Best Homemade Chicken Soup
There’s something about a warm bowl of homemade chicken soup that brings back memories of cozy nights and family gatherings.
I’ve always turned to this recipe whenever I need a little extra comfort or want something nourishing after a long day. The rich flavor of the broth, tender chicken, and perfectly cooked vegetables make it a go-to in my kitchen.
Not only is it delicious, but it’s also a versatile meal that fits into almost any weeknight routine, especially when I’m short on time.
Homemade Chicken Soup Recipe
The Perfect
Comfort Dish
There’s something about a warm bowl of homemade chicken soup that brings back memories of cozy nights and family gatherings. I’ve always turned to this recipe whenever I need a little extra comfort or want something nourishing after a long day. The rich flavor of the broth, tender chicken, and perfectly cooked vegetables make it a go-to in my kitchen. Not only is it delicious, but it’s also a versatile meal that fits into almost any weeknight routine, especially when I’m short on time.
Equipment
- Large Pot: A heavy-bottomed large pot (about 6-8 quarts) is essential for cooking the soup and fitting all the ingredients comfortably.
- Cutting Board: You’ll need a sturdy cutting board to chop vegetables and cut up the chicken.
- Chef’s Knife: A sharp chef’s knife for cutting chicken and vegetables.
- Tongs: Useful for handling the chicken when removing it from the pot for shredding.
- Wooden Spoon or Spatula: For stirring the soup while it cooks.
- Ladle: To serve the soup.
- Measuring Cups and Spoons: To measure ingredients like broth, spices, and seasonings.
- Forks: For shredding the chicken once it’s cooked.
- Fine Mesh Strainer (optional): If you want to strain out the bay leaves or any other large herb pieces before serving.
Ingredients
- 1 whole chicken about 3-4 lbs, cut into pieces
- 4 carrots peeled and sliced
- 3 celery stalks chopped
- 1 onion diced
- 3 cloves garlic minced
- 8 cups chicken broth or water
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- Fresh parsley chopped (for garnish)
- Egg noodles or rice optional
Instructions
- Prepare the Chicken: Begin by washing the chicken thoroughly and cutting it into pieces if not already done. You can use a whole chicken or just the parts you prefer (legs, thighs, breasts).
- Sauté the Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onions, garlic, carrots, and celery, and sauté for about 5 minutes until they begin to soften and become fragrant.
- Add the Chicken and Broth: Place the chicken pieces into the pot and pour in the chicken broth (or water). Add the bay leaves, thyme, salt, and pepper. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low and let the soup simmer for about 45 minutes to 1 hour, or until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken pieces from the pot and let them cool slightly. Once cool enough to handle, shred the chicken using two forks, discarding the bones and skin. Return the shredded chicken to the pot.
- Optional – Add Noodles or Rice: If you want a heartier soup, add egg noodles or cooked rice during the last 10 minutes of cooking. Allow the noodles to cook in the broth or stir in pre-cooked rice.
- Final Seasoning and Garnish: Taste the soup and adjust the seasoning with additional salt or pepper if needed. Garnish with fresh chopped parsley.
