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A steaming bowl of chicken soup with vegetables. A hand holds a ladle lifting soup. Carrots, celery, and herbs are visible alongside a sprig of parsley. Garlic and peppercorns are nearby.

Classic Homemade Chicken Soup

Warm, comforting, and nourishing, Chicken Soup is the ultimate feel-good meal. Whether you're battling a cold or just craving a hearty, homemade dish, this recipe delivers a rich, flavorful broth with tender chicken, vegetables, and herbs. Slow-cooked to perfection, it’s a timeless favorite that fills your home with warmth. Serve it with fresh bread or crackers for the perfect cozy meal.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Soup
Cuisine Ashkenazi Jewish
Servings 6
Calories 180 kcal

Ingredients
  

For the Broth:

  • 1 whole chicken about 3-4 lbs, cut into pieces
  • 10 cups water
  • 1 onion quartered
  • 3 garlic cloves smashed
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme or a few sprigs of fresh thyme
  • 1 teaspoon dried parsley

For the Soup:

  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 cup egg noodles optional
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Prepare the Broth: In a large pot, combine the chicken, water, onion, garlic, carrots, celery, bay leaf, salt, pepper, thyme, and parsley. Bring to a boil over medium-high heat.
    Pot with raw chicken, carrots, celery, onions, garlic, and herbs in water on a stove, surrounded by condiments and fresh parsley.
  • Simmer: Reduce heat to low and let it simmer for about 1.5 to 2 hours, skimming off any foam that rises to the top.
    A pot of chicken and potatoes boiling on a stove, with steam rising. A ladle is used to skim off foam from the surface.
  • Strain the Broth: Remove the chicken and strain the broth to discard solids. Return the broth to the pot.
    Close-up of a person shredding cooked chicken on a wooden board with a fork and knife. Seasonings and herbs are visible in the background.
  • Shred the Chicken: Allow the chicken to cool slightly, then shred it into bite-sized pieces, discarding bones and skin.
  • Add Fresh Vegetables: Add sliced carrots and celery to the broth. Simmer for another 15 minutes until tender.
  • Add Noodles (Optional): If using noodles, add them and cook according to package instructions.
  • Return the Chicken: Stir in the shredded chicken, season with additional salt and pepper if needed, and simmer for another 5 minutes.
  • Garnish & Serve: Stir in fresh parsley, then serve hot with your favorite bread or crackers.
    A steaming bowl of chicken soup with vegetables. A hand holds a ladle lifting soup. Carrots, celery, and herbs are visible alongside a sprig of parsley. Garlic and peppercorns are nearby.

Notes

For a richer broth, add a chicken bouillon cube or use homemade stock instead of water.
You can use leftover rotisserie chicken for a quicker version.
Store leftovers in the refrigerator for up to 4 days or freeze for later use.
Keyword chicken soup, soup