Best Chicken Soup

When the weather cools down or you just need a comforting meal that feels like a warm hug, chicken soup always comes to the rescue. This homestyle version is all about simplicity, rich flavor, and that cozy feeling you get from a big steaming bowl. It’s made with tender chicken, hearty vegetables, and a savory broth that tastes like it’s been simmering all day—even if it hasn’t. Whether you’re cooking for your family, someone who’s under the weather, or just craving something nostalgic and satisfying, this soup checks all the boxes.

One of the best things about making chicken soup from scratch is how customizable it is. You can keep it classic with carrots, celery, and noodles, or you can throw in your own twist with herbs like thyme and dill, a handful of spinach, or even a bit of rice instead of pasta. It’s one of those dishes that lets you work with what you have, and it still turns out delicious every time.

This recipe uses bone-in chicken pieces for extra flavor and richness in the broth, but you can easily swap in boneless if that’s what’s in your fridge. The trick is in the simmer—letting the ingredients cook low and slow gives everything time to come together in the most flavorful way. Plus, your kitchen will smell amazing in the process.

If you’ve never made homemade chicken soup before, don’t worry—this one’s beginner-friendly and super forgiving. And once you’ve had a taste of how good homemade can be, you might never go back to canned again. Let’s dive into the ingredients and get that pot bubbling.

Why You’ll Love It

• Comfort in Every Spoonful: This soup is the kind of meal that soothes you from the inside out. It’s warm, cozy, and perfect for chilly nights, stressful days, or when you just need something that feels like home.
• Simple, Wholesome Ingredients: No complicated or hard-to-find items here—just everyday staples like chicken, carrots, celery, onions, and herbs that come together beautifully.
• One Pot Wonder: Everything cooks in one pot, which means less cleanup and more flavor as all the ingredients simmer together and build a rich, hearty broth.
• Customizable to Your Taste: Whether you prefer noodles, rice, or something low-carb, this soup adapts to whatever you’re craving or have on hand.
• Meal Prep Friendly: It stores well in the fridge and freezer, making it perfect for make-ahead lunches or quick dinners on busy days.

Ingredient List

For the Soup Base:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf

For the Chicken & Broth:

• 1 ½ pounds bone-in, skin-on chicken thighs or drumsticks
• 8 cups low-sodium chicken broth
• 2 cups water

Optional Add-ins:

• 2 cups egg noodles or cooked white rice
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Ingredient Notes

• Bone-in chicken thighs – I always use bone-in, skin-on pieces because they create a deeper, richer broth. You can remove the skin later if preferred.
• Chicken broth – Go for low-sodium so you can control the saltiness. Homemade or store-bought both work well.
• Thyme and parsley – Don’t skip the thyme! It adds that classic comforting flavor that makes chicken soup taste like chicken soup.
• Bay leaf – This small addition adds a gentle layer of flavor in the background—worth the extra step.
• Noodles or rice – Add these at the end so they don’t soak up too much broth or get mushy. If you’re freezing the soup, it’s best to leave them out and add fresh when reheating.

Kitchen Equipment Needed

• Large soup pot or Dutch oven – For simmering everything in one place. I love using my enameled cast iron Dutch oven—it holds heat beautifully and looks great on the stove.
• Sharp chef’s knife – For chopping onions, carrots, and celery with ease. A good, sharp knife saves you so much time.
• Cutting board – Use a sturdy, non-slip board to prep all your ingredients safely.
• Tongs – Handy for turning and removing the chicken once it’s cooked through.
• Ladle – For serving the soup without making a mess. I keep one with a deep bowl for generous scoops.
• Fine mesh strainer (optional) – If you want an extra-clear broth or to skim out herbs like the bay leaf.
• Storage containers – Great for leftovers or meal prep. I prefer glass containers for easy reheating.

Instructions

Step 1: Prep Your Ingredients

• Dice the onion, slice the carrots and celery, and mince the garlic.
• Pat the chicken dry with paper towels and season lightly with salt and pepper.

Pro Tip: Prepping everything ahead of time makes the cooking process smoother and faster—especially once the pot is hot.

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Step 2: Sauté the Aromatics

• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add the diced onion and sauté for 2–3 minutes, until it begins to soften.
• Stir in the garlic, carrots, and celery. Cook for another 4–5 minutes, stirring occasionally, until the veggies start to become tender and fragrant.

Pro Tip: Don’t rush this part! Letting the veggies soften slowly builds a great flavor base for the soup.

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Step 3: Add Chicken, Seasonings & Broth

• Nestle the chicken thighs into the pot on top of the sautéed vegetables.
• Sprinkle in the thyme, parsley, and bay leaf.
• Pour in the chicken broth and water, making sure the chicken is mostly submerged.
• Increase the heat to high and bring everything to a gentle boil.

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Step 4: Simmer Low and Slow

• Once it reaches a boil, reduce the heat to low and cover the pot with a lid.
• Let the soup simmer gently for 35–45 minutes, until the chicken is fully cooked and tender.
• Stir occasionally and check to make sure the heat stays low enough for a gentle simmer (not a rolling boil).

Pro Tip: Simmering slowly is the key to developing deep, rich flavor. It also keeps the chicken juicy.

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Step 5: Shred the Chicken

• Use tongs to carefully remove the chicken to a clean plate or cutting board.
• Let it cool for a few minutes, then use two forks to shred the meat into bite-sized pieces.
• Discard the bones and skin, then return the shredded chicken to the pot.

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Step 6: Add Noodles or Rice (Optional)

• If using noodles or cooked rice, stir them into the soup now.
• Let them cook for 5–8 minutes (or just warm through if already cooked), uncovered.

Pro Tip: If you’re using egg noodles, cook them directly in the soup for the last few minutes—they’ll soak up some flavor and thicken the broth slightly.

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Step 7: Taste and Adjust

• Give the soup a good stir and taste the broth.
• Add more salt, pepper, or herbs if needed. Remove the bay leaf.

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Step 8: Serve and Enjoy

• Ladle the hot soup into bowls.
• Garnish with freshly chopped parsley and a squeeze of lemon, if desired.
• Serve with crusty bread or crackers for the ultimate comfort meal.

Pro Tip: A splash of fresh lemon juice right before serving brightens the whole bowl and balances the richness of the broth.

Tips and Tricks for Success

• Skim the foam for a cleaner broth: When your soup first starts to boil, you might see some foamy bits on top—just skim those off with a spoon for a clearer, more refined broth.
• Let the soup rest before serving: A 10–15 minute rest after cooking helps the flavors deepen and settle.
• Use rotisserie chicken for shortcuts: If you’re short on time, shred up a store-bought rotisserie chicken and add it in during the last 10 minutes of simmering.
• Make it ahead for better flavor: Chicken soup tastes even better the next day, once everything has had time to mingle.
• Freeze in single portions: Great for meal prep—just leave out the noodles or rice if you plan to freeze, then add them fresh when reheating.

Ingredient Substitutions and Variations

• Chicken thighs → Chicken breasts or rotisserie chicken: Just adjust cooking time—breasts may cook faster and dry out if overdone.
• Egg noodles → Rice, orzo, or even quinoa: Any small pasta or grain works well. Add cooked options toward the end.
• Carrots and celery → Other veggies like parsnips, leeks, or zucchini: Great way to clean out your fridge!
• Fresh herbs → Dried herbs: Use 1 teaspoon dried for every tablespoon fresh if you’re swapping.
• Olive oil → Butter or avocado oil: Butter adds richness, while avocado oil has a more neutral taste.
• Low-sodium broth → Full-sodium broth + water: Just balance the salt level to taste as it cooks.
• Add-ins: Throw in spinach, kale, or a splash of cream for extra depth and nutrients.

Serving Suggestions

• With crusty bread or a buttered roll: Perfect for dunking and soaking up every drop of that flavorful broth.
• Add a squeeze of lemon and fresh parsley: It brightens the soup and adds a little zing that makes it feel extra fresh.
• Pair with a simple side salad: Something crisp like romaine or arugula with a light vinaigrette balances out the warmth of the soup.
• Top with grated Parmesan or a swirl of cream: For a little richness and depth—especially nice if you’re skipping noodles or rice.
• I love serving this soup with toasted sourdough and a side of sliced apples or grapes—it’s cozy, balanced, and so satisfying!

Storage and Reheating Instructions

• Fridge: Store cooled soup in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions without noodles or rice for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat on the stove: Simmer gently over medium heat, stirring occasionally, until warmed through. Add a splash of water or broth if it’s too thick.
• Microwave option: Heat in a microwave-safe bowl in 1-minute increments, stirring between each, until hot.
• Add fresh noodles or rice when reheating: They hold texture better when added right before serving.

Frequently Asked Questions

Can I make this in a slow cooker?

Absolutely! Just add all the ingredients (except noodles/rice) to your slow cooker and cook on low for 6–7 hours or high for about 3–4 hours. Shred the chicken, stir it back in, and add noodles during the last 20–30 minutes.

How do I prevent the noodles from getting mushy?

If you’re planning to have leftovers, cook the noodles separately and add them to each bowl when serving. This keeps them from soaking up all the broth and getting soggy.

What if I don’t have fresh herbs?

No worries—dried herbs work just fine! Use about 1/3 the amount of the fresh herb the recipe calls for. Dried thyme and parsley are pantry staples that give great flavor.

Can I use boneless chicken instead?

Yes! Boneless, skinless thighs or breasts will work. Just note that they cook faster, so check for doneness around the 20–25 minute mark to avoid drying out the meat.

Is this soup good for colds or flu?

Definitely—it’s warm, hydrating, and full of nourishing ingredients. Plus, the garlic and broth can help soothe sore throats and congestion.

Can I make it creamy?

Yes! Stir in a splash of heavy cream or a swirl of half-and-half right before serving. It changes the vibe to more of a chicken chowder—so good!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!