Classic Homemade Chicken Soup


prep 0:25       total 2:00


6 servings



1/2 chicken (1 leg, 1 thigh, 1 breast, 1 wing, bone and all)
1 lg. tomato or
5 tbsp. tomato sauce
1 onion, sliced
1 tbsp. olive oil
2 cubes chicken bouillon
1 sprig parsley
4 to 6 cups water
2 tsp. black pepper
Salt, to taste
12 oz. mini-bowtie pasta


Heat the oil in a large sauce pan. Add sliced onions and chicken. Add enough cold water to cover the whole chicken. Add the bouillons, parsley, chopped tomato, black pepper. Let cook for about an hour, while sifting out the foam that comes to the top. Use as a broth for other dishes* or add pasta, let heat until noodles are ready and serve.

Author's Comments

The cure to the common cold!

* When using as a broth, I like to strain it so I only have the broth and no onions, etc. You can also add pieces of the chicken at this time.

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