Classic Chicken Soup
A nourishing and comforting chicken soup made from scratch using a whole chicken, fresh vegetables, and herbs. Perfect for chilly days or when you're feeling under the weather.
Equipment
- Large Pot (8-quart)
- Fine Mesh Strainer
Ingredients
Main Ingredients
- 1 whole chicken 3-4 pounds
- 3 carrots peeled and chopped
- 3 celery stalks chopped
- 1 large onion quartered
- 4 cloves garlic smashed
- 2 bay leaves
- 1 handful fresh parsley
- fresh thyme sprigs or 1 teaspoon dried thyme
- 8-10 cups cold water
- salt and black pepper to taste
Optional Additions
- 8 oz egg noodles optional
- 1 cup white rice optional
- fresh dill optional, for serving
- lemon juice optional, for serving
Instructions
- Place whole chicken in a large pot (8-quart) and cover completely with cold water. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam that rises to the top.
- Add carrots, celery, onion, garlic, bay leaves, thyme, and parsley to the pot. Season generously with salt and black pepper.
- Let the soup simmer gently for 1.5 to 2 hours until chicken is fall-off-the-bone tender. Don't let it boil – keep it at a gentle simmer.
- Carefully remove chicken from pot and place on a cutting board. Let cool for 5 minutes, then shred all the meat using two forks. Discard bones and skin.
- Strain the broth through a fine-mesh strainer into a large bowl. Discard the cooked vegetables and herbs. Return strained broth to the pot and add shredded chicken back in.
- Taste and adjust seasoning with more salt and pepper if needed. If adding noodles, cook them in the broth for 8-10 minutes until tender. If adding rice, simmer for 15-20 minutes until cooked.
- Just before serving, stir in freshly chopped parsley or dill and add a squeeze of fresh lemon juice. Serve hot.
Notes
Use a whole chicken with bones for the richest flavor – don't use boneless chicken breasts. Start with cold water, not hot, to extract maximum flavor. Keep the heat at a gentle simmer, not a rolling boil, for clear broth. The lemon juice at the end really makes a difference – don't skip it. Store broth and noodles separately for best leftover quality. Soup tastes even better the next day after flavors meld overnight.