Grandma’s Chicken Soup

Kendall College Student Chefs Marco Bahena and Ashley Cohen share their recipe for "Grandma’s Chicken Soup".


preparation Time
15 mins

cook Time
25 mins


699 per serving


  • 8 ounces butter
  • 8 ounces lightly toasted flour, in 350* oven
  • 10 ounces celery
  • 10 ounces carrot
  • 20 ounces onion
  • 1 bay leaf
  • 2 thyme sprigs
  • 2 toasted peppercorns
  • 2 garlic cloves
  • 2 toasted coriander seeds
  • 1 toasted clove
  • 1 tablespoons champagne vinegar
  • 8 ounces chopped herbs, chives, parsley, dill
  • 4 ounces chicken stock
  • 1 whole chicken, cut into 8 pieces


Melt butter then add flour to make roux. Let it cook for 5 minutes on low heat then add vegetables and cook another 10 minutes. Add the cooled chicken stock and the cut chicken and season with salt and remaining herbs. Let simmer covered one hour or until chicken is fully cooked through. Be sure not to let soup boil and skim occasionally. Reserve chicken, let cool and pull meat with fork into bit sized chunks. Strain soup and finish with champagne vinegar, herbs and salt and pepper to taste. *Toast spices in a 350* oven for 5-8 minuets until fragrant. Do not burn!

recipe by



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