Description
Classic Homemade Chicken Soup is a comforting and nourishing dish made from simmering a whole chicken with fresh vegetables and herbs to create a flavorful broth. This recipe yields a hearty soup perfect for family meals or when you need a warm, soothing dish.
Ingredients
Scale
Chicken and Broth
- 1 whole Whole Chicken (3-4 pounds) (Remove skin for a healthier option.)
- 8 cups Water (Ensure chicken is fully submerged.)
- 2-3 leaves Bay Leaves (Remove before serving.)
- 3-4 sprigs Fresh Thyme (Add at the beginning.)
- 1 teaspoon Salt (Adjust to taste.)
- 1 teaspoon Black Pepper (Freshly cracked, adjust to taste.)
Vegetables and Aromatics
- 2-3 medium Carrots (Cut into uniform pieces.)
- 2-3 stalks Celery (Dice to match carrot size.)
- 1 medium Onion (Diced finely.)
- 3-4 cloves Garlic (Minced.)
Garnish
- 1 bunch Fresh Parsley (Chopped, for garnish.)
Instructions
- Prepare the chicken: Rinse the whole chicken under cold water and pat it dry with paper towels. This ensures it is clean and ready for cooking.
- Sauté onion: In a large stockpot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent, which helps build the soup’s base flavor.
- Add garlic: Stir in the minced garlic and cook for an additional 2 minutes until fragrant, releasing its aromatic flavor into the pot.
- Sauté vegetables: Add the chopped carrots and celery to the pot and sauté for 5-7 minutes until they start to soften, enhancing their natural sweetness.
- Add chicken and herbs: Carefully place the whole chicken into the pot along with bay leaves and thyme, then pour in 8 cups of water making sure the chicken is fully submerged.
- Simmer soup: Bring the pot to a boil, then reduce heat to low, cover, and let the soup simmer gently for 1.5 to 2 hours. This slow simmer extracts flavors and tenderizes the chicken.
- Shred chicken: Remove the chicken from the pot once cooked, shred the meat into bite-sized pieces, and discard the skin and bones for a leaner soup.
- Combine and season: Return the shredded chicken to the pot, season with salt and freshly cracked black pepper, and simmer for another 10-15 minutes to blend flavors.
- Finish and serve: Remove the pot from heat, discard the bay leaves and thyme sprigs, and ladle the soup into bowls. Garnish with freshly chopped parsley and serve hot for a delicious meal.
Notes
- Removing the chicken skin makes the soup leaner and healthier.
- Adjust salt and pepper to taste, especially if using broth or salted ingredients otherwise.
- You can add noodles or rice towards the end of cooking for a heartier soup.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For extra flavor, roast the chicken beforehand or add celery leaves while simmering.
