- Prepare the Ingredients
Gather all ingredients: 1 whole chicken (cut into 8 pieces), 1 large chopped yellow onion, 3 chopped medium carrots, 3 chopped celery stalks, 4 smashed garlic cloves, 1 bunch parsley stems, 3 sprigs fresh dill, 1 tsp whole black peppercorns, 2 tsp kosher salt, and 12 cups cold water. If using, have 8 oz of wide egg noodles ready.
- Poach the Chicken
Place the chicken pieces, onion, carrots, celery, garlic, parsley stems, dill, peppercorns, and salt in a large stockpot. Pour the cold water over everything. Bring to a gentle simmer over medium heat, then immediately reduce to low. Simmer gently, uncovered, for 45 minutes, occasionally skimming off any foam that rises to the top. The chicken should be cooked through and tender.
- Shred & Simmer the Broth
Using tongs, transfer the chicken pieces to a plate to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, pressing on the vegetables to extract all their liquid. Discard the solids. Return the clear broth to the stove over low heat. Once the chicken is cool enough to handle, shred all the meat from the bones, discarding the skin. Return the bones (but not the meat yet) to the broth and simmer for another 20 minutes for extra depth.
- Finish & Serve
Strain the broth again to remove the bones. Return the clear, golden broth to the pot. Add the shredded chicken meat. Taste and season with more salt as needed. If using egg noodles, cook them in a separate pot of salted water according to package directions, then divide among bowls. Ladle the hot chicken soup over the noodles (or directly into bowls). Garnish with fresh chopped dill and serve immediately.
- Calories:320 kcal
- Protein:35 g
- Carbohydrates:15 g
- Sugar:4 g
- Salt:1.2 g
- Energy:1340 kJ
- Fat:12 g
There’s a chill in the air, or maybe there’s a scratch in your throat, and suddenly nothing else in the world sounds right. You’re not just craving a bowl of something hot; you’re craving the specific, soul-deep comfort of a really good chicken soup. This isn’t about reviving a wilting soul with magic broth (though it certainly helps); it’s about a deliberate act of kitchen alchemy that results in a clear, golden elixir that warms you from the inside out. I used to think the canned stuff was fine in a pinch, until a snowy afternoon and a bare pantry taught me how much more satisfying it is to build the flavors yourself.
More Than Just Grandma’s Cure-All
Every culture has its version of this broth-based cure, but the American classic has roots in practicality. It was a way to stretch a single bird into multiple meals, simmering every last bit of flavor from bones and vegetables until the whole house smelled like home. The beauty of this version is its clean simplicity—it’s a canvas. While it holds to tradition, we’re aiming for a broth that’s deeply savory but not cloudy, with tender meat and vegetables that still have a bit of personality left in them.
The Hallmarks of a Great Homemade Broth
What makes this particular recipe special is a two-step approach. First, we gently poach the chicken to keep the breast meat impossibly tender, then we use those same bones for a second, quick simmer to build a more complex broth without it becoming bitter. The result? A broth with a silky mouthfeel and a rich, rounded flavor that doesn’t just taste like salted water. The pro-tip here is all about the fat. Don’t skim it all off! A few golden droplets shimmering on the surface carry immense flavor. Let it be.
Chicken Soup Serving & Unexpected Friends
Obviously, a steaming bowl with a hunk of crusty bread is perfection. But think beyond the mug. Strain the broth and use it as the cooking liquid for a risotto, adding incredible depth. For a heartier meal, serve it over a mound of buttery egg noodles or a scoop of jasmine rice. Pair it with a bright, acidic side like a simple arugula salad with lemon vinaigrette to cut the richness. A crisp, dry Riesling or even a cold glass of sparkling water with lemon makes a fantastic companion.
Make It Your Own: Variations & Swaps
This recipe is wonderfully adaptable. For a lighter take, use only chicken breasts. Feeling robust? Add a parmesan rind to the broth for a umami boost (remove before serving). No fresh herbs? A teaspoon of dried thyme or a bay leaf works. Need it gluten-free? Serve as-is or with gluten-free pasta. For a keto-friendly version, load up on low-carb veggies like celery and zucchini noodles. Vegetarian? Swap the chicken for hearty mushrooms and use vegetable stock—check out the brilliant techniques for building flavor at Serious Eats.
This soup is a meal-prep dream. Let it cool completely, then store it in airtight containers. The broth and solids keep in the fridge for 4 days, and it freezes beautifully for up to 3 months. Pro-tip: freeze portions in muffin tins for perfect “broth pucks” you can drop straight into a pot.
Your Soup Questions, Answered
Can I make this in a slow cooker? Absolutely. Add all ingredients except the pasta/noodles (if using) and cook on low for 6-8 hours. Shred the chicken at the end.
My broth tastes bland. What happened? You likely under-salted. Broth needs salt to make the flavors sing. Add in small increments, tasting as you go.
Why is my broth cloudy? A rapid, rolling boil will emulsify fat and protein, creating cloudiness. Keep the simmer gentle and low.
So, what are you waiting for? Grab a pot, your favorite knife, and let’s make the kitchen smell incredible. This act of simple, mindful cooking is a gift you give yourself. I promise, once you taste the real deal, the stuff from a can just won’t cut it anymore. Now, get simmering! And if you tweak it to make it your own, I’d love to hear about it in the comments. For more inspiration, browse our recipe collection.
