1. Can I use chicken breasts instead of a whole chicken for this recipe?

Yes, you can use chicken breasts or thighs instead of a whole chicken. However, using a whole chicken provides a richer broth and more tender meat. If you prefer, you can also use boneless, skinless chicken breasts for a leaner option.

2. Can I make this soup in a slow cooker?

Yes, you can easily make good old fashioned chicken soup in a slow cooker. Simply add all the ingredients (including the whole chicken) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving.

3. How can I make this soup gluten-free?

To make this soup gluten-free, swap the orzo pasta for gluten-free pasta or rice. There are many gluten-free pasta options available, such as rice noodles or ditalini pasta, which work wonderfully in this recipe.

4. How do I store leftovers of chicken soup?

Leftover good old fashioned chicken soup can be stored in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze the soup in freezer-safe containers for up to 6 months. When reheating, you may need to add extra broth or water to restore the soup’s consistency.

Good Old Fashioned Chicken Soup – Easy & Delicious Recipe

Name: Good Old Fashioned Chicken Soup
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 1 whole organic chicken (about 2-3 pounds), washed and dried; 1 pound carrots, cut into chunks; 1 large onion, cut into chunks; 1 stalk celery, sliced; 32 ounces chicken broth (organic); 2 cups water; 2 bay leaves; 2 tablespoons dried basil; 2 tablespoons dried parsley; 2 tablespoons dried tarragon; 1 teaspoon salt; 1/8 teaspoon black pepper; 1 cup orzo pasta

Description

This classic recipe for good old fashioned chicken soup is a comforting and nourishing dish filled with tender chicken, vegetables, and orzo pasta. It’s a family favorite that is easy to make and perfect for cold days or when you’re under the weather.

Ingredients

Scale

1 whole organic chicken (about 2-3 pounds), washed and dried
1 pound carrots, cut into chunks
1 large onion, cut into chunks
1 stalk celery, sliced
32 ounces chicken broth (organic)
2 cups water
2 bay leaves
2 tablespoons dried basil
2 tablespoons dried parsley
2 tablespoons dried tarragon
1 teaspoon salt
1/8 teaspoon black pepper
1 cup orzo pasta

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Instructions

Pat the chicken dry inside and out and place it into a large stockpot.
Pour in the chicken broth and water. Bring to a boil over high heat.
While the broth is heating, chop the carrots, onion, and celery into chunks.
Once the broth is boiling, reduce the heat to a simmer. Add the chopped vegetables, bay leaves, basil, parsley, tarragon, salt, and pepper to the pot. Stir well.
Let the soup simmer for 1 hour and 15 minutes, until the chicken is tender.
Add the orzo pasta and cook for an additional 15 minutes, or until the pasta is cooked.
Remove the chicken from the pot, shred the meat from the bones, and return the chicken pieces to the soup.
Serve hot and enjoy!

Notes

For a quicker version, you can use chicken breasts or thighs instead of a whole chicken.
If you prefer a gluten-free option, replace the orzo pasta with gluten-free pasta or rice.
Leftover soup can be stored in the refrigerator for up to 7 days or frozen for up to 6 months.
For extra creaminess, add a splash of heavy cream or half-and-half at the end of cooking.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 190 kcal
Sugar: 2g
Sodium: 541mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 12g
Cholesterol: 40mg