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This homemade Chicken Soup Recipe is the ultimate comfort food with tender chicken, fresh vegetables, and a flavorful, golden broth. It’s easy to make, perfect for chilly days, and just as delicious without noodles as it is with them. Plus, you can make it even faster with leftover chicken or a rotisserie chicken from the store.
Voted the Best Chicken Soup Recipe on the Internet by Eater, Homemade Chicken Soup is hard to beat.
Table of Contents
- Kellie’s NoteMy Ultimate Chicken Soup
- Why You’ll Love My Chicken Soup Recipe
- Ingredients for Chicken Soup
- Best Chicken for Chicken Soup
- How to Make Chicken Soup
- How to Make Chicken Soup Broth More Flavorful
- Kellie’s Tips for the Best Chicken Soup
- Easy Chicken Soup Variations
- How to Store, Freeze, and Reheat Chicken Soup
- What To Serve With Chicken Soup
- More easy chicken soup recipes!
- Homemade Chicken Soup Recipe
- Chicken Soup Recipe FAQs
We made this soup last night and it truly was the best chicken soup I’ve ever made & I’ve been making stock from bones for years and turning them into soup so I thought I was good! Yep I’m great at stock, but Kellie has such a good knack for deliciousness.
– Allison
Kellie’s Note
My Ultimate Chicken Soup
I’ve been making homemade chicken soup for years, inspired by my Polish grandmother’s recipe and my favorite Jewish deli in the Philly suburbs, Hymie’s. There’s something about a big bowl of chicken soup that instantly makes everything feel a little better, especially on a cold day or when someone in the house is feeling under the weather.
My version starts with roasted chicken for extra flavor, a simple mix of vegetables, and plenty of fresh herbs. It’s the kind of soup that tastes like it spent hours simmering on the stove, but it’s surprisingly easy to pull together. I love making a big batch for dinner and saving the leftovers for quick lunches later in the week.
And if you need a shortcut, I have you covered. Using leftover roast chicken or a store-bought rotisserie chicken makes this homemade chicken soup recipe even easier without sacrificing that comforting, homemade flavor.
Why You’ll Love My Chicken Soup Recipe
- It’s loaded with flavor. Roasted chicken, a classic mix of vegetables, and fresh thyme, dill, and parsley make the broth taste rich and savory without a ton of ingredients.
- Easy to make ahead. The leftovers are just as good the next day, so it’s perfect for meal prepping lunches or dinners.
- Great for busy days. When I don’t have time to roast chicken, leftover chicken or a store-bought rotisserie chicken makes this recipe a breeze.
- Make it your own. Keep it simple with just chicken and vegetables, or add egg noodles, cooked rice, or matzo balls for something heartier.
- Freezer-friendly. I always love having a few portions tucked away for those days when I need something cozy and don’t feel like cooking.
Ingredients for Chicken Soup
You don’t need anything fancy to make a really good homemade chicken soup. Just a few simple ingredients, a flavorful broth, and plenty of fresh herbs.
- Chicken: I like to use bone-in, skin-on chicken breast for this recipe because roasting it first adds extra flavor. You can also use cooked chicken thighs, leftover roast chicken, or shredded rotisserie chicken to save time.
- Olive Oil: Used for roasting the chicken and sautéing the vegetables. Avocado oil or another neutral cooking oil will work, too.
- Onion: I like sweet Vidalia onions for their mild flavor, but yellow or white onions work just as well.
- Carrots: Add a little natural sweetness and color to the broth. You can substitute parsnips for a slightly earthier flavor.
- Celery: A classic ingredient that adds savory flavor to the soup. If you’re out of celery, try a little extra carrot and onion instead.
- Garlic: Fresh garlic gives the broth a delicious savory flavor. Garlic powder works in a pinch, but fresh is my preference.
- Chicken Stock: Homemade chicken stock adds wonderful depth, but good-quality store-bought stock works beautifully. Chicken broth can also be used, although stock generally gives the soup a richer flavor.
- Fresh Herbs: Thyme, dill, and parsley are my favorites for this recipe. You can substitute dried herbs if necessary, but use a smaller amount because dried herbs are more concentrated.
- Salt and Pepper: Season to taste. The amount of salt you’ll need depends on the chicken stock you’re using, so taste the broth before adding more.
Optional Add-Ins: Cooked egg noodles, rice, or matzo balls make this simple soup even heartier. I recommend cooking the noodles or rice separately if you’re planning to save leftovers.
For the complete ingredient list and measurements, scroll down to the printable recipe card.
Best Chicken for Chicken Soup
You can make homemade chicken soup with just about any chicken you have on hand, but the type you use can make a difference in the flavor.
I prefer bone-in, skin-on chicken breast because it adds more flavor than boneless chicken, especially when you roast it first. The skin and bones help keep the meat moist as it cooks, and you can remove both before shredding the chicken for the soup.
If you prefer darker meat, chicken thighs are a great option. They’re flavorful and tend to stay juicy, even when reheated.
My favorite shortcut? Rotisserie chicken. When I already have cooked chicken in the refrigerator, I skip the roasting step entirely. Just shred the chicken and add it to the pot with the vegetables, stock, and herbs.
You can also use a whole chicken if you prefer a more traditional homemade broth. It takes longer, but simmering the bones and meat gives the broth a deeper chicken flavor.
Whichever chicken you choose, be sure to remove any skin and bones before serving the soup.
How to Make Chicken Soup
Making homemade chicken soup is easier than you might think. Here’s how I make it with tender roasted chicken and a flavorful broth.
- Roast the chicken. Rub the chicken with olive oil and season with salt and pepper. Roast in a 425°F oven for approximately 25–30 minutes, or until the thickest part reaches 165°F on a meat thermometer.
- Shred the chicken. Let it cool until it’s easy to handle, then remove the skin and bones. Shred the meat into bite-sized pieces and set aside.
- Sauté the vegetables. Heat olive oil in a large stockpot or Dutch oven. Add the onion and cook until softened. Stir in the carrots and celery and cook until they begin to soften. Add the garlic and cook for another minute.
- Add the chicken and broth. Stir the shredded chicken into the vegetables. Pour in the chicken stock and add the fresh thyme, dill, parsley, salt, and pepper.
- Simmer and serve. Bring the soup to a boil, then reduce the heat to low and simmer gently for 10 minutes, or until the vegetables are tender. Taste, adjust the seasoning, and serve warm.
Easy Rotisserie Chicken Shortcut: Skip the roasting steps and use already-cooked, shredded chicken instead. Start by sautéing the vegetables, then follow the recipe as written. It’s an easy way to get homemade chicken soup on the table faster.
How to Make Chicken Soup Broth More Flavorful
The secret to really good chicken soup is the broth. You don’t need a complicated recipe, but a few simple tricks make a big difference.
- Start with good chicken stock. Homemade is wonderful, but store-bought stock works well, too. I prefer stock over broth when I want a richer chicken flavor.
- Use bone-in chicken. Roasting bone-in chicken adds extra flavor, and the meat stays tender when cooked properly.
- Don’t skip the vegetables. Onion, carrots, celery, and garlic create the savory flavor base that makes this soup so comforting.
- Add fresh herbs. Thyme, dill, and parsley brighten the broth and give it that classic homemade chicken soup flavor.
- Simmer gently. Once everything is combined, lower the heat and let the flavors come together without boiling the soup aggressively.
- Taste before serving. Sometimes all a bland soup needs is a little more salt. You can also add a small squeeze of fresh lemon juice if you want to brighten the flavor.
Kellie’s Tips for the Best Chicken Soup
- Don’t overcook the chicken. Roast it just until it reaches 165°F internally. Overcooking can make the meat dry and stringy.
- Cut the vegetables evenly. Keeping the carrots and celery about the same size helps them cook evenly, so you don’t end up with mushy vegetables and crunchy ones in the same bowl.
- Don’t rush the vegetables. Sautéing them before adding the broth helps build flavor.
- Season at the end. Store-bought chicken stocks can vary in saltiness. Taste the soup before serving and add salt and pepper as needed.
- Keep noodles and rice separate. If you’re making the soup ahead, add cooked noodles or rice to individual bowls. They’ll stay tender instead of soaking up all the broth.
- Use what you have. Fresh herbs are wonderful, but dried herbs will work in a pinch. Start with a smaller amount and adjust to taste.
Easy Chicken Soup Variations
One of the things I love most about this homemade chicken soup recipe is how easy it is to make it your own.
- Chicken Noodle Soup: Stir in 2 cups of cooked egg noodles just before serving. You can also cook ¾ cup dry egg noodles separately and add them to the soup.
- Chicken and Rice Soup: Stir in 1 cup of cooked white or brown rice during the last few minutes of cooking, just until heated through.
- Chicken Soup with Matzo Balls: Prepare the matzo balls according to your recipe and add them to individual bowls of hot soup.
- Whole Chicken Soup: For a more traditional version, simmer a whole chicken in water or stock until cooked through and tender. Remove the chicken, strain the broth, and shred the meat before finishing the soup.
- Extra Veggies: Add peas, parsnips, or chopped spinach for even more vegetables. Add quick-cooking vegetables near the end so they don’t become mushy.
Make-Ahead Tip: If you’re planning to freeze the soup, I recommend leaving out noodles and rice until you’re ready to reheat and serve it.
How to Store, Freeze, and Reheat Chicken Soup
One of my favorite things about homemade chicken soup is how well it keeps. I almost always make extra so I have an easy lunch or dinner ready for another day.
- Refrigerator: Let the soup cool slightly, then transfer it to airtight containers and refrigerate promptly. Store for up to 3–4 days. If you’ve added noodles or rice, I recommend storing them separately so they don’t soak up all the broth.
- Freezer: Chicken soup freezes beautifully! Cool the soup, divide it into freezer-safe containers, and leave room for expansion. Freeze for up to 3 months for best quality. I like using individual portions because it’s easy to thaw exactly what I need.
- Reheating: Warm the soup in a saucepan over medium heat until it’s hot and steaming throughout, or microwave individual servings in a microwave-safe bowl, stirring occasionally. Reheat leftovers to 165°F.
- Make Ahead: You can prepare the soup a day or two in advance. The flavors have time to come together in the refrigerator, and dinner is as easy as reheating a pot on the stove.
- My Favorite Freezer Tip: Freeze the soup without noodles or rice and add them when you’re ready to serve. It’s the easiest way to keep them from getting too soft.
What To Serve With Chicken Soup
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.
For batch freezing soups, stews, stocks and broths, we love using silicone Souper Cubes for mess free meal prep.
More easy chicken soup recipes!
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Homemade Chicken Soup Recipe
Equipment
- 1 stock pot
- chef's knife
- cutting board
- measuring cup
- measuring spoons
- wooden spoon or spatula
Ingredients
- 2 pounds bone-in, skin-on chicken breast half
- 2 tablespoons olive oil
- 1 large vidalia onion , diced
- 2 large carrots , diced
- 1 large celery stalk , diced
- 3 garlic cloves , minced
- 5 cups chicken stock, homemade or store bought
- 1 tablespoon fresh chopped thyme
- 1 tablespoon fresh chopped dill
- 1 tablespoon fresh chopped parsley
- kosher salt and fresh ground pepper to taste
Instructions
- Preheat oven to 425˚F.
- Rub 1 tablespoon olive oil on the chicken breasts and season liberally with kosher salt and pepper. Roast the chicken until cooked through and the internal temperature reads 165˚F on a meat thermometer, approximately 25-30 minutes.
- Transfer the cooked chicken to a plate and let cool until easy to handle. Remove and discard the skin and bones, then shred the meat into bite-sized pieces. Set aside.
- In a large stock pot, heat the olive oil over medium-high heat. Sauté the onion until softened, then add the carrots, celery and cook until they, also, begin to soften, approximately 5 minutes. Stir in the garlic and cook for an additional minutes.
- Transfer the cooked chicken to the pot and stir to combine. Add the chicken stock, herbs, salt and pepper and allow the mixture to come to a boil. Turn down the heat to low and simmer for 10 minutes.
- Serve immediately or transfer to airtight containers and freeze for up to 3 months.
Video
Notes
- Freeze chicken soup in a freezer safe container for up to 3 months.
- For best results, use bone-in skin-on chicken for richer flavor. Leftover chicken works well for this recipe making it a quick and simple dinner option.
- For Chicken Noodle Soup: Add 2 cups cooked egg noodles or cook ¾ cup dry noodles separately and stir in before serving.
- For Chicken & Rice: Add 1 cup cooked rice at the end and heat through.
- Vegetables should be tender but not mushy, and chicken should reach 165°F internally.
- Freezer tip: Freeze without noodles or rice for up to 3 months. Add starches fresh after reheating.
- Storage: Refrigerate cooled chicken soup in an airtight container for up to 3–4 days. Freeze for up to 3 months for best quality. Reheat to 165°F before serving. For best results, store noodles and rice separately.
- Rotisserie Chicken Shortcut: Substitute shredded cooked rotisserie chicken for the roasted chicken. You will need approximately 2 cups shredded chicken. Skip the oven steps and begin by sautéing the vegetables. Add the chicken with the stock and herbs, then simmer until the vegetables are tender and the soup is heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken Soup Recipe FAQs
What is the secret to making good chicken soup?
The secret is starting with flavorful chicken stock, using plenty of vegetables and herbs, and not overcooking the chicken. I like roasting bone-in chicken first because it adds flavor without requiring you to simmer a whole chicken for hours. Don’t forget to taste the broth before serving! A little extra salt can make all the difference.
Can I make chicken soup with rotisserie chicken?
Absolutely! Rotisserie chicken is one of my favorite shortcuts. Simply shred the cooked chicken, sauté the vegetables, and add the chicken to the pot with the stock and herbs. You can skip the roasting step entirely, which makes this recipe much faster.
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs work wonderfully in homemade chicken soup. They’re naturally flavorful and tend to stay juicy. You can roast them before adding them to the soup, or use leftover cooked chicken thighs. Just be sure raw chicken is fully cooked to 165°F before shredding.
How do I fix bland chicken soup?
Start by tasting the broth and adding a little salt if needed. Fresh herbs, freshly ground black pepper, or a squeeze of lemon juice can also help bring out the flavor. If the soup tastes watery, let the broth simmer uncovered for a few minutes to concentrate the flavor before serving.
Can I make chicken soup ahead of time?
Yes, and it’s a great recipe for meal prep! Make the soup in advance, let it cool slightly, and refrigerate it in airtight containers for up to 3–4 days. If you’re planning to add noodles or rice, keep them separate until you’re ready to serve so they don’t become mushy.
Can I freeze homemade chicken soup?
Definitely! Chicken soup freezes beautifully for up to 3 months for best quality. Let it cool, transfer it to freezer-safe containers, and leave room for expansion. I recommend freezing the soup without noodles or rice and adding those after reheating.
How do I reheat chicken soup without drying out the chicken?
Warm the soup gently in a saucepan over medium heat, stirring occasionally, until heated through to 165°F. Avoid letting it boil rapidly for an extended period because that can make the chicken tough. You can also microwave individual servings, stirring between intervals for even heating.
Can I double this chicken soup recipe?
Yes! This chicken soup recipe is easy to double, making it perfect for feeding a crowd or stocking the freezer. Use a large enough stockpot to hold all the ingredients comfortably, and increase the chicken, vegetables, broth, and herbs proportionally. Taste the broth before adding extra salt, since you may not need to double the seasoning exactly.
I like the low calorie – high protein and fairl low salt receipies
Thank you!
stoves not working – can I make this in my crockpot?
You definitely can make it in the crockpot!
this is a good recipe and i love soups and will make it a few times
I’m so glad you liked it, it’s definitely a staple dinner in our house!
Hello. I am confused by the first step in the instructions. It looks like something is missing.
Thank you for letting me know! It was confusing for sure. It’s fixed now, I hope you enjoy it!