There’s something timeless about a pot of homemade chicken soup gently simmering on the stove. The aroma fills the kitchen, the broth turns golden and rich, and suddenly the whole house feels warmer. This is the kind of meal people grow up with — simple ingredients, slow cooking, and deep comforting flavor.
You don’t need to be sick to enjoy it. A bowl of this soup works just as well on a cold evening, a busy weekday dinner, or whenever you want something light but satisfying. With only chicken, vegetables, and seasoning, this recipe proves that real comfort food doesn’t need complicated steps.
Why This Soup Works So Well
The secret is slow simmering a whole chicken.
As it cooks, the bones release collagen, creating a silky broth while the vegetables naturally sweeten the flavor. No heavy spices needed — just salt, pepper, and time.
Ingredients Explained
Chicken
A whole chicken gives the best flavor because bones, skin, and meat all cook together to create a naturally rich stock.
Vegetables
- Carrots – add gentle sweetness
- Celery – gives classic soup aroma
- Onion – builds the base flavor
Seasoning
- Salt & pepper – enhance natural taste
- Chicken bouillon (optional) – boosts depth if you want stronger flavor
Step-by-Step Method
1. Start the Broth
Place whole chicken, carrots, celery, and onion into a large pot.
Add enough cold water to fully cover everything.
Bring to a boil over medium heat.
2. Slow Simmer
Reduce heat to low and simmer uncovered for about 90 minutes.
Skim off foam occasionally — this keeps the broth clear.
You’ll know it’s ready when the meat easily falls off the bone.
3. Remove and Chop Chicken
Carefully lift the chicken out and let it cool slightly.
Remove skin and bones, then chop the meat into bite-size pieces.
4. Strain and Prep Vegetables
Strain the broth into a bowl and discard any debris.
Chop the cooked vegetables into small pieces.
Return broth to the pot.
5. Combine Everything
Add chopped chicken and vegetables back into the soup.
Warm gently and season with salt, pepper, and optional bouillon to taste.
Taste before adding more salt — the broth may already be flavorful.
6. Serve
Ladle into bowls and serve hot.
Optional: sprinkle parsley or serve with crackers or bread.
Tips & Variations
For Chicken Noodle Soup
Add cooked noodles just before serving so they don’t become mushy.
Richer Flavor
Roast chicken and vegetables in the oven for 25 minutes before simmering.
Add Rice
Stir in cooked rice for a heartier meal.
Extra Nutrition
Add peas, corn, spinach, or zucchini during the last 10 minutes.
Cheesy Finish
Top with grated parmesan for a deeper savory taste.
Storage & Reheating
Refrigerator
Store cooled soup in an airtight container for 3–4 days.
Freezer
Freeze for up to 6 months in portion-sized bags.
Leave a little space for expansion.
Reheating
- Stove: Heat gently over medium-low
- Microwave: Heat in intervals and stir
If soup thickens, add a splash of water while reheating.
Homemade Chicken Soup
Ingredients
Method
- Place chicken, carrots, celery, and onion into a large pot and cover with cold water.
- Bring to a boil over medium heat.
- Reduce heat and simmer uncovered for about 90 minutes, skimming foam occasionally.
- Remove chicken and let cool slightly.
- Remove skin and bones and chop the meat.
- Strain broth and return it to the pot.
- Chop vegetables and add back into the soup with chicken.
- Heat gently and season with salt, pepper, and optional bouillon.
- Serve hot.
Notes
- Add cooked noodles or rice before serving for variation.
- Freeze in portions for up to 6 months.
- Reheat gently and add water if broth thickens.
Frequently Asked Questions
Why skim the foam?
It removes impurities and keeps broth clear.
Can I use chicken pieces instead of whole chicken?
Yes, but bone-in pieces give better flavor.
Why is my broth cloudy?
Boiling too hard instead of gentle simmering.
Can I make it in advance?
Yes — flavor actually improves the next day.
Is bouillon necessary?
No, it only enhances flavor if desired.
