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Cherri’s Chicken Soup Recipe

Cherri’s Chicken Soup Recipe

This really isn’t anything special.  It’s a classic chicken soup recipe that I grew up on and loved whenever my mom made it.  My mom, Cheri, usually made it with homemade noodles she learned to make from her mother. I will eventually put the recipe for the homemade noodles here, but it’s not something I make often as it is a little time consuming.

You can use this recipe to create a delicious chicken stock as well, just strain the vegetables and chicken and skim the fat for a delicious homemade chicken stock.

Chicken Soup

Serves 12
Prep time 5 minutes
Cook time 1 hour, 30 minutes
Total time 1 hour, 35 minutes
By author Cherri via Dish Ditty


  • 3lb Chicken (*See Note)
  • 1 cup White Wine (optional)
  • 10 Black Peppercorns
  • 2-4 Stalks of celery (cut in pieces)
  • 2 Whole carrots (cut in pieces)
  • 1 Medium Onion (peeled & cut in half - or cut into pieces)
  • 2 Bay Leaf
  • 1/2 cup Parsley
  • Salt


Use any parts available but try to include backs, necks and gizzards. I prefer a whole cut up chicken.  You can choose to remove the skins, but I find that at least one or two skins will enhance the flavor. Fresh turkey parts are also excellent for additional flavor.

Video for skimming fat off of soup


Step 1
In large pot, cover chicken pieces with water. Add remaining ingredients. Bring to a boil then lower heat to a simmer and cook for 1.5 hours.
Step 2
Depending on how much skin you used, there maybe a layer of fat. Skim the fat off of the soup. There are several ways to do this. See the notes for links.
Step 3
Serve over home made noodles or cooked egg noodles.

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