Chicken Soup Classic (Printable)

Tender chicken simmered with carrots, celery, onion and herbs in a flavorful broth—comforting and gluten-free adaptable.

# Ingredient List:

→ Meats

01 - 1 whole chicken (about 2.6 lbs), cut into pieces, or 1.75 lbs bone-in, skin-on chicken thighs or breasts

→ Vegetables

02 - 3 medium carrots, sliced
03 - 2 celery stalks, chopped
04 - 1 large onion, diced
05 - 3 garlic cloves, minced
06 - 2 bay leaves
07 - 1 parsnip, peeled and sliced (optional)

→ Broth & Seasoning

08 - 8 cups cold water or low-sodium chicken broth
09 - 1 teaspoon whole black peppercorns
10 - 1 small bunch fresh parsley
11 - 1 teaspoon dried thyme or 3 sprigs fresh thyme
12 - 1½ teaspoons kosher salt, plus more to taste

→ Optional Additions

13 - 1 cup egg noodles or rice
14 - Fresh dill, chopped, for garnish

# Steps:

01 - Place the chicken pieces in a large soup pot and pour in the cold water or chicken broth. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface.
02 - Stir in the sliced carrots, chopped celery, diced onion, minced garlic, parsnip if using, bay leaves, peppercorns, thyme, and 1½ teaspoons of salt. Simmer gently, uncovered, for 45 to 60 minutes until the chicken is cooked through and the vegetables are tender.
03 - Carefully remove the chicken pieces from the pot and set aside to cool slightly. Discard the skin and bones, then shred or chop the meat into bite-sized pieces.
04 - If desired, add the egg noodles or rice to the simmering broth and cook for 8 to 10 minutes until tender. Return the shredded chicken to the pot.
05 - Taste the broth and adjust with additional salt and pepper as needed. Remove and discard the bay leaves and any herb stems.
06 - Ladle the hot soup into bowls and garnish with fresh parsley and chopped dill if desired. Serve immediately.

# Expert Tips:

01 -
  • The broth tastes like it simmered all day but only needs about an hour of gentle cooking.
  • Bone in chicken gives you the richest, most satisfying flavor without any extra effort.
  • It freezes beautifully, so you can always have a comforting meal waiting for a rainy evening.
02 -
  • Never let the soup reach a hard rolling boil because aggressive boiling makes the broth cloudy and turns the chicken rubbery.
  • Sauting the vegetables in a splash of olive oil before adding liquid creates a deeper, more caramelized flavor layer.
  • This soup tastes even better the next day after the flavors have had time to mingle and settle overnight in the fridge.
03 -
  • If you have time, let the raw chicken pieces sit in the pot with the cold water for 20 minutes before turning on the heat, because this slow start produces a remarkably clearer and more flavorful broth.
  • Save the parsley stems from your garnish in a freezer bag and toss them into your next batch of soup for an extra layer of herbal freshness.

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