Classic Chicken Soup (Printable)

Comforting chicken soup with tender meat, vegetables and savory broth—ideal for cold days and make-ahead meals.

# What You Need:

→ Meats

01 - 1 whole chicken (about 2.6 lbs), cut into pieces, or 1.75 lbs bone-in, skin-on chicken thighs or breasts

→ Vegetables

02 - 3 medium carrots, sliced
03 - 2 celery stalks, chopped
04 - 1 large onion, diced
05 - 3 garlic cloves, minced
06 - 2 bay leaves
07 - 1 parsnip (optional), peeled and sliced

→ Broth & Seasoning

08 - 8 cups cold water or low-sodium chicken broth
09 - 1 teaspoon whole black peppercorns
10 - 1 small bunch fresh parsley
11 - 1 teaspoon dried thyme or 3 sprigs fresh thyme
12 - 1 ½ teaspoons salt, plus more to taste

→ Optional Additions

13 - 1 cup egg noodles or rice (about 5.3 oz)
14 - Fresh dill, chopped, for garnish

# Directions:

01 - Place the chicken pieces in a large soup pot and pour in the cold water or chicken broth. Set over medium heat and bring to a gentle simmer, skimming off any foam that rises to the surface.
02 - Stir in the sliced carrots, chopped celery, diced onion, minced garlic, parsnip if using, bay leaves, whole peppercorns, thyme, and 1 ½ teaspoons of salt. Keep the pot uncovered and maintain a gentle simmer for 45 to 60 minutes, until the chicken is fully cooked through and the vegetables are fork-tender.
03 - Carefully remove the chicken pieces from the pot and set aside to cool slightly. Once cool enough to handle, discard the skin and bones, then shred or chop the meat into bite-size pieces.
04 - If using egg noodles or rice, add them to the simmering broth and cook for 8 to 10 minutes until tender. Return the shredded chicken to the pot and stir to combine.
05 - Taste the broth and adjust the seasoning with additional salt and pepper as needed. Remove and discard the bay leaves and any herb stems.
06 - Ladle the hot soup into bowls and garnish with fresh parsley and chopped dill if desired. Serve immediately.

# Expert Tips:

01 -
  • The broth develops a golden depth that tastes like it took all day, but most of that time is just gentle simmering while you do other things.
  • Bone in chicken gives you a richness that boneless pieces simply cannot replicate, no matter what anyone tells you.
02 -
  • If you boil the soup aggressively instead of keeping it at a gentle simmer, the broth turns cloudy and the chicken becomes tough and stringy.
  • Sautéing the onion, celery, and carrots in a splash of olive oil before adding liquid creates a deeper, more caramelized flavor layer that is absolutely worth the extra five minutes.
03 -
  • Let the finished soup rest off the heat for ten minutes before serving, because the flavors open up in a way they simply do not show while actively bubbling.
  • A small handful of fresh dill stirred in at the very end is the secret move that makes people ask what you did differently this time.

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