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Home » Soup » The Best Chicken Soup Recipe

The Best Chicken Soup Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
August 9, 2021
4.77 from 1146 votes


Last Updated September 9, 2021 | 33 Comments

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19.0K shares
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This is the best Chicken Soup Recipe to make when you’re craving simple comfort food or feeling under the weather. Made with bone-in chicken thighs simmered into a flavorful broth and filled with tender onions, carrots, celery, and juicy shredded chicken.

White bowl filled with homemade chicken soup.

This classic chicken soup is my all-time favorite soup recipe. Much like my homemade chicken noodle soup recipe, this noodle-free version is wholesome, delicious, and filled with zero processed carbohydrates. Whether you make your own broth or purchase pre-made, this wintertime staple is perfect for chilly nights, sore throats, good days, and bad days.

It’s also my family’s favorite.

Filled with onions, carrots, and celery, feel free to add all your favorite vegetables including leeks, cucumber, parsnips, potatoes, and kale.

Overhead image of a white bowl filled with chicken soup filled with shredded chicken and soft carrots and celery.

Chicken Soup Ingredients

1. Chicken: I have prepared this soup using chicken breasts, bone-in skin-on chicken thighs, boneless skinless chicken thighs, a combination of each, and every other combination you can imagine. While there is no “wrong” chicken for chicken soup, if you plan to prepare your own “quick” broth as I explain in this recipe (different from chicken stock or bone broth), I find that skinless bone-in chicken thighs are the best. The broth is flavorful, but not overly fatty and the chicken remains juicy – unlike chicken breasts which are prone to drying out from prolonged boiling.

2. Broth: Prepare your own or use your favorite store-bought broth. For this recipe, I simply simmered chicken thighs in water to make the broth base. For heartier broth recipes, check out my chicken stock or beef bone broth recipe.

3. Vegetables: Nearly every country has its own version of chicken soup. As such, each version will look and taste a little different from the next. The most common vegetables, however, include a mixture of onion, celery, and carrots (also known as the mirepoix).

4. Herbs: Keep it simple or go wild, the herbs you choose to flavor your soup are entirely up to you. In this version, I left things super simple and only added a touch of fresh chopped parsley after the soup was finished cooking. Other popular herbs, dried or fresh, include oregano, rosemary, and thyme.

5. Optional: Try adding some anti-inflammatory ingredients including garlic, ginger, and turmeric. If you’re new to cooking with any of these ingredients, start with a small amount and add more as needed.

Large pot filled with homemade chicken stock.

How to Make Chicken Soup

1. Make your broth: Since we’re not making chicken stock, this should only take about 30-45 minutes at the most. Simply add the raw chicken thighs to a large stockpot, cover with cold water, and bring to a boil. Reduce to medium-low heat and simmer until the chicken is fully cooked. If you’re short on time, skip this step and use your favorite store-bought chicken stock and add shredded rotisserie chicken.

2. Cook the vegetables (mirepoix): While you wait for your chicken to finish cooking, cook the vegetables in a separate pot or Dutch oven set over medium heat. Cook the vegetables for 10-15 minutes or until they start to soften. Toward the end, add the salt, black pepper, bay leaves, and garlic (if using).

Two collaged vertical images showing a large pot with cooking carrots, celery, garlic, salt, pepper, and two bay leaves.

3. Strain the broth: Once the chicken is fully cooked, carefully remove the chicken from the pot and strain the broth through a fine-mesh strainer into the same pot containing the vegetables.

4. Shred the chicken once it is cool enough to handle. Do not return the chicken to the pot.

5. Simmer & serve: Simmer for 30 minutes, or until the vegetables are fully cooked and tender. In the last 10 minutes, add the shredded chicken and lemon juice and season to taste.

Large white pot filled with homemade chicken soup recipe made with chicken, carrots, celery, and broth.

How to Freeze Leftover Chicken Soup

To freeze, allow your soup to cool at room temperature before transferring to the refrigerator to cool completely. Next, transfer to freezer-friendly containers or double-bag in freezer-friendly zip-lock bags. Remove most of the air, leaving just a small amount of space to allow the liquid to expand as it freezes.

  • To reheat, allow the soup to thaw in the fridge overnight, then transfer to a pot and cook until heated through. 
  • Keep frozen for up to 6-8 months.

But what about if you don’t plan to freeze the leftovers? Enjoy within 5 days, thoroughly reheating each time.

How do You Add Flavor to Chicken Soup?

For the best possible flavor, make your own stock or chicken broth using fresh ingredients – ditch the bouillon cubes (most contain MSG). Brown your chicken pieces and add chicken bones, vegetable scraps, a few garlic cloves, and toss in some fresh herbs (fresh dill, fresh thyme, fresh parsley) to the simmering broth.

Large pot filled with homemade chicken soup recipe made with chicken, carrots, celery, and broth.

More Chicken Soup Recipes to Try,

  • Aguadito de Pollo (Peruvian Chicken Soup)
  • Greek Lemon Chicken Soup Recipe
  • Chicken Enchilada Soup Recipe (Instant Pot)
  • Easy Chicken Avocado Soup Recipe
  • Matzo Ball Soup
  • Easy Chicken and Rice Soup Recipe
  • Creamy Chicken Tortellini Soup Recipe
  • Easy Chicken Tortilla Soup Recipe
  • Chicken Vegetable Soup Recipe

Have you tried making this easy chicken soup recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

White bowl filled with homemade chicken soup.

Chicken Soup Recipe

4.77 from 1146 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This Homemade Chicken Soup Recipe is my absolute favorite soup recipe and is so easy to make from scratch!
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Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Soup
Cuisine American
Servings 10 servings
Calories 153 kcal

Ingredients
 
 

  • 10-12 bone-in skinless chicken thighs
  • 3 quarts cold water
  • 1 tablespoon olive oil
  • 2 yellow onions - peeled and diced
  • 8 large carrots - peeled and chopped
  • 6 ribs celery - chopped
  • 5 cloves garlic - minced
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • Juice from one lemon
  • 2 bay leaves
  • fresh chopped parsley - to garnish
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Instructions
 

  • Make your broth. Add the chicken thighs to a large stockpot. Add approximately 3-4 quarts of cold water to the pot and bring to a boil. Cover and reduce heat to low. Simmer for approximately 30-45 minutes.
  • Cook the vegetables (mirepoix). As the broth simmers, chop and prepare your vegetables. Heat one tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until the onions turn translucent. Add the carrots and celery to the onions and mix well to combine. Continue to cook over medium heat for 10-15 minutes, stirring often. In the last two minutes stir in the minced garlic and sprinkle with salt and pepper. Mix well to combine and add the bay leaves.
    If the mirepoix starts to brown or burn, reduce heat to medium-low.
  • Strain the broth. After the broth has finished simmering and the chicken is cooked, remove the broth from heat. Use tongs to remove the chicken from the pot and transfer to a clean cutting board to cool. Carefully strain the broth through a fine-mesh strainer into the same pot as the vegetables.
  • Shred the chicken. Once the chicken is cool enough to handle, use two forks (or your hands) to shred the chicken. Set aside.
  • Simmer. Add the lemon juice to the pot and return the soup to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until the vegetables are fully cooked. In the last 5-10 minutes, return the shredded chicken back to the pot.
  • Serve. Season with additional salt and pepper, to taste and garnish with fresh chopped parsley if desired.

Jessica’s Notes

  • The best type of chicken for chicken soup includes anything that is considered dark meat (thighs, legs, wings). You may use chicken breasts, just take extra care not to overcook them when making the broth.
  • Do you have to cook the stock separately? No. You may cook the chicken and the vegetables at the same time if you prefer. I take this extra step because I prefer a nice clear broth. This requires straining the broth through a cheesecloth or mesh strainer.
  • If you’re in a hurry cut back on cook time and use store-bought chicken stock with shredded rotisserie chicken. Adjust seasoning as needed.
  • Add other veggies including parsnips, potatoes, leeks, cabbage, or even kale.
  • Can you put raw chicken in soup to cook? Yes. As long as you allow enough time for the chicken to cook completely.
  • How long does it take for raw chicken to cook in soup? It will take 30-45 minutes for raw chicken pieces to fully cook (or poach) in a pot of simmering broth (although the total time will vary depending on the size of each piece).

Nutritional Information

Calories: 153kcal | Carbohydrates: 4g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 586mg | Potassium: 379mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1787IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Chicken Soup, Chicken Soup Recipe, Homemade Chicken Soup
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

19.0K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. DeDe says

    March 15, 2023 at 10:29 am

    No noodles in this recipe

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 15, 2023 at 10:57 am

      That’s because this is just chicken soup. I have a different recipe post for Chicken Noodle Soup 🙂

      Reply
  2. Christy says

    January 21, 2023 at 6:11 pm

    If using my own homemade chicken stock how much should I use? 3 quarts? Thank you!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 21, 2023 at 6:17 pm

      It depends on how dense your stock is, so anywhere between 1 quart and 3 quarts 🙂

      Reply
  3. Karen says

    January 3, 2023 at 4:48 pm

    5 stars
    This was my first time making chicken soup. I used 2chicken breast with rib bones and 4 thighs with bones. I added fresh thyme and used my pressure cooker. It was absolutely delicious. I have plenty to freeze and share with neighbors. Much 🌺 Aloha 🌺 Karen

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 4, 2023 at 11:00 am

      Thank you for the delicious feedback and rating, Karen 😀

      Reply
      • France Pitt says

        January 13, 2023 at 8:37 am

        5 stars
        I like your recipe but can you give me approx measurements of the spices please. Im cooking with 2 de-boned, skinless breasts for 3 ppl. Thank you.

  4. Anonymous says

    December 27, 2022 at 1:22 pm

    Please note that MSG is not bad to use; it’s been misinformation that’s been spread in relation to anti-Chinese hate. Don’t be part of the spreading of misinformation that is geared towards Anti-Asian hate. https://www.healthline.com/nutrition/msg-good-or-bad#safety

    Reply
  5. charles Holman says

    December 16, 2022 at 5:02 pm

    Looks like a good recipe but please do your research on MSG. It’s a natural ingredient and not the poison people make it out to be. The same people who think microwaves are “Atomic” brought you that BS. I’m adding it to the soup!

    Reply
  6. Luisa says

    December 8, 2022 at 6:11 am

    5 stars
    I came across your site while looking for a simple American chicken soup recipe to make for my husband who has a bad cold. OMG! This recipe is so easy and so delicious. I added a little chopped cilantro and tabasco to my bowl to add a bit of a Latin kick. However, it was delicious even before my additions. My husband had it without any additions and loved it. We definitely plan to make this again. Thank you.

    Reply
  7. Kathy says

    December 3, 2022 at 11:15 am

    5 stars
    Made it this morning – very flavorful!

    Reply
  8. Joan says

    December 2, 2022 at 12:40 pm

    5 stars
    Easy recipe, wonderful satisfying soup!!

    Reply
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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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