Delicious Homemade Chicken Soup (Gluten-free)

Photo provided by thebackyardchickenfarmer.com

MMMmm... guuuuuud, is what I say about my chicken soup recipe. It's delicious, full-bodied and perfect in a full favorite mug for a cool summer night hanging out by your outdoor fire pit snuggled in a blanket.
This recipe takes about 45 minutes to an hour to make 4 - 6 servings.

Delicious Homemade Chicken Soup

1 whole fryer chicken (4-6 pounds)
2 quarts of chicken stock
1 quart of water, or as needed
3 large potatoes, peeled and chopped into 1/2 inch cubes
3 large carrots, peeled and chopped into 1/2 inch sliced chunks
2 - 3 stalks of celery, chopped into 1/4 inch sliced chunks
1 onion, chopped into 1/4 inch chunks
2 teaspoons dried, crushed italian oregano
2 teaspoons ground sage
1 - 2 teaspoons dried basil
1 - 2 teaspoons garlic salt
1 teaspoon sea salt
1 teaspoon ground black pepper
1 bay leaf


Add cleaned whole chicken to a 8 quart soup pot or stock pot. Add 2 quarts of chicken stock and add enough water to almost cover or cover the chicken.

Heat pot until boil and reduce heat to simmer, cover for 20 minutes or a little longer until the meat falls off the bone.

Remove whole chicken and put aside to cool.

Add potatoes, carrots, celery, onion, oregano, sage, basil, garlic salt, sea salt, pepper and bay leaf to the stock pot, cover and simmer for 10-15 minutes until tender. Add a little more water if needed to cover vegetables.

While the vegetables are becoming tender, peel the meat from the chicken bones and shred into bite size pieces. Discard bones.

Find the bay leaf in the stock pot and discard.

Add chicken meat back to stock pot and continue to simmer for 5 minutes.

Serve and enjoy!