Absolutely! Here’s a classic, comforting chicken soup recipe—warm, hearty, and simple. I’ll give a version that works whether you’re using a whole chicken or just parts like breasts or thighs.
Ingredients (serves 4–6)
- 1 whole chicken (3–4 lbs) or 4–6 bone-in chicken thighs/breasts
- 8 cups water or low-sodium chicken broth
- 2 medium onions, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried parsley (or 1 tbsp fresh)
- Salt and pepper to taste
- Optional: 1 cup noodles, rice, or small pasta
Instructions
- Prepare the chicken:
- If using a whole chicken, rinse and remove giblets.
- Place chicken in a large pot and cover with water or broth.
- Cook the chicken:
- Bring to a boil, then reduce heat to low and simmer for 45–60 minutes (until meat is fully cooked and tender).
- Skim off any foam or fat from the top as it simmers.
- Add vegetables and seasonings:
- Add onions, carrots, celery, garlic, bay leaves, thyme, parsley, salt, and pepper.
- Simmer another 20–30 minutes until veggies are tender.
- Remove chicken and shred:
- Take the chicken out, let it cool slightly, then shred the meat (discard bones and skin if you like).
- Return shredded chicken to the pot.
- Optional: Add noodles or rice:
- If using noodles, add them in the last 10 minutes of cooking.
- If using rice, add in the last 15–20 minutes so it doesn’t get mushy.
- Taste and adjust seasoning:
- Add more salt, pepper, or herbs as desired.
- Remove bay leaves before serving.
Tips for extra flavor:
- Roast the chicken first for deeper flavor.
- Use the chicken bones to make homemade stock if you want richer broth.
- Add a squeeze of lemon or a sprinkle of fresh parsley before serving for brightness.
If you want, I can also give a quick 30-minute chicken soup shortcut version that’s perfect for a weeknight dinner.
Do you want me to make that version too?
