Homemade Whole Chicken Soup
This whole chicken soup is a timeless classic, offering simple, comforting flavors that make it the perfect go-to for an easy, satisfying lunch or dinner any day of the week.
Servings: 8 servings
Calories: 277kcal
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.
Notes
Storage:
Store leftover chicken soup in a tightly sealed container in the fridge for up to 3 days or freeze for up to 3 months.
Thaw in the fridge overnight or simmer over low heat in a pot to thaw. Heat the soup before serving.
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 8g | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 876mg | Potassium: 475mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7385IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 2mg