1. Can I make this Good Old Fashioned Chicken Soup ahead of time?

Yes, this chicken soup can be made ahead of time and stored in the refrigerator for up to 7 days. The flavors actually improve the longer it sits. You can also freeze it for 4-6 months in a freezer-safe container, making it a great option for meal prep.

2. Can I use boneless, skinless chicken instead of a whole chicken?

Yes, if you prefer, you can use boneless, skinless chicken breasts or thighs. However, using a whole chicken gives the soup a deeper flavor and richer broth. If using boneless chicken, be sure to adjust the cooking time, as it will take less time to cook.

3. Can I use a different pasta in this soup?

Absolutely! While this recipe calls for orzo, you can substitute it with any small pasta such as ditalini, elbow macaroni, or even rice. If you need a gluten-free option, gluten-free pasta works perfectly.

Good Old Fashioned Chicken Soup: A Timeless Comfort Food

Description

This Good Old Fashioned Chicken Soup is a comforting and hearty dish, perfect for any time you want a nourishing meal. Packed with tender chicken, fresh vegetables, and orzo pasta, it’s a delicious, wholesome soup that will warm you from the inside out. Whether you’re sick or simply craving comfort food, this recipe is sure to please.

Ingredients

Scale

2–3 pounds whole organic chicken
1 pound carrots, cut into chunks
1 large onion, cut into chunks
1 stalk celery, cut into slices
32 ounces chicken broth
2 cups water
1 bay leaf
2 tablespoons basil
2 tablespoons parsley
2 tablespoons tarragon
1 teaspoon salt
1/8 teaspoon pepper
1 cup orzo pasta

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Instructions

Dry the chicken inside and out with paper towels.
Place the chicken into a medium stockpot and cover with chicken broth and water. Bring to a boil over high heat.
While the broth is coming to a boil, chop the onion, carrots, and celery into chunks.
Reduce the heat to a simmer and add the chopped vegetables, bay leaf, basil, parsley, tarragon, salt, and pepper. Stir everything together.
Simmer for 1 hour and 15 minutes, allowing the chicken to cook and the flavors to develop.
Add the orzo pasta and cook for an additional 15 minutes, or until the pasta is tender.
Remove the chicken from the pot and shred the meat from the bones. Return the shredded chicken back into the pot.
Ladle the soup into bowls and serve hot, optionally with crusty bread on the side.

Notes

You can substitute orzo with any small pasta, rice, or gluten-free pasta for dietary preferences.
For a richer flavor, use organic or free-range chicken.
Feel free to add more herbs or spices to adjust the flavor to your liking.
This soup can be made ahead of time and stored in the refrigerator for up to 7 days or frozen for 4-6 months.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 190
Sugar: 2g
Sodium: 541mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 12g
Cholesterol: 40mg