Homemade Chicken Soup: A Comforting Classic for Body and Soul

Classic Homemade Chicken Soup: A Comforting Bowl of Warmth

There’s nothing quite as soothing as a steaming bowl of homemade chicken soup on a chilly day. This timeless recipe brings together tender chicken, aromatic vegetables, and flavorful broth for a meal that truly feeds both body and soul. Whether you’re feeling under the weather or simply craving comfort food, this nourishing soup is the perfect answer.

Why You’ll Love This Chicken Soup Recipe

This isn’t just any chicken soup recipe – it’s a bowl of tradition that has stood the test of time. Here’s why this soup deserves a spot in your recipe collection:

• Wholesome ingredients – Made with a whole chicken for maximum flavor
• Natural healing properties – Perfect for cold and flu season
• Budget-friendly – Stretches one chicken into multiple servings
• Versatile – Easy to customize with your favorite vegetables or herbs
• Freezer-friendly – Make ahead and reheat whenever needed

Ingredients for the Perfect Chicken Soup

• 1 (3 pound) whole chicken
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 tablespoon fresh parsley, chopped, plus more for garnish
• 1 teaspoon black peppercorns
• Salt and freshly ground black pepper, to taste
• 10 cups water
• 2 tablespoons olive oil (optional)
• Optional: 1 cup egg noodles or rice

How to Make Homemade Chicken Soup

1. Begin by rinsing the whole chicken under cold water and removing any giblets from the cavity. Pat dry with paper towels.
2. In a large stockpot or Dutch oven, heat olive oil (if using) over medium heat. Add the chicken and brown lightly on all sides to enhance flavor, about 5 minutes per side. (This step is optional but adds depth to the broth.)
3. Add the chopped onion, 2 of the chopped carrots, and 2 stalks of the chopped celery to the pot. These will be used for flavoring the broth and will be strained out later.
4. Add minced garlic, bay leaves, thyme, peppercorns, and 10 cups of water to the pot. The water should just cover the chicken.
5. Bring the water to a boil, then reduce heat to maintain a gentle simmer. Cover partially with a lid and cook for approximately 1 hour, or until the chicken is fully cooked and tender. Skim off any foam that rises to the surface.
6. Carefully remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, remove the meat from the bones, discarding the skin and bones. Shred the chicken meat into bite-sized pieces.
7. Strain the broth through a fine-mesh sieve into another pot or large bowl, discarding the cooked vegetables and herbs used for the broth.
8. Return the strained broth to the pot and bring to a simmer. Add the remaining chopped carrots and celery, along with any other vegetables you’d like to include.
9. Simmer for 15-20 minutes, or until the vegetables are tender but still have some bite.
10. If adding noodles or rice, stir them in now and cook according to package directions, usually 8-10 minutes.
11. Return the shredded chicken to the pot and heat through. Season with salt and pepper to taste.
12. Stir in fresh chopped parsley just before serving.
13. Ladle into bowls and garnish with additional fresh herbs if desired.

Chef’s Tips for the Best Chicken Soup

• Use a whole chicken – The bones and skin contribute richness and depth to your broth that boneless pieces simply can’t match.
• Don’t rush the simmering – A slow, gentle simmer extracts more flavor and creates a clearer broth than a rapid boil.
• Season at the end – Add salt after the soup has reduced to avoid over-salting.
• Make ahead – This soup tastes even better the next day as flavors meld overnight.
• Cool properly – Never put hot soup directly in the refrigerator. Allow it to cool to room temperature first (but no longer than 2 hours).

Variations to Try

Lemon Chicken Soup: Add the juice of one lemon and some lemon zest for a bright, citrusy version.

Greek-Style: Beat 2 eggs with the juice of 1 lemon, then slowly add a cup of hot broth while whisking. Return this mixture to the pot for an avgolemono-inspired soup.

Asian-Inspired: Add ginger, a splash of soy sauce, and garnish with green onions and cilantro.

Loaded Vegetable: Increase the vegetables by adding corn, peas, green beans, or any other favorites.

Nutrition Information

Storage and Freezing Instructions

Refrigerating: This chicken soup will keep well in an airtight container in the refrigerator for 3-4 days.

Freezing: For longer storage, freeze the soup in portion-sized containers for up to 3 months. If using noodles, consider freezing the soup base without them and adding freshly cooked noodles when reheating.

Reheating: Warm gently on the stovetop over medium-low heat until hot throughout.

Frequently Asked Questions About Chicken Soup

Can I use chicken breasts instead of a whole chicken?

Yes, though the broth won’t be as rich. If using boneless chicken, consider adding store-bought chicken broth instead of water for more flavor.

Why is my chicken soup cloudy?

Rapid boiling can cause cloudiness. Keep your soup at a gentle simmer, and skim any foam that rises to the top.

How can I make my chicken soup more flavorful?

Roast the chicken and vegetables before simmering, add herbs like rosemary or dill, or include a parmesan rind while simmering.

Is chicken soup really good for colds?

Yes! Research suggests chicken soup may have anti-inflammatory properties that help relieve cold symptoms, plus the warm broth helps hydration and loosens congestion.

Final Thoughts on Homemade Chicken Soup

There’s a reason chicken soup has been passed down through generations as both comfort food and a natural remedy. This classic recipe brings together simple ingredients to create something truly extraordinary – a dish that nourishes the body and warms the soul. Whether you’re making it for family dinner or bringing it to a friend in need, this homemade chicken soup recipe is sure to become a staple in your cooking repertoire.

Recipe adapted from: Allrecipes – Homemade Chicken Soup