Homemade chicken soup

Homemade chicken soup



For the stock

  • 1 free-range chicken
  • 2 onions, peeled and quartered
  • 2 carrots, peeled and roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 bay leaves
  • 12 cups cold water

For the soup

  • 1 cup small pasta
  • 1 cup frozen peas
  • 1/4 cup parmesan, grated


Rinse and pat the chicken dry. Place it in a large stockpot and add remaining ingredients.

Bring to a gentle simmer and let bubble away for 2 hours.

Check every now and then that the chicken isn’t sticking to the bottom of the pan as it could burn. Remove the chicken from stock and place on a chopping board, sitting on a tea towel (this should catch any juices from escaping all over your kitchen bench).

Let cool a little before shredding off the chicken and store in an airtight container in the fridge until needed.

To make up the soup

Bring a couple of cups of the stock to a boil, add the soup pasta and cook for aproximately 5 minutes.

Add frozen peas and cook for another 2 minutes.

Stir through some shredded chicken and serve with a little shaving of parmesan.

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Serving Suggestions


  • A free-range chicken is important for the flavour of this recipe.
  • If you use the best basic ingredients you will have the best flavour.
  • You can add other frozen vegetables if you prefer.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder: You can follow Sophie on Local is LovelyFacebookTwitter or Pinterest.

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