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Angled close view of homemade chicken soup in a large white bowl filled with shredded chicken, orange carrot rounds, celery, onion, and golden broth, garnished with parsley and cracked black pepper with a metal spoon resting in the bowl.
4.87 from 2199 votes

Homemade Chicken Soup Recipe

This homemade chicken soup is made completely from scratch with tender chicken, carrots, celery, onion, and a light, flavorful homemade broth. Simple, comforting, and perfect for any time of year.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Servings: 10 servings
Calories: 173kcal
Chef: Jessica Randhawa

Ingredients

  • 10-12 bone-in, skinless chicken thighs - (about 3 pounds)
  • 12 cups cold water
  • 1 tablespoon olive oil
  • 2 medium yellow onions - diced
  • 8 large carrots - peeled and sliced
  • 6 stalks celery - chopped
  • 5 cloves garlic - minced
  • 2 teaspoons salt - plus more to taste
  • 1 teaspoon freshly ground black pepper - plus more to taste
  • 2 small bay leaves
  • 2-3 tablespoons fresh lemon juice
  • chopped fresh parsley - for serving

Instructions

  • Make the chicken broth. Add the chicken thighs and cold water to a large pot or Dutch oven. Bring to a boil, then cover and reduce the heat to a gentle simmer. Cook for about 30-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
    10-12 bone-in, skinless chicken thighs, 12 cups cold water
  • Remove the chicken. Using tongs, transfer the cooked chicken to a clean cutting board or large plate. Set aside until cool enough to handle.
  • Strain the broth. Carefully pour the broth through a fine-mesh strainer into a large bowl or clean pot. Set the strained broth aside. Wipe out the Dutch oven if needed.
  • Cook the vegetables. Return the Dutch oven to the stove and heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 4-5 minutes, stirring occasionally. Add the carrots and celery and continue cooking for 10-15 minutes, or until the vegetables have softened. Reduce the heat if they begin to brown.
    1 tablespoon olive oil, 2 medium yellow onions, 8 large carrots, 6 stalks celery
  • Add the aromatics. Stir in the garlic, salt, black pepper, and bay leaves. Cook for 1-2 minutes, just until the garlic is fragrant.
    5 cloves garlic, 2 teaspoons salt, 1 teaspoon freshly ground black pepper, 2 small bay leaves
  • Add the broth and simmer. Pour the strained chicken broth back into the Dutch oven with the vegetables. Bring to a gentle simmer, cover, and cook for about 30 minutes, or until the carrots and celery are tender.
  • Shred the chicken. While the soup simmers, remove the chicken meat from the bones and shred or chop it into bite-size pieces. Discard the bones.
  • Finish the soup. Return the shredded chicken to the pot during the last 5-10 minutes of cooking, just long enough to heat it through. Remove the bay leaves and stir in the lemon juice. Taste and add additional salt and black pepper as needed.
    2-3 tablespoons fresh lemon juice
  • Serve. Ladle into bowls and garnish with chopped fresh parsley.
    chopped fresh parsley

Notes

  • NOTE: TWO-POT METHOD. If you'd like to save a little time, you can prepare the chicken and vegetables at the same time using two pots. Simmer the chicken and water in one pot while the onion, carrots, and celery cook in a second large pot or Dutch oven. Once the chicken is cooked, strain the broth directly into the pot with the vegetables and continue with the recipe as written.
  • Chicken: Bone-in, skinless chicken thighs are my favorite for this recipe because they make a flavorful broth while staying tender and juicy. Chicken breasts, leg quarters, or a whole chicken can also be used, but cooking times will vary.
  • Shortcut: If you're starting with cooked or rotisserie chicken, skip the homemade broth step and use 12 cups of low-sodium chicken broth or stock. Cook the vegetables until tender, then add the shredded chicken during the last 5-10 minutes.
  • Vegetables: Feel free to add other vegetables such as parsnips, leeks, potatoes, kale, or cabbage.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition

Calories: 173kcal | Carbohydrates: 9g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 616mg | Potassium: 541mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9758IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg
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