How to Make Grandpa's Garden Chicken Soup - A Step-by-Step Guide

Grandpa's Garden Chicken Soup is a delicious and comforting dish that has been passed down through generations in our family. This recipe is a tribute to my grandpa, who was an avid gardener and always had an abundance of fresh vegetables to use in his cooking. The combination of tender chicken, flavorful vegetables, and savory broth makes this soup the perfect meal for a cozy night at home.

One of the best things about this recipe is that it is incredibly versatile and can be adapted...

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Ingredients

  • 1 whole chicken, quartered
  • 2 quarts water, or as needed to cover
  • ½ large onion, chopped
  • 1 stalk celery with leaves, cut into chunks
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh parsley
  • 3 cubes chicken bouillon
  • 1 tablespoon chopped garlic
  • salt and ground black pepper to taste
  • 2 medium Yukon Gold potatoes
  • 2 kohlrabi bulbs
  • 1 large turnip
  • 2 medium carrots
  • ½ medium head cabbage
  • 1 medium tomato
  • 4 ounces fresh green beans
  • 2 ears sweet corn

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 35 mins
  • Additional Time: 5 mins
  • Total Time: 2 hrs
  • Servings: 12

  • Place chicken pieces into a large stockpot and add enough water to cover completely. Add onion, celery, basil, parsley, bouillon, garlic, salt, and pepper; bring to a simmer over medium-high heat. Reduce the heat and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Meanwhile, peel and dice potatoes, kohlrabi bulbs, and turnip. Peel and slice carrots. Place those vegetables into a bowl.
  • Core and chop cabbage and tomato. Trim green beans and cut into 1-inch pieces. Cut corn kernels from cobs. Place those vegetables into another bowl.
  • When chicken is finished, remove and discard celery chunks. Transfer chicken to a cutting board and let cool for 5 minutes, then remove as much meat as possible from the bones. Chop meat roughly and return to the stockpot.
  • Stir in the first bowl of vegetables (including potatoes); cook over medium-low until vegetables are tender, about 20 minutes. Stir in the second bowl of vegetables (including cabbage); cook until green beans are tender, 7 to 10 minutes more.
  • Nutrition

    209 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 50mg
    • Sodium: 376mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 19g
    • Vitamin C: 43mg
    • Calcium: 60mg
    • Iron: 2mg
    • Potassium: 477mg