Chicken Soup Recipe (Classic Homemade, So Comforting!)

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Nothing compares to a bowl of homemade Chicken Soup Recipe when you need comfort in its purest form. I discovered this the hard way during a particularly brutal January when everyone in my household came down with the flu, one after another.

Out of desperation and a nearly empty pantry, I threw together what I thought would be a simple broth with some leftover chicken. What emerged from that pot was something that not only helped us recover faster but became the foundation of weekend meal prep in our home.

This isn’t your average canned soup. We’re talking about a golden, deeply flavored broth loaded with tender chicken, aromatic vegetables, and that soul-soothing warmth that only real, made-from-scratch soup can deliver.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	1 hour 45 minutes
Total Time	2 hours
Servings	8 servings
Difficulty Level	Easy

If you’re looking for another warming bowl, try my Chicken Chowder Recipe for a creamier alternative.

Table of Contents

Why You’ll Love This Chicken Soup Recipe

This recipe creates a broth so flavorful you could drink it straight from a mug. The secret lies in browning the chicken first, which adds layers of savory depth that you simply can’t achieve by just boiling everything together.

It’s incredibly forgiving for beginners yet delivers restaurant-quality results. I’ve made this on autopilot during hectic weeknights and also taken my time with it on lazy Sundays, and it turns out beautifully either way.

True comfort food: The aroma alone will make you feel better before you even take the first spoonful
Nutrient-packed: Bone broth is loaded with collagen, minerals, and vitamins that support your immune system
Economical: Uses affordable ingredients and makes enough to feed a crowd or stock your freezer
Customizable: Works beautifully with noodles, rice, or just the classic vegetables
Make-ahead friendly: Actually tastes better the next day as the flavors meld together

My Egg Drop Soup Recipe is another simple soup that delivers big on flavor with minimal effort.

Ingredients

Creating an exceptional chicken soup starts with quality ingredients that work together to build rich, complex flavors. I’ve learned through trial and error that cutting corners on certain items makes a noticeable difference in the final result.

For the Soup:

3 pounds (1.4 kg) whole chicken, cut into parts, or bone-in chicken pieces
2 tablespoons olive oil or vegetable oil
1 large onion, diced
3 large carrots, peeled and sliced
3 celery stalks, sliced
4 cloves garlic, minced
8 cups (2 liters) chicken stock or broth
2 cups (480 ml) water
2 bay leaves
4-5 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon whole black peppercorns
2 teaspoons salt, plus more to taste
1/2 teaspoon black pepper
Fresh parsley, chopped, for garnish
Optional: 2 cups (200g) egg noodles or rice

You might also enjoy my Lentil Soup Recipe for a hearty vegetarian option.

Kitchen Equipment Needed

Having the right tools makes the cooking process smoother and more enjoyable. These are the essentials I reach for every time I make this soup.

Large Dutch oven or heavy-bottomed pot (at least 7-8 quarts)
Sharp knife for chopping vegetables
Cutting board
Wooden spoon or spatula for stirring
Tongs for handling chicken
Fine-mesh strainer or slotted spoon
Large bowl for shredding chicken
Ladle for serving
Measuring cups and spoons

For a creamier soup variation, check out my Panera Broccoli Cheddar Soup Recipe.

Recommended Products for This Recipe

After making countless batches of chicken soup, I’ve discovered a few products that truly elevate the final result and make the cooking process much more enjoyable.

1. Le Creuset Enameled Cast Iron Dutch Oven

This Dutch oven distributes heat so evenly that you get perfect browning on the chicken without any hot spots or burning. The heavy lid traps moisture beautifully, creating an incredible depth of flavor in the broth. I’ve had mine for over eight years and it still looks nearly new.

Get it on Amazon

2. Pacific Foods Organic Free Range Chicken Broth

When you’re building broth on top of broth, quality matters tremendously. This organic option has a clean, rich flavor without any metallic aftertaste. It makes a noticeable difference compared to the budget brands I used to buy.

Get it on Amazon

3. Herb Scissors with 5 Blades

These scissors changed my life when it comes to prepping fresh herbs. Instead of tediously chopping parsley or thyme, you can snip them directly into the pot in seconds. They’re also fantastic for garnishing individual bowls at the table.

Get it on Amazon

4. OXO Good Grips Fat Separator

This tool is a game-changer if you want a clearer, lighter broth. After simmering, you can pour the soup through this separator and it removes excess fat while keeping all the flavorful liquid. Your soup will look and taste more refined.

Get it on Amazon

Another favorite comfort soup in my rotation is my Tomato Soup Recipe.

Step-by-Step Instructions: How to Make Chicken Soup

Follow these detailed steps to create a deeply flavorful, restaurant-quality chicken soup right in your own kitchen. Take your time with the browning step as it sets the foundation for the entire dish.

1. Prepare the Chicken and Vegetables

Pat the chicken pieces completely dry with paper towels, as any moisture will prevent proper browning
Season all sides of the chicken generously with 1 teaspoon of salt and some black pepper
Dice the onion into roughly 1/2-inch pieces
Peel the carrots and slice them into 1/4-inch rounds
Slice the celery stalks into 1/4-inch pieces
Mince the garlic cloves finely
Set all vegetables aside in separate prep bowls

2. Brown the Chicken

Heat the olive oil in your Dutch oven over medium-high heat until it shimmers
Working in batches to avoid crowding, place the chicken pieces skin-side down in the pot
Let them cook undisturbed for 5-7 minutes until deeply golden brown underneath
Resist the urge to move or flip them prematurely, as this prevents proper browning
Flip each piece and brown the other side for another 5 minutes
Transfer the browned chicken to a plate and set aside (it will not be fully cooked yet)
The fond (brown bits) left in the pot is pure flavor gold

3. Sauté the Aromatics

Reduce the heat to medium and add the diced onion to the pot
Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and begins to soften
Add the carrots and celery, stirring to coat them in the flavorful oil
Cook for another 4-5 minutes until the vegetables begin to soften slightly
Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning
The vegetables should be fragrant and lightly caramelized at the edges

4. Build the Broth

Pour in the chicken stock and water, making sure to scrape up all the browned bits from the bottom of the pot with your wooden spoon
Return the browned chicken pieces to the pot, along with any accumulated juices
Add the bay leaves, fresh thyme sprigs, and black peppercorns
Add the remaining 1 teaspoon of salt
Bring the liquid to a boil over high heat, then immediately reduce to a gentle simmer
Cover the pot partially with the lid, leaving it slightly ajar to allow steam to escape

5. Simmer the Soup

Let the soup simmer gently for 1 hour to 1 hour and 30 minutes, until the chicken is fall-off-the-bone tender
During the first 20 minutes, use a spoon to skim any foam or impurities that rise to the surface
Check occasionally to ensure it’s at a gentle simmer, not a rolling boil
The broth should reduce slightly and become more concentrated in flavor
The vegetables should be very tender and the chicken should be pulling away from the bones

6. Remove and Shred the Chicken

Using tongs, carefully remove all the chicken pieces from the pot and place them in a large bowl
Let the chicken cool for about 10 minutes until it’s safe to handle
Remove all the bones, skin, and any cartilage, discarding them
Use two forks or your hands to shred the chicken meat into bite-sized pieces
Set the shredded chicken aside
Fish out and discard the bay leaves and thyme sprigs from the soup

7. Finish the Soup

If adding noodles or rice, bring the soup back to a boil and add them now
Cook according to the package directions until just tender (usually 8-10 minutes for egg noodles)
Return the shredded chicken to the pot and stir to combine
Taste the soup and adjust seasoning with additional salt and pepper as needed
Let everything heat through for 2-3 minutes

8. Serve

Ladle the hot soup into bowls
Garnish each serving with freshly chopped parsley
Serve immediately while piping hot
Add a squeeze of fresh lemon juice to individual bowls if desired for brightness

For a twist on traditional chicken dishes, try my Healthy Chicken Parmesan Recipe.

Tips for The Best Chicken Soup

These tried-and-true tips will help you avoid common pitfalls and create the most flavorful chicken soup possible. I learned most of these through mistakes, so you don’t have to.

Don’t skip the browning: This is where the magic happens. Those caramelized bits create incredible depth that boiling alone cannot achieve.
Use bone-in chicken: The bones release collagen and minerals that make the broth rich and nourishing. Boneless chicken won’t give you the same results.
Keep it at a gentle simmer: A rolling boil makes the broth cloudy and can make the chicken tough. You want just a few bubbles breaking the surface.
Skim the foam: Removing the impurities that rise to the top in the first 20 minutes results in a clearer, better-tasting broth.
Season in stages: Add salt at the beginning and again at the end. As the liquid reduces, the flavors concentrate.
Don’t overcook the noodles: If you’re making this ahead, add noodles only to the portion you’re serving immediately. They get mushy when stored in broth.
Use fresh herbs when possible: Dried herbs work fine, but fresh thyme and parsley add a brightness that dried versions can’t match.
Cool it properly: If making ahead, cool the soup quickly by placing the pot in an ice bath before refrigerating to prevent bacterial growth.

My Matzo Ball Soup Recipe uses similar techniques to create tender, flavorful matzo balls.

What to Serve with Chicken Soup

Chicken soup is hearty enough to stand alone, but pairing it with the right sides transforms it into a complete, satisfying meal. Here are my favorite accompaniments.

Round out your meal with these delicious additions:

Dinner Rolls – soft, buttery rolls perfect for soaking up every last drop of broth
Healthy Cornbread – slightly sweet and crumbly, it complements the savory soup beautifully
Avocado Toast – a lighter option that adds healthy fats and freshness
Broccoli Salad – the crunchy texture provides a nice contrast to the soft soup
Cracklin Bread – southern-style bread with crispy bits that add wonderful texture
Deviled Eggs – protein-packed appetizer that’s always a crowd-pleaser
Fresh green salad with lemon vinaigrette
Crusty sourdough bread for dunking
Oyster crackers or saltines
Simple cheese and fruit platter

Consider trying my Asparagus Soup Recipe for a spring variation with bright, fresh flavors.

Variations of Chicken Soup

The beauty of chicken soup is its incredible versatility. Once you master the base recipe, you can adapt it to your preferences or what’s in your pantry.

Chicken Noodle Soup: Add 2 cups of egg noodles during the last 10 minutes of cooking for the classic version everyone loves
Chicken and Rice Soup: Stir in 1 cup of cooked white or brown rice along with the shredded chicken
Asian-Inspired Chicken Soup: Add fresh ginger, bok choy, mushrooms, and finish with sesame oil and green onions
Mexican Chicken Soup: Include diced tomatoes, jalapeños, corn, and cumin. Top with avocado, cilantro, and lime
Lemon Chicken Soup: Stir in the juice of 2 lemons at the end and add fresh dill instead of parsley for a Greek-inspired version
Chicken Vegetable Soup: Add diced potatoes, green beans, corn, and peas for a heartier vegetable-forward soup
Italian Wedding Soup: Add mini meatballs, orzo pasta, and fresh spinach for an Italian twist
Creamy Chicken Soup: Stir in 1/2 cup of heavy cream and 2 tablespoons of flour for a richer, creamier texture
Slow Cooker Version: Brown the chicken, then transfer everything to a slow cooker and cook on low for 6-8 hours
Spicy Chicken Soup: Add red pepper flakes, cayenne, or diced jalapeños for a kick of heat

For another satisfying soup option, my Easy Chicken Noodle Soup Recipe offers a quicker weeknight version.

Storage and Reheating

Proper storage is key to maintaining the soup’s quality and ensuring it stays safe to eat. Follow these guidelines for the best results.

Refrigerator Storage: Let the soup cool to room temperature within 2 hours of cooking. Transfer to airtight containers and refrigerate for up to 4 days.
Freezer Storage: Cool completely and freeze in portion-sized containers or heavy-duty freezer bags for up to 3 months. Leave 1 inch of headspace for expansion.
Removing Fat: If you want a lighter broth, refrigerate the soup overnight. The fat will solidify on top and can be easily scraped off before reheating.
Freezing Without Noodles: If you plan to freeze, don’t add noodles or rice to the entire batch. They become mushy when frozen and reheated. Add them fresh to portions as needed.
Reheating from Refrigerated: Transfer to a pot and reheat over medium heat, stirring occasionally, until steaming hot throughout (165°F/74°C).
Reheating from Frozen: Thaw overnight in the refrigerator, then reheat as above. Or place the frozen soup in a pot over low heat and warm slowly, stirring frequently.
Microwave Reheating: Transfer individual portions to microwave-safe bowls. Heat on high in 1-minute intervals, stirring between each, until hot.
Adding Liquid: The soup may thicken after storage. Add water or broth when reheating to reach your desired consistency.

If you love meal-prep friendly soups, my Sausage Lentil Soup Recipe is another great option.

Nutritional Facts

Per Serving (1 cup, approximately 250g):

Calories: 210
Total Fat: 8g
Saturated Fat: 2g
Cholesterol: 65mg
Sodium: 680mg
Total Carbohydrates: 12g
Dietary Fiber: 2g
Sugars: 4g
Protein: 22g
Vitamin A: 85% DV
Vitamin C: 8% DV
Calcium: 4% DV
Iron: 8% DV

Nutritional values are approximate and will vary based on specific ingredients used and portion sizes. Values are for soup without noodles or rice.

For another healthy soup choice, explore my Red Lentil Soup Recipe.

Health Benefits of Key Ingredients

Chicken soup isn’t called “Jewish penicillin” for nothing. The combination of ingredients provides genuine health benefits that have been recognized across cultures for generations.

Each component contributes specific nutrients and healing properties:

Chicken: Provides high-quality protein for tissue repair and immune function. Contains selenium, vitamin B6, and niacin that support immune health.
Bone Broth: Rich in collagen and gelatin which support gut health, joint function, and skin elasticity. Contains minerals like calcium, magnesium, and phosphorus.
Carrots: Loaded with beta-carotene (vitamin A) for immune function and eye health. Antioxidants help fight inflammation.
Celery: Contains antioxidants and anti-inflammatory compounds. Good source of vitamins K and C, and provides beneficial fiber.
Onion and Garlic: Both contain powerful anti-inflammatory and antimicrobial compounds. Garlic’s allicin may help reduce the severity of colds.
Thyme: Contains thymol, a natural antiseptic. Has been traditionally used for respiratory health and digestion.
Hot Liquid: The steam and warmth help clear nasal passages, soothe sore throats, and keep you hydrated when you’re sick.
Overall Nutrient Density: Provides a concentrated source of easily digestible nutrients when appetite is low during illness.

Another nutrient-packed option is my Bone Broth Soup Recipe.

FAQs About Chicken Soup

1. Can I use rotisserie chicken instead of raw chicken?

Absolutely! Using rotisserie chicken is a fantastic time-saver for busy weeknights. Simply skip the browning step and simmer the vegetables and broth with the chicken carcass for about 45 minutes to extract flavor.

Then remove the carcass, shred any remaining meat, and add it back to the soup. The flavor won’t be quite as deep as browning raw chicken, but it’s still delicious and cuts your cooking time significantly.

2. How do I make the broth clearer?

For a crystal-clear broth, there are several techniques you can use. First, maintain a gentle simmer rather than a rolling boil throughout the cooking process. Skim the foam and impurities that rise to the surface during the first 20-30 minutes of simmering.

For the clearest result, strain the finished soup through a fine-mesh strainer or cheesecloth. You can also refrigerate the soup overnight, then remove the solidified fat layer before reheating.

3. Can I make this in an Instant Pot or slow cooker?

Yes, both methods work beautifully! For the Instant Pot, brown the chicken using the sauté function, then add all ingredients and cook on high pressure for 25 minutes with a natural release. For a slow cooker, brown the chicken in a skillet first (this step really matters for flavor), then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

The meat should be fall-apart tender when done.

4. Why does my chicken soup taste bland?

Bland soup usually comes down to three culprits: not enough salt, skipping the browning step, or too much water diluting the flavors. Always taste and adjust seasoning at the end of cooking.

Remember that the soup concentrates as it simmers, so if it tastes perfect before reducing, it may be too salty later. Also, using quality chicken stock instead of water makes a tremendous difference in the final flavor.

5. How long does homemade chicken soup last?

Properly stored in airtight containers, chicken soup will keep in the refrigerator for 3-4 days. For longer storage, freeze it for up to 3 months in freezer-safe containers or heavy-duty freezer bags.

Always reheat refrigerated soup to 165°F (74°C) before eating. If you’re unsure whether it’s still good, look for off odors, mold, or a slimy texture, all of which indicate spoilage.

Try my Instant Pot Chicken Noodle Soup Recipe for a pressure cooker variation.

Final Thoughts

Few dishes deliver the same combination of comfort, nourishment, and soul-warming satisfaction as a bowl of homemade chicken soup. The time you invest in making it from scratch pays dividends in both flavor and health benefits that no store-bought version can match.

This recipe has become my go-to for everything from sick days to Sunday dinners, and I hope it becomes a staple in your kitchen too. Don’t be intimidated by the simmering time; most of it is hands-off, and your home will smell absolutely incredible.

Give this chicken soup a try and let me know how it turns out for you. I’d love to hear about any variations you create or special touches you add to make it your own!

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