Chicken Soup


Chicken soup is a classic remedy for a cold, but you don't have to be ill to enjoy this hearty chicken soup. The subtle Mediterranean flavors give it a lovely face-lift.

Nutritional info
per serving

Calories 415
Fat 18g
Saturated fat 3g
Carbohydrates 40g
Sodium 692mg
Fiber 6g
Protein 24g
Cholesterol 64mg

Chicken Soup

12 cups
Prep time: Cook time: Total time:


  • 1 (3-lb.) whole chicken
  • 3 bay leaves
  • 5 whole allspice
  • 1 (2-in.) cinnamon stick
  • [1/2] medium yellow onion , sliced
  • 1[1/2] tsp. salt
  • 10 cups water
  • 5 medium carrots , chopped
  • 3 medium stalks celery , chopped
  • 5 TB. extra-virgin olive oil
  • [1/2] medium yellow onion , chopped
  • 1 cup vermicelli noodles
  • 1 large potato , peeled and diced
  • [1/2] cup fresh parsley , chopped


In a large pot over high heat, combine chicken, bay leaves, allspice, cinnamon stick, sliced yellow onion, 1 teaspoon salt, and water. Bring to a boil, reduce heat to medium-low, and simmer for 40 minutes, skimming any foam that rises to the top.

Remove chicken from the pot, and set aside to cool enough to handle. Pick chicken apart, removing skin and bones, and cut into bite-size pieces.

Strain broth, discard solids, and return broth and boneless chicken pieces to the pot over medium-low heat.

Add carrots and celery, and cook for 10 minutes.

In a small saucepan over medium heat, heat 3 tablespoons extra-virgin olive oil. Add chopped yellow onion, and saute for 5 minutes. Add to the pot.

In the same small saucepan over medium heat, heat remaining 2 tablespoons extra-virgin olive oil. Add vermicelli noodles, and cook, stirring to brown evenly, for 3 minutes.

Add toasted vermicelli noodles and diced potato to the pot, and cook for 10 minutes.

Add parsley, remove from heat, and serve.

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