Chicken Soup Recipe

Make the stock

Place the whole chicken in a large stockpot (6–8 qt). Add 12 cups cold water to cover the chicken by about 1–2 inches. Add halved onion, 3 large carrots cut into chunks, 3 celery stalks cut into chunks, smashed garlic cloves, bay leaves, and peppercorns. Sprinkle 2 tsp kosher salt into the pot.

Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce heat to low to maintain a gentle simmer. Skim any foam or scum from the surface with a spoon for the first 15–20 minutes to keep the broth clear.

Simmer, uncovered or partially covered, for 60–75 minutes, or until the chicken is cooked through and the meat easily pulls from the bones. Taste the broth after 45–60 minutes and adjust heat so it remains a gentle simmer.

Remove chicken and strain broth

Using tongs, carefully lift the chicken from the pot to a cutting board or bowl. Tent with foil. Set the pot off heat and pour the broth through a fine-mesh sieve or colander lined with cheesecloth into a large heatproof bowl or another pot to remove solids (vegetables, peppercorns, bay leaves). Reserve the solids if desired for compost.

Let the chicken cool until safe to handle (10–15 minutes). Remove skin and bones, shred or chop the meat into bite-size pieces. Discard bones and skin or save skin for another use.

Cook the vegetables

Return the strained broth to the cleaned stockpot and bring to a simmer over medium heat. Add 2 cups sliced carrots, 1 cup sliced celery, and 1 cup diced onion. Simmer until the vegetables are tender but not mushy, about 8–12 minutes (depending on thickness).

Cook noodles or grains

If adding egg noodles: add 2 cups egg noodles to the simmering broth and cook until al dente, 6–8 minutes (follow package instructions). If using orzo or rice instead, add 1 cup and cook until tender (orzo 8–10 minutes, white rice 15–18 minutes). Adjust liquid if necessary — add 1/2–1 cup hot water or broth if the soup becomes too thick.

If you prefer to keep noodles separate (to prevent them from soaking up broth), cook them separately according to package directions and add to individual bowls when serving.

Assemble the soup

Return the shredded chicken to the pot with the cooked vegetables and noodles (if cooked in the pot). Stir to combine and heat through for 2–3 minutes.

Taste and adjust seasoning: add additional kosher salt as needed and 1 tsp freshly ground black pepper (or more to taste). Stir in chopped parsley (about 1 cup) and 2 Tbsp chopped dill if using. Remove from heat.

Ladle soup into bowls and garnish with extra parsley and freshly ground black pepper. Serve hot.