If you’re craving comfort in a bowl, this Homemade Chicken Soup Recipe is exactly what you need. It’s rich, nourishing, and packed with flavors that simmer slowly to give you that warm, cozy feeling with every spoonful. Trust me, once you try this recipe you’ll see why it’s my go-to for family dinners and feeling a little under the weather.

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Why You’ll Love This Recipe

  • Authentic Flavor: Slow simmering the whole chicken with fresh herbs creates a deep, rich broth that tastes like it’s been cooking all day.
  • Simple Ingredients: You don’t need any fancy tricks or hard-to-find items—just simple, wholesome ingredients you likely already have.
  • Versatile and Hearty: Loaded with fresh veggies and shredded chicken, it’s a meal in itself that satisfies hungry appetites.
  • Make-Ahead Friendly: This soup gets even better the next day, and it freezes beautifully for busy weeknights.
A close-up of a dark blue bowl filled with clear chicken soup showing three main layers: the transparent broth at the bottom with small green herb pieces floating, tender white chicken chunks and strips in the middle, and small bright orange carrot cubes on top. A silver spoon is lifting some broth, chicken pieces, and carrot cubes from the bowl. The bowl sits on a yellow cloth with a soft white marbled surface behind it. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

The magic of this Homemade Chicken Soup Recipe really shines through because each ingredient contributes to the rich layers of flavor. Choosing fresh vegetables and quality chicken stock will elevate your soup, so it’s worth a quick trip to your local market if you can.

  • Whole Chicken: I always use a 4-pound whole chicken because the bones add incredible depth to the broth, plus you get plenty of meat to shred later.
  • Chicken Stock or Broth: Homemade stock is best, but a good low-sodium store-bought broth works well in a pinch.
  • Garlic Cloves: Adding whole garlic gives a mellow, savory backbone without overpowering the soup.
  • Fresh Thyme: Those sprigs add a subtle herbaceous note that’s classic in chicken soup.
  • Bay Leaf: A simple addition that gives the broth a gentle earthiness.
  • Carrot: Diced carrot brings just the right sweetness and vibrant color to the soup.
  • Turnip: This adds a lovely mild bite and keeps things interesting beyond classic carrots.
  • Onion or Leek: I tend to swap in leeks in colder months for their delicate flavor, but onion is great year-round.
  • Parsnip: A surprising addition with a sweet, nutty undertone that I discovered on a whim and now won’t skip.
  • Celery Ribs: Classic base flavor that offers freshness and a bit of crunch texture.
  • Kosher Salt & Black Pepper: Essential for balancing and brightening up all the soup flavors.
  • Fresh Herbs (Dill, Parsley): A sprinkle at the end lifts the whole pot with bright, fresh notes.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Homemade Chicken Soup Recipe is so easy to tweak depending on what you have on hand or your mood. It’s like a blank canvas for comfort food!

  • Use Different Herbs: Sometimes I swap thyme for rosemary or toss in a handful of fresh basil for a bright twist—each herb completely changes the vibe.
  • Vegetarian Version: Skip the chicken and use vegetable broth with hearty mushrooms and a medley of root veggies for a rich, warming alternative.
  • Spice it Up: When we want a little heat, I add a pinch of red chili flakes or a dash of smoked paprika—the family always asks for seconds.
  • Rice or Noodles: For extra filling soup, I add cooked rice or egg noodles right at the end; just be careful not to overcook them so they don’t turn mushy.

How to Make Homemade Chicken Soup Recipe

Step 1: Prepare and Simmer the Chicken

Start by carefully cutting the chicken breasts away from the carcass and separating the legs. This makes it easier to cook the breasts perfectly without drying them out. In a large pot or Dutch oven, combine the chicken pieces, carcass, garlic cloves, thyme sprigs, and bay leaf with your chicken stock or broth. Heat over medium-high until the temperature reaches around 150°F (65°C), then adjust to keep it between 150°F and 160°F. This gentle temperature lets the flavors seep out slowly without boiling the broth—trust me, it makes all the difference. Cook until the thickest part of the breast hits 150°F, about one hour.

Step 2: Remove the Chicken and Continue the Broth

Once the chicken breasts are done, take them out and set aside. Bring the soup to a simmer again and let it cook for another hour, skimming off any foam or scum that surfaces. This step clears up the broth and deepens its flavor. After an hour, fish out the thyme and bay leaf, then remove all the chicken from the pot. Shred the meat into bite-sized pieces and discard the skin and bones. If your broth looks cloudy, I like to strain it through a fine mesh sieve to get that crystal-clear look that makes every bowl feel like a gift.

Step 3: Add Vegetables and Finish the Soup

Return all the chicken meat except the reserved breast meat back into the pot along with the veggies—carrot, turnip, onion or leek, parsnip, and celery. Simmer until the vegetables are just tender, about 10 minutes. Taste and season with kosher salt and freshly ground black pepper. Right at the end, I like to sprinkle in some minced fresh dill or parsley for that fresh-herb brightness. Finally, dice the reserved chicken breasts and stir them in with any juices for an extra layer of tenderness. Now you’re ready to serve that soul-warming bowl!

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Pro Tips for Making Homemade Chicken Soup Recipe

  • Gentle Simmering: Keeping the broth just below a boil is key—it prevents cloudy broth and keeps chicken tender.
  • Don’t Skip the Straining: I always strain the broth after removing the chicken for a cleaner, more polished final soup.
  • Fresh Herbs at the End: Adding fresh dill or parsley right before serving keeps the flavor bright and vibrant, never dull.
  • Reserve Some Chicken Breast: Dice and add it last to keep that tender texture that gets lost if added too early.

How to Serve Homemade Chicken Soup Recipe

A close-up image of a spoon holding clear soup with small white chunks of meat, orange carrot pieces, and some green herbs floating in it, rising above a round white bowl that has a dark blue rim. The bowl sits on a yellow cloth with steam rising from the soup, suggesting it is hot. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love a simple sprinkle of minced fresh dill or flat-leaf parsley right on top. Sometimes I add a few croutons or a squeeze of fresh lemon juice for an unexpected brightness. A dash of cracked black pepper and a drizzle of good olive oil also make the soup feel extra special.

Side Dishes

My family goes crazy for this soup with crusty sourdough bread or warm buttered dinner rolls. Sometimes, I toss together a simple green salad dressed with a tangy vinaigrette to balance the richness of the soup.

Creative Ways to Present

For holidays or cozy dinner parties, I serve the soup in small mugs or mini soup crocks, garnished with fresh herbs and a sprinkle of Parmesan or crispy fried shallots. It’s a fun way to elevate a humble classic and impress guests without much extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight glass containers in the refrigerator, and it usually lasts about 3-4 days. The flavors actually deepen overnight, so I find it tastes even better the next day.

Freezing

This Homemade Chicken Soup Recipe freezes like a dream. I portion it out into freezer-safe containers or bags, just leaving room for expansion. It keeps well for up to 3 months—perfect for meal prep or those days you need comfort in a flash.

Reheating

When reheating, I gently warm the soup on the stovetop over low heat, stirring occasionally until heated through. If the soup thickens too much, just add a splash of water or broth to loosen it back up. Microwave works fine for single servings but be careful not to overcook the chicken pieces.

FAQs

  1. Can I use store-bought chicken broth for this soup?

    Yes! While homemade chicken stock adds the richest flavor, a good quality low-sodium store-bought broth works perfectly fine and saves time. Just watch the salt levels carefully when seasoning.

  2. How long should I simmer the chicken for homemade soup?

    Simmer gently between 150°F and 160°F for about 1 hour until the chicken is cooked through, then continue simmering the broth an additional hour to develop flavor. This slow cook keeps the broth clear and the chicken tender.

  3. Can I make this soup in a slow cooker?

    Absolutely! Use the whole chicken with the veggies and broth, then cook on low for 6-8 hours. Just shred the chicken and add delicate herbs at the end to avoid overcooking.

  4. What vegetables can I add or substitute?

    Carrots, celery, parsnips, turnips, and onions or leeks are classic, but you can also add potatoes, zucchini, or even kale to customize based on what you have.

  5. Is it okay to freeze homemade chicken soup?

    Yes! This soup freezes wonderfully. Just cool it completely before freezing and thaw overnight in the fridge to maintain the best texture and flavor.

Final Thoughts

This Homemade Chicken Soup Recipe is one of those dishes that feels like a warm hug after a long day. It’s nourishing, straightforward, and truly versatile—whether you’re feeding a crowd or just treating yourself. I remember the first time I made this for my family; the room filled with that comforting aroma, and everyone kept going back for more. I hope you enjoy making it as much as we do!

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Homemade Chicken Soup Recipe

4.5 from 554 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 150 minutes
  • Total Time: 165 minutes
  • Yield: 12 servings, approximately 3 quarts (2.8L)
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This Homemade Chicken Soup recipe is a comforting, nourishing dish made with a whole chicken simmered gently in homemade or low-sodium chicken broth, infused with garlic, thyme, and bay leaf, and finished with a medley of fresh vegetables and herbs for a hearty and flavorful bowl of soup.

Ingredients

Chicken and Broth

  • 1 (4-pound; 1.8kg) whole chicken
  • 3 quarts (2.8L) cold or room-temperature homemade chicken stock or store-bought low-sodium chicken broth
  • 6 medium cloves garlic
  • 2 sprigs fresh thyme
  • 1 bay leaf

Vegetables

  • 1 large carrot (8 ounces; 230g), diced
  • 1 medium turnip (7 ounces; 200g), peeled and diced
  • 1 medium yellow onion (9 ounces; 250g) or large leek (white and light-green parts only), diced
  • 1 large parsnip (10 ounces; 285g), peeled and diced
  • 2 medium ribs celery (5 ounces; 150g), diced

Seasoning and Garnish

  • Kosher salt and freshly ground black pepper
  • Minced fresh dill, flat-leaf parsley, or other fresh herbs, to finish

Instructions

  1. Prepare the chicken: Using a sharp knife, cut chicken breasts from the breastbone and detach chicken legs from the carcass. Set aside.
  2. Simmer the chicken and aromatics: In a large soup pot or Dutch oven, cover the chicken breasts, legs, and carcass with stock. Add garlic cloves, thyme sprigs, and bay leaf. Heat the stock over medium-high heat until temperature reaches between 150°F and 160°F (66 and 71°C) using an instant-read thermometer. Adjust heat to maintain this temperature range, allowing it to bounce slightly but stay above 150°F and below 170°F. Cook until the thickest part of chicken breasts registers 150°F, about 1 hour. Remove the chicken breasts and set aside.
  3. Continue cooking the broth: Bring the soup to a simmer and continue cooking for 1 additional hour, skimming as needed to remove impurities. Discard thyme sprigs and bay leaf. Remove all chicken pieces from the pot.
  4. Shred the chicken: Pull meat from bones, shredding it into bite-size pieces. Discard skin and bones. If the broth appears cloudy, strain it through a fine-mesh strainer to clarify.
  5. Cook vegetables in broth: Return all shredded chicken to the pot except the breast meat. Return to a simmer. Add diced carrot, turnip, onion (or leek), parsnip, and celery. Cook until just tender, about 10 minutes. Season with kosher salt and freshly ground black pepper to taste. Add minced fresh herbs and remove from heat.
  6. Finish and serve: Dice reserved chicken breasts and stir into the soup along with any accumulated juices. Serve the soup hot, garnished with additional fresh herbs if desired.

Notes

  • The best chicken soup is homemade, yet so fast and easy, you can throw it together even when you’re not feeling 100%.

Nutrition

  • Serving Size: 1 cup (approximately)
  • Calories: 417 kcal
  • Sugar: 4 g
  • Sodium: 918 mg
  • Fat: 21 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 45 g
  • Cholesterol: 133 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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