Nothing beats homemade chicken soup. Make the broth from chicken leg quarters, then finish it with fresh vegetables, shredded chicken, tortellini (or noodle of choice), turmeric, parsley, and dill.

Ingredients

For the homemade broth

  • 4–5 whole chicken leg quarters
  • 1 large yellow onion, halved
  • 2–3 stalks celery, cut into large chunks
  • 2 large carrots, cut into large chunks
  • 2 bay leaves
  • 1 tbsp whole black peppercorns
  • Cold water to cover the ingredients

For the finished soup

  • 1 medium yellow onion, diced
  • 3 stalks celery, chopped
  • 3 medium carrots, sliced
  • Shredded cooked chicken (reserved from making the stock)
  • 1 package tortellini (or noodle of choice)
  • 1/2 tsp ground turmeric
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh dill, finely chopped
  • Salt and fresh black pepper, to taste

Steps

  1. Place the chicken leg quarters, halved onion, celery chunks, carrot chunks, bay leaves, and black peppercorns in a large stockpot. Cover everything completely with cold water.
  2. Bring to a boil over high heat, then reduce to low and let it gently simmer for 2 hours. Periodically skim off any foam or excess oil that rises to the top.
  3. Carefully remove the chicken to a plate to cool. Pour the broth through a fine-mesh strainer into a large bowl or separate pot. Discard the cooked stock vegetables, bay leaves, and peppercorns.
  4. Once the chicken is cool, separate the meat from the bones and discard the bones.
  5. Pour the clear strained broth back into the stockpot. Bring back to a simmer and add the diced fresh onion, chopped celery, and sliced carrots. Cook about 10 to 12 minutes until tender.
  6. Stir in the turmeric. Add the tortellini (or noodle of choice) and cook until tender.
  7. Stir in the shredded chicken, parsley, and dill. Season with salt and fresh black pepper to taste. Ladle into bowls and serve.

Linewife notes

  • The broth is the recipe: Two hours on a gentle simmer is what makes it taste homemade.
  • Skim as it goes: Foam and extra oil off the top keep the broth clear.
  • Noodle of choice: Tortellini is what I used. Egg noodles or any small pasta work the same way. Cook them in the broth until tender.

Shop this recipe

The Made In cookware I use to simmer the broth and finish the soup.

Made In cookware set

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