Chicken soup 101
Chicken soup 101 is a easy Euro‑American recipe that serves 6. 220 calories per serving. Recipe by Adam Ragusea on YouTube.
Prep: 45 min | Cook: 2 hrs 30 min | Total: 3 hrs 35 min
Cost: $37.12 total, $6.19 per serving
Ingredients
- 4 lb Whole Chicken (about 1.8 kg, preferably with skin and bones)
- 0.5 lb Chicken Giblets (gizzard, neck, liver, heart) (use all packaged giblets; rinse before adding)
- 12 cup Water (filtered or cool tap water)
- 2 medium Onion (one large half‑onion plus two small onions, cut into half‑moons)
- 4 clove Garlic Cloves (peeled and roughly chopped)
- 2 medium Carrots (peeled and sliced into rounds)
- 2 stalk Celery Stalks (rinsed, leaves saved for garnish, cut into 1‑inch pieces)
- 1 medium Zucchini (cut into thick half‑moons; adds mucilage for body)
- 1 medium Parsnip (peeled and quartered then sliced)
- 2 tsp Salt (adjust to taste; start conservative)
- ½ tsp Black Pepper (freshly ground if possible)
- ½ tsp Turmeric Powder (adds subtle flavor and golden color)
- 2 tbsp Fresh Parsley (chopped, added at the end)
- 1 tbsp Celery Leaves (saved from stalks, added at the end)
- 1 tbsp Lemon Juice (freshly squeezed, added just before serving)
- 1 large Egg (optional; whisked and added to broth to clarify)
- 1 cup Dry Egg Noodles (optional; add 30 min before serving)
Instructions
Prepare Chicken and Giblets
Rinse the whole chicken and giblet bag under cold water, then place the chicken and all giblets into the large stockpot. Add water slowly to avoid splashing, filling the pot to about 12 cups (3 L).
Time: PT5M
Bring to a Boil and Simmer
Set the burner to high and bring the pot to a rolling boil. Once boiling, reduce heat to maintain a gentle, spirited simmer, cover the pot, and let cook for 2 hours until the meat is very tender and begins to pull away from the bones.
Time: PT2H
Temperature: Medium‑high heat (≈200°F)
Prep Vegetables
While the chicken simmers, trim the dirty ends off the celery, rinse all vegetables, and cut: onions into half‑moons, garlic roughly chopped, carrots into rounds, zucchini into half‑moons, parsnip into quarters then rounds, and celery stalks into 1‑inch pieces. Set aside the celery leaves for garnish.
Time: PT25M
Remove Chicken and Clarify Broth (optional)
Using tongs, carefully lift the chicken out of the pot and set aside to cool. If you want a clearer broth, whisk the egg in a small bowl and stir it into the hot stock; let simmer for 1 minute, then skim off the coagulated egg proteins with a spoon or strain through a fine mesh strainer.
Time: PT15M
Temperature: Medium heat
Shred Cooked Meat
When the chicken is cool enough to handle, pull the meat off the bones with your hands, discarding skin, cartilage, and bones. Use a knife to cut any large pieces into bite‑size chunks and run the knife across the pile a few times to break up long fibers.
Time: PT10M
Cook Vegetables
Return the clarified broth to the pot (or keep the strained broth). Add all prepared vegetables, salt, pepper, and turmeric. Bring back to a gentle simmer and cook for 30 minutes, or until vegetables are tender.
Time: PT30M
Temperature: Medium heat
Finish Soup
Add the shredded chicken back into the pot, stir in the chopped parsley, celery leaves, and lemon juice. Taste and adjust seasoning with more salt or pepper if needed. Let the soup heat through for another 5 minutes.
Time: PT5M
Temperature: Low heat
Serve or Store
Ladle soup into bowls. If using noodles, add them now and cook an additional 5‑7 minutes until al dente. Cool leftovers quickly, then refrigerate or freeze as described in the storage section.
Time: PT5M
Nutrition Facts
- Calories
- 220
- Protein
- 20 g
- Carbohydrates
- 12 g
- Fat
- 8 g
- Fiber
- 3 g
Dietary info: Gluten‑Free (omit noodles), Dairy‑Free, Nut‑Free, Paleo‑Friendly (omit noodles)
Allergens: Egg, Gluten (if noodles are used)
Ingredient Substitutions
- Instead of Onion: Leek, shallot
- Instead of Carrots: parsnip
- Instead of Celery Stalks: celery hearts
- Instead of Zucchini: yellow squash
- Instead of Parsnip: carrot
- Instead of Fresh Parsley: cilantro
- Instead of Lemon Juice: white wine vinegar
- Instead of Dry Egg Noodles: rice noodles, orzo
Equipment Needed
- Large Stockpot
- Cutting Board
- Chef's Knife
- Ladle
- Fine Mesh Strainer (optional)
- Mixing Bowl (optional)
- Spoon
- Whisk (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Simmer the whole chicken until the meat falls off the bone easily
- Skim the broth with a whisked egg to clarify
- Shred the cooked chicken by hand for maximum tenderness
- Add vegetables all at once to simplify timing (optional: add in order of cooking time)
Chef Tips from the Video
- Turmeric adds both color and subtle earthiness; a pinch is enough for flavor without bitterness
- Adding a squeeze of lemon or a dash of vinegar at the end lifts the whole soup
- If you have time, brown the chicken bones and skin in the oven before simmering for a richer, roasted flavor
Troubleshooting
Broth is cloudy
Skim the foam early, and use the egg‑clarifying step; avoid a rapid boil which emulsifies fats.
Vegetables are mushy
Cut vegetables into larger pieces or reduce simmer time; add them later if you prefer firmer texture.
Soup is too salty
Dilute with additional water or unsalted broth, and add a splash of lemon juice to balance.
Meat is tough
Ensure the chicken simmers gently for the full 2 hours; a higher boil can toughen the meat.
Storage
Refrigerator: Store in airtight containers for up to 4 days
Freezer: Freeze in portion‑size bags for up to 3 months
Room temperature: Do not store at room temperature; cool to fridge within 2 hours
Make-Ahead Tips
- The broth can be made up to 3 days ahead and refrigerated
- Shred the cooked chicken and store separately for quick reheating
- Freeze individual portions for later meals
Frequently Asked Questions
What is the cultural significance and history of chicken soup in Euro‑American cuisine?
Chicken soup has long been considered a comfort food in Euro‑American households, often associated with home‑cooked meals, recovery from illness, and family gatherings. Its roots trace back to medieval broth‑making traditions where whole birds were simmered to extract nutrition and flavor.
What traditional regional variations of chicken soup exist in Euro‑American cuisine?
In the United States, classic chicken noodle soup adds egg noodles, while New England versions may include dumplings. In the Midwest, carrots, celery, and parsley are standard, whereas Southern styles often incorporate okra or rice. Each region tweaks herbs and vegetables to reflect local tastes.
How is chicken soup traditionally served in the United States?
It is typically ladled into deep bowls, garnished with fresh parsley or celery leaves, and accompanied by crusty bread or crackers. A squeeze of lemon or a dash of hot sauce is common at the table for added brightness.
What occasions or celebrations is chicken soup traditionally associated with in American culture?
Chicken soup is a go‑to dish for sick days, cold winter evenings, and family comfort meals. It also appears at pot‑luck gatherings and is often served as a starter at holiday meals for its soothing qualities.
What are the authentic traditional ingredients for classic Euro‑American chicken soup versus acceptable substitutes?
Traditional ingredients include a whole chicken (or carcass), carrots, celery, onion, parsley, salt, pepper, and sometimes noodles. Acceptable substitutes are zucchini or parsnip for extra body, and turmeric for color; you can replace noodles with rice or omit them for a grain‑free version.
What other Euro‑American dishes pair well with this chicken soup?
Serve alongside a simple mixed green salad, a crusty sourdough roll, or a side of buttered peas. For a heartier meal, pair with a chicken‑and‑rice casserole or a warm grain‑based salad.
What makes this basic chicken soup special or unique in Euro‑American cuisine?
The recipe emphasizes using the whole bird—including giblets—for maximum flavor and nutrition, and it clarifies the broth with an egg‑whisk technique, yielding a clear, golden soup without the need for commercial stock cubes.
What are the most common mistakes to avoid when making this chicken soup?
Common errors include boiling the broth too vigorously (which makes it cloudy), under‑cooking the chicken (resulting in tough meat), and adding too much salt early. Also, forgetting to skim foam or skip the egg‑clarify step can leave a gritty texture.
Why does this chicken soup recipe use turmeric instead of saffron for color?
Turmeric provides a bright golden hue at a fraction of the cost of saffron and adds a subtle earthy flavor. Saffron would be overkill for a home‑style soup and could dominate the delicate broth taste.
Can I make this chicken soup ahead of time and how should I store it?
Yes. Cool the soup quickly, then refrigerate in airtight containers for up to 4 days or freeze in portion‑size bags for up to 3 months. Reheat gently on the stove, adding a splash of water if it has thickened.
What does the YouTube channel Adam Ragusea specialize in?
The YouTube channel Adam Ragusea focuses on practical, science‑based cooking tutorials that demystify everyday recipes, emphasize technique, and often explore cost‑effective, home‑cooking solutions.
How does the YouTube channel Adam Ragusea's approach to Euro‑American cooking differ from other cooking channels?
Adam Ragusea combines clear explanations of the chemistry behind cooking with a no‑nonsense, budget‑friendly mindset, often avoiding fancy equipment and instead showing how to achieve great flavor with simple tools and ingredients.
Last updated: September 6, 2026
