Best Ever Chicken Soup

Best Ever Chicken Soup may not be for everybody. If you are a diehard onion fan and can stand the smell of chicken bones and celery along with a hint of cream in the back of your throat, then you’ll love soup made with chicken bones.

If you’re not one of those people, you may be able to stomach the somewhat strong smell of coconut meat in the back of your throat. That being said, I don’t really care which camp you fall into.

There is just something about the classic chicken noodle soup that makes it my number one favorite comfort food, and I hope it doesn’t change for the sake of popularity with the masses. Best Ever Chicken Soup, sometimes known as The Redwood Cafe is located in North Hollywood, California.

It is casual and quite accommodating to those who are not necessarily sophisticated. This is not a restaurant where you will find yourself having a line and wait on your food. The concept is simple, get yourself a bowl of soup, anything you want as long as it’s chicken and the restaurant is open with a few tables surrounding it.

I was raised primarily on chicken soup. My mom made it, my aunts, uncles, and grandparents made it. I still love it to this day, in fact, whenever I get in the kitchen I can’t help but reach for the bottle of soup and dig in.

So, when I was invited to a cookbook party, I thought that I might bring some of my childhood memories along and make some new ones. So, since there are a lot of these old but good recipes out there, I thought that I would make a review of some of my favorite soups. So, without further adieu, here are my top picks.

Best Ever Chicken Soup

Recipe by TiffanieCourse: Chicken Main DishesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Nothing can beat a chicken soup on a cold winter day in London, which is why we are sharing our Best Ever Chicken Soup recipe with you. This simple and easy soup recipe will fuel your soul with warmth and fabulous flavours. Perfect for when you are feeling under the weather, or if you a just craving cosiness in your life.


  • 1 x 2kg free-range chicken

  • 3 medium onions, peeled. 2 roughly chopped and 1 finely chopped

  • 3 carrots, peeled. 2 roughly chopped and 1 finely chopped

  • 3 sticks of celery, trimmed. 2 roughly chopped and 1 finely chopped

  • 4 cloves of garlic, peeled

  • 4 fresh bay leaves

  • a few sprigs of fresh thyme

  • 1 sprig fresh rosemary

  • 250g egg noodles or spaghetti, broken in half

  • 1 tsp apple cider vinegar

  • 10g flat-leaf parsley, finely chopped


  • Place the chicken into your biggest pot. Cover with cold water to come about 8 to 10cm above the chicken then bring to a simmer. Simmer for 30 minutes, skimming any scum that rises off the top of the chicken.
  • Add the roughly chopped vegetables, all of the garlic cloves, bay leaves, thyme sprigs, and rosemary and bring everything back to the boil, then turn the heat down and leave it to simmer for 1 hour. Carry on skimming the broth of any scum that rises.
  • When the soup is cooked, carefully remove the chicken to a large plate and pick the meat off the bones. Set the meat aside, but add everything else back into the pot and continue to simmer for a further 1 hour. When ready, remove the liquid from the heat and strain it then put the liquid back into the pan and place onto a medium heat to bring back to the boil.
  • Add the finely chopped vegetables and cook for 20 minutes until tender. In a separate pan, cook the noodles or spaghetti according to the packet instructions for al dente then drain and set aside.
  • Add the chicken meat back to the soup to warm up for the final 5 minutes. Just before serving add the parsley to the pot along with the apple cider vinegar, and season with salt and pepper to taste – you’ll find it will probably take a lot of salt.

Reference : tastemade.


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