Recipe for Homemade Chicken Soup on Food Friday

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Food Friday at Faith's Firm Foundation

Not feeling well today.  Nice to be a stay-at-home wife and mom on days like this.  Glad I don’t have to go anywhere.

Sorry that I haven’t posted a recipe for a few weeks.  So, what do you feel like eating when you’re sick?  I like comfort food, carbs, like a bowl of elbow noodles with butter.  My daughter absolutely loves chicken soup when she’s sick.  It does seem to be the favorite of most people.  Here’s a recipe that is great.

Recipe for Lynn’s Chicken Soup:


  • Whole chicken
  • water (as much as you can in pot to cover chicken)
  • 1 cup pearl barley
  • 1 cup brown rice
  • 1 lg onion (chopped)
  • 4-6 stalks celery (chopped)
  • 4-6 carrots (chopped)
  • 2-3 Tbsp salt, and pepper to taste
  • egg noodles (about a cup)


  • Put whole thawed chicken in a large pot.
  • Cover with water, as much as you can.
  • Optional: Add bay leaves (3-4)
  • Bring to a boil, with cover on, on highest temperature that cover will stay on.
  • Turn down to simmer for 3-4 hours.
  • Remove to a plate to cool.
  • Skim broth, remove bay leaves, and add to it the barley, brown rice, onion, and chopped celery and carrots.
  • Debone chicken and add to pot. Let cool longer if too hot to handle.
  • Add salt and pepper.
  • Cook until veggies are tender.
  • Add egg noodles, if you like, or if there’s too much broth, bring to a boil and cook until tender.


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