Autumn. The time of year when nothing beats a warm bowl of soup in the evening. Here in Florida, the cool mornings and evenings give us the brief feel of fall the rest of the states take for granted.

It is usually during this time that I pull out my favorite soup recipe. It keeps me warm in my body and heart because this is my mother’s recipe.

Mom made this soup for us regularly, but because she usually used what she had on hand, we were never guaranteed to have the same version of her soup twice. Regardless, it was always delicious.

During my pregnancy of Addie, I caught whatever bug was passing through my classroom (former classroom teacher here!), so Mom came over and made me a pot of her chicken soup. I don’t know why, but I asked her for the recipe, “Just so I have it…” Boy, am I glad I asked, because Mom passed away shortly after.

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I love having simple recipes on hand that I can pull out when my schedule has thrown a curve ball at me, yet still allow me to serve a hearty, healthful meal for my family.

This soup is one of those recipes.

What I love the most about this recipe is that it lends itself to customization and tweaks very easily. If you make your own chicken broth or stock, use that as the base instead of water. I love throwing carrots, celery, and corn in to make it “stretch farther” as my mom would have said (there was a Spanish phrase she used that I can hear in my head, but I cannot for the life of me spell out!).

Do you have a soup that you love to make in the fall? Feel free to share your recipe in the comments.


Mom’s Chicken Soup Recipe

Suzette Ladouceur
This soup is full of flavor and hearty enough to be a meal by itself.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Course Main Course
Cuisine Puerto Rican, Spanish
Servings 6 servings


  • 1 Stock pot


  • Water
  • 1 packet Sazon Tropical Found in the Hispanic section of your grocery store
  • 2 packets Sazon with Achote Found in the Hispanic section of your grocery store
  • Adobo (a salty flavored seasoning) season to taste
  • 2 tbsp Sofrito Found in the Hispanic section of your grocery store
  • 6 olives
  • 6 skinless chicken drumsticks You can also use any skinless chicken or turkey that you have on hand (not ground)
  • 1 cup uncooked rice or lentils
  • vegetables (corn, celery, carrots, potatoes, etc.) optional


  • Fill the stock pot halfway up with water.
  • Combine all ingredients except for the rice. Bring to a boil.
  • After 45 minutes, add the rice (or lentils) to the pot and cook until soft (about 25 minutes).


  1. The soup will be very hot, so allow a few minutes after serving to cool
  2. This recipe will make quite a bit worth freezing for a later date. After storing, the soup will thicken. Add a cup of water when reheating.
Keyword Chicken, Soup

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  1. Thanks Suzette. It sounds delicious!

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