Homemade Whole Chicken Soup
This cozy whole chicken soup features a classic blend of hearty vegetables in a rich, flavorful broth, perfect for warming up on chilly fall and winter days. It’s filling, satisfying, and makes plenty for effortless lunches or dinners all week long!
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There’s just something magical about chicken soup—it’s the ultimate classic for a reason. Not only is it incredibly simple to make, but its rich flavors and wholesome ingredients create a bowl of pure comfort. Whether you’re cozying up on a chilly day or just need a satisfying, no-fuss meal, this whole chicken soup hits all the right notes with its tender chicken and hearty veggies simmered in a flavorful broth. It’s a timeless recipe that always delivers.
But the real charm of chicken soup is how it becomes the perfect thing when you’re feeling under the weather. It’s warming, soothing, and somehow makes you feel a little better with every spoonful. Maybe it’s the nourishing broth or the way it fills you up without being too heavy—either way, there’s no denying that when you’re not at your best, a comforting bowl of chicken soup seems to work like nothing else.
PS: A few more great soups I think you’ll love:
- Pastina Soup with Egg
- Lebanese Red Lentil Soup
- Easy Chicken Tortilla Soup
- Irish Leek & Potato Soup
- Vegan Thai Pumpkin Soup
- Carrot and Cauliflower Soup
Whole Chicken Soup Ingredients
- Whole Soup Chicken – Or you can just use a small whole chicken. Soup chickens are typically hens that are past their prime where the protein is a bit tougher making them perfect for soups and stews that are simmered.
- Carrots, celery and onion – Aromatic and hearty vegetables that are a must in any classic chicken soup recipe.
- Chicken broth – A base for the chicken juices to build while simmering.
- Water and chicken bouillon – Bouillon is really a compact substitute for chicken broth so you could just add another quart of chicken broth if you like. I prefer to add bouillon with water for the additional liquid for two reasons. First, I find it a little saltier than chicken bouillon so there is no need to add additional salt to this recipe. And second, I find it easier to control the flavor in the event the chicken needs longer to cook and more liquid is required you can easily just add a little more water and bouillon as needed.
- Herbs, garlic, pepper and bay leaves – seasonings that make this homemade chicken soup sooo good!
Step-By-Step Instructions
- Add all of the ingredients to a pot.
- Let simmer for about 90 minutes to two hours, turning the chicken halfway through cooking. Once the chicken has reached an internal temperature of 165°F, turn the heat off and carefully transfer the chicken to a cutting board.
- Use two forks to shred the chicken and discard the carcass and bones. Add as little or as much of the shredded chicken you want back to the soup, stir and serve.
Serving Suggestions
- Add an ice cube for the kiddos to cool it down a bit before eating.
- With crumbled crackers.
- A cheese bun with butter or a Johnny Cake
- Add a little hot sauce for a spicy kick
- Add some pasta or rice while it is hot. Small pieces work like pastina or vermicelli.
Storage and Freezing
Store leftover soup in a tightly sealed container in the fridge for up to 3 days. Do not let homemade chicken soup sit out longer than two hours before refrigerating.
If you wish to freeze, you can freeze as one batch or individual batches in tightly sealed containers for up to 3 months. Thaw in the fridge overnight or pop the frozen soup in a pot and simmer on low to thaw and reheat.
Homemade Whole Chicken Soup
Equipment
- 1 Large stock pot
Ingredients
- 4-5 lb whole soup chicken
- 1 large onion; chopped
- 12 oz carrots; sliced to 1/2" thickn
- 7 oz celery; sliced to 1/2" thick
- 3 cloves garlic; minced
- 1 quart chicken broth
- 8 cups water
- 2 tbsp chicken bouillon or two cubes
- 2 tsp dried basil
- 2 tsp dried thyme
- 1 tsp black pepper
- 2 bay leaves
Instructions
- Add all of the ingredients to a large stock pot and simmer for 90 minutes to 2 hours or until the chicken reaches and internal temperature of 165°F. Remove from heat.
- Carefully lift the chicken out, draining any liquid and place on a cutting board. Using two forks, shredded the chicken.
- Add as much or as little of the chicken back to the soup, stir and serve. If you have leftover chicken it is great to use in salads, tacos, sandwiches.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
