Description
This homemade chicken soup is a comforting blend of tender chicken, fresh vegetables, and aromatic herbs, perfect for chilly days or when you’re feeling under the weather. It’s nourishing, delicious, and sure to warm you up!
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds), cleaned and cut into pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 8 cups chicken broth (homemade or store-bought)
- 1 cup water (if needed)
- Salt and pepper to taste
- 1 cup fresh parsley, chopped
- Juice of 1 lemon (optional, for brightness)
- 1 cup egg noodles or rice (optional, for heartiness)
Instructions
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- Cut the chicken into pieces: legs, thighs, wings, and breasts.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces, skin-side down, and sear for about 5-7 minutes until golden brown. Remove the chicken and set aside.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and cook for an additional minute, stirring constantly.
- Toss in the sliced carrots and celery, sautéing for about 5 minutes until they start to soften.
- Sprinkle in the dried thyme, rosemary, and add the bay leaf, stirring to coat the vegetables.
- Return the browned chicken pieces to the pot, nestling them among the vegetables.
- Pour in the chicken broth, ensuring the chicken is fully submerged. Add water if needed.
- Bring to a boil over high heat, then reduce to low and cover. Let it simmer for about 1.5 to 2 hours.
- Carefully remove the chicken pieces from the pot using tongs and place them on a cutting board to cool slightly.
- Shred the chicken meat using two forks, discarding the skin and bones.
- Return the shredded chicken to the pot, stirring it into the broth and vegetables.
- Taste the soup and season with salt and pepper as needed.
- If adding egg noodles or rice, stir them in and let it simmer for an additional 10-15 minutes until cooked through.
- Just before serving, stir in the fresh parsley and lemon juice if using.
- Ladle the soup into bowls and enjoy warm.
Notes
- For a richer flavor, consider using homemade chicken broth.
- Feel free to customize the vegetables based on your preference or what you have on hand.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 120 minutes