Homemade Chicken Soup Recipe

Make the best homemade chicken soup with this easy, comforting recipe! Perfect for cold days or when you’re feeling under the weather, this chicken soup is made from scratch with tender bone-in chicken thighs, fresh vegetables like carrots, celery, and onion, and a rich, flavorful broth. With wholesome ingredients and simple steps, this classic chicken soup is packed with protein and nutrients. Learn tips for a heartier soup, how to make it spicy, and ways to add noodles or rice. Serve warm for a cozy, nourishing meal that everyone will love!

Ingredients

• 10-12 bone-in, skinless chicken thighs
• 3-4 quarts cold water
• 1 tablespoon olive oil
• 2 yellow onions, peeled and diced
• 8 large carrots, peeled and chopped
• 6 celery ribs, chopped
• 5 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon pepper
• Juice of one lemon
• 2 bay leaves
• Fresh parsley, chopped (for garnish)

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Instructions

1. Prepare the Broth
   Place the chicken thighs in a large stockpot and cover with 3-4 quarts of cold water. Bring to a boil, then cover and reduce the heat to low. Let it simmer for about 30-45 minutes.
2. Cook the Vegetables (Mirepoix)
   While the broth simmers, chop your vegetables. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and cook for 4-5 minutes until translucent. Stir in the carrots and celery, mixing well. Continue cooking over medium heat, stirring often, for 10-15 minutes. In the last two minutes, add the minced garlic, salt, and pepper, and mix well. Add the bay leaves. (Reduce heat to medium-low if vegetables start to brown.)
3. Strain the Broth
   Once the chicken has finished simmering, remove the stockpot from the heat. Use tongs to transfer the cooked chicken to a cutting board. Strain the broth through a fine-mesh strainer into the pot with the vegetables.
4. Shred the Chicken
   Allow the chicken to cool enough to handle, then shred it using two forks or your hands. Set aside.
5. Simmer the Soup
   Add the lemon juice to the pot and bring the soup to a boil. Reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the vegetables are tender. In the last 5-10 minutes, add the shredded chicken back to the pot.
6. Serve
   Taste and season with additional salt and pepper if needed. Garnish with freshly chopped parsley and serve warm.

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Why You’ll Love This Recipe

This classic chicken soup is comforting, nourishing, and made with simple, wholesome ingredients. It’s packed with tender chicken, fresh vegetables, and flavorful homemade broth, making it the perfect meal for cozy nights or when you’re feeling under the weather.

Tips

• Use bone-in, skinless chicken thighs for rich flavor without excess fat.
• For added depth, you can sauté the chicken in the pot before adding water to make the broth.
• Keep an eye on the vegetables to prevent them from browning too much; reduce the heat if necessary.

Variations and Substitutions

• Add Noodles or Rice: For a heartier soup, add cooked noodles or rice in the last 10 minutes of simmering.
• Make It Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Different Herbs: Add thyme, rosemary, or dill to bring additional flavors to the broth.

FAQs

Can I use chicken breasts instead of thighs?
Yes, though thighs offer richer flavor. If using breasts, monitor closely as they can dry out more quickly.

How long can I store this soup?
Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.

Serving Suggestions

• Pair with crusty bread or a side of crackers for a complete meal.
• Serve with a light green salad for added freshness.
• Enjoy with a squeeze of lemon for extra brightness and flavor.

This homemade chicken soup is sure to become a family favorite!