Golden Chicken Soup

Golden Chicken Soup

Oxmoor House JANUARY 1985

  • Yield: about 1 gallon


  • 1 (5-pound) stewing hen, cut up
  • 2 medium onions, thinly sliced
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1 gallon water
  • 1 pound carrots, scraped and cut into 1-inch pieces
  • 1 pound parsnips, cleaned and cut into 1-inch pieces
  • 5 stalks celery, cleaned and cut into 1-inch pieces
  • 1 large bunch fresh parsley


Combine chicken, onion, salt, pepper, and water in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 20 minutes.

Add carrots, parsnips, and celery; stir well. Place parsley on top of soup; cover and simmer an additional 3 hours.

Remove chicken and vegetables from soup; set aside. Discard parsley. Strain broth through several layers of damp cheesecloth. Remove chicken from bones, and coarsely chop; return chicken and vegetables to strained broth. Place over medium heat, and cook until thoroughly heated.

Ladle soup into individual serving bowls; serve warm.


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Golden Chicken Soup Recipe