Homemade Chicken Soup Recipe

1 chicken (hen or fowl if you can get them, if not then use roasters. Include the neck if you have the roaster (it will make the soup more flavorful). OR two packages of chicken thighs
1 large onion
Several stalks of celery, including leaves
2 large parsnips, peeled and cut into chunks
3 carrots, peeled and cut in chunks
Parsley root (if you can find it)
1 large leek, cut up and carefully rinsed
1 bunch parsley, chopped
1 bunch dill, chopped
(or use a package of soup greens), Add parsley root if you can find it.

Rinse the chicken and place in a large pot. Cover with water and bring to a simmer. Skim off the foam that rises to the top. When the soup is clear, add the onion, celery, parsnip, turnip, parsley root (if using), carrots and leek. Cover and cook at a low boil until the chicken is tender (about an hour). Remove the chicken and set aside. You can use this for salad, or add it back in later (if you like boiled chicken). Add the dill and parsley and simmer for another 15 minutes.

Chill the soup and skim off the fat from the top. Use this to make matzoh balls.

If you like, you can add noodles (we like fine noodles, but any noodles will do). You can cook them separately, or in the soup. They will absorb liquid though, so you'll have a lot \less soup!

You can also add leftover rice, or make it fresh while the soup simmers. Singing chicken soup with rice from Really Rosie is optional.

Of course, in our house, the gold standard is matzoh balls (dumplings) or kreplach (meat dumplings - a little like meat ravioli).

The soup can be made ahead and defrosted. Strain out the vegetables first, or puree them into the soup.

Nearly every culture has some variation on chicken soup.

Asian Chicken Soup Recipes

Chinese Chicken Soup
In China, it's made with ginger, spring onions, pepper, soy sauce, rice wine and sesame oil. The ginger gives it an extra kick (helps fight colds too).

Korean Samgyetang Soup
With hot chile, scallions, ginger and garlic, your cold germs will run away screaming. Your taste buds will be happy though.

Thai Chicken Soup
Fragrant and delicious with coconut milk, lime leaves, and lemongrass.

Latino and South American Chicken Soup Recipes

Ajiaco with Chicken, Avocados, and Potatoes
This has corn, potatoes, avocados (interesting, that), capers, guascas (an herb) and often a dollop of sour cream.

Mexican Caldo de Pollo
It's not just soup, it's a whole meal: chicken, corn, salsa, beans and chili powder give it flavor and spice it up. Top your soup with crushed tortilla chips and cheese.

Chicken Tortilla SoupChicken soup with tortilla chips and veggies. Add some cheese and sour cream for extra zip.

Peruvian Chicken Soup
Serrano chiles, cilantro, potatoes, and corn - it fills you up and kills germs (it's those chiles).

European Chicken Soup Recipes

Greek Avgolemeno
A light, frothy soup made with lemon and eggs and orzo. The Greeks recommend it as a remedy for both colds and hangovers.

Commenters on epicurious loved this version passed down from a Greek grandmother. Look for the comment posted by "A cook From Boston" (not the original recipe on the site). Hers rocked!

Hungarian Chicken Soup with Liver Dumplings
The Hungarians make a clear soup with pieces of chicken, chicken liver and heart. It's seasoned with chunks of carrots, parsley root and parsnip, as well as whole black peppercorn, bay leaves, salt and ground black pepper. Sometimes, they add green beans or cauliflower. Then, the good part - the vermicilli noodles, semolina dumplings or spätzle.

Tyler Florence's Chicken Soup Recipe
Chicken, noodles, turnip, and fresh herbs give this soup body and great flavor. You can also make it ahead and freeze it.

Chicken Soup with Rice
Singing while you cook is optional, but with, or without, it tastes good.

African Chicken Soup Recipes

Senegalese Chicken Soup
Chicken, peanut butter, curry, and tomatoes.

Moroccan Chicken Soup with Couscous
Flavored with cumin, zucchini, sweet potatoes, and onions.

Congo Chicken Soup (Muaumba Nsusu)
Made with palm oil. hot chile and tomato paste.

source: image from Wikipedia

I threw this together when I had a horrible cold (and mom was out of soup!). I couldn't taste a thing (you know it's bad when you can't smell the Vap-o-Rub) but it did help the cold. I tried it again when my cold got better, and it tasted pretty good!

canola oil
2 carrots, chopped
1 medium onion, diced
4 cloves garlic, minced
1/4" fresh ginger
1/2 tsp. sesame oil
2-3 squirts chili oil
1 tsp. soy sauce
salt and pepper
2 boneless chicken thighs (cut up into bite-size pieces)
OPTIONAL: i chicken neck (I had this from a whole chicken, so I threw it in too)
2 cups chicken broth (I used Brad's organic)

Heat oil in saucepan. Add carrots, onion, ginger, and garlic and saute until they soften slightly (about 5 minutes). Add sesame oil, chili oil, and soy sauce. Stir in chicken thighs. Saute for 5-8 minutes. Add chicken broth and simmer for 30 minutes, covered.

Variation: Add chopped bok choy to the vegetable mixture.