A good classic chicken soup recipe is something every home cook should have in their arsenal. There are so many problems in life where chicken soup is the solution. Feeling under the weather, homesick, going through a break up. It’s just a nice, warm hug that makes the world seem right again.
There’s nothing particularly fancy about this soup. What makes this soup perfect is simply using the freshest ingredients, making the broth from scratch, and seasoning properly. That is it. Yes it takes a little love but it is so well worth the effort, you’ll be making this recipe all the time.
Here’s what you need:
The homemade broth really is the backbone of this soup. It is what makes this chicken soup really special. Store-bought broth does not come anywhere close to this. It is life giving!
The broth is what you are going to make first, and while it’s simmering, you can prep your veggies. Start by placing the pieces of chicken into a large pot and fill it with enough water to submerge it, about 10-12 cups. Add the bay leaves and peppercorns and bring to a boil, then turn it to simmer until the chicken is cooked through, about 35-45 minutes.
Once finished, remove the chicken and set aside to cool, then pull the meat from the bones and shred or dice into spoon-sized pieces. Carefully strain the broth through a fine mesh strainer and set it aside.
Now it’s time to cook those veggies you’ve been dicing. Carrots take the longest to cook so toss them in first, then add the celery and onion. Add salt and sauté until slightly tender. Then add the garlic, and sauté for a minute more, then the chicken, rosemary and thyme and the broth.
Don’t be afraid of salt.
Add salt and taste. If it is still bland add more. This is a big pot of soup and it takes a lot of salt. And getting the seasoning right before you start simmering makes a difference. If you wait until after the soup is finished to add your salt it will just taste salty. Adding salt with each new layer of flavor will result in a soup that is seasoned.
Now just let the soup simmer away for 30-40 minutes. Before you dig in, add a little fresh parsley and lemon to balance out the richness of the broth.
There is nothing quite like tucking into a big bowl of homemade chicken soup that you made from scratch! During the colder months, I nearly always have a big pot of this waiting for me in my refrigerator. Any leftovers not eaten within a week can be frozen for later!
Other recipes you might love:
Perfect Chicken Soup
Ingredients
- 1 whole chicken quartered
- 25 peppercorns
- 2 bay leaves
- 4 carrots sliced
- 4 celery stalks sliced
- 1 yellow onion chopped
- 2 cloves garlic chopped
- 4 sprigs thyme leaves removed and chopped
- 2 sprigs rosemary leaves removed and chopped
- 1 lemon juiced
- salt to taste
Instructions
For the Broth
- Place the quartered chicken into a large, heavy pot and fill pot with enough water to fully submerge chicken.Add peppercorns and bay leaves.Turn stove onto high and bring to a boil.Once the broth reaches a boil, turn the stove down to medium-low and let simmer for 35 to 40 minutes, or until the chicken is cooked through.Turn off the stove and allow to come to room temperature before handling.Once the chicken has cooled enough remove each piece from the broth and pull the meat from the bones and discard the bones as well as the back. Strain the broth through a fine mesh strainer and set aside.
For the Soup
- Sauté the carrots, onion and celery in the soup pot for a few minutes with salt until they start to become tender. Add the garlic and sauté for a minute more.Add the pulled chicken and carefully pour the reserved broth into the pot. Add rosemary and thyme and salt and pepper to taste then let the soup simmer for 30 minutes. Taste for seasonings and add more salt and pepper if needed. Turn of the heat and add fresh lemon juice and fresh parsley.