Homemade Chicken Soup Recipe (with Noodle & Rice Options)
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.
Servings: 6
Cost: $10
Equipment
- 1 stock pot
Ingredients
- 1 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 a little olive oil on the chicken breast and season liberally with kosher salt and pepper. Roast the chicken until cooked through and reads 165˚F on a meat thermometer, 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.
Video
Notes
- Chicken soup will last in an airtight container, refrigerated, for up to 3 days.
- 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.
Nutrition
Calories: 200kcal | Carbohydrates: 14g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 364mg | Potassium: 545mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3538IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg