Grandma's Classic Chicken Soup
Healing, comforting classic chicken soup made from scratch with a whole chicken, vegetables, and fresh herbs. This is the recipe that fixes everything – perfect for sick days, cold weather, or whenever you need a warm hug in a bowl.
Equipment
- Large stockpot (8-quart)
- Fine-mesh strainer
- Large bowl for straining
- Tongs or slotted spoon
- Two forks for shredding
- Cutting board
Notes
Don't use boneless, skinless chicken breasts; you need bones and skin for rich flavor. Soup tastes even better the next day as flavors meld. Store in the fridge for 4-5 days or freeze for up to 3 months. If freezing, freeze broth and noodles separately; add fresh noodles when reheating. Save pasta water to thin soup if it thickens in the fridge. A gentle simmer is key; aggressive boiling makes cloudy broth.