Homemade Chicken Soup Recipe

Combine chicken and water

Place the whole chicken or chicken parts in a large stockpot. Pour in 12 cups cold water to cover the chicken by about 1–2 inches.

Add aromatics

Add the halved unpeeled onion, 2 halved carrots, 2 halved celery stalks, bay leaves, peppercorns, reserved parsley stems, thyme sprigs, and 2 tsp kosher salt to the pot.

Bring to a simmer

Bring the pot to a gentle boil over medium-high heat. As soon as it reaches a boil, reduce heat to low to maintain a bare simmer. Skim any foam or impurities that rise to the surface with a spoon during the first 10–15 minutes.

Simmer

Simmer gently, partially covered, for 45–60 minutes for pieces or 60–75 minutes for a whole chicken, until the meat is cooked through and tender and the broth is flavorful.

Remove chicken and strain broth

Using tongs, transfer the chicken to a bowl and set aside to cool slightly. Strain the broth through a fine-mesh sieve into another pot or large bowl, discarding the solids. Return the strained broth to the pot and keep warm over low heat.

When the chicken is cool enough to handle, remove and discard skin and bones. Shred or chop the meat into bite-sized pieces (about 3/4–1 inch). Reserve about 3 cups shredded chicken for the soup; freeze or refrigerate any extra for another use.

Sauté aromatics

In the pot used for the broth (or a clean large pot), heat 1–2 tablespoons water (or 1 tablespoon oil if you prefer) over medium heat. Add the diced onion and sauté 3–4 minutes until softened. Add the minced garlic and cook 30–60 seconds until fragrant.

Add carrots and celery

Add the sliced carrots and celery (the additional ones listed) and sauté 3–4 minutes to combine flavors. Pour the warm strained broth from earlier into the pot with the vegetables and bring to a gentle simmer.

Simmer until tender

Simmer the vegetables in the broth for 8–12 minutes until just tender if you plan to add pasta, or 15–20 minutes if cooking rice directly in the soup.

If using pasta: add 1 cup egg noodles or small pasta to the simmering soup and cook according to package directions (usually 6–8 minutes) until al dente. If using rice: add 1 cup long-grain rice and simmer 18–20 minutes until cooked and tender. Stir occasionally to prevent sticking.

When the pasta or rice is nearly done, stir the shredded chicken back into the pot to warm through (2–3 minutes). Add chopped parsley and thyme leaves (remove stems if any remain). Taste and adjust seasoning with up to an additional 1 tsp kosher salt and freshly ground black pepper to taste.

Turn off the heat. Stir in 1 tablespoon fresh lemon juice if using to brighten flavors. Ladle the soup into bowls and garnish with 2 tablespoons chopped parsley and a grind of black pepper. Serve hot.

Storage: Cool to room temperature then refrigerate in an airtight container for up to 3–4 days or freeze up to 3 months. Reheat gently on the stovetop; add extra water or broth if it becomes too thick.