There’s something about a bowl of homemade chicken soup that feels like a warm hug. It’s simple, soothing, and always satisfying. This version is easy enough for a weeknight, yet cozy enough for a slow Sunday at home.
The broth is rich, the vegetables are tender, and the chicken is perfectly seasoned. If you’ve been craving real comfort food without a lot of fuss, this is the recipe to keep.
Table of Contents
Why This Recipe Works
This recipe builds flavor from the start by simmering chicken with aromatic vegetables and herbs. That means the broth tastes deep and comforting without needing fancy ingredients.
Using bone-in chicken adds body and richness, while finishing with fresh herbs and a splash of lemon keeps it bright. The steps are straightforward, but the results taste like you took all day.
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 1.5–2 pounds bone-in, skin-on chicken (thighs, drumsticks, or a mix; you can use a split breast too)
- 8 cups low-sodium chicken broth (or a mix of broth and water)
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried parsley (or 1 tablespoon fresh, plus more for serving)
- Salt and black pepper, to taste
- 1 cup small pasta (like egg noodles, ditalini, or orzo), or 1 cup diced potatoes, or 1 cup cooked rice
- Juice of 1/2 lemon (optional, but recommended)
- Fresh parsley or dill, chopped, for garnish
How to Make It
- Prep the vegetables. Dice the onion and slice the carrots and celery into even pieces so they cook at the same rate. Mince the garlic and set it aside.
- Sweat the aromatics. Warm the olive oil or butter in a large pot over medium heat.
Add the onion, carrot, and celery with a pinch of salt. Cook for 5–7 minutes, stirring, until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Add the chicken and seasonings. Nestle the chicken pieces into the pot.
Add the bay leaf, thyme, parsley, and a few grinds of black pepper.
- Pour in the broth. Add the chicken broth (and water if using) to cover everything. Bring to a gentle boil, then reduce to a simmer. Skim off any foam that rises to the surface for a clearer broth.
- Simmer until tender. Cover partially and simmer for 30–40 minutes, or until the chicken is cooked through and very tender.
Taste and adjust salt as needed.
- Remove and shred the chicken. Transfer the chicken to a cutting board. Discard the skin and bones, then shred or chop the meat into bite-size pieces.
- Cook the starch. While the chicken is out, add the pasta to the simmering soup and cook until al dente, usually 6–8 minutes. If using potatoes, simmer 10–12 minutes until tender.
If using cooked rice, add it at the end.
- Return the chicken. Stir the shredded chicken back into the pot. Add the lemon juice for brightness, starting with a small squeeze and adjusting to taste.
- Finish and serve. Turn off the heat. Stir in fresh chopped parsley or dill.
Ladle into bowls and season with more pepper or a pinch of salt if needed.
Keeping It Fresh
Let the soup cool until just warm before storing. Keep it in airtight containers in the fridge for up to 4 days. If you plan to store it, cook the pasta separately and add it to each bowl; otherwise, it can soak up too much broth.
For longer storage, freeze the soup without pasta for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove, adding fresh noodles when serving.
Benefits of This Recipe
- Heartwarming comfort: The broth is rich and soothing, perfect for cold days or when you need something nourishing.
- Balanced and customizable: You get protein, vegetables, and carbs in one simple bowl. You can swap ingredients to fit your taste.
- Nutrient-rich: Bone-in chicken adds collagen and body to the broth.
Carrots and celery bring fiber and vitamins.
- Meal-prep friendly: Makes great leftovers and freezes well for easy lunches or quick dinners.
- Budget-conscious: Uses basic pantry items and affordable cuts of chicken to feed a crowd.
Common Mistakes to Avoid
- Boiling too hard: A rapid boil can make the chicken tough and the broth cloudy. Keep it at a gentle simmer.
- Skipping the seasoning: Taste at the beginning, middle, and end. Broth and noodles can dilute salt, so adjust as you go.
- Overcooking the pasta: It should be just al dente.
If storing leftovers, cook pasta separately to avoid soggy noodles.
- Not skimming: Skim the foam early for a cleaner-tasting broth and better texture.
- Using only boneless, skinless chicken: It works, but bone-in pieces build deeper flavor. If you use boneless, add a splash of extra broth or simmer with a bay leaf and more aromatics.
Alternatives
- Rotisserie shortcut: Use shredded rotisserie chicken. Simmer the vegetables and seasonings in broth for 20 minutes, then add the chicken at the end to warm through.
- Gluten-free: Swap pasta for diced potatoes or cooked rice.
Check your broth label to ensure it’s gluten-free.
- Low-carb: Skip pasta and add extra vegetables like zucchini, spinach, or cauliflower florets.
- Herb variations: Try dill and lemon for a brighter finish, or rosemary and sage for a deeper, cozier flavor.
- Creamy twist: Stir in a splash of cream or half-and-half at the end for a richer soup. Adjust salt and lemon to balance.
- Spice it up: Add a pinch of red pepper flakes, a dash of hot sauce, or a slice of fresh ginger for gentle heat and warmth.
FAQ
Can I use boneless, skinless chicken?
Yes. Thighs work best for flavor and tenderness.
Simmer them for 15–20 minutes, then shred. If using chicken breast, simmer gently and pull it as soon as it’s cooked to avoid dryness.
How can I make the broth richer?
Use bone-in chicken, and let the soup simmer a bit longer. You can also add a few extra chicken wings or drumsticks for more body, then remove them before serving.
A small splash of fish sauce or soy sauce can add umami without tasting fishy.
What vegetables can I add?
Great add-ins include parsnips, leeks, kale, spinach, peas, or corn. Add tender greens in the last few minutes so they stay bright and fresh.
How do I avoid cloudy broth?
Start with a gentle simmer and skim the foam early. Avoid rapid boiling and stir only as needed.
Using cold broth or water at the start also helps.
Can I make this in a slow cooker?
Yes. Add all ingredients except pasta and lemon to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours. Shred the chicken, add it back, then cook the pasta separately and stir it in before serving.
Finish with lemon and fresh herbs.
What about an Instant Pot?
Sauté the vegetables, add the chicken, seasonings, and broth. Pressure cook on High for 12 minutes (for bone-in) or 8 minutes (for boneless), then quick release. Shred the chicken and cook the pasta on Sauté mode until tender.
Finish with lemon and herbs.
How do I fix bland soup?
Add salt gradually, a squeeze of lemon, and fresh herbs. A knob of butter or a drizzle of olive oil can add roundness. For depth, try a tiny splash of soy sauce or Worcestershire.
Can I freeze it with noodles?
You can, but the noodles often turn mushy.
For best results, freeze the soup without pasta and add fresh cooked noodles after reheating.
Final Thoughts
This homemade chicken soup recipe is classic, flexible, and dependable. It’s the kind of meal you can make without stress, yet it always tastes special. Keep the basics, adjust the seasonings, and make it your own.
Once you try it, you’ll want a batch on standby for busy nights, sick days, and every cozy moment in between.
Ingredients
Instructions
- Prep the vegetables. Dice the onion and slice the carrots and celery into even pieces so they cook at the same rate. Mince the garlic and set it aside.
- Sweat the aromatics. Warm the olive oil or butter in a large pot over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook for 5–7 minutes, stirring, until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Add the chicken and seasonings. Nestle the chicken pieces into the pot. Add the bay leaf, thyme, parsley, and a few grinds of black pepper.
- Pour in the broth. Add the chicken broth (and water if using) to cover everything. Bring to a gentle boil, then reduce to a simmer. Skim off any foam that rises to the surface for a clearer broth.
- Simmer until tender. Cover partially and simmer for 30–40 minutes, or until the chicken is cooked through and very tender. Taste and adjust salt as needed.
- Remove and shred the chicken. Transfer the chicken to a cutting board. Discard the skin and bones, then shred or chop the meat into bite-size pieces.
- Cook the starch. While the chicken is out, add the pasta to the simmering soup and cook until al dente, usually 6–8 minutes. If using potatoes, simmer 10–12 minutes until tender. If using cooked rice, add it at the end.
- Return the chicken. Stir the shredded chicken back into the pot. Add the lemon juice for brightness, starting with a small squeeze and adjusting to taste.
- Finish and serve. Turn off the heat. Stir in fresh chopped parsley or dill. Ladle into bowls and season with more pepper or a pinch of salt if needed.
