The classic. Chicken soup!

Now this is a classic when it comes to soups. You really don’t need a bachelor degree to make it. Trust me.

This will get you started: 


  • 1 whole chicken, cut into pieces
  • 8 cups chicken broth
  • 1 onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • *Sour cream, flower and an egg.


  1. In a large pot, add the chicken pieces and chicken broth. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 30 minutes, or until the chicken is cooked through and tender. Skim off any foam or impurities that rise to the surface.
  2. Remove the chicken pieces from the pot and set aside to cool. Once cool enough to handle, remove the skin and bones, and shred the chicken meat into bite-sized pieces.
  3. Return the shredded chicken to the pot along with the diced onion, sliced carrots, sliced celery, minced garlic, bay leaf, dried thyme, and dried rosemary. Season with salt and pepper to taste.
  4. Simmer the soup over medium-low heat for about 20-30 minutes, or until the vegetables are tender.
  5. Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
  6. Ladle the chicken soup into bowls and garnish with chopped fresh parsley.
  7. Serve hot and enjoy!

This recipe is a basic version of chicken soup with vegetables, but feel free to customize it by adding other vegetables or herbs according to your preference.

*If you want to elevate the soup a bit, mix a spoon of flower with an egg and add the sour cream to it. Make it a thin mix with the chicken soup you are about to mix it with.

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