Classic Chicken Soup

5 from 1 vote

This Classic Chicken Soup is made with a whole chicken simmered in flavorful broth with tender vegetables and fresh herbs. Keep it simple or add noodles for the ultimate cozy, homemade comfort food.

Prep Time25

Cook Time2 30

Total Time2 55

Course: Soup

Cuisine: American

Keyword: chicken soup, classic chicken soup

Servings: bowls

Author: Lori Lange

Equipment

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