Classic Chicken Soup (Print Version)
Tender chicken and vegetables simmered in a savory broth, finished with parsley and dill for a nourishing bowl.
# What You Need:
→ 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 (optional), peeled and sliced
→ Broth and 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 - 1 ½ teaspoons salt, plus more to taste
→ Optional Additions
13 - About 1 cup egg noodles or rice
14 - Fresh dill, chopped, for garnish
# Directions:
01 - Place the chicken pieces in a large soup pot and add 8 cups cold water or chicken broth. Bring to a simmer over medium heat, skimming off any foam that rises to the surface.
02 - Add the sliced carrots, chopped celery, diced onion, minced garlic, sliced parsnip (if using), bay leaves, whole peppercorns, thyme, and 1 ½ teaspoons salt. Simmer gently, uncovered, for 45 to 60 minutes until the chicken is fully cooked through and the vegetables are tender.
03 - Carefully remove the chicken pieces from the pot and set aside to cool slightly. Once cool enough to handle, discard the skin and bones, then shred or chop the meat into bite-sized pieces.
04 - If desired, stir in the egg noodles or rice and simmer for 8 to 10 minutes until tender. Return the shredded chicken to the pot.
05 - Taste the broth and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaves and any herb stems.
06 - Ladle the hot soup into bowls, garnish with fresh parsley and chopped dill if using, and serve immediately.
# Expert Tips:
01 -
- Bone in chicken gives you a broth so rich and golden you will never go back to store bought again.
- It is genuinely easy, mostly hands off, and fills your home with a smell that makes everyone wander into the kitchen asking when dinner is ready.
02 -
- Skimming the foam at the beginning is the difference between a polished broth and a cloudy one. Do not rush past it.
- If you sauté the vegetables in a splash of olive oil before adding the liquid, you unlock a deeper sweeter flavor that transforms the whole pot.
03 -
- Start checking the chicken at 40 minutes. Overcooked chicken turns stringy and dry even in soup.
- A piece of parmesan rind dropped into the simmering broth adds a savory richness that nobody can identify but everyone notices.