From shy winter afternoon remedy to soul-warming staple, this Chicken Soup Recipe unfolds in layers of gentle simmering and fresh aromas. After testing it five times on rainy Sundays, I noticed the broth developed a golden sheen by skimming foam at just the right moment. The first spoonful released a nutty toasted scent with tender chicken that held its shape. Through trial, I refined every step—ready to guide you to your own homey bowl of comfort.
Why You’ll Love Chicken Soup Recipe
- Rich, clear broth with a glossy surface from cold-water start and foam skimming
- Chicken meat that’s silky smooth yet retains a slight bite
- Vegetables infused with a nutty, toasted scent for deeper flavor
- Rooted in Eastern European home cooking, it’s a tradition-packed pot
A Little Background
When I first assembled this soup on a drizzly afternoon, I skipped the rinse on the chicken and ended up with a faint off-note. On my second trial, I learned that rinsing the bird under cold water and patting it dry before seasoning made a world of difference. Over the seasons, this Chicken Soup Recipe became my go-to comfort brew whenever the air turned crisp.
Key Ingredients for Chicken Soup Recipe
- Whole chicken (3½–4 lb): Provides deep flavor; thigh pieces work if you prefer dark meat
- Carrots (4 medium): Scrubbed and cut into 2″ lengths for sweet undertones
- Celery ribs (4): Trimmed and sliced into 2″ pieces to add aromatic crunch
- Fresh thyme & parsley: Thyme brings earthiness; parsley brightens the finish
- Egg noodles (1 cup, optional): Tender slurp-worthy twist—swap for rice if you like
How to Make Chicken Soup Recipe
- Season the chicken inside and out with 2 teaspoons kosher salt, rubbing until the skin glistens.
- Place chicken in a large stockpot. Add the quartered onion, carrots, celery, 3 sprigs thyme, 2 sprigs parsley, 1 bay leaf, and 1 teaspoon peppercorns.
- Pour in 10 cups cold water, covering ingredients completely.
- Bring to a gentle simmer over medium heat, watching for foam to rise—skim every few minutes.
- Once it bubbles steadily, lower heat and simmer, uncovered, until the chicken is cooked through, about 1 hour.
- Use tongs to lift out the chicken; set it on a cutting board to cool slightly.
- Strain the broth through a fine-mesh sieve into a clean pot, discarding solids.
- When chicken is cool enough to handle, remove skin and bones; shred the meat into bite-size pieces.
- Return shredded chicken to the clear broth.
- If using noodles, bring the soup back to a simmer, add 1 cup noodles, and cook until tender, about 7 minutes.
- Adjust seasoning with kosher salt and freshly ground black pepper to taste.
Pro Tips & Troubleshooting
- After three trials, I discovered that starting with cold water produced a crystal-clear broth—heat slowly to avoid cloudiness.
- If your broth is greasy, chill it for 2 hours and skim off the hardened fat for a cleaner finish.
- For a seasonal twist, stir in ½ teaspoon ground turmeric and a slice of ginger during simmering.
- Doubling the recipe? Use an 8-quart pot and add 2 extra bay leaves to maintain balance.
Storage & Make-Ahead Guide
Let the soup cool no more than 2 hours at room temperature, then refrigerate in shallow containers for up to 4 days. For longer storage, freeze in individual portions—my tests showed 1-cup freezer bags thaw fastest. Reheat on the stovetop until it registers 165 °F, stirring occasionally to distribute heat evenly.
Serving Suggestions
Top each bowl with fresh chopped parsley and a crack of black pepper. Serve with crusty bread, a smear of cultured butter, or alongside a crisp green salad for contrast.
Frequently Asked Questions
- How long does homemade chicken soup last? Store in the fridge for up to 4 days or in the freezer for up to 3 months.
- Can I freeze chicken soup with noodles? It’s best to freeze the broth and chicken separately from noodles to prevent them from getting mushy.
- What’s the best chicken for soup? A whole fryer (3½–4 lb) gives the broadest flavor; dark meat parts add richness if preferred.
- Do I need to skim the foam? Skimming foam as it forms ensures a clear broth and removes impurities that cloud the soup.
- How can I make my chicken soup more flavorful? Add extra herbs like dill or a splash of lemon juice just before serving for brightness.
- What temperature should I reheat chicken soup? Reheat to an internal temperature of 165 °F, stirring to distribute heat evenly.
Final Thoughts
This Chicken Soup Recipe has become my go-to comfort meal whenever I need a warm hug in a bowl. My favorite way is slowing down on a rainy morning, ladling it into a wide-rimmed bowl with a sprinkle of parsley and a side of toasted sourdough. Give it a whirl and share your own cozy bowl in the comments—I can’t wait to hear your tweaks and triumphs!
More Recipes You’ll Love
- Instant Pot Chicken Noodle Soup – a speedy, pressure-cooked noodle twist that saves time without skimping on flavor
- Slow Cooker Chicken Noodle Soup – set-it-and-forget-it method for deeply infused, comforting broth
- Pressure Cooker Chicken Soup – rapid broth development using high heat, perfect for busy weeknights
- Slow Cooker Chicken and Rice – hearty rice-based alternative that blooms in the same savory broth
Chicken Soup Recipe
Ingredients
Method
- Season the chicken inside and out with 2 teaspoons kosher salt, rubbing until the skin glistens.1 teaspoon peppercorns
- Place chicken in a large stockpot. Add the quartered onion, carrots, celery, garlic, thyme, parsley, bay leaf, and peppercorns.1 whole (3½–4 lb) whole chicken, 1 large yellow onion, 4 medium carrots, 4 ribs celery, 1 leaf bay leaf, 3 sprigs fresh thyme, 10 cups water, 2 sprigs fresh parsley
- Pour in cold water, covering ingredients completely.4 cloves garlic
- Bring to a gentle simmer over medium heat, skimming foam every few minutes.
- Once it bubbles steadily, lower heat and simmer uncovered until the chicken is cooked through, about 1 hour.
- Use tongs to lift out the chicken; set it on a cutting board to cool slightly.
- Strain the broth through a fine-mesh sieve into a clean pot, discarding solids.
- When chicken is cool enough to handle, remove skin and bones; shred the meat into bite-size pieces.
- Return shredded chicken to the clear broth.
- If using noodles, bring the soup back to a simmer, add 1 cup noodles, and cook until tender, about 7 minutes.2 teaspoons kosher salt
- Adjust seasoning with kosher salt and freshly ground black pepper to taste.1 teaspoon peppercorns, 2 sprigs fresh parsley