Chicken Soup Recipe

Prepare and simmer

Place the chicken, 8 cups water, whole onion (quartered), 3 garlic cloves (crushed), 2 cups rough-cut carrots, 1 cup rough-cut celery, 2 bay leaves, 1 tablespoon whole peppercorns and 2 teaspoons salt in a large stockpot. 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. Simmer gently, partially covered, for 45 minutes to 1 hour until the chicken is cooked through and starting to fall from the bone.

Strain and reserve

Using tongs, remove the chicken to a cutting board and let cool slightly. Strain the broth through a fine-mesh sieve into a large bowl, discarding solids (or reserve the cooked vegetables if you prefer). Return the strained broth to the pot.

While the chicken simmers, heat a tablespoon of neutral oil or butter in a skillet over medium heat. Add 1/2 cup finely chopped onion and 1 minced garlic clove; sauté until softened and translucent, about 3–4 minutes. Add 1 cup diced carrot and 1 cup diced celery and cook another 3–4 minutes until beginning to soften.

Add the sautéed vegetables to the pot with the strained broth. If you reserved the simmered vegetables from the broth, you can chop them and add them now instead of the sautéed ones.

Remove the skin and bones from the cooled chicken and shred or chop the meat into bite-sized pieces. Add the shredded chicken to the simmering broth with vegetables.

If using noodles: bring the soup to a gentle simmer and add 2 cups egg noodles (or preferred small pasta). Cook until al dente, 6–8 minutes depending on pasta. If using rice: add 1/2 cup long-grain rice to the simmering broth and cook 15–18 minutes until tender. If not using either, skip this step.

Taste and adjust seasoning with extra salt and 1/2 teaspoon freshly ground black pepper, and stir in 1 teaspoon fresh lemon juice if using. Add 1/4 cup chopped fresh parsley and 1 tablespoon chopped fresh dill, if desired.

Simmer for 2–3 more minutes to marry flavors. Remove bay leaves before serving.

Ladle the soup into bowls, garnish with additional parsley and a grind of black pepper. Serve hot with crusty bread. Refrigerate leftovers within 2 hours; broth will keep 3–4 days or freeze up to 3 months.