If you’re craving something comforting, nourishing, and downright soul-warming, this Homemade Chicken Soup Recipe is exactly what you need. I absolutely love this recipe because it strikes the perfect balance between rich, savory broth and tender chicken, with just the right amount of veggies to keep it fresh and satisfying. Whether you’re feeling under the weather or just want that cozy meal that reminds you of home, stick around—I’ll walk you through every step to make sure yours turns out fan-freaking-tastic every time!
Why You’ll Love This Recipe
- Deep, Layered Flavor: Browning the chicken first gives the broth a rich depth you just don’t get otherwise.
- Perfectly Tender Chicken: Cooking thighs and breasts separately ensures every bite is juicy and shred-worthy.
- Simple, Fresh Ingredients: No need for fancy or hard-to-find things—just basics that pack a punch.
- Family Favorite: My family goes crazy for this soup, and I bet yours will too.
Ingredients You’ll Need
All the ingredients work together to create a comforting and balanced soup—fresh vegetables and herbs boost flavor, while good chicken stock makes the broth sing. I always recommend using bone-in, skin-on chicken for the most flavorful soup.
- Vegetable oil: Helps you get a nice golden crust on the chicken without overpowering flavors.
- Chicken pieces: I like a mix of thighs and breasts; thighs stay juicy, breasts shred nicely.
- Kosher salt: Vital for seasoning in layers, don’t skip it!
- Chicken stock: Low-sodium gives you control over salt, and adds richness to the broth.
- Fresh thyme: Adds a subtle, earthy herbiness that’s classic for chicken soup.
- Bay leaf: Makes the flavor more complex and comforting.
- Yellow onion: Adds natural sweetness and body to the broth.
- Celery: Provides crunch and a slight peppery note.
- Carrot: Brings color and a hint of sweetness.
- Black pepper: Freshly ground is best for that slight heat and aroma.
- Fresh parsley: The garnish that brightens and freshens each bowl.
Variations
I love tweaking this Homemade Chicken Soup Recipe depending on what I have on hand or the season. Feel free to make it your own!
- Vegetable swaps: Sometimes I add parsnips or leek instead of carrots and celery for a slightly different flavor.
- Herb variations: Rosemary or dill can be fun substitutes if you want to mix up the herb profile.
- Gluten-free version: This soup is naturally gluten-free—just double-check your stock.
- Heartier options: Add cooked noodles or rice for an even more filling meal.
How to Make Homemade Chicken Soup Recipe
Step 1: Brown the Chicken for Flavor
First things first, heat your vegetable oil in a large pot over medium-high heat. Pat the chicken dry and season with half the salt—you want that seasoning to get into the meat. Then place the chicken skin side down, making sure it’s in a single layer so it browns evenly without steaming. Leave it alone for about 5 minutes until you see a gorgeous golden crust. Flip and brown the other side for another 5 minutes. This step gives the soup an incredible base flavor—don’t rush it!
Step 2: Simmer Up the Broth
Next, pour in the chicken stock along with the fresh thyme sprigs and bay leaf. Add two cups of water to loosen the broth just a bit. Bring everything up to a bare simmer rather than a rolling boil—gentle bubbles are your friend here. Turn down the heat to medium-low and let the chicken breast cook through, which usually takes about 20 to 25 minutes. If you have a meat thermometer, look for that magical 165°F mark—it guarantees perfectly cooked chicken every time.
Step 3: Finish Cooking Dark Meat & Prepare Chicken
Remove the chicken breasts and set them aside. Continue simmering the thighs and other dark meat for about 40 more minutes to extract maximum flavor. Once done, transfer them to a board to cool for 10 minutes. Remove the skin and bones—this might be a bit tedious, but trust me, it’s worth it. Then shred the meat into bite-sized pieces so every spoonful is packed with tender chicken.
Step 4: Cook the Vegetables Just Right
While the chicken finishes, toss out the thyme and bay leaf from the pot. Add your onion, celery, and carrot next. Keep the heat at medium-low, maintaining that gentle simmer, and cook until the veggies are tender but not mushy—around 7 to 8 minutes. Stir occasionally so nothing sticks or browns too much.
Step 5: Combine & Season to Perfection
Stir in the shredded chicken and sprinkle in freshly ground black pepper. Taste your soup and season with the remaining salt gradually—you’ll want to balance the flavors without overdoing it. This is where soup really comes alive, so don’t hesitate to adjust seasoning to your preference.
Step 6: Serve Warm with Fresh Parsley
Ladle the soup into bowls and top each serving with a sprinkle of finely chopped fresh parsley and a little extra pepper if you like a bit of spice. This fresh herb adds a lovely pop of color and brightness that brings the whole dish together.
Step 7: Make Ahead & Store
This soup tastes even better the next day, so I often make it a few days ahead. Just store it airtight in the fridge for up to five days, and it’s ready to warm up whenever you want that soothing, homey meal.
Pro Tips for Making Homemade Chicken Soup Recipe
- Don’t Skip Browning: I discovered this trick when my first soups tasted flat—browning the chicken adds that missing depth of flavor.
- Gentle Simmering: Avoid a boil to keep the broth clear and chicken tender, which is a game-changer for texture.
- Separate Cooking Times: Cooking breasts and thighs separately ensures neither overcooks while extracting the best flavor.
- Season in Layers: Adding salt in stages prevents oversalting and lets you control the soup’s taste carefully.
How to Serve Homemade Chicken Soup Recipe
Garnishes
I like a generous sprinkle of fresh parsley because it adds that vibrant freshness right at the end. Sometimes I toss in a squeeze of lemon juice or a few dashes of hot sauce if I want a little zing. For some texture, crispy fried shallots or garlic chips on top are lovely too!
Side Dishes
Nothing beats crusty bread or warm buttered dinner rolls alongside this soup. My family also loves a simple green salad or roasted vegetables for a complete meal. If you want some carbs in the soup, adding homemade egg noodles or rice works beautifully.
Creative Ways to Present
For special family dinners, I serve the soup in mini cocottes or pretty ceramic bowls with a sprig of thyme and a small slice of toasted baguette on the side. Adding a ladle of crème fraîche or a swirl of pesto on top can jazz it up and impress guests with minimal effort.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer the soup to airtight containers and keep it in the fridge. It holds beautifully for up to five days, and the flavors tend to deepen, making every bowl tastier than the last.
Freezing
This soup freezes surprisingly well. I learned this the hard way after making a double batch! Just shred the chicken beforehand and freeze soup in portion-sized containers or freezer bags. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm your soup gently over medium-low heat, stirring occasionally to prevent sticking and ensure even heat. Adding a splash of water or stock if it’s too thick helps refresh the broth. Avoid high heat so that the chicken stays tender.
FAQs
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Can I make this Homemade Chicken Soup Recipe without skin-on chicken?
While you can use skinless chicken, the skin adds extra richness and gelatin to the broth, making it more flavorful and silky. If using skinless, you might want to consider adding some chicken bones or neck pieces to boost the depth.
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How can I make this soup vegetarian or vegan?
This particular recipe relies on chicken for its signature flavor, but you can create a similar comforting vegetable soup using vegetable stock, plenty of herbs, and hearty vegetables like mushrooms, carrots, celery, and potatoes.
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What if I don’t have fresh herbs like thyme or parsley?
Dried herbs can be substituted—use about one-third the amount compared to fresh since dried herbs are more concentrated. Add dried thyme early with the stock and sprinkle dried parsley at the end or omit if unavailable.
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Can I add noodles or rice directly into the soup?
Yes! Adding cooked noodles or rice right before serving is best to keep them from becoming mushy. If you want to add uncooked, cook separately and add to individual bowls to control texture.
Final Thoughts
This Homemade Chicken Soup Recipe holds a special place in my heart because it’s incredibly forgiving yet yields such a comforting, delicious bowl every time. Whether you’re feeding sick loved ones or just craving cozy nourishment, this soup is like a warm hug in a bowl. I hope you enjoy making (and eating!) it as much as I do. Trust me—once you try it, this will quickly become your go-to recipe for comfort food that feels homemade in the best way.
Print
Homemade Chicken Soup Recipe
- Prep Time: 15 mins
- Cook Time: 1 hr 15 mins
- Total Time: 1 hr 30 mins
- Yield: 6 to 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and flavorful homemade chicken soup made with bone-in chicken pieces simmered in low-sodium chicken stock with fresh vegetables and herbs, perfect for a cozy meal.
Ingredients
Chicken and Broth
- 2 Tbsp. vegetable oil
- 2 lb. bone-in, skin-on chicken pieces, preferably a mix of thighs and breasts
- 4 tsp. kosher salt, divided
- 8 cups low-sodium chicken stock
- 2 sprigs thyme
- 1 bay leaf
Vegetables and Seasoning
- 1 small yellow onion, coarsely chopped (about 1 1/4 c.)
- 2 stalks celery, sliced 1/8″ thick (about 1 1/4 c.)
- 1 large carrot, peeled, halved lengthwise, sliced 1/8″ thick (about 1 c.)
- 1 tsp. freshly ground black pepper, plus more
- 1/4 cup finely chopped fresh parsley
Instructions
- Brown the Chicken: In a large, deep pot over medium-high heat, heat the vegetable oil. Season the chicken on all sides with 2 tsp. kosher salt. Place the chicken pieces skin side down in a single layer in the pot. Cook without moving until the skin is golden brown, approximately 5 minutes. Flip the chicken pieces and cook for another 5 minutes until the other side is golden brown.
- Simmer Chicken in Stock: Add the low-sodium chicken stock, thyme sprigs, bay leaf, and 2 cups water to the pot. Bring the mixture to a gentle simmer over medium-high heat. Once simmering, reduce the heat to medium-low and continue to simmer, stirring occasionally, until the chicken breast reaches an internal temperature of 165°F, about 20 to 25 minutes.
- Remove and Shred Chicken: Transfer the chicken breasts to a cutting board and set aside. Continue cooking the dark meat pieces in the pot for an additional 40 minutes to fully cook through. Remove the dark meat and let it cool for about 10 minutes. Discard the skin and bones, then shred the chicken into bite-sized pieces.
- Cook Vegetables: Discard the thyme sprigs and bay leaf from the pot. Add the chopped onion, sliced celery, and sliced carrot to the broth. Cook over medium-low heat, stirring occasionally and adjusting the temperature to maintain a gentle simmer, until the vegetables are just tender, about 7 to 8 minutes.
- Combine Chicken and Season: Stir the shredded chicken and 1 teaspoon freshly ground black pepper into the broth with vegetables. Taste and adjust seasoning with the remaining 2 teaspoons of kosher salt as needed.
- Serve: Ladle the soup into individual bowls. Garnish with the finely chopped parsley and additional black pepper to taste.
- Make Ahead Tip: This soup can be prepared up to 5 days in advance. Store it in an airtight container and keep refrigerated until ready to reheat and serve.
Notes
- For best flavor, use a mix of bone-in chicken thighs and breasts.
- Low-sodium chicken stock allows better control of seasoning.
- Browning the chicken adds depth to the soup’s flavor.
- Adjust the vegetable thickness slices uniformly for even cooking.
- Use an instant-read thermometer to ensure chicken is safely cooked.
- Soup can be frozen for longer storage but is best fresh refrigerated up to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
