Chicken noodle soup recipe. Classic comfort food
Warm up with this classic homemade chicken soup recipe! Soothing, flavorful, and easy to make, it's the perfect comfort food for any occasion. Get the recipe now!
Ingredients
1 whole chicken (about 3-4 pounds), or 3-4 pounds bone-in, skin-on chicken pieces (such as thighs and drumsticks)
12 cups water or chicken broth
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2-3 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried rosemary (optional)
1/2 teaspoon black peppercorns
1 teaspoon salt (or more to taste)
Optional additions:
1 cup egg noodles or other pasta
1 cup chopped fresh parsley or other herbs (for garnish)
1 cup diced potatoes
Instructions
Prepare the chicken: If using a whole chicken, remove any giblets from the cavity. Rinse the chicken inside and out. If using chicken pieces, rinse them as well.
Combine ingredients in a pot: Place the chicken in a large stockpot or Dutch oven. Add the water or chicken broth, onion, carrots, celery, garlic, bay leaf, thyme, rosemary (if using), peppercorns, and salt.
Bring to a boil, then simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for at least 1 1/2 to 2 hours, or until the chicken is cooked through and the meat is falling off the bone. The longer it simmers, the more flavorful the broth will become.
Remove the chicken: Carefully remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones.
Strain the broth (optional): For a clearer broth, strain it through a fine-mesh sieve or cheesecloth, discarding the solids. If you prefer a more rustic soup, you can skip this step.
Add optional additions: If using noodles or pasta, bring the broth back to a simmer and add them according to package directions. If using potatoes, add them with about 30 minutes left in the simmering time (step 3).
Return the chicken to the pot: Add the shredded chicken back to the pot with the broth.
Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the hot chicken soup into bowls and garnish with fresh parsley or other herbs, if desired.
