Granny’s Old Fashioned Chicken Soup


A lovely aroma greeted me at the door as I popped in to visit one of my Aunts some time ago. This was an aroma that soothed my soul and took me back to the comfort of my childhood. The aroma drifting from my aunts kitchen hugAunty Louiseged me, leaving me with a sense of feeling safe and nurtured. It was the aroma of a good old fashioned chicken soup bubbling away on the stove.  My aunt proceeded to tell me that she was making a basic old chicken soup like her Mum used to make. Her Mum, being my Granny. My Granny that I sadly never new, as she passed away in a tragic farm accident long before my conception. My Granny that everyone has forever told me was the most beautiful, kind and caring lady anyone could meet.  That she must have been, having bared 9 children. Her love and kindness shines through in my 5 aunts (my Mum) and 3 uncles.  We are honoured to share with you a truely ‘Traditional” and delicious Chicken Soup.


Granny's Old Fashioned Chicken Soup
With love we share this recipe, inspired by my Aunt and her beautiful Mother Louise. This is a recipe to feed a large family. (Approx. 7-10 people) You can add other veggies like zucchini and or peas, broccoli and shredded kale.
Write a review
  1. 100g of butter or ghee
  2. 2 medium onions diced
  3. 2 large cloves of garlic chopped fine
  4. 3 stalks of celery thinly sliced
  5. 4 large carrots diced
  6. 1 bay leaf
  7. 5 peppercorns
  8. Kernels from 3 cobs of corn (optional)
  9. 1.5 to 2L of homemade liquid Chicken Stock
  10. Sea Salt
  11. 1 large bunch of Parsley fine chopped
  12. 1 large free range chicken
  1. Melt butter/ghee in large enamel saucepan
  2. Sautee onion, garlic, carrots & celery until onion is soft and translucent.
  3. Place whole chicken in pan and add chicken stock, peppercorns & bay leaf.
  4. Add more stock or water (if short of stock) to almost cover chicken.
  5. Place lid on and leave over gentle heat to simmer slowly for approx.. 45mins-1hour.
  6. Before chicken is cooked through, add corn and parsley.
  7. As soon as chicken is cooked to bone, turn down heat, leave lid on and allow to cool.
  8. Once cooled enough, remove whole chicken from pan and shred into pieces, adding back to stock.
  9. Reheat and serve, with chunks of butter and or grated cheese.