Chicken Soup Recipe

This Chicken Soup Recipe is a classic and hearty recipe, which is made from scratch with a whole chicken and plenty of fresh vegetables. It’s the ultimate comfort food, ready in about 2 hours.

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Chicken Soup Recipe Ingredients

• 1 whole Chicken (about 3-4 lbs)
• 1 whole Bay Leaf
• 64 oz. (8 cups) Low Sodium Chicken Broth (you may use half broth and half water)
• 1 whole Large Onion, Chopped
• 3 whole Ribs Of Celery, Sliced
• 3 whole Carrots, Peeled And Chopped
• 3 whole Parsnips, Peeled And Chopped
• 1/2 tsp. Salt, plus more to taste
• Ground Black Pepper, to taste

How To Make Chicken Soup

1. Combine ingredients: Place the whole chicken, bay leaf, chicken broth, chopped onion, celery, carrots, and parsnips into a large stockpot or Dutch oven. Season with 1/2 teaspoon of salt.
2. Simmer the soup: Bring the pot to a boil over medium-high heat, then immediately reduce the heat to maintain a gentle simmer. Cover the pot and let the soup cook for 1 1/2 to 2 hours.
3. Shred the chicken: After the simmering time, the chicken should be fully cooked and falling off the bone, and the vegetables should be very tender. Carefully remove the whole chicken from the pot and place it on a cutting board to cool slightly.
4. Finish the soup: Once the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the bones and skin. Return the shredded chicken meat to the soup pot.
5. Season and serve: Stir the chicken back into the soup. Taste and adjust the seasonings, adding more salt and a generous amount of freshly ground black pepper as needed. Serve hot.

Recipe Tips

• How to get the most flavorful broth? Using a whole, bone-in chicken is the secret to a rich, deeply flavored, homemade-tasting broth. The bones and skin release collagen and flavor into the soup as it simmers.
• Time-saving shortcut: If you’re short on time, you can use a pre-cooked rotisserie chicken. Simply shred the meat and add it to the pot with the broth and vegetables. You can reduce the simmer time to about 30-40 minutes, or just until the vegetables are tender.
• Can I add noodles or rice? Absolutely. For a classic chicken noodle soup, you can add 1-2 cups of egg noodles during the last 10 minutes of cooking. For chicken and rice soup, it’s best to cook the rice separately and add it to individual bowls when serving to prevent it from getting mushy.
• How to skim the soup: For a clearer broth, you can use a large spoon to skim off any foam that rises to the surface during the first 30 minutes of simmering.

What To Serve With Chicken Soup

This hearty soup is a complete meal in a bowl. It’s perfect served with:

• Warm, crusty bread or buttery dinner rolls for dipping
• Saltine crackers or oyster crackers
• A simple grilled cheese sandwich for the ultimate comfort combo

How To Store Chicken Soup

Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 5 days. The flavors are often even better the next day! Freeze: This soup freezes beautifully. Let it cool, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Classic Chicken Soup Nutrition Facts

• Calories: 380kcal
• Carbohydrates: 25g
• Protein: 35g
• Fat: 15g
• Saturated Fat: 5g
• Sodium: 950mg
• Fiber: 6g
• Sugar: 8g

Nutrition information is estimated per serving and may vary based on specific ingredients used.

FAQs

Try More Recipes:

• Chicken Cordon Bleu Soup Recipe
• Tuscan Bean Soup with Shrimp Recipe
• Cheesy Cauliflower Soup Recipe