This Classic Chicken Soup is the homemade chicken soup recipe everyone needs in their collection. The secret to making the best chicken soup is using a whole chicken slowly simmered in chicken broth until tender, creating an extra-flavorful broth before carrots, celery, onion, parsnip and fresh herbs are added. You can keep it simple or add noodles for a cozy bowl of chicken noodle soup.
There’s just something about a pot of homemade chicken soup simmering on the stove. It’s warm, comforting and especially welcome on a cold, blustery day or when you’re not feeling your best.
This version is wonderfully simple, but starting with a whole chicken and chicken broth gives it so much flavor. And since the vegetables aren’t added until later, they stay tender instead of cooking for hours and turning mushy.
Why You’ll Love This Chicken Soup
- It starts with a whole chicken. You get both white and dark meat, plus all of the flavor that develops while the chicken slowly simmers.
- The broth is extra flavorful. Instead of cooking the chicken in plain water, you’ll start with 6 cups of chicken broth and add just enough water to cover the chicken.
- The vegetables stay tender. They’re added after the chicken has cooked, so they only need about 20 minutes in the broth.
- You can add noodles—or not. It’s delicious as a classic chicken and vegetable soup, or you can add your favorite noodles at the end.
- It’s great for leftovers. Make a big pot and enjoy it for lunch or dinner over the next few days.
More Chicken Soup Recipes
If you love a cozy bowl of chicken soup, here are a few more to try:
Ingredients You’ll Need
- Whole chicken: Look for a chicken that’s about 4 to 5 pounds. A whole chicken gives you a combination of white and dark meat while adding lots of flavor to the broth.
- Chicken broth: You’ll need 6 cups. If that isn’t enough to cover the chicken, add enough water to the pot to cover it.
- Onion: Finely chopped onion adds savory flavor to the soup.
- Carrots: Three large carrots add color, texture and a little natural sweetness.
- Celery: Another classic chicken soup ingredient that contributes plenty of flavor to the broth.
- Garlic: You only need one clove. It adds flavor without making the soup overly garlicky.
- Parsnip: The parsnip is optional, but I love the subtle sweetness and earthy flavor it adds to homemade chicken soup.
- Fresh Italian parsley: Fresh parsley brightens up the finished soup.
- Fresh dill: Dill is especially delicious in a traditional chicken soup and gives this recipe its distinctive fresh-herb flavor.
- Kosher salt and black pepper: Season the finished soup to taste. Since chicken broths vary considerably in sodium, you may need more or less salt.
- Noodles: Totally optional! Add your favorite noodles if you want to turn this into chicken noodle soup.
How to Make Classic Chicken Soup
The complete, printable recipe is at the bottom of this post.
- Place the whole chicken in a large stockpot. Pour in the chicken broth, then add enough water to completely cover the chicken.
- Bring the liquid to a boil. If you see fat or foam collecting on the surface, skim it off and discard it.
- Reduce the heat to a gentle simmer and cook the chicken until it’s very tender, about 2 hours.
- Transfer the chicken to a cutting board and let it rest until it’s cool enough to handle.
- Meanwhile, skim any excess fat from the surface of the broth. If you prefer a clearer broth, you can strain it before returning it to the pot.
- Add the onion, carrots, celery, garlic and optional parsnip. Bring the broth back to a boil, then reduce the heat and simmer until the vegetables are tender, about 20 minutes.
- Remove the skin and bones from the cooled chicken and shred the meat. Add the shredded chicken back to the soup.
- Stir in the fresh parsley and dill. Taste the soup and season with kosher salt and freshly ground black pepper as needed.
And that’s it—you’ve made homemade chicken soup!
Want to Make Chicken Noodle Soup?
It’s easy to turn this recipe into chicken noodle soup.
Once the chicken, vegetables and herbs are in the pot, add your favorite noodles. Bring the soup back to a boil and cook for about 8 to 10 minutes, or according to the package directions, until the noodles are tender.
If you’re planning to have plenty of leftovers, there’s another option. Cook the noodles separately and add them to individual bowls when serving. This prevents the noodles from continuing to absorb the broth while the soup sits in the refrigerator.
How to Make Really Flavorful Chicken Soup
If you’ve ever made homemade chicken soup that tasted a little bland, there are a few easy ways to fix that.
- The first is starting with a flavorful broth. This recipe calls for simmering the whole chicken directly in chicken broth instead of water. As the chicken cooks, it adds even more flavor to the broth.
- Fresh herbs make a big difference too. Parsley and dill are added toward the end of cooking so their flavors stay fresh and bright.
- And finally, season to taste. Chicken broth varies quite a bit in sodium, so taste the finished soup before deciding how much additional salt it needs.
If you’ve added enough salt and still think the soup needs a little something, try a small squeeze of fresh lemon juice. You don’t need enough to make the soup taste lemony—a little acidity can brighten up all of the other flavors.
Recipe Tips
- Don’t add the vegetables at the beginning. If the carrots, celery and other vegetables simmer with the chicken for two hours, they’ll become very soft. Adding them after the chicken has cooked gives them a much better texture.
- Keep the chicken at a gentle simmer. Once the broth comes to a boil, reduce the heat. The chicken doesn’t need to cook at a vigorous boil.
- Add only enough water to cover the chicken. You’re starting with chicken broth for maximum flavor. Add water only as needed to make sure the chicken is submerged.
- Skim the broth. Removing excess fat and foam from the surface gives you a cleaner broth. You can also strain the broth before adding the vegetables.
- Use white and dark meat. That’s one of the advantages of cooking a whole chicken. You can add all of the shredded meat back to the soup or use whichever pieces you prefer.
- Taste before adding all of the salt. Different brands of chicken broth contain different amounts of sodium, so adjust the seasoning accordingly.
- Don’t skip the fresh herbs. Parsley and dill add a lot of fresh flavor at the end.
Substitutions and Variations
- Leave out the parsnip: It’s completely optional. The soup will still be delicious without it.
- Use thyme instead of dill: Fresh thyme is a good option if you’re not a fan of dill.
- Add different vegetables: Peas, chopped zucchini, spinach or finely diced potatoes can all work well. Add them according to how long they’ll need to become tender.
- Add noodles: Stir your favorite pasta into the broth toward the end of cooking.
- Add rice: Cooked white or brown rice can be added to individual bowls before ladling in the soup.
- Add lemon: A small squeeze of fresh lemon juice is a simple way to brighten the finished soup.
Frequently Asked Questions
Can you make chicken soup with a whole chicken?
Yes, and it’s one of the easiest ways to make really flavorful homemade chicken soup. You get both white and dark meat, and the whole chicken adds flavor to the broth as it slowly simmers.
Why does this chicken soup use chicken broth instead of water?
Starting with chicken broth gives the soup an extra boost of flavor. As the whole chicken simmers in the broth, it creates an even richer base for the finished soup.
Do I need to rinse a whole chicken before making soup?
No. There’s no need to rinse raw chicken before cooking it. Simply remove the giblets or anything packaged inside the cavity and place the chicken directly into the stockpot.
Why does my homemade chicken soup taste bland?
First, check the seasoning. Homemade chicken soup often needs more salt than you might expect, although the amount depends on the sodium content of your chicken broth. Fresh herbs also add a lot of flavor. If the soup is properly salted but still seems like it’s missing something, try adding a small squeeze of fresh lemon juice.
Should I skim the fat from chicken soup?
You don’t have to remove every bit of fat, since it contributes flavor, but skimming excess fat and foam from the surface will give you a cleaner broth.
Should I cook noodles separately for chicken soup?
You can cook them directly in this soup. Add the noodles at the end and cook them for 8 to 10 minutes, or according to the package directions. If you’re making the soup ahead or expect to have a lot of leftovers, cooking the noodles separately is a good option. Add them to individual bowls so they don’t absorb too much of your broth.
Can I make chicken soup ahead of time?
Yes. In fact, this is a great soup to make a day ahead. Refrigerate it overnight and reheat it when you’re ready to serve. An added benefit is that excess fat will solidify on the surface of the chilled soup, making it especially easy to remove before reheating.
Can I use rotisserie chicken instead?
Not with this exact cooking method. Slowly simmering the whole chicken is an important part of developing the flavor of the broth. A rotisserie chicken can certainly be used to make chicken soup, but you’d want to use a different method.
What to Serve with Chicken Soup
Honestly, you don’t need much with a steaming bowl of homemade chicken soup. My son recommends King’s Hawaiian Rolls for dipping into the broth. That’s been his favorite way to eat it, and I have to agree that they’re pretty great with this soup. You could also serve it with crusty French bread, dinner rolls, biscuits, crackers or a simple green salad.
How to Store Chicken Soup
Let leftover chicken soup cool, then transfer it to an airtight container and refrigerate it for 3 to 4 days. Reheat it gently in a saucepan on the stove or heat individual portions in the microwave until hot. If you’ve added noodles, keep in mind that they’ll continue to absorb some of the broth as the soup sits. You may want to add a little extra chicken broth when reheating.
Can You Freeze Chicken Soup?
Yes! Classic Chicken Soup freezes very well. Let the soup cool completely before transferring it to freezer-safe containers. Leave a little room at the top of each container for expansion and freeze for up to 3 months. Thaw the soup overnight in the refrigerator and reheat it on the stove. If you’re making the soup specifically for the freezer, I recommend leaving out the noodles. Add freshly cooked noodles when you reheat the soup for the best texture.
Classic Chicken Soup
Ingredients
- 4 to 5 pound whole chicken
- 6 cups chicken broth
- 1 large onion, finely chopped
- 3 large carrots, peeled and finely chopped
- 3 stalks celery, finely chopped
- 1 medium garlic clove, minced
- 1 large parsnip, peeled and finely chopped (optional)
- 2 heaping tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh dill
- ½ tablespoon Kosher salt
- ½ teaspoon freshly ground black pepper
- noodles (optional!)
Instructions
- Rinse the chicken and remove the inside parts. Place the chicken in a large stockpot, add the chicken broth, and then add enough water to cover the chicken. Bring the chicken in broth to a boil, if there is visible fat, skim it and discard. Reduce to a simmer and cook until the chicken is tender, about 2 hours.
- Remove the chicken from the broth to a cutting board and let it rest until it's cool enough to handle. Skim the top of the broth, or run the broth through a strainer to get rid of anything floating around. Then add the onion, carrots, celery, garlic and parsnip to the broth. Bring back to a boil. Reduce to a simmer, and cook the veggies until tender (about 20 minutes). Shred the chicken apart, then add back to the soup. Stir in the parsley and dill. Taste and add salt and pepper. If you want noodles in the soup, add them to the broth, bring to a boil again and simmer for 8 to 10 minutes (or until the noodles are tender).
Notes
- Use a whole chicken for the best flavor. Simmering the whole chicken gives you tender white and dark meat while adding plenty of flavor to the broth.
- Add only as much water as you need. Start with the 6 cups of chicken broth, then add just enough water to cover the chicken. Too much water can dilute the flavor.
- Keep it at a gentle simmer. Once the broth comes to a boil, reduce the heat. A slow simmer is all you need to cook the chicken until tender.
- Wait to add the vegetables. Adding the carrots, celery, onion and parsnip after the chicken has cooked keeps them from becoming overly soft or mushy.
- Season at the end. Chicken broth varies quite a bit in sodium, so taste the finished soup before adding all of the kosher salt.
- Don’t skip the fresh herbs. Fresh parsley and dill added near the end give the soup a fresh, classic flavor. Fresh thyme can be substituted for the dill if you prefer.
- Make it chicken noodle soup. Add your favorite noodles at the end and cook until tender. If you’re expecting leftovers, consider cooking the noodles separately so they don’t soak up too much broth in the refrigerator.
- Brighten the flavor if needed. If the soup is properly salted but still tastes like it needs something, a small squeeze of fresh lemon juice can perk up the flavors without making the soup taste lemony.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you take that chicken and roast it ( since it’s going to be boiled too, it needn’t be cooked through) to brown up and add lots of flavor. Cut it in half and flip once when it browns up, you could even do that in a large fry pan. PS remember to pour in the drippings too, you can pull the grease off later.
does this recipe freeze well?
I don’t see why it wouldn’t… I actually put my leftovers in the freezer 🙂 The only thing you’ll probably have to do when you defrost it later is to add a can of chicken broth to it.
Lori,
Your son is lucky to have an understanding Mom. I bet this soup put him on the path to recovery.
Annamaria