Classic Chicken Soup (Printable)
Tender chicken and vegetables simmered in an herb-scented, nourishing broth. Serves four; gluten- and dairy-free option.
# 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 and 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 - 1 1/2 teaspoons salt, plus more to taste
→ Optional Additions
13 - About 1 cup egg noodles or rice
14 - Fresh dill, chopped, for garnish
# Method:
01 - Place the chicken pieces in a large soup pot. Pour in the cold water or chicken broth and bring to a gentle simmer over medium heat. Use a skimmer to remove any foam that rises to the surface.
02 - Stir in the sliced carrots, chopped celery, diced onion, minced garlic, parsnip if using, bay leaves, whole peppercorns, thyme, and 1 1/2 teaspoons of salt. Keep the pot uncovered and maintain a gentle simmer for 45 to 60 minutes, until the chicken is fully cooked through and the vegetables are tender.
03 - Carefully remove the chicken pieces from the pot and set aside to cool slightly. Once cool enough to handle, discard the skin and bones, then shred or chop the meat into bite-size pieces.
04 - If using egg noodles or rice, add them to the simmering broth and cook for 8 to 10 minutes until tender. Return the shredded chicken to the pot.
05 - Taste the broth and add more 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 desired, and serve immediately.
# Insider Tips:
01 -
- Bone in chicken gives you a broth so golden and rich you will wonder why you ever bought canned.
- The whole thing practically cooks itself while you putter around the house in your coziest socks.
02 -
- If you boil the soup aggressively instead of letting it simmer gently, the broth turns cloudy and the chicken becomes tough and stringy.
- Letting the finished soup sit overnight in the refrigerator transforms the flavor completely, so always try to make it a day ahead when you can.
03 -
- SautE9 the onion, carrots, and celery in a splash of olive oil for five minutes before adding the liquid, and you will build a layer of sweetness that raw vegetables alone cannot give you.
- Save the leftover chicken bones in a bag in the freezer until you have enough to make a second batch of stock from scratch.