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Best Homemade Chicken Soup Recipe – Cozy, Flavorful, and Simple
There’s nothing like a pot of homemade chicken soup simmering on the stove. It feels comforting, tastes fresh, and comes together with basic ingredients you probably already have. This version is hearty, aromatic, and loaded with tender chicken and vegetables.
It’s easy enough for a weeknight but special enough to share. Whether you’re fighting a cold or just craving something warm and nourishing, this soup hits the spot.
Why This Recipe Works
This recipe builds flavor in layers, starting with a quick vegetable sauté and a bone-in chicken simmer for rich, golden broth. Using bone-in chicken thighs or a whole chicken creates depth that boxed stock can’t match.
The soup is finished with bright herbs and a squeeze of lemon to balance the richness. It’s flexible, forgiving, and works with pantry staples.
Shopping List
- Chicken: 2–2.5 pounds bone-in, skin-on chicken thighs or 1 small whole chicken (3–4 pounds)
- Vegetables: 1 large yellow onion, 3–4 carrots, 3 celery stalks, 3–4 garlic cloves
- Herbs and aromatics: 1 bay leaf, a few sprigs of fresh thyme (or 1 teaspoon dried), parsley (for finishing), optional dill
- Broth and liquid: 8 cups low-sodium chicken broth or water (or a mix)
- Fat: 1–2 tablespoons olive oil or butter
- Seasoning: Kosher salt, freshly ground black pepper
- Acid: 1 small lemon (for juice)
- Optional add-ins: 1 cup egg noodles, rice, or small pasta; 1 cup peas; 1 parsnip; 1 leek
How to Make It
- Prep the vegetables. Dice the onion, slice the carrots and celery, and mince the garlic. Keep the pieces fairly uniform so they cook evenly.
- Sweat the aromatics. In a large pot or Dutch oven, warm the olive oil over medium heat.
Add onion, carrot, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until the onion turns translucent and the edges of the carrots soften. Add garlic and cook 30–60 seconds until fragrant.
- Add the chicken and liquid. Nestle the chicken pieces into the pot.
Pour in the broth (or water), making sure the chicken is mostly submerged. Add bay leaf and thyme. Bring to a gentle boil, then reduce to a low simmer.
- Simmer until tender. Partially cover and simmer 35–45 minutes for thighs, or 60–75 minutes for a whole chicken, until the meat is cooked through and very tender.
Skim any foam or excess fat from the surface for a cleaner broth, if you like.
- Shred the chicken. Transfer the chicken to a bowl and let it cool slightly. Discard the skin and bones, and shred the meat into bite-size pieces. Remove the bay leaf and thyme stems from the pot.
- Optional starch step. If you want noodles or rice, add them to the simmering pot now.
Cook according to package times until just tender. Keep an eye on the liquid; add a splash more broth or water if needed.
- Return the chicken. Stir the shredded chicken back into the pot. Add peas if using.
Simmer 3–5 minutes to warm through.
- Season and brighten. Taste and season with salt and pepper. Stir in a handful of chopped parsley and a squeeze of fresh lemon juice to lift the flavors. Adjust to your liking.
- Rest and serve. Let the soup sit off heat for 5 minutes so everything melds.
Ladle into bowls and garnish with more herbs if you like.
How to Store
- Refrigerate: Cool completely, then store in airtight containers for up to 4 days.
- Freeze: Freeze in portions for up to 3 months. Leave a little headspace for expansion. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove over medium-low heat.
Add a splash of water or broth if it thickened in the fridge.
- Noodles note: If you plan to store, cook noodles separately and add to bowls when serving. This keeps them from getting mushy.
Benefits of This Recipe
- Deep flavor, simple method: Bones and skin create a richer broth without extra steps.
- Nourishing and balanced: Protein, vegetables, and optional grains make it a complete meal.
- Budget-friendly: Uses accessible ingredients and stretches well for leftovers.
- Customizable: Swap herbs, add greens, or switch the starch and it still works.
- Comforting and crowd-pleasing: Familiar flavors that never feel heavy.
Pitfalls to Watch Out For
- Boiling too hard: A rolling boil can make the chicken tough and the broth cloudy. Keep it at a gentle simmer.
- Overcooking noodles: Add them at the end and cook just until tender to avoid sogginess.
- Underseasoning: Low-sodium broth is great, but you must taste and adjust salt at the end.
- Skipping the acid: A little lemon juice or a splash of vinegar brightens the entire pot.
- Not skimming: If you prefer a clearer broth, skim foam and excess fat as it simmers.
A quick pass makes a difference.
Alternatives
- Rotisserie shortcut: Use shredded rotisserie chicken. Simmer the carcass with water and aromatics for 20–30 minutes to make a quick broth, then add the meat in the last 5 minutes.
- Ginger and turmeric twist: Add sliced ginger and 1/2 teaspoon ground turmeric with the garlic. Finish with lime and cilantro.
- Matzo ball or dumpling version: Skip noodles and add your favorite dumplings during the final simmer.
- Grain swap: Use cooked rice, farro, or barley.
Stir in at the end so it doesn’t overcook.
- Veggie boost: Add chopped kale or spinach in the last 3–4 minutes, or stir in a cup of diced zucchini.
FAQ
Can I use boneless, skinless chicken?
Yes, but the broth won’t be as rich. If you use boneless breasts or thighs, simmer them gently for 15–20 minutes, then shred. Consider adding a bit of store-bought broth concentrate or a small piece of bone-in chicken to boost flavor.
How do I make it in a slow cooker?
Add all ingredients except noodles and fresh herbs to the slow cooker.
Cook on Low for 6–7 hours or High for 3–4 hours. Shred the chicken, return it to the pot, add noodles if using, and cook until tender. Finish with herbs and lemon.
What if my soup tastes flat?
Add salt a little at a time, then brighten with lemon juice.
A small splash of apple cider vinegar or a pinch of sugar can also balance the flavors. Fresh herbs at the end help a lot.
How can I thicken the soup?
Simmer uncovered to reduce slightly, mash a few potatoes or carrots into the broth, or stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and simmer for a minute.
Can I make it gluten-free?
Absolutely. Skip noodles or use gluten-free pasta.
Rice, quinoa, or potatoes are all great swaps. Check broth labels to ensure they’re gluten-free.
Is it okay to use only water instead of broth?
Yes. Using bone-in chicken with aromatics creates a flavorful base.
Season well, and consider adding an extra herb or two for depth.
What herbs work best?
Thyme and parsley are classic. Dill adds a fresh, bright note, especially with lemon. Bay leaf gives gentle background flavor, and rosemary can be used sparingly.
How do I avoid cloudy broth?
Start with cold liquid, keep the simmer gentle, and skim foam as it rises.
Avoid stirring too aggressively while the chicken cooks.
Can I make it ahead?
Yes. It actually tastes better the next day. Store the soup without noodles, then cook and add them when reheating for the best texture.
What can I serve with it?
Crusty bread, a simple green salad, or grilled cheese sandwiches all pair nicely.
For a heartier meal, add a side of roasted potatoes or a grain salad.
Wrapping Up
This Best Homemade Chicken Soup Recipe delivers comfort and real flavor with simple steps and everyday ingredients. It’s flexible, dependable, and easy to make your own. Keep it classic or add your favorite twists—the result is always cozy and satisfying.
Make a big pot, save some for later, and enjoy the kind of meal that never goes out of style.
