • Fresh thyme
  • Fresh oregano
  • Black pepper
  • Flour or potato starch for thickening


Saute chicken parts and chopped onion. Add chicken broth and cook until chicken is tender. Add diced celery, carrots, potatoes, and herbs: fresh parsley, thyme, possibly oregano, and black pepper. Sometimes Julie adds green beans or peas with just enough time to cook through (10-20 minutes)

Thicken the stew: Mix a little flour with cold water and stir into the simmering broth. Stir until thickened. How much? Not sure. You don’t want it really thick. Maybe 2-3 tbs flour for 4 cups broth? Add some, wait until it thickens, add more if needed.

This would work in the slow cooker. Probably about 4 hours on high, or better, 8 hours on low. Make sure the chicken is cooked through and the potatoes are soft.

This is the same recipe as the stew for Chicken and Dumplings.


A big bowl of the tastiest chicken soup. Photo attribution: Alice Enevoldsen

I have a theory that everyone loves their own mom’s chicken soup recipe when feeling ill. This is true whether your mom opened a can of Campbell’s, or boiled up bone broth overnight and spiced it according to her own mom’s mom’s mom’s tradition.


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