• 1 whole chicken, raw
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 5 carrots, chopped
  • 3 celery stalks, chopped
  • 2 teaspoons basil
  • 2 teaspoons salt
  • 2 teaspoons parsley (fresh or dried)
  • 1 teaspoon thyme
  • 1 teaspoon ground black pepper
  • 1 quart chicken broth, low sodium
  • 5 cups water

Optional add ins: 2 cups rice (prepared separately)


  1. Remove skin from chicken and add the whole raw chicken to a large stock pot.
  2. Add all ingredients, cover and simmer on medium low until it boils.
  3. Once the soup is boiling, turn down the temperature to low and simmer for 2 hours.
  4. Remove the chicken to a pan. Do this carefully so the chicken doesn’t fall apart. Cut the chicken meat into pieces and add back into the soup.
  5. Serve hot
  6. Serve over rice, this is totally optional.

Notes: If freezing, wait until soup cools and place in a gallon ziploc freezer bag WITHOUT the rice :)

Thank you, Fearless Dining! Original recipe found here :)