Charles E. Walton IV
Prep Time
15 Mins
Cook Time
40 Mins
Makes 6 servings

This is the elixir that cures colds, mends broken hearts, and erases bad days. It isn't elegant, just simple and delicious. You can buy uncooked chicken that's boned and cut up, though you may need to cut it into smaller pieces. For a heartier version, add hot cooked rice or noodles.

How to Make It

Heat oil in a large pot. Add parsnip and next 6 ingredients, and sauté about 5 minutes. Add broth and chicken, and bring to a boil. Reduce heat, and simmer 35 minutes. Remove chicken from bone, and cut meat into bite-size pieces. Return chicken to pot, add lemon juice, and heat through.

Ratings & Reviews

EatDrinkB's Review

November 21, 2011
Tis the season for soup indeed! Whether it be simple chicken soup or any other soup for that matter, check out this excellent new site for foodies, Find soup, dessert, main dish ideas and more! See the recipes I've posted below, and then explore the extensive recipe catalogue to boot! Eat Drink and Be Merry

sharons2's Review

January 08, 2010
this soup was very good. not too salty, but had lots of flavor. i added extra parsnips, and this added to the flavor. definitely will make again.

Kymber's Review

May 11, 2009
I made a cheater's version of this recipe. I used chicken that had already been cut into chunks so that I didn't need to cut it up later. Like a previous reviewer, I replaced the parsnip with a handful of potatoes. I omitted the salt and pepper and added 3 heaping tablespoons of herbe de provence, instead. During the last 10 or so minutes of cooking time, I added two handfuls of butterfly-shaped noodles (sorry--I can't remember the proper name at the moment!!). It was a tasty and hearty soup. I will make it again.

jtopdx's Review

January 14, 2009
This was really good and comforting on a cold day. Made it as instructed except I substituted red and purple potatoes for the parsnips and used leftover rotisserie chicken. This was an easy chicken soup recipe and I would make it again.