Description
A comforting and hearty homemade chicken soup made from scratch using a whole chicken, fresh vegetables, and simple seasonings. This recipe features tender shredded chicken, flavorful broth, and optional noodles and tomatoes for extra richness. Perfect for chilly days or when you need a nourishing, wholesome meal.
Ingredients
Scale
Chicken and Broth
- 1 whole chicken (about 3-4 pounds), giblets removed
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper, to taste
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
Add-ins
- 1 cup noodles (egg noodles or your choice)
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Optional: 1 cup diced tomatoes for added flavor
Instructions
- Prepare the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. Season the chicken generously with salt and pepper.
- Sauté Vegetables: In a large stockpot, heat the olive oil over medium heat. Add the diced onion, peeled and sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
- Add Chicken and Herbs: Place the whole chicken in the pot breast side up on top of the sautéed vegetables. Add the bay leaves and thyme.
- Add Broth and Boil: Pour in the chicken broth, making sure the chicken is fully submerged. Increase the heat to high and bring it to a boil.
- Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours. Occasionally check and skim off any foam or fat that rises to the surface.
- Shred the Chicken: Remove the chicken from the pot and transfer it to a cutting board. Allow it to cool slightly before shredding the meat into bite-sized pieces, discarding the skin and bones.
- Cook Noodles: Return the shredded chicken to the pot. Add the noodles and optional diced tomatoes. Cook until the noodles are tender, about 8 to 10 minutes.
- Finish Soup: Stir in the fresh chopped parsley and the juice of one lemon. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve: Remove the pot from heat and let the soup cool slightly before serving for best flavor and safety.
Notes
- Using a whole chicken creates a rich, flavorful broth compared to pre-cooked or shredded chicken.
- Skimming foam and fat during simmering helps keep the broth clear and less greasy.
- You can substitute the noodles for rice or omit them for a low-carb version.
- The lemon juice at the end brightens the flavor and adds a fresh note to the soup.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
