Description
Rich, comforting chicken soup made from scratch with tender chicken, fresh vegetables, and a golden broth that’s perfect for any season.
Ingredients
Scale
- 1 whole chicken (3–4 pounds), cut into pieces
- 12 cups cold water
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 large onion, roughly chopped
- 3 large carrots, peeled and sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 8 ounces wide egg noodles (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- 1. Place chicken pieces in a large pot with cold water, bay leaves, peppercorns, and half the onion.
- 2. Bring to a gentle boil, then reduce heat and skim foam from surface.
- 3. Simmer partially covered for 1-1.5 hours until chicken falls off the bone.
- 4. Remove chicken pieces and let cool, then shred meat and discard bones and skin.
- 5. Strain broth through fine-mesh strainer and return to clean pot.
- 6. Heat olive oil in the pot and sauté remaining vegetables until softened.
- 7. Add garlic and herbs, cook 1 minute until fragrant.
- 8. Add strained broth back to pot and simmer 15-20 minutes.
- 9. Return shredded chicken to pot and season with salt and pepper.
- 10. Add noodles if using and cook until tender.
- 11. Remove from heat and stir in fresh herbs before serving.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. For best results, freeze soup without noodles and add fresh noodles when reheating.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 285
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g