Nothing is better in the winter than homemade chicken soup, especially in the midwest. Snow storm coming? Make some chicken soup! A cold settling in? More chicken soup! My newest reason for making a batch of chicken soup is Charlotte. Carrots that have been cooking in broth all day are the perfect texture for a baby with only two teeth! In all seriousness it’s the perfect meal for a little one and it makes so much you’ll have food for your child for days and days!

Chicken Soup 2

I’ve played around with many different recipes but the truth is you cannot mess up chicken broth. It’s very forgiving and you can add nearly anything to it. Use your creativity! I grew up adding bay leaves, allspice and cloves. Recently I stumbled upon an Ina Garten recipe that totally omits dried spices and I’m hooked on it. Let me tell you the secret. Dill. I was transported back to my childhood when I tasted my chicken soup with dill in it. I had completely forgotten that my Grandma would add fresh dill and parsley to our soup. The parsley I remember. She would give us a cup filled with parsley and scissors and we’d sit in the living room watching TV and “chopping” parsley for our soup. But I forgot about the dill! It’s so delicious and now I cannot have my chicken soup without fresh dill and parsley. Thank you Ina for making me remember.

Please view this recipe as a guide. I do not use measurements for chicken soup and I encourage you to embrace your creativity and cook based on feeling. I love carrots in my soup, so I use a lot of carrots so I have extra. Plus even more for Charlotte to eat! If you hate carrots, well, don’t use so many! But who hates carrots?

Chicken Soup

Homemade Chicken Soup


  • Chicken thighs with skin, approximately 2 pounds
  • Carrots, approximately 8-10
  • Parsnips, approximately 2-3
  • Onion, 2-3
  • Celery, 1-2 stalks
  • Fresh dill
  • Fresh flat leaf parsley
  • Salt
  • Pepper
  • Water, approximately 4 quarts


  • Place the chicken, carrots, parsnips, onions, celery, a handful of dill and parsley in a large pot, I use a 5 1/2 quart Le Creuset.
  • Fill with as much water as your pot will allow, approximately 4 quarts.
  • Add salt and pepper.
  • Bring to a boil.
  • Cover and reduce to a simmer and simmer for a minimum of 4 hours.
  • Skim fat from surface if needed.
  • Remove solids and discard onions and celery.
  • Chop carrots and parsnips.
  • Clean chicken and reserve the cleaned meat.
  • Serve with carrots, parsnips, chicken, broth, cooked rice or noodles and top with fresh dill and parsley and salt and pepper to taste.