Simple Chicken Soup

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This is such an easy and comforting meal on a cold day. Just throw everything in a large pot and simmer for a few hours and you’re done!

Chicken Soup

Course Main Course
Cuisine Italian


  • 2 Chicken Leg quarters
  • 3 Carrots
  • 3 Celery Stalks
  • 1 Onion
  • 1 Tomato
  • Fresh Parsley
  • 1 tbsp Salt, to start and then more to taste
  • Pepper to taste
  • Rind of Parmigiano


  • Cut the leg quarters into two pieces separating the thigh from the leg. Remove the skin from the thigh.
  • Wash all of the vegetables. Peel carrots and cut a half rounds, dice celery into half rounds, dice the tomato and large dice the onion.
  • Add the chicken and all the vegetables to a large pot. Fill the pot with water to inches from the rim.
  • Bring the mixture to a boil and then add the rind of Parmigiano, salt and pepper to taste. Stir to combine and placed the lid on vented. Lower the flame down to low medium and let the soup simmer for at least two hours up to four hours. The longer it simmer is the more intense the flavor will be. If the soup is reduced too much, you can always add more water.
  • Once the soup is ready, remove the chicken to a plate. At this point remove the bones and any cartilage. Shred the meat with two forks, and added back to the soup.
  • Serve with your favorite type of pasta or strain the soup and use it in other recipes. This can be frozen for later use as well.
Keyword chicken soup, soup
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