Description
This homemade chicken soup recipe is packed with tender shredded chicken, fresh vegetables, and a rich, flavorful broth. It’s an easy comfort food that’s perfect for cozy family dinners, meal prep, or whenever you need a warm and nourishing bowl of soup.
Ingredients
3–4 pounds bone-in chicken
1 tablespoon olive oil or butter
1 large onion, chopped
3 medium carrots, sliced
3 celery stalks, sliced
4 garlic cloves, minced
8–10 cups chicken broth
2 bay leaves
2–3 sprigs fresh thyme
1/4 cup chopped fresh parsley
Salt, to taste
Black pepper, to taste
2 cups egg noodles (optional)
1 tablespoon lemon juice (optional)
Instructions
1. Heat the olive oil or butter in a large stockpot over medium heat and lightly sauté the onion, carrots, celery, and garlic for about 5 minutes.
2. Add the chicken, chicken broth, bay leaves, and thyme. Bring to a gentle boil, then reduce to a simmer.
3. Cook for 60 to 90 minutes, occasionally skimming any foam from the surface.
4. Remove the cooked chicken and allow it to cool slightly.
5. Discard the skin and bones, then shred the chicken into bite-sized pieces.
6. Return the shredded chicken to the pot.
7. If using egg noodles, stir them into the soup and cook until tender.
8. Season with salt and black pepper to taste.
9. Stir in the chopped parsley and lemon juice just before serving.
10. Serve hot with crusty bread or crackers.
Notes
Use bone-in chicken for the richest broth.
Cook noodles separately if you plan to freeze the soup.
Store leftovers in the refrigerator for up to 4 days.
Freeze for up to 3 months in airtight containers.
Fresh parsley added at the end provides the best flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 5g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg