Classic Chicken Soup Recipe

There’s something about a pot of homemade chicken soup simmering on the stove that just feels like a cozy hug in a bowl—it’s like my kitchen’s personal aromatherapy session!

The Classic Chicken Soup that I prepare is a nourishing bowl of comfort. It demands a fine, whole chicken, which I simmer gently until tender.

I flavor the broth with a quartet of vegetables—carrots, celery, and onion—that are cut into hefty pieces so they can stand up to the long cooking time. Their sweetness, along with the more aromatic addition of garlic, bay leaves, and black peppercorns, makes for one finely tuned soup.

My version is finished with a rather rich addition of dill and parsley. You could omit the dial if you must, but you will be missing out.

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Classic Chicken Soup Recipe Ingredients

• Whole Chicken: Rich in protein and essential vitamins.
• Carrots: Provide fiber, vitamin A, and a subtle sweetness.
• Celery: Adds crunch, fiber, and aromatic flavor.
• Onion: Offers depth of flavor and natural sweetness.
• Garlic: Contains antioxidants with a savory, aromatic kick.
• Bay Leaves: Enhance aroma with a subtle earthy flavor.
• Black Peppercorns: Add warmth and mild spiciness.
• Fresh Parsley: Brightens with fresh, vibrant notes.
• Fresh Dill (optional): Adds a unique, slightly tangy flavor.
• Egg Noodles (optional): Adds carbohydrates for a hearty dish.

Classic Chicken Soup Recipe Ingredient Quantities

• 1 whole chicken (about 3-4 pounds), giblets removed
• 8 cups of water
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 large onion, peeled and quartered
• 3 garlic cloves, peeled
• 2 bay leaves
• 1 teaspoon black peppercorns
• Salt to taste
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped (optional)
• 2 cups egg noodles (optional)

How to Make this Classic Chicken Soup Recipe

1. Under cold water, rinse the chicken. In a large stockpot, place the rinsed chicken. Add to the pot 8 cups of water to cover the chicken.

2. Heat the water to a gentle boil over medium-high heat. Skim any foam or impurities from the surface with a spoon.

3. After the foam has been decanted, then add the carrots, celery, onion, garlic, bay leaves, black peppercorns, and salt to the pot.

4. Lower the heat to low, cover the pot, and let the soup simmer for approximately
1.5 to 2 hours, or until the chicken is completely cooked and tender.

5. Remove the chicken from the pot with care and set it aside to cool a bit.

6. Pour the stock through a fine sieve into a clean pot. Discard the solids. You should be left with about 14 cups of clear vegetable broth.

7. When the chicken has cooled enough to be handled, take the meat off the bones, throwing out the bones and skin. Tear the chicken into pieces small enough to be good in a salad.

8. Put the broth you have strained back on the burner and heat it until it is just simmering. Then add the chicken you have shredded into the mix.

9. If you are using egg noodles, add them at this point and cook according to the directions on the package until they are tender.

10. Just before serving, mix in the fresh parsley and, if you have it, the dill. Taste to see if more salt is necessary. Serve while hot.

Classic Chicken Soup Recipe Equipment Needed

1. Large stockpot
2. Measuring cups
3. Knife
4. Cutting board
5. Spoon (for skimming)
6. Fine sieve or strainer
7. Pot (for the strained broth)
8. Tongs or slotted spoon (for removing chicken)
9. Bowl (to set aside chicken)
10. Forks (for shredding chicken)
11. Stove or cooktop

FAQ

• Can I use chicken parts instead of a whole chicken?Indeed, utilizing chicken sections such as thighs or breasts can function excellently, although the taste might be affected a bit.
• How can I make this soup more flavorful?Significantly enhancing the flavor may be achieved by roasting the vegetables before adding them to the soup and/or using homemade chicken stock.
• Is it necessary to remove the giblets from the chicken?Indeed, it is necessary to remove the giblets, as they can lend an unpleasant flavor, though some people like to leave the liver in for a richer taste.
• Can I freeze this chicken soup?Indeed, chicken soup freezes nicely. Just make sure to let it cool all the way before you portion it into airtight containers for the freeze.
• What can I substitute for egg noodles?You can use any shape of pasta, like rotini or farfalle, in this recipe, or substitute rice or quinoa.
• How long can I store leftover soup in the refrigerator?Soup that is not consumed can be kept in the refrigerator for 3 to 4 days.
• Do I have to use dill in this recipe?Adding a fresh touch to the soup is the option of including some dill; but if you are not into dill, you could either leave it out altogether or use another herb more to your taste.

Classic Chicken Soup Recipe Substitutions and Variations

1 large onion, peeled and quartered;
can be substituted with:
1 leek, white and light green parts, sliced.
You can use 1 teaspoon of garlic powder to replace 3 cloves of garlic.
Use 1/2 teaspoon dried thyme as a substitute for 2 bay leaves.
Use 1 teaspoon dried parsley in place of 1 tablespoon fresh parsley.
2 cups egg noodles can be replaced with 2 cups cooked rice or quinoa.

Pro Tips

1. Roast the Vegetables First For a deeper, more robust flavor, consider roasting the carrots, celery, and onion in a preheated oven at 400°F (200°C) for about 20 minutes before adding them to the pot. This caramelizes the vegetables and enhances their flavor.

2. Add Herb Bouquets Instead of simply adding herbs directly, tie the parsley and dill (if using) into a small bouquet with kitchen twine. This makes it easy to remove them after simmering, ensuring a clear broth while preserving the fresh flavor.

3. Use Homemade Stock or Broth If you have homemade chicken stock or broth, use that instead of water to elevate the flavor of your soup. It adds depth and richness, making the soup more flavorful.

4. Simmer with Care Be sure to maintain a gentle simmer rather than a rolling boil. This prevents the soup from becoming cloudy and helps the chicken remain tender.

5. Add a Squeeze of Lemon Just before serving, consider adding a squeeze of fresh lemon juice to brighten the flavors. The acidity will enhance the herbs and vegetables, giving the soup a refreshing finish.