Mom’s Easy Chicken Soup Recipe (Gluten Free)

The monsoon and winter comes around and it’s time for flus and colds. But it’s also time for some chicken soup for the soul. Or that’s what we call it. Mom’s easy homemade chicken soup provides that instant relief from weather’s vagaries. Mom’s creamy yet healthy chicken soup gets us bouncing around in no time, come rainy showers or winter chills.

I bet everyone says that about their mom’s homemade chicken soup, especially my Jewish friends with their golden clear broth that’s called “Jewish Penicillin”.

We love having chicken soup no matter the weather. It’s one of our favorite foods; we can have it for lunch or dinner. We love helping to debone the chicken and munch on the chicken bones. You know it’s good for calcium. Always trust the oldies. And stirring in the egg till it forms lovely threads in the soup is always fun!

Anyways, if you’re looking for a new take on how to prepare chicken soup, here’s my mother’s simple chicken soup recipe.

How to make chicken soup from scratch

Boil the corn, potato, chicken and chillies - Pic by Abby from TheWingedFork
Boil the corn, potato, chicken and chillies

First peel the potatoes. Then boil a kilo of chicken, with the sweet corn, potatoes, chillies and 4.5 litres of water. This boiling of everything together for the stock lends the perfectly yummy and slightly spicy taste to the chicken soup. Turn off the flame when the chicken is tender and potatoes are mushy.

Shred the chicken and mash the potatoes - Pic by Abby from TheWingedFork
Shred the chicken and mash the potatoes

Then turn off the flame, and take the chicken and potatoes out. Shred the chicken and mash the potatoes. Sis and I love this part because well, while shredding the chicken, we also get to crunch on the bones and get some calcium for our bones, just like the oldies said. Then add the chicken and potatoes back to the pot along with sugar and salt and boil on a low flame.

Mix corn flour with water - Pic by Abby from TheWingedFork
Mix corn flour with water

Once it starts to boil again, make a mixture of the cornflour and water and pour in while stirring continuously.

Beat the eggs into a froth - Pic by Abby from TheWingedFork
Beat the eggs into a froth

Once the soup has thickened, beat the eggs in a small bowl.

Pour the beaten egg into the soup - Pic by Abby from TheWingedFork
Pour the beaten egg into the soup

Then pour it into the soup while again stirring continuously.

Stir the egg in till it forms threads - Pic by Abby from TheWingedFork
Stir the egg in till it forms threads

The egg starts to form lovely threads. Leave the soup on the flame for 2 to 5 minutes before turning the stove off.

Pour the soup into your bowl and enjoy - Pic by Abby from TheWingedFork
Pour the soup into your bowl and enjoy

Serve the soup with toast or just eat it plain. Either ways, good riddance to your cold and a warm satisfied feeling in your tummy.

Enjoy your soup and toast - Pic by Abby from TheWingedFork
Enjoy your soup and toast

While learning how to cook chicken soup from Mom we also found out that mom’s recipe is also a gluten free chicken soup recipe. How awesome is that!

Mom’s easy homemade gluten free chicken soup ingredients

Mom’s easy homemade chicken soup is awesomely also a gluten free chicken soup recipe. Here’s how to make chicken soup from scratch. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, lunch, Snack, Soup, Starter
Author: Abby

Ingredients

  • 1 kg Chicken
  • 8 Chillies
  • 300 g Sweet Corn
  • 4 Potatoes Large
  • 6 tbsps Corn Flour 8 for a thicker soup
  • 4 Eggs Large
  • 100 g Sugar
  • 50 g Salt

Instructions

  • Peel the potatoes. 
  • Boil the chicken, corn, potatoes and chillies till the chicken is tender and potatoes are mushy. 
  • Turn off the flame. 
  • Take the chicken and potatoes out. 
  • Shred the chicken and mash the potatoes. 
  • Add the chicken and potatoes back to the pot along with sugar and salt and boil on a low flame. 
  • Once it starts to boil, make a mixture of the cornflour and water and pour in while stirring continuously. 
  • Once the soup has thickened, beat the eggs in a small bowl and pour in while again stirring continuously. The egg starts to form lovely threads. 
  • Leave on the flame for 2 to 5 minutes before turning the flame off. 
  • Serve with toast or just eat plain. Good riddance to your cold.  

Notes

This makes enough soup for 12 large servings. 
Chicken Soup - By Abby from TheWingedFork

Post Author: Abby

I'm a foodie and travel blogger, still making my way out of the daily 9-to-5, or 9-to-7 rather. But I make time to travel as often as possible. I've travelled across parts of Europe and Asia, and love writing about my experiences with people and cultures. And naturally, I love food, wine and travel, and have an endless bucket list of places to go to, and experiences I must blog about. My favorite things - nice rainy days, the smell of cakes in the oven, playing in the snow, glasses of wine and dark chocolate.

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