The Best Homemade Chicken Soup
Homemade Chicken Soup is hard to beat. This recipe is filled with vegetables, herbs, and roasted chicken. It can help fight a cold and is the ultimate comfort food. For a more filling meal, just add egg noodles.
Homemade Chicken Soup
This Homemade Chicken Soup is like a shortcut version of grandma’s recipe which is just like my favorite jewish deli, Hymie’s. It can be ready in about an hour, 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. It’s excellent with a thick slice of crusty sourdough bread or with your favorite crackers on the side. Since the recipe doesn’t call for noodles, you can crumble the crackers in the broth or dip your hunk of bread right in.
If you must have noodles in your soup, I’ve got you covered. Classic Chicken Noodle Soup is the ultimate healthy comfort food. I also have rich and creamy versions like my Creamy Chicken Noodle Soup and Creamy Chicken Soup with Artichokes and Mushrooms.
How to Make Homemade Chicken Soup
- Prepare the raw chicken breast. Rub a bit of olive oil on the chicken breast and season it liberally with salt and pepper.
- Roast the chicken. Place the chicken on a roasting dish and roast in a 425°F oven until cooked through, approximately 25-30 minutes. Transfer the cooked chicken to a plate and let it cool until you can handle it.
- Shred the chicken. Shred the cooked chicken into small pieces. Set aside.
- Cook the soup base. In a large stock pot on 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.
- Add the chicken, stock, and seasonings. Add the cooked chicken to the pot, stirring to combine. Then add the chicken stock, herbs, salt, and pepper.
- Boil and simmer. Allow the mixture to come to a boil. Then turn the heat to low and simmer for 10 minutes. Serve immediately.
Tips & Tricks
- 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.
Serve this soup with a slice of crusty bread on the side. Smear it with Roasted Garlic
for extra savory deliciousness and a bonus immune boost!
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.
How do I freeze this soup?
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.
Can I use chicken broth instead of stock?
Use chicken stock in this soup and avoid broth if possible. Chicken stock is made with bones, so it’s much more rich and flavorful. But, if broth is all you have, the soup will still be delicious.
Keep the ladle out for more chicken soup recipes!
- Chicken Gnocchi Soup
- Lemon Chicken Orzo Soup
- Creamy Chicken and Wild Rice Soup
- Creamy Tuscan Chicken Tortellini Soup
Get the Recipe: The Best Homemade Chicken Soup Recipe
- 1 chicken breast half, skin on and bone in
- 2 tablespoons olive oil
- 1 large vidalia onion, diced
- 2 large carrots, small 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
- Preheat oven to 425 degrees.a plate and allow to cool to room temperature or until cool enough to handle.
- Rub a little olive oil on the chicken breast and season liberally with kosher salt and pepper. Roast the chicken until cooked through, approximately 25-30 minutes.
- Transfer to a plate and allow to cool to room temperature or until cool enough to handle.
- Shred the chicken into small pieces and set aside.
- In a large stock pot, heat the olive oil over med-high heat. Add the onions and cook until softened. Add the carrots and celery and continue to cook until soft. Stir in the garlic and cook for an additional minute.
- 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.