Many years ago, my grandmother (on my mother’s side), shared her famous recipe for chicken soup with me.  It was famous because it was known to cure all of our colds and flus.  My grandmother believed in using the whole chicken and she didn’t take any shortcuts.  Btw, she detested the word “she” and frowned upon us referring to anyone as “she.”  My grandmother would say, you call the cat “she,” not me.  So, I have no doubt my grandmother is frowning on the use of “she” in this blog, right now.

Never the less, her chicken soup was a cure all, and I’ve sworn by it over the years, and so has anyone who has ever used it to treat a fever.  What’s the old saying.. “starve a cold, feed a fever,” or something like that??

Over the years, I’ve added a lot of fresh herbs and a few twists here and there, but the blueprint for my Grandma “Boppy’s” chicken soup is still the same.

Granted it takes some time to make, but it’s well worth the health benefits and the taste.  Plus, you can freeze it forever which means, you’ll always have it on hand in case of a medical emergency.

I’m just kidding, but this soup really does live up to it’s expectation and my grandmother would know.. after all, she had a bachelor of science degree in nursing and owned and ran a hospital in NYC.  That’s right, owned and ran.. how impressive is that??!! Especially for a woman of her generation.

She was a brilliant and classy lady who knew a thing or two about style and home remedies, so when my grandmother was ready to share one with me, I paid close attention.

Now, like I said, I’ve added a few fresh herbs along the way because I swear by them, and because as summer wraps up, I don’t want my urban garden to go to waste.  So, I’m making good use out of all my old time faves..


Prep Time: 1 hour

Cook Time: 4 hours

Total Time: 5 hours

22 cups

Grandma Boppy’s Old Fashion Chicken Soup

Grandma “Boppy’s” Old Fashion Chicken Soup


  • a handful of parsley
  • a handful of oregano
  • a handful of sage
  • a few sprigs of rosemary
  • a few sprigs of thyme
  • a handful of dill
  • * you’ll use 3 quarters of the fresh herbs for the stock and the remaining amount for the soup.
  • 12 carrots
  • 12 celery stalks
  • 4 onions
  • (I used 4 red in the stock because I had so many on hand, but you can use either red or yellow)
  • 3 shallots (optional)
  • 2 garlic bulbs for stock + 7 cloves for soup
  • 5 dried chilis (optional)
  • 1 teaspoon peppercorns
  • 1 tablespoon sea salt
  • 1 teaspoon cracked pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 10 cups filtered water


  • Rinse the chicken, pat it dry and place it in a large pot or dutch oven with the organs. Chop up 5 carrots (no need to peel, lots of vitamins in the skins) and place them in the pot and chop 5 celery stalks in half and toss them in the pot. Chop 3 onions in half and toss them in the pot as well. Cut 2 garlic bulbs and toss them in paper and all. Take about 3 quarters of your herbs and place them on top. Add the peppercorns and the chilis. Then, add the water and cover. Bring to a boil on high heat for about 20 minutes and reduce to a simmer for 3 hours while covered. Take the remaining 7 carrots (peel them), 7 celery stalks, 3 shallots, 7 cloves of garlic, and fresh herbs. Chop up the carrots and toss them in a mixing bowl with the celery, shallots, onions, and the remaining herbs. Slice 2 cloves of garlic and toss the remaining 5, in whole. Set your veggies aside in the fridge and let your soup continue to rumble. When the 3 hours are up, the chicken should break apart immediately when poked with a fork or spoon. Turn the heat off, remove, and pour through a large strainer. Pour the broth back into the pot. Set the chicken aside and allow it to cool before breaking it up and toss it into the pot of soup. Meanwhile, toss your veggies in and the chicken too. Cover and bring it to a boil. Then reduce the heat to allow it to simmer for about 10-12 minutes or until the carrots are tender. Serve and enjoy.


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