Homemade Chicken Soup Recipe

Prepare and simmer the chicken

Place the whole chicken in a large stockpot. Add 10 cups cold water, bay leaves, peppercorns and 2 teaspoons kosher salt. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim any foam that rises to the surface with a ladle for the first 10–15 minutes.

Add the halved onion, 3 carrots (coarsely chopped), 3 celery stalks (coarsely chopped), smashed garlic cloves, parsley and thyme to the pot. Partially cover and simmer gently for 60–75 minutes, until the chicken is cooked through and the meat pulls away easily from the bones.

Remove the chicken from the pot to a cutting board and let cool slightly. Remove and discard bay leaves, thyme stems and whole peppercorns from the broth using a fine-mesh strainer or slotted spoon.

Strain the broth through a fine-mesh sieve into a large bowl or clean pot, discarding the solids. Reserve the vegetables if you like (they will be soft and can be chopped and returned to soup) or discard if you prefer a clearer broth.

Once cool enough to handle, remove all meat from the chicken (breasts, thighs, legs) and shred or cut into bite-size pieces. Discard skin and bones, or reserve bones for making stock later.

If you want a clearer, brighter soup, skim excess fat from the surface of the strained broth with a spoon or chill briefly and remove solidified fat. Return the strained broth to a clean pot and bring to a gentle simmer over medium heat.

Sauté aromatic vegetables (optional for deeper flavor)

In a separate large skillet or the soup pot over medium heat, melt 1 tablespoon butter or warm 1 tablespoon olive oil. Add the finely diced onion and sauté for 4–5 minutes until translucent. Add the additional sliced carrots, sliced celery and mushrooms (if using) and continue to cook 5–7 minutes until they begin to soften.

Transfer the sautéed vegetables to the simmering broth. Taste the broth and add up to 1 teaspoon kosher salt (adjust to taste) and 1 teaspoon freshly ground black pepper.

If using egg noodles or small pasta, bring the soup to a gentle simmer and add 2 cups pasta; cook until tender according to package directions (usually 6–8 minutes). If you prefer to avoid soft pasta, cook noodles separately and add to bowls when serving to prevent them soaking up all the broth.

Return the shredded chicken to the pot to warm through for 2–4 minutes. Stir in 1 tablespoon fresh parsley and, if using, 1 tablespoon lemon juice to brighten flavors. Adjust seasoning with more salt and pepper if needed.

Ladle the soup into bowls, garnish with additional chopped parsley, and serve hot.