This delicious homemade chicken soup is warm, comforting, and packed with rich flavor. It’s an easy, nourishing meal made with simple ingredients you likely already have—tender chicken, hearty vegetables, and a flavorful broth. Perfect for chilly days or when you need a soothing, homemade remedy, this classic soup is endlessly adaptable to your taste!
Recipe Ingredients:
- 1 (3 pound) whole chicken
- 4 carrots, halved
- 4 stalks celery, halved
- 1 large onion, halved
- water to cover
- salt and pepper to taste
- 1 teaspoon chicken bouillon granules (Optional)
How To Make Homemade Chicken Soup?
- Prepare the ingredients: Place the whole chicken, carrots, celery, and onion in a large soup pot. Add enough cold water to fully cover the ingredients.
- Simmer the soup: Bring the pot to a boil over medium heat, then reduce to low. Let it simmer uncovered for about 90 minutes, skimming off foam occasionally. The chicken should be tender and falling off the bone.
- Remove and shred the chicken: Take the chicken out of the pot and let it cool until it’s safe to handle. Remove the meat from the bones, discard the skin and bones, and chop the meat into bite-sized pieces.
- Strain and return the ingredients: Strain out the vegetables and set the stock aside. Rinse the soup pot, then pour the stock back in. Chop the softened vegetables into smaller pieces and return them to the pot along with the shredded chicken.
- Season and serve: Warm the soup over low heat, adding salt, pepper, and chicken bouillon to taste. Serve hot and enjoy!
Recipe Tips:
- Use cold water to start : Always begin with cold water when making the broth. This helps extract more flavor from the chicken and vegetables as it heats.
- Skim the foam often : As the soup simmers, foam will rise to the surface. Skim it off regularly to keep the broth clear and cleaner in taste.
- Don’t overcook the chicken : Simmer the chicken just long enough for it to be tender and easy to shred, but avoid overcooking, which can make the meat dry.
- Adjust seasoning at the end : Taste the broth towards the end and adjust salt, pepper, or bouillon to your liking. It’s easier to add more than to fix over-seasoning.
- Save the chicken skin and bones : If you’re making the soup from scratch, keep the skin and bones to make an even richer stock for future recipes.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover chicken soup cool down to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3-4 days.
- Freeze: To freeze, let the soup cool completely, then store it in an airtight container or freezer-safe bag. It will last for up to 3 months in the freezer.
- Reheat: Pour the soup into a pot and heat over medium heat, stirring occasionally, until it’s hot. Add a little water or broth if it’s too thick.
Nutrition Facts
- Calories:119
- Total Fat:5 g
- Saturated Fat:1 g
- Cholesterol:61 mg
- Sodium: 501 mg
- Potassium:779 mg
- Total Carbohydrate:18 g
- Dietary Fiber:4 g
- Sugars:8 g
- Protein:28 g
Check out More Recipes:
Homemade Chicken Soup
Description
This delicious homemade chicken soup is warm, comforting, and packed with rich flavor. It’s an easy, nourishing meal made with simple ingredients you likely already have—tender chicken, hearty vegetables, and a flavorful broth. Perfect for chilly days or when you need a soothing, homemade remedy, this classic soup is endlessly adaptable to your taste!
Ingredients
Instructions
- Prepare the ingredients: Place the whole chicken, carrots, celery, and onion in a large soup pot. Add enough cold water to fully cover the ingredients.
- Simmer the soup: Bring the pot to a boil over medium heat, then reduce to low. Let it simmer uncovered for about 90 minutes, skimming off foam occasionally. The chicken should be tender and falling off the bone.
- Remove and shred the chicken: Take the chicken out of the pot and let it cool until it’s safe to handle. Remove the meat from the bones, discard the skin and bones, and chop the meat into bite-sized pieces.
- Strain and return the ingredients: Strain out the vegetables and set the stock aside. Rinse the soup pot, then pour the stock back in. Chop the softened vegetables into smaller pieces and return them to the pot along with the shredded chicken.
- Season and serve: Warm the soup over low heat, adding salt, pepper, and chicken bouillon to taste. Serve hot and enjoy!
Notes
- Use cold water to start : Always begin with cold water when making the broth. This helps extract more flavor from the chicken and vegetables as it heats.
- Skim the foam often : As the soup simmers, foam will rise to the surface. Skim it off regularly to keep the broth clear and cleaner in taste.
- Don’t overcook the chicken : Simmer the chicken just long enough for it to be tender and easy to shred, but avoid overcooking, which can make the meat dry.
- Adjust seasoning at the end : Taste the broth towards the end and adjust salt, pepper, or bouillon to your liking. It’s easier to add more than to fix over-seasoning.
- Save the chicken skin and bones : If you’re making the soup from scratch, keep the skin and bones to make an even richer stock for future recipes.
Homemade Chicken Soup