Homemade Chicken Soup is one of those timeless recipes I always come back to when I want comfort, warmth, and something nourishing. I love how simple ingredients slowly come together to create a rich, flavorful broth filled with tender chicken and wholesome vegetables. It’s cozy, soothing, and always feels like a reset meal for both body and mind.
Why You’ll Love This Recipe
I like this recipe because it’s simple, reliable, and incredibly comforting. It’s made with everyday ingredients, yet the flavor tastes like it simmered all day. I can customize it based on what I have on hand, and it works just as well for a family dinner as it does for meal prep. It’s the kind of soup that always makes me feel better.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Bone-in or boneless chicken (breasts, thighs, or a whole chicken)
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Olive oil or butter
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Onion, chopped
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Carrots, sliced
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Celery, sliced
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Garlic, minced
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Chicken broth or water
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Bay leaf
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Salt
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Black pepper
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Dried thyme or parsley
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Optional: egg noodles, rice, or potatoes
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Optional: fresh parsley or dill for garnish
Directions
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I start by heating olive oil or butter in a large pot over medium heat.
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I sauté the onion, carrots, and celery until softened and fragrant.
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I add the garlic and cook for another 30 seconds.
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I add the chicken, broth, bay leaf, thyme, salt, and pepper.
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I bring everything to a gentle boil, then reduce the heat and simmer for 25–30 minutes, until the chicken is fully cooked.
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I remove the chicken, shred it with two forks, and return it to the pot.
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If I’m adding noodles, rice, or potatoes, I stir them in and simmer until tender.
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I taste and adjust seasoning, then remove the bay leaf before serving.
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I finish with fresh herbs if I’m using them.
Servings and timing
This recipe serves about 4–6 people and takes roughly 45–50 minutes from start to finish. It’s perfect for a comforting dinner or a few days of leftovers.
Variations
Sometimes I add ginger or lemon juice for brightness. I’ve also made it with rotisserie chicken to save time, adding the cooked chicken toward the end. For a heartier soup, I include beans or extra vegetables like zucchini or spinach.
Storage/reheating
I store leftover soup in an airtight container in the fridge for up to 4 days. It also freezes very well for up to 2 months. To reheat, I warm it gently on the stove or in the microwave, adding a splash of water or broth if needed.
FAQs
Can I use a whole chicken?
Yes, I often use a whole chicken. I remove the meat after cooking, shred it, and return it to the pot for extra flavor.
How do I make the broth more flavorful?
I let the soup simmer a little longer and use bone-in chicken when possible. Fresh herbs also make a big difference.
Can I make this soup in a slow cooker?
Yes, I add everything to the slow cooker and cook on low for 6–7 hours. I shred the chicken before serving.
What noodles work best?
I like egg noodles, but any small pasta works well. I usually cook them separately and add them to avoid sogginess.
Is this soup good when sick?
Absolutely. It’s warm, hydrating, and easy to digest, which makes it perfect when I’m not feeling my best.
Conclusion
Homemade Chicken Soup is one of those recipes I’ll never stop making. I love how comforting, flexible, and nourishing it is, and how it always feels like the right meal no matter the season. Whether I’m cooking for my family or just taking care of myself, this soup always brings warmth and comfort to the table.
PrintHomemade Chicken Soup
Homemade Chicken Soup is a classic, comforting dish made with tender chicken, fresh vegetables, and a rich, flavorful broth. It’s cozy, nourishing, and perfect for family meals, meal prep, or whenever you want a warm, soothing meal.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: 45–50 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- Bone-in or boneless chicken (breasts, thighs, or a whole chicken)
- 2 tablespoons olive oil or butter
- 1 onion, chopped
- 2–3 carrots, sliced
- 2–3 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth or water
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or parsley
- Optional: egg noodles, rice, or potatoes
- Optional: fresh parsley or dill for garnish
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Sauté onion, carrots, and celery until softened and fragrant, about 5–6 minutes.
- Add garlic and cook for 30 seconds more.
- Add chicken, broth, bay leaf, thyme, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes, until chicken is fully cooked.
- Remove the chicken, shred with two forks, and return it to the pot.
- If using noodles, rice, or potatoes, stir them in and cook until tender.
- Taste and adjust seasoning, remove bay leaf, and finish with fresh herbs if desired before serving.
Notes
- Add a slice of ginger or a squeeze of lemon juice for brightness.
- Use rotisserie chicken for a shortcut; add cooked chicken toward the end.
- Include extra vegetables like zucchini, spinach, or beans for a heartier soup.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
