Recipe
I can confidently say this homemade chicken soup is the ultimate comfort food—it’s rich, healing, and packed with flavor that will make you feel like you’re wrapped in a cozy blanket.
What makes it special? Simmering a whole chicken with aromatic vegetables like carrots, celery, and onions creates a broth so deep and flavorful, it’s like magic in a bowl.
A pinch of thyme and a bay leaf elevate it to restaurant-quality, while the tender shredded chicken and perfectly cooked noodles make every spoonful irresistible.
It’s the kind of recipe you’ll turn to again and again, whether it’s to fight off a cold or just to warm your soul on a chilly day. Trust me, once you try it, you’ll never go back to store-bought.
Ingredients
Making a truly unforgettable homemade chicken soup starts with selecting the right ingredients. Fresh, high-quality components not only enhance the flavor but also bring out the comfort and warmth this dish is known for. Here’s what you’ll need, along with some insider tips to make your soup shine:
- Whole chicken (or chicken pieces): Using a whole chicken with bones adds depth and richness to the broth. If you’re short on time, chicken thighs or drumsticks work beautifully.
- Carrots, celery, and onions (the holy trinity): These veggies form the base of the soup, creating a sweet, savory foundation. Don’t skimp—fresh is best!
- Garlic: Fresh garlic cloves are a must for that aromatic punch. Crush them slightly to release their flavor.
- Bay leaves: Essential for that subtle herbal note. Dried works fine, but fresh bay leaves are even better if you can find them.
- Fresh parsley: Adds a bright, fresh finish. Save the stems for the broth and chop the leaves for garnish.
- Salt and black pepper: Season in layers—start with a little, then adjust at the end. Freshly cracked black pepper is key.
- Chicken broth or water: If using water, make sure to season well. For extra convenience, low-sodium store-bought broth works too.
- Egg noodles or rice (optional): For a heartier soup, add these in during the last 10 minutes of cooking.
Pro Tips:
- Brown the chicken first: Searing the chicken pieces before simmering adds a deeper flavor to the broth.
- Save veggie scraps: Onion skins, carrot tops, and celery leaves can go straight into the pot for added flavor.
- Substitute herbs: No parsley? Try fresh dill or thyme for a different twist. Both pair wonderfully with chicken.
Non-Negotiables: Fresh garlic, bay leaves, and a well-seasoned broth are the backbone of this recipe—don’t skip them!
Little Wins: A squeeze of lemon juice before serving or a sprinkle of red pepper flakes can elevate your soup to restaurant-level deliciousness.
How to Make the Best Classic Chicken Soup Recipe
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery, stirring occasionally until softened (about 5 minutes). This builds the soup’s flavor base—don’t rush it!
- Add garlic and herbs: Stir in minced garlic, thyme, and bay leaves for 30 seconds until fragrant. Garlic burns easily, so keep the heat moderate.
- Simmer the chicken: Place whole chicken pieces (bone-in for richer flavor) into the pot. Cover with water or broth, then bring to a gentle boil.
Reduce heat and simmer for 45 minutes. Pro tip: Skim off foam early for a clearer broth.
- Shred the chicken: Remove cooked chicken, let it cool slightly, then shred the meat (discard bones/skin). Returning the meat later prevents overcooking.
- Season and finish: Return shredded chicken to the pot. Add salt, pepper, and a splash of lemon juice to brighten flavors. Simmer 10 more minutes. Taste and adjust—salt is key!
- Optional add-ins: Stir in noodles or rice 10 minutes before serving (they’ll soak up broth if left too long). Fresh parsley adds a pop of color.
- Serve hot: Ladle into bowls. The soup thickens as it cools; add a splash of broth when reheating leftovers. Freezes well for up to 3 months!
Nutrition
This homemade chicken soup is not only comforting but also packed with nutrients. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 |
| Protein | 15g |
| Fat | 6g |
| Carbohydrates | 18g |
| Fiber | 3g |
| Sodium | 800mg |
Chef Tips
One thing I always recommend for the best homemade chicken soup is using a whole chicken—it adds richer flavor and better texture. Don’t skip simmering the bones; they create a deep, nourishing broth.
Add aromatics like garlic, onion, and celery early for a flavorful base. Season with salt at the end to avoid over-salting.
Fresh herbs like parsley or dill brighten the soup when added just before serving.
Frequently Asked Questions
Can I Freeze Homemade Chicken Soup?
Yes, I can freeze homemade chicken soup. I make sure it’s cooled completely, then pour it into airtight containers or freezer bags, leaving some space for expansion. It’ll keep well for up to three months.
How Long Does Homemade Chicken Soup Last?
Homemade chicken soup lasts 3-4 days in the fridge if stored in an airtight container. If I freeze it, it’ll stay good for 2-3 months. After that, I make sure to reheat it thoroughly before eating.
Can I Use Store-Bought Broth Instead?
Yes, I can use store-bought broth instead if I don’t have time to make my own. I’ll just choose a low-sodium option since it lets me control the seasoning better, and the soup still tastes great.
Is Chicken Soup Safe for Gluten-Free Diets?
Yes, it’s safe if I use gluten-free ingredients. I’ll make sure the broth I choose is labeled gluten-free and avoid adding noodles or thickeners with gluten. I can swap in rice or gluten-free pasta.
Can I Make This Soup in a Slow Cooker?
Yes, I can make this soup in a slow cooker. I’ll just add all the ingredients in the morning, set it on low, and let it simmer all day. It’ll be ready when I get home.
