Homemade Chicken Soup

This homemade chicken soup recipe has been a comforting go to in my kitchen for years, perfect for chilly evenings or when someone needs a little extra care. It offers a rich, flavorful broth and tender chicken along with wholesome vegetables that make it nourishing and satisfying.

I first made this during a particularly cold winter week, and since then, it has become a requested staple by friends and family whenever the weather turns frosty.

Ingredients

• Bonein skinless chicken thighs: 10 to 12 pieces which provide flavor and tenderness in the broth
• Cold water: 3 quarts to create a clean, simple base for the soup
• Olive oil: 1 tablespoon to lightly sauté vegetables and add a delicate richness
• Yellow onions: 2, diced finely to build the flavor foundation
• Carrots: 8 large, peeled and chopped for sweetness and color
• Celery: 6 ribs, chopped for a balanced aromatic base
• Garlic: 5 cloves, minced for depth and a fragrant lift
• Salt: 2 teaspoons to enhance flavors — use kosher or sea salt for best results
• Pepper: 1 teaspoon for a subtle kick — freshly ground if possible
• Lemon juice: Juice from one lemon to add brightness and balance to the broth
• Bay leaves: 2 to infuse an earthy aroma
• Fresh parsley: Fresh chopped parsley for garnish that adds color and a fresh note
• Note: When choosing chicken thighs, look for fresh, plump pieces with good color. Organic or free range options tend to yield better flavor and texture. For the vegetables, aim for firm, vibrant carrots and celery to keep the broth clean tasting and rich.

Instructions

Make your broth:

Add the chicken thighs to a large stockpot and cover with 3 to 4 quarts of cold water. Bring to a boil over mediumhigh heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 30 to 45 minutes. This slow simmer draws out the flavors and nutrients from the chicken and bones, creating a rich base for the soup.

Cook the vegetables mirepoix:

While the broth simmers, prepare your vegetables. Heat one tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and cook them gently, stirring frequently, for about 4 to 5 minutes until they become translucent but not browned. Add the chopped carrots and celery and cook for an additional 10 to 15 minutes, stirring often to prevent burning, allowing the vegetables to soften and release their natural sweetness. In the last two minutes, stir in the minced garlic along with salt and pepper to season. Add the bay leaves and mix well to incorporate all the flavors. Lower the heat if you notice any browning to avoid bitterness.

Strain the broth:

Once the chicken has finished cooking and the broth is flavorful, remove the pot from heat. Use tongs to carefully lift the chicken out and place it onto a cutting board to cool. Strain the broth through a finemesh strainer into the pot containing the cooked vegetables, discarding any solids left behind. This step ensures a clear broth with deep flavor.

Shred the chicken:

When the chicken has cooled enough to handle, use two forks or your hands to shred the meat into bite sized pieces. Set aside for adding back into the soup later.

Simmer:

Return the pot with the broth and vegetables to the stove. Add the lemon juice to brighten the flavors and bring the soup to a boil. Once boiling, reduce to low heat, cover the pot, and let it simmer for 30 minutes, or until all the vegetables are tender. In the last 5 to 10 minutes of cooking, add the shredded chicken back into the pot to warm through and blend with the flavors.

Serve:

Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish generously with fresh chopped parsley to add a fresh herbal note and vibrant color.

The lemon juice is my favorite final touch because it brightens and lifts the entire bowl. One winter, while making this soup for a family dinner, the aroma filled the house and brought everyone together around the kitchen table.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to four days. When reheating, gently warm the soup over low heat to preserve the chicken’s tenderness and avoid boiling out the delicate flavors. For longer storage, freeze in portioned freezer safe containers or heavy duty bags for up to three months. Thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If you don’t have chicken thighs, bone in chicken legs will work just as well. You can also use boneless thighs but reduce cooking time to avoid drying out the meat. Chicken breasts are an option but should be added later during the simmer to prevent toughness. Vegetables like parsnips or leeks can be swapped in for celery and carrots to vary the flavor. Fresh herbs such as thyme or dill make good additions for a different herbal profile.

Serving Suggestions

This soup is excellent served with crusty bread or homemade biscuits to soak up the broth. A side of simple green salad balances the heartiness well. For a more filling meal, add cooked noodles or rice to the soup before serving. A sprinkle of freshly grated Parmesan cheese also adds a nice touch.

Enjoy this hearty chicken soup with crusty bread and a sprinkle of parsley. It’s simple to make and perfect for sharing with family or freezing for later.

Common Questions About Recipes

→ What type of chicken works best for this soup?

Dark meat like thighs, legs, or wings is preferred as it stays juicy and enhances the broth's richness. Breasts can be used but require careful cooking to avoid dryness.

→ Can the broth and vegetables be cooked together?

Yes, but cooking the broth separately results in a clearer, cleaner flavor. Combining them may produce a heartier texture but less clarity.

→ How long does it take to cook chicken pieces fully in broth?

Chicken pieces typically take 30-45 minutes of simmering until fully cooked and tender in the broth.

→ Are there variations to the vegetables used?

Additional vegetables like parsnips, potatoes, leeks, cabbage, or kale can be added to enrich the flavor and texture.

→ Can store-bought stock be used for faster preparation?

Yes, substituting with store-bought stock and pre-cooked chicken can significantly reduce cook time while maintaining flavor.