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Chicken Soup

Maria G. Brooks
This homemade chicken soup is the ultimate comfort food—warm, nourishing, and packed with rich flavors.
Made with tender chicken, fresh vegetables, and a savory broth, it’s perfect for chilly days, when you're feeling under the weather, or simply when you crave a wholesome, satisfying meal.
This easy recipe is customizable with noodles, rice, or dumplings, making it a versatile favorite for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 6 servings
Calories 250 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Sharp Knife
  • 1 Ladle
  • 1 Strainer (optional, for a clearer broth)
  • 1 Pair of Tongs (for handling chicken)

Ingredients
  

For the Broth

  • 1 whole chicken or 4 bone-in chicken thighs
  • 8 cups water or low-sodium chicken broth
  • 1 large onion quartered
  • 4 cloves garlic minced
  • 2 celery stalks chopped
  • 2 carrots chopped
  • 2 bay leaves
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano

For the Soup

  • 3 medium carrots sliced
  • 2 celery stalks sliced
  • 1 teaspoon salt adjust as needed
  • ½ teaspoon black pepper
  • 1 cup egg noodles or rice, optional
  • ¼ cup fresh parsley chopped
  • 1 tablespoon lemon juice optional, for brightness

Instructions
 

Step 1: Cook the Chicken

  • In a large pot, combine the chicken, water (or broth), onion, garlic, celery, carrots, bay leaves, salt, and pepper.
  • Bring to a boil, then reduce to a simmer.
  • Let cook for 45 minutes to 1 hour, occasionally skimming off foam.

Step 2: Shred the Chicken

  • Remove the chicken and let it cool slightly.
  • Shred it into bite-sized pieces using two forks.
  • Strain the broth if needed to remove excess solids.

Step 3: Cook the Vegetables

  • Return the strained broth to the pot.
  • Add sliced carrots, celery, thyme, and oregano.
  • Simmer for 15–20 minutes until the vegetables are tender.

Step 4: Add the Chicken & Noodles

  • Return the shredded chicken to the pot.
  • Add noodles or rice if using, and cook until tender (about 8 minutes for noodles, 15 minutes for rice).

Step 5: Season & Serve

  • Stir in fresh parsley and lemon juice for added brightness.
  • Taste and adjust salt and pepper as needed.
  • Serve hot with crusty bread or crackers.

Notes

  • For a richer broth, use bone-in chicken and let it simmer for longer (up to 2 hours).
  • For a thicker soup, mash some cooked vegetables into the broth or add a cornstarch slurry.
  • To make it low-carb, skip the noodles and add cauliflower rice or zucchini noodles.
  • For a creamy version, stir in ½ cup heavy cream or coconut milk at the end.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Keyword Chicken Soup