Marry This classic Chicken Soup is a comforting and hearty recipe, which is made with a whole chicken and fresh vegetables like carrots and parsnips. It’s the ultimate comfort food recipe, ready in about 2 hours.
Jump to RecipeChicken Soup Recipe Ingredients
- 1 whole Chicken
- 1 whole Bay Leaf
- 64 oz. fluid Unsalted (or Low Sodium) Chicken Broth
- 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
- Ground Black Pepper, to taste
How To Make Chicken Soup
- Combine Ingredients: In a large stockpot or Dutch oven, place the whole chicken, bay leaf, chicken broth, chopped onion, celery, carrots, parsnips, and salt.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once it boils, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours. The soup is done when the chicken is cooked through and falling off the bone, and the vegetables are tender.
- Shred the Chicken: Carefully remove the cooked chicken from the pot and place it on a cutting board to cool slightly. Once it’s cool enough to handle, remove the meat from the bones and shred it, discarding the skin and bones.
- Finish and Serve: Return the shredded chicken to the pot. Taste the soup and adjust the seasonings with more salt and pepper as needed. Serve hot in bowls with an extra sprinkle of black pepper.
Recipe Tips
- How to get the most flavorful broth? The secret is using a whole chicken, bones and all. As the chicken simmers, the bones release collagen and a deep, rich flavor that you simply can’t get from using boneless, skinless cuts.
- Can I add noodles or rice? Absolutely. For the best result, cook your noodles or rice separately according to package directions. Add the cooked noodles or rice to individual bowls just before serving. This prevents them from absorbing all the broth and becoming mushy in the leftover soup.
- Can I make this in a slow cooker? Yes, this is a perfect recipe for the slow cooker. Simply combine all the ingredients in a large crock pot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
- How do you get a clear, not cloudy, broth? For a clearer broth, maintain a gentle simmer and avoid letting the soup come to a rapid, rolling boil. You can also use a spoon to skim off any foam or excess fat that rises to the surface as it cooks.
What To Serve With Chicken Soup
This is a classic one-pot meal that is perfect for a cozy dinner, especially when you’re feeling under the weather. It is traditionally served with:
- Crusty bread or warm dinner rolls for dipping
- Classic saltine or oyster crackers
- A simple grilled cheese sandwich for the ultimate comfort food pairing
How To Store Chicken Soup
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator. It will keep for up to 4 days, and the flavor is often even better the next day.
- Freeze: This soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers, leaving a little headspace. It can be frozen for up to 3 months.
Chicken Soup Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 380 kcal
- Carbohydrates: 22g
- Protein: 35g
- Fat: 18g
- Saturated Fat: 5g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A whole chicken provides the best, richest flavor. However, you can substitute it with an equal weight of bone-in, skin-on chicken pieces, such as thighs and drumsticks.
The original recipe notes you can use half broth and half water. Using all broth will result in a richer, more flavorful soup, while using a mix will create a lighter broth.
Yes. A few sprigs of fresh parsley or dill added at the beginning of the simmer time would be a wonderful, classic addition to the flavor profile.
Try More Recipes:
Chicken Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings15
minutes2
hours380
kcalA classic, hearty, and comforting homemade chicken soup packed with tender shredded chicken and soft vegetables, all simmered in a rich, flavorful broth.
Ingredients
1 whole Chicken
64 oz. Low Sodium Chicken Broth
1 Large Onion, chopped
3 Ribs Of Celery, sliced
3 Carrots, chopped
3 Parsnips, chopped
1 Bay Leaf
Salt and Pepper to taste
Directions
- Place the whole chicken, broth, all the chopped vegetables, the bay leaf, and salt into a large pot.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for 1.5 to 2 hours, until the chicken is cooked through and the vegetables are tender.
- Carefully remove the chicken from the pot. Once it’s cool enough to handle, shred the meat from the bones, discarding the skin and bones.
- Return the shredded chicken to the soup.
- Taste and adjust the seasoning with more salt and pepper as needed before serving.
Notes
- The most important tip for this recipe is to use a whole chicken; the bones are the secret to a rich, deeply flavorful broth.
- For the most tender chicken, maintain a gentle simmer and do not let the soup boil rapidly.
- This is a perfect “get well soon” soup, but it’s also a fantastic make-ahead meal, as the flavors get even better on the second day.
- Feel free to customize this soup by adding other hearty vegetables or your favorite herbs.
