Chicken Stock Soup


  • Stock:
  • chicken carcass bones (or turkey bones)
  • 6 cups water
  • celery stalk
  • onion slices
  • bay leaf
  • peppercorns
  • Ad
  • parsley
  • carrot
  • salt
  • Soup:
  • 3 peeled, sliced potatoes
  • 3 carrots, cut up
  • 1 cup fresh mushrooms
  • 1 cup parsley or celery tops
  • 1/2 tsp. garlic salt\
  • 1/4 tsp. pepper
  • 3 cups chicken, cut up


Place chicken bones in kettle with 6 cups water. Add celery, onion, bay leaf, pepper corns, parsley,carrot, salt and bring to a boil. Reduce to simmer and simmer 1 hour. Cool a bit and strain, leaving broth. To clear broth, add potatoes, carrots and simmer until tender. Add mushrooms and parsley, garlic salt and pepper and chicken and simmer until all is done. May add more salt, garlic salt and pepper, to taste.

By Robin from Washington, IA


June 24, 20100 found this helpful

Hi Robin. I've been making chicken soup for as long as I can remember as it,s always been a favorite with my family. Especially on a cold winters day.Your recipe is practically the same as mine except for one thing. I use my pressure cooker. From start to finish it takes about half an hour to make. Jan UK

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