Classic Homemade Chicken Soup

🕒 Prep: 15 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 8
★★★★★
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Ah, the classic homemade chicken soup — the ultimate comfort food that warms your soul and fills your kitchen with a mouthwatering aroma. This version is timeless, simple, and deeply satisfying, perfect for cozy evenings or when you need a little extra warmth in your life.

Ingredients for Classic Homemade Chicken Soup

Chicken: The star of the show, providing depth and richness to the broth. Using a whole chicken ensures you get all the flavors from the meat, bones, and skin.

Water: The foundation of your soup, it blends everything together. You’ll need enough to cover the chicken fully.

Salt and Black Pepper: Essential seasonings that bring out the natural flavors of the chicken and veggies.

Bay Leaves: Adds an earthy, subtle fragrance that enhances the broth’s complexity.

Carrots, Celery, Onion: The classic trio of veggies that add sweetness, crunch, and savory depth.

Garlic: Just a couple of cloves for a hint of pungency that complements the other flavors.

Egg Noodles: These make the soup more filling and add a comforting, tender bite.

Fresh Parsley: Stirred in at the end for a pop of freshness and color.

Tips & Tricks

  • If you have time, let the broth cool and skim off any fat that solidifies on the top for a leaner soup.
  • To save time, use pre-chopped veggies from the store.
  • Make a big batch; this soup freezes beautifully for future meals.

Serving Suggestions

This chicken soup pairs wonderfully with a side of crusty bread or a simple green salad. For a heartier meal, serve it alongside a grilled cheese sandwich. A squeeze of lemon juice right before serving can also brighten up the flavors.

Frequently Asked Questions

Can I use chicken breasts instead of a whole chicken?
Yes, but using a whole chicken yields a richer broth. If using breasts, consider adding some store-bought broth or stock for flavor.
How long does this soup keep?
Stored in an airtight container, it will last up to 4 days in the refrigerator or 3 months in the freezer.
Can I make this soup in a slow cooker?
Absolutely! Cook on low for 6-8 hours or on high for 3-4 hours, then follow the same steps for adding vegetables and noodles.

Classic Homemade Chicken Soup Recipe Walkthrough

Start by placing the whole chicken in a large pot. Pour in enough water to cover it completely. This is where your soup begins to build its base flavor.

Add in the salt, pepper, and bay leaves. These simple seasonings will infuse the broth as it cooks. Bring the pot to a gentle boil over medium-high heat.

Once boiling, reduce the heat to a simmer. Let it go for about 45 minutes. During this time, keep an eye on it and skim off any foam that rises to the top. This keeps your broth clear and clean.

Carefully remove the chicken from the pot and set it aside to cool slightly. Once you can handle it, shred the meat with your fingers or two forks, discarding the skin and bones.

Return the shredded chicken to the pot. Add the carrots, celery, onion, and garlic. These will simmer together for another 30 minutes, making the soup aromatic and flavorful.

Finally, stir in the egg noodles and let them cook for about 10 minutes, until they’re tender but not mushy.

Just before serving, stir in the fresh parsley and taste to adjust the salt and pepper if needed. Ladle into bowls and serve hot.

Why You'll Love This Recipe

  • Uses a whole chicken for rich, flavorful broth.
  • Loaded with hearty vegetables and tender noodles.
  • Simple to prepare and incredibly comforting.
  • Perfect to make ahead and enjoy throughout the week.

Ingredients

1 whole chicken (about 4 lbs)
8 cups of water
2 teaspoons salt
1 teaspoon black pepper
2 bay leaves
3 large carrots, sliced
3 celery stalks, chopped
1 large onion, diced
2 cloves garlic, minced
1 cup egg noodles
2 tablespoons fresh parsley, chopped

Step-by-step Instructions

1. Place the whole chicken in a large pot and add water until fully covered.
2. Add salt, pepper, and bay leaves to the pot.
3. Bring to a boil, then reduce heat and simmer for 45 minutes, occasionally skimming off any foam.
4. Remove the chicken, let cool, then shred the meat, discarding skin and bones.
5. Return the chicken to the pot, and add carrots, celery, onion, and garlic.
6. Simmer for another 30 minutes, until vegetables are tender.
7. Add egg noodles and cook for an additional 10 minutes.
8. Stir in fresh parsley, adjust seasoning with salt and pepper to taste, and serve hot.

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