There’s something inherently special about chicken soup. It’s not just the flavor, although that alone has tremendous merit. It’s also the magic it works as a tonic for what ails people, like a cold, Covid or the respiratory flu. It’s comfort food on steroids. I’d go so far as to say my homemade chicken soup has a medicinal quality so great it could probably regrow a limb, or put hair on your chest—whichever you prefer.
There’s nothing complex about my mom’s recipe, though. The ingredients are simple and probably what everyone currently has on hand—some fresh veggies (like carrots, celery and yellow onion), ground black pepper, a little parsley and can upon can of chicken broth or chicken bouillon cubes. Of course, I boil two or three whole chicken legs and save all of the broth and a little of the fat for the soup. I like the whole legs because they’re mostly dark meat, which makes the soup more flavorful and I always get them from Tony’s Deli in Williamsport—one of the best butcher shops/delicatessens in the area (in my humble opinion). I aim for a nice balance of broth and meat/veggies so that it pleases most of those I’m feeding. Near the end stages of cooking, I throw in a few handfuls of noodles and let them soften. I use Kluski, but any egg noodle would do.
As for quantities, I’m embarrassed to say that I add some and not a specific amount which would make it easier to duplicate. Just like my husband’s parents did, the word “some” would appear on their Pennsylvania Dutch family recipes and I would cringe when I tried to recreate their favorites for my family. How much flour is in that dough? Some. How much cinnamon and butter are in that recipe for apple dumplings? Some. It’s so frustrating when I encounter that, so I really do feel your pain if you’re planning to try this recipe anytime soon. But isn’t it more exciting to just wing it anyway?
At any rate, chicken soup is my go-to meal for wintry weather and particularly for friends and family who have fallen ill with something respiratory. There’s something truly brilliant about the steamy blend of brothy goodness, savory meat and delectable vegetables that I almost crave it in July. Almost.
Not surprisingly, there’s real science behind this nearly perfect food for people who are under the weather. I Googled it, because of course I did. According to AI and Dr. Stephen Rennard at the University of Nebraska Medical Center in a study published by the American College of Chest Physicians, chicken soup reduces inflammation, improves the velocity of nasal mucus and hydrates—all good things for alleviating the symptoms of the common cold. And it’s been used therapeutically for thousands of years, apparently. Who knew?
A great online resource for tasty recipes I’ve followed for some time is the Stay at Home Chef, Rachel Farnsworth. She shares short, easy-to-follow videos of a variety of homecooked meals she prepares on Instagram in just minutes. Her website is a wealth of information, too. Check out her sites if you feel so inclined. And let us not forget Webb Weekly’s own columnist, Andrea McElroy (Andrea’s Home Cookin’). She offers terrific recipes and cooking tips both online and in the physical publication, right here in Lycoming County.
I know most of the people in my household are big fans of chicken soup, except one of my daughters who hates soup and certainly wouldn’t eat it on purpose. I’ve personally witnessed her twin sister, however, enjoying my soup. Cold. For breakfast. With a straw. That’s just plain weird, but not all that surprising.
Welcome to my world. It’s where I live (probably making a batch of chicken soup). Visit me there at www.facebook.com/NotesFromPlanetMom. Signed books are available on Etsy at PlanetMomMarket.
Copyright 2026 Melinda L. Wentzel
Planet Mom 