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Classic Chicken Soup

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A warm and soothing classic chicken soup that is simple, comforting, and perfect for busy nights or slow weekends.

Ingredients

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  • 1.5–2 lb bone-in chicken thighs or breasts (skin removed), or 3 cups shredded rotisserie chicken
  • 8 cups low-sodium chicken broth (or 6 cups broth + 2 cups water)
  • 1 large onion (diced)
  • 2 carrots (sliced)
  • 2 celery stalks (sliced)
  • 3 garlic cloves (minced)
  • 2 bay leaves
  • 1 tsp dried thyme (or 4 sprigs fresh)
  • 8–10 whole peppercorns
  • Small bunch parsley (chopped)
  • Dill (optional)
  • 2 cups egg noodles or 3/4 cup white rice (optional)
  • 1 tbsp olive oil or butter
  • 1–1.5 tsp fine salt (to taste)
  • Black pepper to taste
  • 1–2 tsp lemon juice or zest (optional)

Instructions

  1. Prep the base by dicing onion, slicing carrots and celery, and mincing garlic. Pat chicken dry and season lightly with salt and pepper.
  2. Soften aromatics by heating oil in a large pot over medium. Add onion, carrot, and celery. Cook 5–6 minutes until softened. Stir in garlic for 30 seconds.
  3. Add chicken and seasonings to the pot. Include bay leaves, thyme, peppercorns, and a pinch of salt.
  4. Pour in broth, adding 8 cups broth (or broth + water). Scrape the pot bottom to release any browned bits. Bring to a boil.
  5. Simmer gently by reducing heat to low. Partly cover and cook 20–30 minutes, skimming foam, until chicken is tender and reaches 165°F.
  6. Shred and add starch. Remove chicken, discard bones, and shred meat. If using noodles, add them to simmering soup and cook 6–8 minutes (rice: 15–18 minutes) over low simmer. Return chicken to the pot.
  7. Finish and serve by stirring in chopped parsley (and dill if using). Add lemon juice, then taste and adjust salt and pepper. Rest 5 minutes. Ladle into bowls and serve warm.

Notes

For clearer broth, skim foam and avoid over-stirring. Store noodles separately from broth if planning to save leftovers.

Nutrition

Find it online: https://diyprzepisy.com/classic-chicken-soup/

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