Chicken soup is a timeless comfort food, loved all over the world. Whether you’re feeling under the weather or simply craving something warm and soothing, this dish does the trick. Made with tender chicken, hearty vegetables, and a flavorful broth, chicken soup is more than just a recipe—it’s a bowl full of love and care. This humble dish brings families together, helps fight colds, and fills your kitchen with cozy aromas. In this guide, I’ll show you how to make the perfect chicken soup from scratch, with easy steps and helpful tips anyone can follow.
Quick Facts
Let’s start with a quick overview of this classic dish:
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories (per serving) |
|---|---|---|---|---|---|---|
| Main | American | Easy | 6 | 15 minutes | 1 hour | 250 kcal |
Equipment Needed
You don’t need a fancy kitchen to make amazing chicken soup. Here’s everything you’ll need:
- Large soup pot or Dutch oven: Big enough to hold all the ingredients and simmer well.
- Chopping board: For slicing vegetables and chicken.
- Sharp knife: To cut everything clean and easy.
- Measuring cups & spoons: For accurate seasoning.
- Wooden spoon or ladle: To stir the soup gently.
- Fine mesh strainer (optional): If you want a clear broth.
- Tongs: For removing chicken pieces while shredding.
- Peeler: To peel carrots or potatoes if needed.
Having all your equipment ready before cooking will make the process smoother and more enjoyable.
Ingredients
Here’s what you’ll need to make homemade chicken soup:
- 1 whole chicken (about 3–4 pounds), cut into pieces or 4 bone-in chicken thighs
- 8 cups water or low-sodium chicken broth
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tbsp fresh)
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
- Optional: 1 cup egg noodles or cooked rice
- Optional: Fresh parsley for garnish
- Optional: 1 teaspoon turmeric (for color and flavor)
Instructions
Step 1: Heat oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until soft.
Step 2: Stir in garlic, thyme, and bay leaf. Cook for 1 more minute.
Step 3: Add chicken and pour in the broth or water. Season with salt and pepper.
Step 4: Bring to a boil. Reduce heat, cover, and simmer for 40–45 minutes, until chicken is tender.
Step 5: Remove chicken from the pot. Let it cool slightly, then shred the meat and discard bones and skin.
Step 6: Return shredded chicken to the pot. Taste and adjust seasoning.
Step 7 (Optional): Add noodles or rice and cook until tender (about 10 minutes for noodles).
Step 8: Remove bay leaf. Sprinkle fresh parsley before serving.
Essential Note:
For the best flavor, use bone-in chicken. It adds depth to the broth. Skim off any foam or fat from the top while simmering to keep your soup clear. You can also refrigerate the soup overnight, then remove the hardened fat on top before reheating.
