Description
This homemade chicken soup recipe features a whole chicken simmered with fresh vegetables and herbs, resulting in a comforting and flavorful broth. Enhanced with noodles, fresh parsley, and a hint of lemon juice, this classic soup is perfect for cozy meals or when you need a nourishing dish.
Ingredients
Scale
Chicken and Broth
- 1 whole chicken (about 3-4 pounds), giblets removed
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper, to taste
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
Additional Ingredients
- 1 cup noodles (egg noodles or your choice)
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Optional: 1 cup diced tomatoes for added flavor
Instructions
- Prepare the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. Season the chicken generously with salt and pepper to ensure flavor throughout the soup.
- Sauté the Vegetables: In a large stockpot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté the vegetables until they are tender and fragrant, about 5 minutes.
- Add the Chicken and Herbs: Place the whole chicken breast side up on top of the sautéed vegetables in the pot. Add the bay leaves and thyme to infuse the broth with aromatic flavors.
- Add Broth and Boil: Pour in the chicken broth, making sure the chicken is fully submerged. Increase the heat to high and bring the mixture to a rolling boil.
- Simmer the Soup: Once boiling, reduce the heat to low. Cover the pot with a lid and allow it to simmer gently for 1.5 to 2 hours. Occasionally check and skim off any foam or fat that rises to keep the broth clear.
- Remove and Shred Chicken: Carefully remove the chicken from the pot and transfer it to a cutting board. Let it cool slightly before shredding the meat into bite-sized pieces, discarding the skin and bones.
- Add Chicken and Noodles: Return the shredded chicken to the pot. Add the noodles and, if using, the diced tomatoes. Cook until the noodles are tender, about 8 to 10 minutes.
- Finish with Parsley and Lemon: Stir in the fresh parsley and lemon juice to brighten the soup’s flavor. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Remove the soup from heat and let it cool slightly before serving. Enjoy warm for a comforting meal.
Notes
- Skimming foam and fat during simmering ensures a clear broth.
- Feel free to substitute noodles with rice or leave them out for a lighter soup.
- The optional diced tomatoes add an extra layer of flavor but can be omitted.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- Use fresh herbs if available for the best aroma and taste.
