10/23/2026
If you are grossed out by using a whole chicken-you need to get over it.
There’s a reason our ancestors made chicken soup was always made with the whole bird.
The bones, cartilage, skin, and connective tissue contribute gelatin, collagen-derived amino acids, and flavor that you simply don’t get from using boneless chicken breasts alone.
Also, I get multiple dinners out of one chicken. I remove the breasts and save them for another meal, then use the rest of the chicken to make a rich, golden broth.
It’s economical, minimizes food waste, and makes the most of every part of the chicken. The most nourishing cooking traditions are the ones worth bringing back.
Save this carousel for the next time you make chicken soup from scratch.