Homemade Chicken Soup Recipe

Homemade chicken soup is a timeless comfort food, cherished across cultures and generations for its nourishing warmth and soul-soothing qualities. Whether it’s served during chilly winter months, shared as a remedy during illness, or simply enjoyed as a wholesome meal, chicken soup offers a unique blend of simplicity and depth.

At its core, homemade chicken soup is about patience, quality ingredients, and a balance of flavors. The process begins with simmering fresh chicken—often on the bone—for hours, creating a rich, golden broth bursting with savory goodness. Into this fragrant base, an assortment of vegetables, herbs, and spices are introduced, lending color, texture, and additional layers of flavor. The result is a bowl that is at once light yet hearty, clear yet complex, and deeply satisfying.

Unlike many canned or store-bought versions, making chicken soup at home allows you to control every element: from the salt content to the type of vegetables, the inclusion of noodles or rice, and even the thickness of the broth. It’s a culinary tradition passed down and adapted in countless kitchens worldwide, reflecting personal and cultural touches.

In this comprehensive guide, you will discover everything you need to master the art of homemade chicken soup. We will explore ingredient selection, broth preparation, vegetable choices, and cooking techniques that maximize flavor while retaining nutrition. Whether you prefer a classic, clear broth style or a heartier soup with noodles and chunks of tender chicken, this recipe offers step-by-step instructions, tips for success, variations to suit all tastes, and storage advice.

Prepare to fill your kitchen with the irresistible aroma of simmering chicken and herbs, and enjoy a truly satisfying bowl of homemade comfort.

Detailed Instructions: Homemade Chicken Soup

Step 1: Prepare the Chicken and Broth Base

1.1. Clean the Chicken

• Remove any giblets from inside the chicken cavity (reserve for broth if desired).

• Rinse the chicken under cold water and pat dry with paper towels.

1.2. Place Chicken in Stockpot

• Put the whole chicken into a large stockpot.

• Pour in 12 cups of cold water, enough to cover the chicken completely.

1.3. Bring to a Gentle Simmer

• Place the pot over medium-high heat and slowly bring the water to a gentle simmer.

• Avoid boiling, which can make the broth cloudy. Adjust heat as needed.

1.4. Skim Foam and Impurities

• As the water heats, foam and scum will rise to the surface. Skim these off regularly with a ladle or spoon to ensure a clear broth.

Step 2: Add Vegetables and Herbs for Flavor

2.1. Prepare Vegetables

• While the broth is coming to temperature, roughly chop onions, carrots, celery, and parsnip. No need for fine dicing at this stage since they will be strained later.

2.2. Add Vegetables and Aromatics

• Add onions, carrots, celery, garlic, parsnip, parsley stems, thyme, and bay leaves to the pot.

• Season with about 1½ teaspoons of salt to start.

Step 3: Simmer the Broth Slowly

3.1. Maintain a Gentle Simmer

• Keep the heat low enough that the broth simmers gently, with only occasional bubbles breaking the surface.

• Cook uncovered or partially covered for 1½ to 2 hours, or until the chicken is fully cooked and tender.

3.2. Stir Occasionally

• Stir occasionally and continue skimming any foam that appears.

Step 4: Remove Chicken and Strain Broth

4.1. Remove the Chicken

• Using tongs or a slotted spoon, carefully remove the whole chicken from the pot and transfer to a large bowl.

• Tent with foil to keep warm.

4.2. Strain the Broth

• Pour the broth through a fine mesh strainer or cheesecloth-lined colander into another large pot or heatproof bowl to remove vegetables and herbs.

• Press on the solids lightly to extract maximum flavor but discard the vegetables—they will be too soft and watery.

Step 5: Debone and Shred the Chicken

5.1. Let Chicken Cool Slightly

• Allow the chicken to cool enough to handle safely.

5.2. Remove Skin and Bones

• Remove and discard the skin (optional for a leaner soup).

• Carefully remove meat from bones and shred or cut into bite-sized pieces.

Step 6: Prepare Soup Base with Chicken Meat and Optional Additions

6.1. Return Broth to Heat

• Place strained broth back on medium heat.

6.2. Taste and Adjust Seasoning

• Taste the broth and add more salt and pepper as needed.

6.3. Add Shredded Chicken

• Add the shredded chicken back into the broth.

6.4. Add Vegetables or Noodles (Optional)

• If desired, add diced carrots, celery, and onions for texture.

• Alternatively, add 1–2 cups of egg noodles or rice for a heartier soup.

• Cook until vegetables are tender or noodles are al dente (about 10 minutes for noodles, 15–20 for rice).

Step 7: Final Flavor Enhancements and Serving

7.1. Fresh Herbs and Lemon (Optional)

• Add chopped fresh parsley, dill, or thyme for brightness just before serving.

• A squeeze of fresh lemon juice can also brighten the soup.

7.2. Serve Hot

• Ladle the soup into bowls and serve with crusty bread or crackers.

• Optionally, garnish with freshly ground black pepper or a drizzle of good olive oil.