Homemade Chicken Soup Recipe

Savor the Comforting Warmth of Homemade Chicken Soup

Embark on a cozy cooking adventure with this Homemade Chicken Soup Recipe, blending tender chicken, hearty vegetables, and fragrant herbs. Whether you’re seeking a nourishing weeknight meal or a soothing dish for a chilly evening, this recipe delivers warmth, comfort, and wholesome flavor. Ideal for family dinners or simply when you want something delicious and homey, this soup invites you to savour each spoonful. Ready to bring that bowl-of-comfort feeling to your table? Let’s dive into this satisfying and heart-warming recipe.

Hearty and Nourishing: Your Go-To Homemade Chicken Soup Recipe

This Homemade Chicken Soup Recipe offers more than just chicken and broth—it brings together layers of savory depth, fresh herbs, and classic veggies, all simmered to perfection. With a few thoughtful steps, you’ll create a soup that tastes like it was made with care and patience. Let’s walk through how to build that flavor, from stock to serving bowl.

Pro Tips for the Best Homemade Chicken Soup:

1. Choose quality stock or broth: While you can use store-bought low-sodium chicken broth, homemade chicken stock gives more richness and depth.
2. Maintain a gentle simmer: After the initial gentle heat, keep the pot at a moderate temperature so the chicken cooks slowly and stays moist.
3. Skim off foam and fat: As the soup simmers you will notice foam or fat rising—remove it to keep the broth clear and light.
4. Add vegetables at the right time: Since the chicken pieces cook longer, wait to add the diced carrot, turnip, parsnip, celery, and onion until later so they stay tender without over-cooking.
5. Finish with fresh herbs: Right before serving, stir in minced fresh dill or flat-leaf parsley for brightness and aroma.

Homemade Chicken Soup Recipe:

• Preparation time: Approx. 15 minutes
• Cooking time: Approx. 1 hour 10 minutes
• Servings: About 6 to 8 bowls
• Equipment: Large soup pot or Dutch oven, sharp knife, cutting board

With this soup you’ll fill your kitchen with comforting aromas and create a meal that nourishes body and soul.

Ingredients:

• 1 (4-pound; 1.8 kg) whole chicken
• 3 quarts (2.8 L) cold or room-temperature homemade chicken stock or store-bought low-sodium chicken broth
• 6 medium cloves garlic
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 large carrot (8 ounces; 230 g), diced
• 1 medium turnip (7 ounces; 200 g), peeled and diced
• 1 medium yellow onion (9 ounces; 250 g) or 1 large leek (white and light-green parts only), diced
• 1 large parsnip (10 ounces; 285 g), peeled and diced
• 2 medium ribs celery (5 ounces; 150 g), diced
• Kosher salt and freshly ground black pepper
• Minced fresh dill, flat-leaf parsley, or other fresh herbs, to finish

Directions:

1. Prepare the chicken pieces: Using a sharp knife, cut chicken breasts from the breastbone and detach chicken legs from the carcass.
2. Combine chicken and stock: In a large soup pot or Dutch oven, cover the chicken breasts, legs, and carcass with the stock. Then add the garlic, thyme sprigs, and bay leaf.
3. Cook the chicken gently: Heat stock over medium-high heat until temperature reaches between 150°F and 160°F (66 and 71°C); adjust heat to maintain the range. It’s okay if the temperature bounces a little, but try to keep it above 150°F and below 170°F (77°C). Continue until the thickest part of the chicken breasts registers 150°F on an instant-read thermometer, about 1 hour.
4. Remove chicken and simmer further: Remove the chicken breasts and set aside. Bring soup to a simmer and continue cooking for 1 hour longer, skimming as needed. Discard the thyme sprigs and bay leaf. Then remove all chicken from pot; pull meat from bones and shred into bite-size pieces, discarding skin and bones. If the broth is cloudy, you may strain it through a fine-mesh strainer to clarify it.
5. Add vegetables and finish the soup: Return all shredded chicken to pot except the reserved breast meat. Return remaining chicken to simmer. Add diced carrot, turnip, onion (or leek), parsnip, and celery and cook until just tender, about 10 minutes. Season with salt and pepper. Add minced fresh herbs and remove from heat. Finally, dice the reserved chicken breasts and stir them into the soup along with any accumulated juices. Serve hot.

Ready to Relish!

This Homemade Chicken Soup Recipe offers a wonderful taste experience. It brings the warmth of a classic chicken soup right into your home kitchen. With every spoonful you’ll feel comfort, care, and the joy of simple cooking. Whether you enjoy it solo with crusty bread or share it with loved ones, this soup is sure to be a hit.

For additional inspiration and comforting meal ideas, check out recipes like taco soup, slow cooker chicken and gravy, and chicken bacon ranch casserole with potatoes.

Bon appétit!

Print