Plain Ole’ Chicken Soup

I’ve seen and made a whole lot of recipes for Chicken Soup. I just realized I dont have a recipe for Plain Ole’ Chicken Soup. I’ve made it a dozen times (and honestly don’t really have a recipe for it), and thought it was time to post.

Today we had a Chicken Barb luncheon at church. Since Chicken Barb’s are only local to our area, I don’t suspect many of you know what they are. They are shredded chicken with lettuce and mayo on a hamburger bun. Super delish. I made the chicken in the pressure cooker. Who knew that chicken breasts cook in 10 minutes and are ready to shred? However, I will say they don’t hold a candle to my Cousin Diane’s and Uncle Norm’s from Norm’s White Horse. She is still the Queen of Chicken Barb’s and no one makes them as good as hers.

I had leftover chicken and broth so guess what I made? Plain Ole’ Chicken Soup.

I added veggies, fresh parsley from the garden, a little noodles and more chicken stock.

It’s not hard to mess up making a delicious soup. Make sure you use chicken stock or broth instead of water when making soup. It makes a world of difference.

Hubby said that the soup tasted like what you get in a restaurant, so I guess it wasn’t too bad!

Goog Ole' Chicken Soup

Print Recipe
Serves: 8 Cooking Time: 1 hour


  • 2 whole boneless, skinless chicken breasts (or a whole chicken if you don't mind boning)
  • 2 - 32 oz containers chicken stock
  • 3 Carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1/2 onion, chopped
  • 4 Tbsp fresh Parsley, chopped or dried if fresh is not available
  • salt and pepper
  • handful of noodles
  • 3 Tbsp dried vegetables (optional)



Combine all in a stock pot.


Bring to a boil and lower light to simmer.


Cook until chicken is cooked through and vegetables are tender.

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