Why Make This Recipe
Making homemade chicken soup is one of the best ways to enjoy a warm and comforting meal. It’s simple, nourishing, and can remind you of home. Whether you’re fighting off a cold or just want something soothing, chicken soup is a perfect choice. Plus, it’s a great way to use up leftover chicken and vegetables you might have on hand.
How to Make Homemade Chicken Soup
Ingredients:
- 1 whole chicken or 2-3 pounds bone-in chicken pieces (thighs, drumsticks)
- 3 large carrots, chopped
- 3 celery stalks, chopped
- 1 large onion, chopped
- 3-4 garlic cloves, minced
- 1/4 cup fresh parsley
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- 10 cups water or chicken broth
- 1 cup egg noodles, rice, gluten-free pasta, or quinoa
- Red pepper flakes or diced jalapeños (for a spicy kick)
- Zucchini, spinach, or peas (for a vegetable boost)
Directions:
- Start by washing and chopping the carrots, celery, and onion into uniform pieces. This helps them cook evenly.
- Rinse the chicken thoroughly and trim off any excess fat.
- In a large pot, place the chicken and cover it with water or broth. Bring to a gentle simmer over medium heat. Skim off any foam that rises to keep the broth clear.
- Once it’s simmering, add the chopped carrots, celery, onion, garlic, fresh parsley, thyme, and bay leaves. Stir gently and keep cooking.
- Let the soup simmer for at least one hour. The chicken should be tender, and the vegetables should be soft but not mushy. This step allows all the flavors to mix well.
- Remove the chicken pieces from the pot. Shred the meat with forks and discard bones and skin if you don’t want them in the soup. Return the shredded chicken to the pot.
- Taste the soup and adjust salt and pepper as needed. Now is the time to add optional noodles or rice, cooking them until just tender.
- Serve the soup hot for the best comfort. You can garnish with fresh parsley or a squeeze of lemon if you like.
How to Serve Homemade Chicken Soup
Serve the chicken soup in warm bowls. It’s perfect with some crusty bread on the side or a light salad. If you want to jazz it up, add fresh herbs or a sprinkle of cheese on top.
How to Store Homemade Chicken Soup
To store homemade chicken soup, let it cool completely first. Then, place it in an airtight container and keep it in the fridge for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just thaw it overnight in the fridge when you’re ready to eat it.
Tips to Make Homemade Chicken Soup
- For richer flavor, use homemade chicken broth if you have it.
- You can add more vegetables based on what you like or have available.
- If using dried herbs instead of fresh, use about one-third of the amount.
- Adjust the spices based on your taste; add red pepper flakes or jalapeños if you want a spicy kick.
Variation
Feel free to customize your soup! You can swap out the chicken for turkey or use vegetable broth for a vegetarian version. Adding different grains like barley or using different vegetables can also change the flavor.
FAQs
-
Can I use leftover chicken for this soup?
Yes, leftover chicken works great! Just add it to the soup toward the end of cooking. -
Is homemade chicken soup healthy?
Absolutely! It’s packed with nutrients from the chicken and vegetables. Plus, it’s low in calories compared to many other meals. -
How can I make it gluten-free?
Simply use gluten-free pasta or quinoa instead of regular pasta. Check all labels to ensure all ingredients are gluten-free.
Homemade Chicken Soup
- Total Time: 75 minutes
- Yield: 6 servings
- Diet: Gluten-Free, Low-Calorie
Description
A warm and comforting homemade chicken soup, perfect for fighting off colds or enjoying on a cozy day.
Ingredients
- 1 whole chicken or 2-3 pounds bone-in chicken pieces (thighs, drumsticks)
- 3 large carrots, chopped
- 3 celery stalks, chopped
- 1 large onion, chopped
- 3-4 garlic cloves, minced
- 1/4 cup fresh parsley
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- 10 cups water or chicken broth
- 1 cup egg noodles, rice, gluten-free pasta, or quinoa
- Red pepper flakes or diced jalapeños (for a spicy kick)
- Zucchini, spinach, or peas (for a vegetable boost)
Instructions
- Wash and chop the carrots, celery, and onion into uniform pieces.
- Rinse the chicken and trim off any excess fat.
- In a large pot, place the chicken and cover it with water or broth. Bring to a gentle simmer over medium heat, skimming off any foam that rises.
- Once simmering, add the carrots, celery, onion, garlic, parsley, thyme, and bay leaves. Stir gently and continue cooking.
- Let the soup simmer for at least one hour until the chicken is tender and the vegetables are soft.
- Remove the chicken pieces, shred the meat with forks, and return the shredded chicken to the pot.
- Taste the soup and adjust salt and pepper as needed. Add optional noodles or rice, cooking until just tender.
- Serve hot, garnished with fresh parsley or a squeeze of lemon if desired.
Notes
Use homemade broth for richer flavor. Feel free to customize with different vegetables or grains.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American