Classic Chicken Soup (Printable)

Tender chicken and hearty vegetables simmer in a flavorful, clear broth; finish with parsley or dill.

# What You’ll 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 - 1½ teaspoons salt, plus more to taste

→ Optional Additions

13 - 1 cup egg noodles or rice
14 - Fresh dill, chopped, for garnish

# Directions:

01 - Place the chicken pieces in a large soup pot. Pour in the cold water or chicken broth and bring to a gentle simmer over medium heat. Use a skimmer to remove any foam that rises to the surface.
02 - Add the sliced carrots, chopped celery, diced onion, minced garlic, parsnip if using, bay leaves, whole peppercorns, thyme, and 1½ 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 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-sized pieces.
04 - If using egg noodles or rice, stir them into the simmering broth and cook for 8 to 10 minutes until tender. Return the shredded chicken to the pot.
05 - Taste the broth and season 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 Suggestions:

01 -
  • The broth develops a deep, layered flavor with almost no effort, just patience and gentle heat.
  • It freezes beautifully, so you can always have a jar of warmth waiting for a rough day.
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 vegetables in a splash of olive oil before adding liquid creates a noticeably richer, more complex flavor base.
03 -
  • Always start with cold water, not warm, because cold liquid extracts flavor from bones more slowly and produces a clearer, cleaner tasting broth.
  • Save the leftover chicken bones and throw them back into the strained broth with a splash of water for a quick second stock that works wonders in other recipes.

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