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Homemade Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 118 reviews
  • Author: Lisa
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve: Ladle the soup into individual bowls. Garnish with the finely chopped parsley and additional black pepper to taste.
  7. 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