If you are looking for the best chicken soup recipe of all time, you can stop right here.  This recipe is a keeper.  This is oh so good chicken, the best chicken soup recipe of all time. 

For years, I have tried time and time again to make homemade chicken soup based on different recipes from friends, online and books. 

After failing time after time to ‘nail’ a great tasting chicken soup, I decided to try to create one myself.  

The Ingredients in the Chicken Soup at the Grocery Stores are well um…

Recently, I ordered 20 cans of soup during the pandemic to try and stay stocked.

Just out of curiosity, I checked out the ingredients and was surprised to see there were some genetically modified.

The question is, what ingredients in the soup are real and what has been genetically modified?

Not interested to know really.  That’s enough info for me.

Needless to say, I tried to return them and the store was like just keep them or give them away but we will gladly refund your money. 

They are still sitting in my garage in the box…I don’t want to give them to anyone, it just seems wrong to do that. 

Know What’s in Your Chicken Soup

Once you learn something you can’t shake it out of your head. 

So now that you know there are genetically modified ingredients in some canned soups, do something about it and move on to something better for you. 

This Chicken Soup Recipe is good, so tasty and the ingredients are fresh. 

Please also note, most chicken soup recipes will recommend Chicken boullion cubes or Chicken broth in a can or Carton.

But I don’t recommend those.  The Best and most flavorful chicken broth comes from fresh chicken with the bone in and it takes time, not too much time but when you want something great, patience will be required. 

I’m not certain if having the skin on it makes a difference but I use the chicken with the bone and with skin on.  I actually remove the skin before serving but you can do what suits you. 

I have fallen in love with freezing my fresh vegetables to use for later in my meals.

If you enjoy cooking, just simply google how to blanch your fresh vegetables and freeze them to use when you want.

Things come up and sometimes you may not get to use the fresh veggies as planned and once they go bad it’s a big waste.  Worth a try, you may enjoy it too.

So Here it is, check it out and make the best chicken soup of all time:


Cooking Time: 2 hours       

1 lb. Bone in Chicken Thighs or Legs

2 Bunches of Fresh Spinach

1 Fresh Broccoli Crown

1 Bunch of Fresh Carrots

4 Yukon Potatoes Cut in cubes

1 cup of Fresh Corn

3 Fresh Brussels Sprouts

1/2 Fresh Lemon

1 Large Vidalia Onion Chopped

1 Tomato Diced

7 Garlic Cloves

2 Tbs Sour Cream (Key Ingredient)

1/4 C. Diced Green Peppers

2 Tsp Paprika

2 tsp Dried Oregano

3 tsp Lawry’s Seasoned Salt (Key Ingredient)

Salt (can be substituted for Lawry’s (your soup, your rules)

Black Pepper (to taste)



Start with adding your Chicken, Onions, Garlic, Green Pepper, Tomato and one cup of water and seasoning to a large pot and cook on low for about 30 minutes. 

After 30 minutes add in your fresh spinach, carrots, broccoli, corn, brussels sprouts and potatoes and keep it simmering for 1 hour.

Some people like to make their soups in a crock pot or slow cooker but I am not in love with the aftertaste that comes with using them, so I stick with the old fashioned stovetop method. 

After an 1 hour and 30 minutes, then add the sour cream and lemon and let it simmer another 15 minutes and it’s done. Remember to turn off the stove (sometimes it can be easy to forget when it’s on low but safety first)  

Let it sit for about 10 minutes to settle and then serve. 

We had crackers with ours but you can serve it with anything you may like.


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