Classic Chicken Soup (Printable)
Tender chicken and root vegetables simmered with herbs in a clear, warming broth.
# What You'll 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 & 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 - 1½ teaspoons salt, plus more to taste
→ Optional Additions
13 - About 1 cup egg noodles or rice (5.3 oz)
14 - Fresh dill, chopped, for garnish
# How to Prepare:
01 - Place the chicken pieces in a large pot. Pour in the cold water or chicken broth and bring to a simmer over medium heat. Skim off any foam that rises to the surface to keep the broth clear.
02 - Add the sliced carrots, chopped celery, diced onion, minced garlic, parsnip if using, bay leaves, peppercorns, thyme, and 1½ teaspoons of salt. Simmer gently, uncovered, for 45 to 60 minutes until the chicken is cooked through and the vegetables are tender.
03 - Carefully remove the chicken pieces from the pot and let them cool slightly. Discard the skin and bones, then shred or chop the meat into bite-sized pieces.
04 - If desired, stir in the egg noodles or rice and simmer 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 using. Serve immediately.
# Expert Advice:
01 -
- The broth develops a deep golden color and rich flavor because you start with cold water and bone in chicken, a small detail that changes everything.
- It freezes beautifully for up to three months, so you can always have a comforting meal waiting on a hard day.
02 -
- Never let the soup reach a full rolling boil because aggressive boiling makes the broth cloudy and the chicken tough and stringy.
- Sautéing the vegetables in a little olive oil before adding liquid creates a deeper flavor layer that is absolutely worth the extra five minutes.
03 -
- Save the leftover chicken bones in a bag in your freezer and use them to make a second batch of stock with fresh water and vegetables.
- A handful of fresh dill stirred in at the very end is the secret weapon that makes people ask what you did differently.