Homemade Chicken Soup Recipe

bowl of chicken soup with a spoon on a white background.

5 from 14 votes

Just like your favorite jewish deli, this easy Chicken Soup recipe is cozy and comforting. Made in under an hour with leftover chicken or rotisserie from the store.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, lunch

Cuisine: American

Servings:

Author: Kellie

Cost: $10

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