Classic Chicken Soup (Printable)
Tender chicken and hearty vegetables simmered in a fragrant broth for a nourishing, gluten-free meal.
# What You Need:
→ Meats
01 - 1 whole chicken (about 2.6 lbs), cut into pieces, or 1.75 lbs bone-in, skin-on chicken thighs or breasts
→ Vegetables
02 - 3 medium carrots, sliced
03 - 2 celery stalks, chopped
04 - 1 large onion, diced
05 - 3 garlic cloves, minced
06 - 2 bay leaves
07 - 1 parsnip (optional), peeled and sliced
→ Broth and Seasoning
08 - 8 cups cold water or low-sodium chicken broth
09 - 1 teaspoon whole black peppercorns
10 - 1 small bunch fresh parsley
11 - 1 teaspoon dried thyme or 3 sprigs fresh thyme
12 - 1 ½ teaspoons salt, plus more to taste
→ Optional Additions
13 - 1 cup egg noodles or rice
14 - Fresh dill, chopped, for garnish
# How To Make It:
01 - Place the chicken pieces in a large soup pot. Pour in the cold water or chicken broth and bring to a simmer over medium heat. Use a skimmer to remove any foam that rises to the surface.
02 - Add the sliced carrots, chopped celery, diced onion, minced garlic, parsnip if using, bay leaves, whole peppercorns, thyme, and 1 ½ teaspoons of salt. Maintain a gentle, uncovered simmer for 45 to 60 minutes until the chicken is fully cooked through and the vegetables are tender.
03 - Carefully remove the chicken pieces from the pot and set aside to cool slightly. Once cool enough to handle, discard the skin and bones, then shred or chop the meat into bite-sized pieces.
04 - If using egg noodles or rice, add them to the simmering broth and cook for 8 to 10 minutes until tender. Return the shredded chicken to the pot.
05 - Taste the broth and adjust the seasoning with additional salt and pepper as needed. Remove and discard the bay leaves and any herb stems.
06 - Ladle the hot soup into bowls. Garnish with fresh parsley and chopped dill if desired, and serve immediately.
# Expert Suggestions:
01 -
- The broth tastes like it simmered all day but honestly comes together with barely any hands on effort.
- Bone in chicken gives you the richest flavor without needing store bought stock.
02 -
- Resist the urge to crank the heat to a rolling boil because a hard boil makes the broth cloudy and toughens the chicken.
- This soup is genuinely better the next day so make it ahead whenever possible and let the flavors meld overnight in the fridge.
03 -
- Sauté the onions, celery, and carrots in a tablespoon of olive oil for five minutes before adding the liquid and you will unlock a deeper sweeter flavor throughout the entire pot.
- Pull the chicken off the heat just before you think it is done because carryover cooking will finish the job and keep the meat juicier.