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Heartwarming bowl of Homemade Chicken Soup featuring tender chicken and colorful vegetables.

Best Homemade Chicken Soup Easy

This homemade chicken soup recipe is easy to make and incredibly comforting. The key is to simmer the broth for a long time to develop a rich and flavorful base, using a combination of chicken pieces and bones for maximum flavor.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken about 3-4 lbs), or 2-3 lbs chicken pieces (backs, necks, thighs
  • 12 cups water
  • 1 large onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1/2 tsp black peppercorns
  • 1 tsp salt plus more to taste
  • 1/2 cup chopped fresh parsley
  • Cooked noodles or rice optional

Equipment

  • Large pot or Dutch oven
  • Tongs or slotted spoon
  • Fine-mesh sieve or cheesecloth-lined colander
  • Large bowl
  • knife
  • cutting board
  • Ladle

Method
 

  1. Prep the Chicken: If using a whole chicken, remove giblets and neck. Rinse the chicken inside and out.
  2. Simmer the Broth: Place the chicken (or chicken pieces), water, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns, and salt in a large pot or Dutch oven. Bring to a boil over high heat, then immediately reduce heat to low and simmer gently for at least 2 hours, or up to 3-4 hours. The longer it simmers, the richer the flavor will be. Skim off any foam or impurities that rise to the surface during the first hour of simmering.
  3. Remove the Chicken: Carefully remove the chicken from the pot using tongs or a slotted spoon. Set aside to cool slightly.
  4. Strain the Broth: Strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or pot. Discard the solids.
  5. Shred the Chicken: Once the chicken is cool enough to handle, shred the meat from the bones. Discard the skin and bones.
  6. Assemble the Soup: Return the strained broth to the pot. Add the shredded chicken and chopped parsley. Season with additional salt and pepper to taste.
  7. Add Noodles or Rice (Optional): If using, add cooked noodles or rice to the soup just before serving.
  8. Serve: Ladle the soup into bowls and serve hot.

Notes

For a richer flavor, use a combination of chicken pieces like thighs and drumsticks, along with bony parts like backs and necks. Salt the broth at the beginning to draw out flavors, and then adjust the seasoning at the end. Store leftovers in an airtight container in the refrigerator for up to 3 days.