Best Homemade Chicken Soup Recipe

There’s nothing quite like a bowl of homemade chicken soup. This is the Best Homemade Chicken Soup Recipe out there.  Make it on a day where you are feeling under the weather or just when you need a warm comforting meal. It is so easy to make yet it is bursting with flavor.

In my house, we call this “Pop’s Chicken Soup.” My dad made chicken soup every Monday night, and it was always something we looked forward to. For some reason, whenever my mom made chicken soup, it just didn’t have the same flavor—though we loved her cooking. But when Pop made it, it was bursting with rich, savory goodness. I guess we all have our specialties. My mom’s was her Skillet Eggplant Parmesan, and let me tell you, it was amazing!

When the weather gets chilly it’s all about soup! Try my Italian Wedding Soup or Pasta Fagioli with Italian Sausage. Both are equally delicious!

Why You’ll Love This Homemade Chicken Soup

• Classic comfort food – This is a true homemade chicken soup made with simple ingredients and comforting flavors that never go out of style.

• Rich, flavorful broth – Using bone-in chicken and slowly simmering it creates a deep, savory broth that tastes like it’s been cooking all day.

• Easy and approachable – No complicated steps or fancy ingredients, just straightforward cooking that anyone can make.

• Perfect for cold days or when you’re under the weather – Warm, soothing, and nourishing, this soup is always a good idea.

• Customizable and hearty – Add pasta, rice, or extra vegetables to make it just the way your family loves it.

How do you make chicken soup more flavorful?

Making your soup with raw chicken, especially bone-in pieces like thighs or drumsticks, can make the soup full of flavor.  Wings are also great, they add lots of flavor! After the chicken is cooked, I remove it and shred it, then add the chicken back in.

Can I use raw chicken for chicken soup?

Yes, you can use raw chicken for chicken soup! Add raw chicken to your pot along with vegetables, broth, and seasonings. Simmer until the chicken is fully cooked. This allows the chicken juices to infuse the soup with richer flavor.

TIP:  When cooking raw chicken in soup, you may notice a frothy foam or “scum” rising to the top. This is just the result of proteins from the chicken being released into the broth. Skimming it off helps keep the soup clearer and gives it a cleaner flavor.

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Helpful Kitchen Tools:

College Inn Chicken Broth, 32 OzKitchenAid Classic Soup Ladle, One Size, Black 2OXO Good Grips Y-PeelerOXO Good Grips 2-Piece Plastic Cutting Board Set (Pack of 1),ClearMcCormick Bay Leaves, 0.12 oz

Ingredients Needed:

Storing :

Refrigerate: Place the soup in airtight containers. Homemade chicken soup can be stored in the refrigerator for up to 3-4 days.

Freezing: If you are going to freeze, I recommend freezing just the broth without pasta. Transfer the soup to freezer-safe containers. Leave some space at the top of the container or bag for expansion. Homemade chicken soup can be frozen for up to 3 months. For best results, thaw it in the refrigerator overnight before reheating.

Best Homemade Chicken Soup Recipe

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• Author: Lori
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 to six people 1x
• Category: Soups
• Method: Stove-top
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb, bone-in, skin-on chicken thighs,
• 4 cups chicken broth
• 2 cups water
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoons parsley flakes
• 1 teaspoon Italian Seasoning

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Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 4-5 minutes until softened. Stir in the garlic and cook for another minute.
2. Add the Chicken & Broth: Add the chicken to the pot. Pour in the chicken broth and water.  Add the bay leaves, salt, pepper, parsley, Italian seasoning and tomato paste. Stir to combine.
3. Simmer:  Bring to a simmer, cover, and cook for 40 – 45 minutes until the chicken is cooked through. While simmering, skim any foam or scum off the surface for a clearer broth.
4. Shred the Chicken: Once the chicken is cooked, remove it from the pot and place it on a plate. Use two forks to shred the chicken into bite-sized pieces. Discard the bones and skin. Return the shredded chicken to the pot.  Taste and adjust seasoning if needed.
5. Cook Pasta: (Optional) Cook pasta according to directions on box for al dente. When cooked pour back into pot and add a small amount of soup to the pasta so it does not stick together.
6. Laddle pasta into bowls and add soup on top. Top with Parmesan cheese and enjoy!

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