Classic Homemade Chicken Soup
A heartwarming dish that brings comfort to family dinners and cozy weeknight meals, featuring tender chicken simmered with fresh vegetables and aromatic herbs.
Servings: 6 servings
Calories: 350kcal
Equipment
- Large Stockpot
- Cutting Board
- Knife
- Tongs
Ingredients
Main Ingredients
- 1 whole Whole Chicken (3-4 pounds) Remove skin for a healthier option.
- 2-3 medium Carrots Cut into uniform pieces.
- 2-3 stalks Celery Dice to match carrot size.
- 1 medium Onion Diced finely.
- 3-4 cloves Garlic Minced.
- 3-4 sprigs Fresh Thyme Add at the beginning.
- 2-3 leaves Bay Leaves Remove before serving.
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Black Pepper Freshly cracked, adjust to taste.
- 8 cups Water Ensure chicken is fully submerged.
Garnish
- 1 bunch Fresh Parsley Chopped, for garnish.
Instructions
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- In a large stockpot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and cook for an additional 2 minutes until fragrant.
- Add the chopped carrots and celery, sauté for about 5-7 minutes until softened.
- Carefully place the whole chicken into the pot, add bay leaves and thyme, then pour in 8 cups of water.
- Bring to a boil, then reduce heat to low, cover, and let simmer for 1.5 to 2 hours.
- Remove the chicken, shred it into bite-sized pieces, and discard the skin and bones.
- Return the shredded chicken to the pot, season with salt and pepper, and let simmer for another 10-15 minutes.
- Remove from heat, discard bay leaves and thyme, and serve hot garnished with parsley.
Notes
For variations, consider adding grains, different vegetables, or spices to customize the soup.