Go Back

Classic Chicken Soup

A comforting bowl of classic chicken soup with tender shredded chicken, hearty vegetables, and a rich homemade broth.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ​ whole chicken about 3-4 lbs, cut into pieces
  • 2 ​ onions quartered
  • 3 ​ carrots sliced
  • 3 ​ celery stalks chopped
  • 4 ​ garlic cloves crushed
  • 2 ​ bay leaves ​
  • 1 teaspoon black peppercorns ​
  • 8-10 cups water ​
  • ​ ​ Salt to taste
  • ​ ​ Fresh parsley and thyme sprigs ​

Equipment

  • 1 Large stockpot ​

Method
 

  1. Place the chicken, onions, garlic, bay leaves, and peppercorns in a large pot. Cover with water and bring to a boil.
  2. Reduce to low heat, skim off the foam, and simmer for 1 to 1.5 hours. Remove the chicken, shred the meat, and discard the skin and bones.
  3. Add the carrots, celery, and herbs to the broth. Cook until tender, about 20 minutes.
  4. Return the shredded chicken to the pot. Add salt and adjust the seasoning.
  5. Garnish with fresh parsley and serve hot with noodles, rice, or bread.

Notes

For the clearest broth, keep the soup at a gentle simmer and never let it boil hard. Skim the foam during the first 20 minutes for the cleanest flavor. Store leftovers in the fridge for up to 4 days, or freeze in portions for up to 3 months. Reheat gently on the stove for the best texture.