Homemade Chicken Soup Recipe

Name: Homemade Chicken Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 whole chicken (3-4 lbs), cut into pieces; 8 cups water; 2 carrots, chopped; 2 celery stalks, chopped; 1 onion, diced; 3 garlic cloves, minced; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 2 bay leaves; 1/2 cup fresh parsley, chopped

Author: Tessa

Published: April 22, 2025

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There’s something magical about a pot of homemade chicken soup bubbling away on the stove. The smell alone makes my whole house feel cozy! This best homemade chicken soup recipe has been my go-to for years – it’s how I nurse colds, warm up chilly nights, and make use of leftover chicken. What I love most is how simple yet satisfying it is. Just some basic ingredients simmered together create this rich, nourishing broth packed with tender chicken and veggies. Trust me, once you taste this version, you’ll never go back to canned soup again.

My secret? Letting it cook low and slow so all those flavors really meld together. The carrots sweeten up, the garlic mellows out, and the chicken becomes fork-tender. It’s the kind of meal that makes everyone ask for seconds – my kids often beg me to make extra so we can freeze some for later. Whether you’re feeling under the weather or just craving something comforting, this best homemade chicken soup recipe hits the spot every single time.

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Why You’ll Love This Best Homemade Chicken Soup Recipe

This isn’t just any chicken soup – it’s the kind that makes you close your eyes and sigh with every spoonful. Here’s why it’s become my absolute favorite:

Easy peasy prep – Just chop, dump, and simmer. No fancy techniques needed!
Deep, rich flavor that comes from simmering the bones (but shhh – nobody needs to know how simple it really is)
Packed with wholesome ingredients – I love knowing exactly what’s nourishing my family
Super versatile – Add noodles, rice, or extra veggies depending on what’s in your fridge
Makes the whole house smell insanely good – seriously, it’s better than any candle

I’ve made this when sick, when stressed, when celebrating – it’s my kitchen’s Swiss Army knife of comfort food.

Ingredients for the Best Homemade Chicken Soup Recipe

What I love about this recipe is how ordinary ingredients transform into something extraordinary. Here’s everything you’ll need – and yes, fresh is always best in my book:

1 whole chicken (3-4 lbs), cut into pieces (wings, thighs, breasts – I use it all!)
8 cups water (cold from the tap is fine)
2 carrots, chopped into half-moons (no need to peel if they’re organic)
2 celery stalks, chopped (save those leafy tops for extra flavor)
1 yellow onion, diced (my trick? Cut it pole-to-pole for prettier pieces)
3 garlic cloves, minced (more if you’re fighting a cold!)
1 tsp salt (I use kosher – start with less if using table salt)
½ tsp black pepper (freshly cracked makes all the difference)
1 tsp dried thyme (rub between your fingers to wake up the oils)
2 bay leaves (remove these before serving – trust me on this)
½ cup fresh parsley, chopped (add at the very end for maximum freshness)

See? Nothing fancy – just real food that works its magic in the pot. Now let’s get cooking!

How to Make the Best Homemade Chicken Soup Recipe

Okay, let’s roll up our sleeves and make some magic happen! This is where simple ingredients transform into liquid gold. Follow these steps and you’ll be ladling out bowls of comfort in no time.

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Preparing the Chicken and Vegetables

First things first – let’s prep our players. I like to cut the chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings) – the bones add amazing flavor. Don’t stress about perfect cuts; rustic is good here! Chop your carrots and celery into bite-sized pieces (about ½-inch thick) so they cook evenly. The onion gets diced small because nobody wants a giant onion chunk in their spoon. Mince that garlic finely – it’ll melt right into the broth. Now we’re ready for the fun part!

Simmering for Maximum Flavor

Here’s where patience pays off. Combine everything except the parsley in your biggest pot. Bring it to a boil, then immediately reduce to the gentlest simmer you can manage. You want occasional bubbles, not a rolling boil – this keeps the chicken tender. Set your timer for 1 hour and resist the urge to stir too much! If some foam rises to the top, just skim it off with a spoon. The slow simmer lets all those flavors get to know each other beautifully.

Finishing Touches

When the timer dings, fish out the chicken pieces with tongs. Let them cool just enough to handle, then shred the meat off the bones (discard the skin and bones). Return that juicy chicken to the pot and stir in the fresh parsley – it’ll brighten everything up! Taste and adjust salt if needed. Pro tip: Turn off the heat before adding parsley so it stays vibrantly green and fresh-tasting.

Tips for the Best Homemade Chicken Soup Recipe

After making this soup more times than I can count, here are my can’t-live-without tips:

Use leftover roast chicken to save time – just simmer the carcass for broth first
Go easy on the salt at first – you can always add more, but you can’t take it out!
Add egg noodles separately to each bowl – they’ll get mushy if stored in the soup
Freeze flat in bags for quick thawing – lay them sideways in your freezer

My grandma taught me that last trick – now I always have homemade “fast food” ready to go!

Variations for Your Best Homemade Chicken Soup Recipe

The beauty of this soup is how easily you can make it your own – I’m always playing around with different versions depending on my mood and what’s in my pantry. Here are some of my favorite twists:

Asian-inspired: Swap thyme for fresh ginger and add a splash of soy sauce at the end
Italian vibe: Use rosemary instead of thyme and stir in some spinach right before serving
Lemon-zest brightness: Add the zest of one lemon with the parsley for a fresh kick
Grain-free option: Skip noodles and add cauliflower rice for the last 5 minutes of cooking
Extra-hearty version: Throw in a cubed potato or some white beans for more staying power

The basic recipe is just your starting point – make it work for you! My rule? Taste as you go and trust your instincts.

Serving Suggestions for the Best Homemade Chicken Soup Recipe

Oh, the joy of ladling this golden soup into bowls! Here’s how I love to serve it for maximum cozy factor:

Crusty bread is non-negotiable in my house – perfect for sopping up every last drop
A simple green salad with lemon vinaigrette makes it feel like a complete meal
Buttered crackers for when you want that nostalgic childhood comfort
A sprinkle of grated Parmesan if you’re feeling fancy (my kids’ favorite addition)

Sometimes I just grab a spoon and enjoy it straight from the mug – no sides needed when the soup’s this good!

Storage and Reheating

Here’s my golden rule for leftovers – let the soup cool completely before storing (I leave it on the counter about 30 minutes). In the fridge, it keeps beautifully for 3 days in an airtight container. For longer storage, freeze it in portions – those freezer bags I mentioned earlier are perfect! Just lay them flat to save space. When reheating, go gentle – medium heat on the stove until just warmed through. Whatever you do, don’t let it boil again or the chicken will get tough. My trick? Add a splash of fresh water or broth when reheating to bring back that just-made flavor.

Nutritional Information

Now, I’m no nutritionist, but I’ve done the math so you don’t have to! Keep in mind these numbers are estimates – the actual amounts can vary depending on your chicken’s size and how much you skim off the top. Here’s what you’re getting in each bowl:

Calories: About 180 per serving
Protein: A whopping 22g – hello, muscle fuel!
Carbs: Just 8g (mostly from those sweet carrots)
Fat: 6g (the good kind from the chicken)

My favorite part? All those vitamins and minerals simmering right out of the bones and veggies. Nature’s multivitamin in a bowl!

Frequently Asked Questions

Can I use frozen vegetables in this chicken soup recipe?
Absolutely! I do this often when my fresh veggies are looking sad. Frozen carrots, celery, and onions work great – just toss them in straight from the freezer. The texture might be slightly softer, but the flavor’s still wonderful. My emergency soup hack? Keep a bag of frozen soup veggies on hand for last-minute chicken soup cravings.

How long does homemade chicken soup last in the fridge?
In my experience, it keeps beautifully for about 3 days when stored properly in the fridge. I always use glass containers with tight lids. The broth actually gets more flavorful the next day! If you won’t finish it by then, freeze it – it’ll stay good for 3 months. Just leave a little space in the container because liquids expand when frozen.

Can I make this in a slow cooker instead?
You bet! My slow cooker version is just as easy. Throw everything in (except parsley) and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The chicken will be falling-off-the-bone tender! Just remember to fish out the bones before shredding. The slow cooker method makes the house smell amazing all day – perfect for when you want that cozy vibe without babysitting the stove.