Every spoonful of this homemade chicken soup is a hug in a bowl, perfect for those chilly evenings or when you’re feeling under the weather. It’s simple, hearty, and packed with flavors that only come from making it from scratch.
Why This Recipe Works
- Flavorful Base: Starting with a whole chicken ensures a rich, deep flavor that powdered bouillon can’t match.
- Versatile Veggies: Carrots, celery, and onions not only add nutrition but also build layers of flavor.
- Simmer to Perfection: Slow cooking allows the ingredients to meld together beautifully.
- Customizable: Easily adapt the recipe to include your favorite herbs or additional vegetables.
Ingredients
- 1 whole chicken (about 4 lbs), giblets removed
- 2 large carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 8 cups water
- 1 tbsp salt
- 1 tsp black pepper
- 2 bay leaves
- 1 tsp dried thyme
Equipment Needed
- Large stockpot
- Chef’s knife
- Cutting board
- Measuring spoons
- Ladle
Instructions
Prepare the Chicken
Place the whole chicken in your stockpot. Add the carrots, celery, onion, garlic, water, salt, pepper, bay leaves, and thyme. Bring to a boil over high heat, then reduce to a simmer. Cover and let it cook for about 1 hour, or until the chicken is cooked through and tender.
Remove the Chicken
Carefully remove the chicken from the pot and place it on a cutting board. Let it cool slightly before shredding the meat off the bones. Discard the bones and skin, or save them for stock if you’re feeling thrifty.
Skim the Fat
While the chicken is cooling, skim off any excess fat from the surface of the soup. This step is optional but recommended for a lighter soup.
Shred and Return Chicken
Once the chicken is cool enough to handle, shred the meat into bite-sized pieces and return it to the pot. Stir well to combine.
Final Simmer
Let the soup simmer for another 10 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary. Serve hot.
Tips and Tricks
For an even richer flavor, roast the chicken before adding it to the pot. This adds a depth of flavor that boiling alone can’t achieve. If you’re short on time, using a rotisserie chicken is a great shortcut—just add it towards the end of cooking to prevent it from becoming too soft. To make the soup even heartier, add noodles or rice during the final simmer. Just be sure to adjust the liquid accordingly, as they’ll absorb some of the broth.
Recipe Variations
- Spicy Kick: Add a diced jalapeño or a teaspoon of red pepper flakes for some heat.
- Creamy Version: Stir in a cup of heavy cream or coconut milk for a richer, creamier soup.
- Vegetable-Packed: Add more veggies like zucchini, spinach, or kale for extra nutrition.
- Herbaceous: Fresh herbs like parsley, dill, or cilantro can add a fresh flavor boost.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Follow the same steps for removing and shredding the chicken.
How long does this soup last in the fridge?
Stored in an airtight container, your chicken soup will keep for 3-4 days in the refrigerator. It also freezes well for up to 3 months.
Can I use chicken breasts instead of a whole chicken?
Yes, but using a whole chicken gives the soup a richer flavor. If using breasts, consider adding some chicken feet or wings to boost the broth’s richness.
Summary
This homemade chicken soup is a timeless classic that’s both nourishing and delicious. With simple ingredients and easy steps, it’s perfect for any day of the week.
