The Best Chicken Soup Recipe Ever

This Homemade Chicken Soup recipe is a version of my polish grandma’s recipe which is just like my favorite jewish deli in the Philly suburbs, Hymie’s. It can be ready in about an hour if using leftover chicken, and best of all, you won’t be sacrificing any flavor. Garlic, thyme, dill, and parsley add an aromatic flavor to the broth that’s both bright and savory. The herbs are a perfect complement to the juicy bits of roasted chicken. 

I can’t think of a better soup to have on a frosty night or when you’re feeling under the weather or need to soothe sore throats. It’s excellent with a thick slice of crusty sourdough bread or with your favorite crackers on the side.

This is the best chicken soup recipe and since it doesn’t call for noodles, it’s a great protein packed recipe for those of you looking for a low calorie, low carb dinner. If you want, you can crumble the crackers in the golden broth or dip your hunk of bread right in for a soul soothing meal.

If you must have noodles in your soup, I’ve got you covered. My favorite homemade Chicken Noodle Soup recipe is the ultimate healthy comfort food. I also love these rich and creamy versions like this Creamy Chicken Noodle Soup and Creamy Chicken Soup with Artichokes and Mushrooms.

Ingredients for Chicken Soup

• Chicken – Leftover roast chicken is handy to help this recipe come together in minutes. Or you can easily roast chicken breasts while prepping your other ingredients. I prefer the ease of using leftover chicken for this recipe but you can also use a whole chicken for a more flavorful soup. Just be sure to cut the chicken into pieces and brown all the pieces in a stock pot until they’re fully cooked. A grocery store rotisserie chicken also works well when time is tight. Avoid boneless skinless chicken breasts, for the best flavor use bone-in chicken.
• Vegetables – Onion, carrots, celery and garlic provide the base of the flavor packed soup.
• Chicken Stock – Homemade chicken stock shines in this recipe but you can use store bought stock or chicken broth. Using chicken stock in this soup will amplify the depth of flavor in this soup recipe. Chicken stock is made with bones, so it’s richer and more flavorful. But, if chicken broth is all you have, the soup will still be delicious.
• Fresh Herbs – Fresh Thyme, fresh dill and fresh parsley add a ton of flavor and freshness. You can add in your favorite herbs to put your own spin on this soup. We love sage, rosemary and a couple of bay leaves, as well. Just be sure to remove the bay leaf before serving.
• Seasoning – Season simply with kosher salt and black pepper. If you want to add more flavor, you can stir in garlic powder, onion powder or even ground turmeric. You can even give it a little extra pop with a squeeze of fresh lemon juice.

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How to Make Chicken Soup 

1. Prepare the raw chicken breast. Rub a bit of olive oil on the chicken breast and season it liberally with salt and pepper. 
2. Roast the chicken. Place the chicken on a roasting dish and roast in a 425°F oven until cooked through, approximately 25-30 minutes. It should register 165˚F on an instant-read thermometer or a meat thermometer. Transfer the cooked chicken to a plate and let it cool until you can handle it. 
3. Shred the chicken. Shred the cooked chicken into small pieces on a cutting board using two forks or cut it into bite-sized pieces using a kitchen knife. Set aside.
4. Cook the soup base. In a large pot or large dutch oven over medium-high heat, add the olive oil. Then add the onions and cook until soft. Next, add the carrots and celery, cooking until soft. Stir in the garlic and cook for one more minute. 
5. Add the chicken, stock, and seasonings. Add the shredded chicken meat to the pot, stirring to combine. Then add the chicken stock, fresh thyme, dill, parsley, salt, and pepper being sure to scrape up the browned bits on the bottom of the pot with a wooden spoon. 
6. Boil and simmer. Allow the mixture to come to a boil. Then lower to medium heat and simmer for 10 minutes. Serve immediately. 

Tips for the Best Chicken Soup 

• Feel free to use your favorite herbs in this soup. Some other options you could substitute or add include oregano, herbes de Provence, and bay leaf. 
• Want a spicier chicken soup? Add ½ teaspoon of chili flakes or powder to the soup base when you add the garlic. 
• It’s easy to add carbs to this soup. Try adding your favorite egg noodles, gluten-free pasta, cooked rice, or matzo balls. 

Serving Suggestions

Serve this classic chicken soup with a slice of crusty bread on the side. Smear it with Roasted Garlic for extra savory deliciousness and a bonus immune boost!

Homemade Chicken Soup is also great with any style of dinner roll, like my classic Parker House Rolls. Or try Easy Brioche Rolls for soft rolls that have buttery flavor baked right in. 

For a fancier bread to serve with this soup, homemade Garlic Knots are full of flavor and look gorgeous in a basket on the dinner table. 

Storing Leftovers

Transfer leftover chicken soup to an airtight container and store in the refrigerator for up to 5 days. You can reheat in a saucepan on the stovetop or in the microwave until hot.

Freeze soup leftovers in an airtight freezer container, leaving ½ inch of space at the top. Or save freezer space by storing it in zip-top plastic freezer bags. It will last up to 3 months. 

More easy chicken soup recipes!

• Chicken Gnocchi Soup
• Rotisserie Chicken Noodle Soup
• Chicken Enchilada Soup
• Lemon Chicken Orzo Soup
• Creamy Chicken and Wild Rice Soup
• Creamy Tuscan Chicken Tortellini Soup