Best Chicken Soup
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.
Equipment
- Large Soup Pot or Dutch Oven
- Sharp chef’s knife
- Cutting board
- Tongs
- Ladle
- Fine Mesh Strainer (Optional)
- Storage Containers
Ingredients
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
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.
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.
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.
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.
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.
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.
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.
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.
Notes
Estimated Nutritional Value (per serving with noodles )
- Calories: ~320–380 kcal
- Protein: ~25–30g
- Carbohydrates: ~20–25g
- Fat: ~12–16g
- Fiber: ~2–3g
- Sodium: ~650–800mg
- Cholesterol: ~70–80mg