A comforting, homemade chicken soup packed with tender chicken, vegetables, and a flavorful golden broth. Perfect for a cozy family dinner or when you want a classic, nourishing bowl of soup.
Ingredients
For the Chicken & Broth:
2 lb (900 g) bone-in, skin-on chicken thighs or chicken pieces
10 cups (2.4 L) chicken broth or water
1 medium onion, quartered
3 cloves garlic, smashed
2 celery stalks, roughly chopped
2 medium carrots, roughly chopped
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
2 tablespoons fresh parsley, chopped
For the Soup:
2 tablespoons olive oil or butter
1 medium onion, finely diced
3 carrots, peeled and sliced
3 celery stalks, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon black pepper
6 cups strained chicken broth
2 cups shredded cooked chicken
1 cup egg noodles or other small pasta
½ cup fresh parsley, chopped
Salt to taste
1 tablespoon lemon juice, optional
Instructions
Prepare the chicken broth
Place the chicken pieces in a large stockpot. Add the chicken broth or water, quartered onion, smashed garlic, chopped celery, chopped carrots, bay leaves, thyme, salt, and black pepper.
Bring the mixture to a gentle boil over medium-high heat.
Simmer the chicken
Reduce the heat to low and partially cover the pot. Simmer for about 45–60 minutes, or until the chicken is completely tender and cooked through.
Skim off any foam or excess fat that rises to the surface.
Remove and shred the chicken
Transfer the cooked chicken to a plate and allow it to cool enough to handle.
Remove and discard the skin and bones. Shred the chicken into bite-sized pieces.
Strain the broth through a fine-mesh strainer and discard the cooked vegetables, onion, garlic, and bay leaves.
Start the soup
Heat the olive oil or butter in a large pot over medium heat.
Add the diced onion, sliced carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic, thyme, rosemary, and black pepper. Cook for another 30–60 seconds.
Add the broth
Pour in the 6 cups of strained chicken broth. Bring the soup to a gentle boil.
Reduce the heat and simmer for 12–15 minutes, or until the carrots and celery are tender.
Add the chicken and noodles
Stir in the shredded chicken and egg noodles.
Simmer for another 6–8 minutes, or according to the noodle package directions, until the noodles are tender.
Finish the soup
Stir in the fresh parsley. Taste and adjust the salt and black pepper.
For a brighter flavor, add 1 tablespoon of fresh lemon juice if desired.
Serve
Remove the soup from the heat and let it rest for 5 minutes.
Ladle into bowls and serve hot with crusty bread, crackers, or homemade biscuits.
Prep Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Total Time: About 1 hour 35 minutes
Servings: 6–8
Nutrition Information
Approximate per serving, based on 8 servings:
Calories: 285 kcal
Protein: 25 g
Carbohydrates: 19 g
Fat: 11 g
Saturated Fat: 3 g
Cholesterol: 95 mg
Fiber: 3 g
Sugar: 5 g
Sodium: 720 mg
Potassium: 560 mg
Nutrition will vary depending on the chicken pieces, broth, noodles, and amount of salt used.
Nuts Information
Contains nuts: No
Peanuts: No
Tree nuts: No
Almonds: No
Cashews: No
Walnuts: No
Pecans: No
Pistachios: No
Coconut: No
Allergen Information
Contains: Chicken, egg, wheat if using traditional egg noodles
May contain dairy if butter is used
For gluten-free soup, use gluten-free noodles and gluten-free chicken broth
For dairy-free soup, use olive oil instead of butter
Q&A
Q: Can I use boneless chicken?
A: Yes. Boneless chicken breasts or thighs work well. Simmer until fully cooked, then shred. Bone-in chicken gives the broth a deeper, richer flavor.
Q: Can I make this soup in a slow cooker?
A: Yes. Add the chicken, broth, vegetables, garlic, herbs, salt, and pepper to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Remove and shred the chicken, then return it to the soup. Add cooked noodles near the end.
Q: Can I use leftover rotisserie chicken?
A: Absolutely. Use about 2–3 cups shredded rotisserie chicken and replace the homemade chicken broth with good-quality prepared broth.
Q: Can I freeze chicken soup?
A: Yes. For the best texture, freeze the soup without the noodles because noodles can become soft after freezing. Add freshly cooked noodles when reheating.
Q: How long does it last in the refrigerator?
A: Store it in an airtight container for up to 4 days. Reheat thoroughly before serving.
Q: How can I make the broth richer?
A: Use bone-in chicken, simmer the broth gently, and add a small amount of butter or olive oil. Homemade chicken stock will also give the soup a richer flavor.
Q: Can I add potatoes?
A: Yes. Add 1–2 cups diced potatoes along with the carrots and celery and simmer until fork-tender.
Q: Can I make it low-carb?
A: Yes. Leave out the noodles and potatoes. Add extra chicken and vegetables, or use zucchini noodles instead.
Q: Why is my chicken soup cloudy?
A: Boiling the broth too vigorously can make it cloudy. Keep it at a gentle simmer and skim the surface occasionally for a clearer broth.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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