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A comforting bowl of Chicken Soup, perfect as a featured image for a recipe or article.

BEST CHICKEN SOUP EVER

This recipe delivers the most flavorful and comforting chicken soup you've ever tasted by focusing on extracting maximum flavor from the chicken bones and vegetables through roasting and a long, slow simmer. Roasting the bones and vegetables beforehand and simmering for hours are the keys to a rich and deeply satisfying broth.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Chicken Carcasses and Bones backs, necks, wings
  • 1 large Yellow Onion, quartered, unpeeled
  • 2 Carrots, roughly chopped
  • 2 Celery Stalks, roughly chopped
  • 4 cloves Garlic, smashed
  • 1 tsp Black Peppercorns
  • 1 Bay Leaf
  • 1 bunch Fresh Parsley Stems
  • 12 cups Filtered Water
  • 1 lb Boneless, Skinless Chicken Breasts or Thighs, cut into bite-sized pieces
  • 1 tbsp Olive Oil for soup
  • 1 medium Yellow Onion, diced
  • 2 Carrots, peeled and sliced
  • 2 Celery Stalks, sliced
  • 8 oz Egg Noodles
  • 2 tbsp Fresh Parsley, chopped
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp Olive Oil for roasting

Equipment

  • baking sheet
  • Large Stockpot
  • fine mesh sieve
  • Cheesecloth
  • Large pot or Dutch oven
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss chicken bones, onion, carrots, and celery with 1 tablespoon of olive oil.
  3. Spread in a single layer on a baking sheet and roast for 30-40 minutes, or until vegetables are slightly browned and chicken bones are starting to brown.
  4. Transfer roasted bones and vegetables to a large stockpot.
  5. Add garlic, peppercorns, bay leaf, parsley stems, and filtered water.
  6. Bring to a boil, then reduce heat to a gentle simmer.
  7. Skim off any foam that rises to the surface.
  8. Simmer for at least 4 hours, or up to 8 hours, skimming occasionally. The longer it simmers, the richer the flavor will be.
  9. Remove from heat and let cool slightly.
  10. Strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids.
  11. In a large pot or Dutch oven, heat olive oil over medium heat.
  12. Add diced onion, carrots, and celery and cook until softened, about 5-7 minutes.
  13. Add the chicken pieces to the pot and cook until browned on all sides.
  14. Pour the strained chicken broth into the pot.
  15. Bring to a boil, then add egg noodles (or your preferred pasta).
  16. Cook according to package directions, or until noodles are tender.
  17. Stir in fresh parsley.
  18. Season with salt and pepper to taste.
  19. Serve hot.

Notes

For an even richer flavor, use chicken carcasses, backs, and necks. Simmering the broth for a longer period (up to 8 hours) will result in a more complex flavor. Add the chicken late in the cooking process to prevent it from becoming dry and overcooked. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Consider using leftover rotisserie chicken for a smoky undertone.