Grandma Shasha’s Chicken Soup Recipe is a Hearty Soup Inspired By Many Generations of Eastern European and Jewish Grandmothers!
Servings: about 15 bowls (leftovers may be frozen)
Prep time:
Stock: 15 minutes
Soup:  20 minutes
Cook time:
Stock: ~90 minutes
Soup:  ~40 minutes


For Chicken Stock:

    • 1 whole chicken (about 5 lbs)
    • l Large yellow onion, quartered
    • 1 parsnip quartered
    • 1 Turnip quartered
    • 2 carrots cut in thirds
    • 2 celery stalks cut in thirds ( keep leaves on)
    • 4 garlic cloves, smashed
    • 1 small handful of parsley
    • 1 large bay leaf
    • Tablespoon of salt (or more to your taste)
  • Optional, 1-2 tablespoons of apple cider vinegar

For Soup:

    • 1 ½-2 lbs. of white mushrooms cleaned and sliced
    • 4 carrots sliced in bite sized chunks
    • 1 ½ Cups Bob’s Red Mill Vegi Soup Mix
    • Optional 1 can of rinsed white beans
    • Shredded chicken (you can use chicken from stock or rotisserie)
  • Salt and pepper to your taste.  


    • Use an 8 quart pot with a lid
    • Clean out chicken cavities and place in pot. Add water to cover the chicken and fill the pot within 2-3 inches of the top
    • Add bay leaf, salt and apple cider vinegar (if using)
    • Bring to a boil (with cover not fully on)  and let cook for one hour, skimming foam off the top as you go.
    • Once chicken is cooked, remove the whole chicken from the pot and take meat off the bones to shred for later. If you have a lot of time you can add the bones back into pot and let the stock boil another hour to create more flavor and add more nutrients to the broth.  
    • Once chicken stock is done, remove the bay leaf and chicken/bones.
    •  Add the stock vegetables to the pot.  Boil vegetables until they are very soft.
    • Once the vegetables are cooked and soft, remove using a slotted spoon and put them into the bowl of a food processor or high-powered blender. Process until fully pureed.
    • Add Bob’s Red Mill Veggie Soup Mix into the stock bring to boil and then simmer for 20 minutes.
    • After 20 minutes, add puree and the rest of the soup ingredients (mushrooms, carrots, beans, shredded chicken) into the pot
    • Bring to a gentle boil and simmer for another 20 minutes.
    • Season to taste with salt and pepper
  • Enjoy!

Shine On And Glow Kitchen 👩‍🍳Tips: 

You can freeze extra soup. I portion them into freezer bags. If putting smaller portions into a bigger tray or bag, separate with paper towels so they don’t stick together. 

Please comment on this post, we would love to hear your thoughts and tweaks!