Go Back
+ servings
White bowl filled with homemade chicken soup.
4.8 from 5 votes

Chicken Soup Recipe

This Homemade Chicken Soup Recipe is my absolute favorite and so easy to make from scratch. Made with a homemade broth and filled with onions, carrots, celery, and juicy shredded chicken, stay warm this winter with this beloved chicken soup.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Soup
Cuisine: American
Keyword: Chicken Soup Recipe, Homemade Chicken Soup
Servings: 10 servings
Calories: 153kcal


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


  • 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.
  • Simmer. Add the shredded chicken and lemon juice to the pot and return soup to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until vegetables are fully cooked.
  • Serve. Season with additional salt and pepper, to taste and garnish with fresh chopped parsley if desired.


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 like 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.
In a hurry? Cut back on cook time and use store-bought chicken stock with shredded rotisserie chicken. Adjust seasoning as needed.
Vegetables: While I kept the vegetables super simple with onion, carrots, and celery, feel free to add others like parsnips, potatoes, leeks, or even kale.


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
Course Soup
Cuisine American
Keyword Chicken Soup Recipe, Homemade Chicken Soup
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.