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A comforting bowl of homemade Chicken Soup is shown as the featured image for this article.

BEST CHICKEN SOUP RECIPE

This chicken soup recipe delivers a comforting and flavorful experience by extracting maximum flavor from chicken, vegetables, and herbs. Roasting the chicken and vegetables beforehand adds depth, while a long simmer creates a rich and gelatinous broth. Seasoned strategically and finished with fresh herbs, this soup is a perfect remedy for any day.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken about 3-4 lbs), or 2-3 lbs chicken pieces (bone-in, skin-on preferred
  • 1 large onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 8 cups chicken broth or water
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black peppercorns
  • 1 tbsp apple cider vinegar or lemon juice
  • Salt to taste
  • 8 oz egg noodles or other pasta
  • 1 cup chopped fresh parsley or dill
  • Black pepper to taste

Equipment

  • Oven
  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Fine-mesh sieve (optional)
  • Cheesecloth (optional)
  • Ladle

Method
 

  1. Preheat oven to 400°F (200°C). Toss chicken and vegetables with olive oil, salt, and pepper. Roast for 30-45 minutes, or until chicken is lightly browned.
  2. If not roasting, heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Add the roasted chicken (or raw chicken pieces), chicken broth or water, bay leaves, thyme, rosemary, peppercorns, and vinegar (or lemon juice) to the pot. Bring to a boil, then reduce heat to low and simmer for at least 2 hours, or up to 4 hours. Skim off any foam that rises to the surface.
  4. Carefully remove the chicken from the pot and let it cool slightly. Shred the meat from the bones and discard the skin and bones.
  5. For a clearer broth, strain it through a fine-mesh sieve lined with cheesecloth. This step is optional.
  6. Return the broth to the pot and bring to a simmer. Add the egg noodles (or other pasta) and cook according to package directions.
  7. Add the shredded chicken back to the pot.
  8. Season the soup with salt to taste. Stir in the fresh parsley or dill. Serve hot and enjoy!

Notes

Roasting the chicken and vegetables is highly recommended for a deeper flavor. Simmering the broth for a longer time will result in a richer, more flavorful soup. You can use any type of pasta you prefer. Store leftover soup in the refrigerator for up to 3 days.