Here’s a classic, comforting Chicken Soup recipe—perfect for warmth, nutrition, or using up leftover chicken.
Classic Chicken Soup
Ingredients (6–8 servings)
- 1 whole chicken (3–4 lbs) or 4–5 bone-in chicken breasts/thighs
- 10 cups water or chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1–2 bay leaves
- 1 tsp dried thyme or 2 sprigs fresh thyme
- Salt and black pepper, to taste
- 1 cup noodles, rice, or diced potatoes (optional)
- Fresh parsley for garnish
Instructions
- Cook the chicken
Place chicken in a large pot. Cover with water or broth. Bring to a boil, then reduce heat and simmer 45–60 minutes until chicken is cooked and tender. - Remove and shred
Remove chicken from pot. Let cool slightly, then shred meat, discarding bones and skin. - Add vegetables & seasoning
Add carrots, celery, onion, garlic, thyme, and bay leaves to the pot. Simmer 20–25 minutes until vegetables are tender. - Return chicken
Add shredded chicken back to the pot. Stir in noodles, rice, or potatoes if using. Cook until tender (about 10–15 minutes). - Season & serve
Taste and adjust salt and pepper. Garnish with fresh parsley before serving.
Tips
- For clear broth, skim foam during initial simmering.
- Add lemon juice or a splash of vinegar to brighten flavors.
- For a richer soup, use a mix of chicken bones and meat or roast the chicken first.
- Freeze leftovers in portions for an easy, ready-made meal.
If you want, I can give a slow-cooker chicken soup version that’s super hands-off and extra flavorful—perfect for cozy days.
Do you want me to do that?
