This chicken soup is a simple, comforting bowl that I make whenever cold weather or sniffles arrive. It shines because the broth is rich from bones, the vegetables stay tender-crisp, and it’s forgiving for busy weeknights; for a twist, I sometimes compare it to an anti-inflammatory turmeric chicken soup I tested for extra warmth.
Why Make This Recipe
- Deep, savory flavor from simmered bone-in chicken gives a homemade taste store-bought broths can’t match.
- Nutritious: lean protein, vitamin-rich vegetables, and collagen if you use bones.
- Versatile and convenient — it stretches well for leftovers and freezes nicely.
- Great for special moments: sick days, family dinners, or a simple weeknight comfort meal.
- Personally, I love how the aroma fills the kitchen and how easy it is to adapt; if you prefer a heartier grain, try a chicken and wild rice soup variation I often make.
Recipe Overview
Prep time: 15 minutes (active).
Cook time: 1 hour 15 minutes (gentle simmer).
Total time: 1 hour 30 minutes.
Servings: 6 (about 1½–2 cups per person).
Difficulty: Easy.
Method: Stovetop simmer in a Dutch oven or large stockpot, finishing with fresh noodles or rice.
My Experience Making This Recipe
I’ve tested this version multiple times, swapping thighs and a whole chicken to compare flavor and yield. I learned that starting with cold water and a low simmer produces a clearer, more flavorful broth than a rapid boil.
How to Make Chicken Soup
Start with 3–4 lb bone-in chicken (a whole chicken or 8 bone-in thighs) and cover with about 10 cups cold water or low-sodium chicken stock in a 6–8 quart Dutch oven. Add 1 large onion (quartered), 3 carrots (cut into 1-inch pieces), 2 celery stalks, 3 smashed garlic cloves, 1 tsp whole peppercorns, 2 bay leaves, and a handful of fresh thyme or parsley stems. Bring to a gentle simmer over medium-high heat, then lower to maintain about 185–200°F and cook 50–75 minutes until the chicken reaches 165°F at the thickest part and is falling off the bone. Remove the chicken, shred the meat, discard bones and bay, season the broth to taste, then add 2 cups egg noodles or 1½ cups rice and simmer until tender (about 8–12 minutes for noodles). For a noodle-centered finish, see my notes on classic chicken noodle soup with egg noodles.
Expert Tips for Success
- Use bone-in chicken or a mix of bones and meat for maximum flavor and body; bones release collagen that makes the broth silky.
- Start with cold water and bring slowly to a simmer to extract flavor without clouding the stock.
- Keep the simmer gentle (about 185–200°F) — a rolling boil emulsifies fat and makes cloudy broth.
- Roast the bones and vegetables briefly at 425°F for 20 minutes if you want deeper, roasted flavor.
- If you want to swap noodles safely, follow guidance from a trusted recipe like the comforting chicken noodle soup recipe 2 I referenced when testing timing.
How to Serve Chicken Soup
- Serve in warmed bowls with a sprinkle of chopped parsley and a squeeze of lemon to brighten the broth.
- Offer crusty bread or buttered toast and a simple green salad for an easy weeknight meal.
- For a hearty bowl, stir in cooked rice or roasted root vegetables right before serving.
- For family-style comfort, serve with extra hot sauce or grated Parmesan on the side and consult this comforting chicken noodle soup recipe 3 for presentation ideas.
Storage and Reheating Guide
Cool the soup to room temperature no longer than 2 hours, then refrigerate in airtight containers for 3–4 days. For longer storage, freeze in portioned, freezer-safe containers or heavy-duty freezer bags for up to 3 months; leave some headspace for expansion. Reheat gently on the stovetop over low heat until the soup reaches 165°F, or microwave in covered containers, stirring every minute to heat evenly. If frozen solid, thaw overnight in the fridge before reheating.
Recipe Variations
- Gluten-free: swap egg noodles for gluten-free pasta or serve over rice or quinoa.
- Dairy-free: this recipe is naturally dairy-free; skip any butter finishes or use olive oil.
- Vegetarian: replace chicken with roasted mushrooms, lentils, and vegetable stock; simmer for 30–40 minutes.
- Spiced/anti-inflammatory: add 1 tsp ground turmeric and 1/2 tsp ground ginger near the end for warmth and color.
Nutritional Highlights
Chicken soup provides quality lean protein, B vitamins, and minerals from simmered bones and vegetables. The broth supplies hydration and electrolytes, which is helpful when recovering from illness. Allergens: contains gluten if you add regular noodles; adjust for shellfish-free, dairy-free, or nut-free diets as needed. Typical portion: 1½–2 cups per person (about 200–350 kcal depending on additions).
Troubleshooting Common Issues
- Cloudy broth: reduce to a low simmer, avoid boiling, and strain the stock through a fine-mesh sieve or cheesecloth.
- Bland flavor: simmer longer to concentrate the stock, or adjust with salt and a splash of acid (lemon juice or vinegar) at the end.
- Mushy vegetables: add carrots and celery earlier than noodles, but finish with chunky pieces; add delicate herbs and greens at the end to preserve texture.
Frequently Asked Questions
Q: Can I use rotisserie chicken instead of simmering a whole bird?
A: Yes. Use a low-sodium store-bought stock as your base, add the shredded rotisserie meat in the last 5–10 minutes to heat through, and cook fresh vegetables and noodles separately to avoid overcooking the pre-cooked chicken.
Q: How can I make a clear, restaurant-style broth?
A: Start with cold water, keep the liquid at a gentle simmer (no rolling boil), skim foam and fat with a ladle during the first 20–30 minutes, and strain the stock through a fine-mesh sieve or cheesecloth once done.
Q: Is it better to add noodles or rice before refrigerating?
A: Cook noodles or rice separately and combine at serving time. Starches absorb liquid and become soggy in storage; this keeps reheated soup fresh and prevents a mushy texture.
Q: How long should I simmer bones to extract maximum flavor?
A: For a full-bodied flavor, simmer bone-in chicken for 1–2 hours. Shorter times (45–60 minutes) still yield good flavor for weeknight soups, while longer simmering (2–4 hours) extracts more collagen if you’re using mostly bones.
Comforting Chicken Soup
- Total Time: 90 minutes
- Yield: 6 servings 1x
- Diet: Gluten-free (if noodles are swapped)
Description
A simple and comforting chicken soup, perfect for cold weather and sick days, packed with flavor and nutritious ingredients.
Ingredients
- 3–4 lb bone-in chicken (whole or 8 bone-in thighs)
- 10 cups cold water or low-sodium chicken stock
- 1 large onion (quartered)
- 3 carrots (cut into 1-inch pieces)
- 2 celery stalks
- 3 smashed garlic cloves
- 1 tsp whole peppercorns
- 2 bay leaves
- A handful of fresh thyme or parsley stems
- 2 cups egg noodles or 1½ cups rice
Instructions
- In a 6–8 quart Dutch oven, add chicken and cover with cold water or stock.
- Add onion, carrots, celery, garlic, peppercorns, bay leaves, and herbs.
- Bring to a gentle simmer over medium-high heat, then reduce heat to maintain a temperature of 185–200°F.
- Simmer for 50–75 minutes until the chicken reaches 165°F at the thickest part.
- Remove chicken, shred the meat, and discard bones and bay leaves.
- Season the broth to taste, then add noodles or rice and simmer until tender (about 8–12 minutes for noodles).
Notes
For deeper flavor, roast bones and vegetables at 425°F for 20 minutes before simmering. Serve with a sprinkle of parsley and a squeeze of lemon.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg