Homemade Chicken Soup

Cozy Comfort in Every Spoonful

There is nothing quite like a steaming bowl of Homemade Chicken Soup when you want something cozy, nourishing, and deeply satisfying. This easy chicken soup recipe is filled with tender chicken, soft vegetables, fragrant herbs, and a savory broth that tastes like it simmered all day. It is perfect for chilly evenings, simple family dinners, meal prep lunches, or whenever you need a comforting soup recipe that feels special without extra effort. Busy cooks will love that everything comes together in one pot with simple pantry ingredients. Get ready for a warm, spoonable favorite you will want to pin, save, and make again.

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 servings

📝 Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced into small, even cubes
• 3 medium carrots, peeled and sliced into thin rounds
• 3 celery stalks, sliced into small pieces
• 3 garlic cloves, minced
• 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
• 8 cups low-sodium chicken broth
• 1 teaspoon fine salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• 1 cup egg noodles or small pasta
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley, for serving

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large soup pot or Dutch oven
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Tongs
• Two forks for shredding chicken
• Ladle

Step-by-Step Beginner-Friendly Instructions

1. Prep the vegetables. Dice the onion into small, even cubes. Slice the carrots into thin rounds and cut the celery into small pieces so they cook evenly.
2. Soften the aromatics. Warm olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 5 to 6 minutes, stirring often, until the onion looks translucent and the vegetables begin to soften. 🥕
3. Add the garlic. Stir in the minced garlic and cook for 1 minute until fragrant. Do not let it brown; it should smell warm and savory.
4. Build the broth. Place the chicken into the pot. Pour in the chicken broth, then add salt, black pepper, dried thyme, dried parsley, and the bay leaf. Stir gently to combine.
5. Simmer the soup. Increase the heat to medium-high until the broth begins to bubble. Reduce the heat to medium-low, cover the pot partially, and simmer for 20 to 25 minutes, until the chicken is fully cooked and tender.
6. Shred the chicken. Use tongs to transfer the chicken to a plate. Shred it into bite-size pieces with two forks. The chicken should pull apart easily and look juicy, not dry. 🍗
7. Cook the noodles. While you shred the chicken, bring the soup back to a gentle simmer. Add the noodles and cook for 6 to 8 minutes, or until tender. Stir occasionally so they do not stick together.
8. Finish the soup. Return the shredded chicken to the pot. Stir in the fresh lemon juice. Taste the broth and add a little more salt or pepper if needed. The soup should taste bright, savory, and comforting.
9. Serve warm. Remove the bay leaf. Ladle the soup into bowls and sprinkle with fresh parsley. Serve while hot and cozy. 😊

💡 Pro Tips

• Storage: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
• Freezer tip: For best texture, freeze the soup without noodles. Add freshly cooked noodles when reheating.
• Substitution idea: Use chicken breasts for a lighter soup or chicken thighs for a richer, more tender result.
• Flavor boost: Add a Parmesan rind while simmering if you enjoy a deeper, savory broth, then remove it before serving.

Variations

• Homemade Chicken Rice Soup: Replace the noodles with 3/4 cup cooked rice. Stir the rice in during the last 5 minutes so it warms without getting mushy.
• Extra Veggie Chicken Soup: Add 1 cup frozen peas, corn, or chopped spinach during the final 5 minutes of cooking.
• Creamy Chicken Soup: Stir in 1/2 cup heavy cream at the end and warm gently for 2 minutes. Do not boil after adding cream.
• Low-Carb Chicken Soup: Skip the noodles and add chopped cauliflower florets or zucchini during the last 8 minutes.

FAQ

Can I use rotisserie chicken for Homemade Chicken Soup?

Yes. Add about 3 cups of shredded cooked chicken after the vegetables have simmered in the broth for 15 minutes. Then add noodles and continue with the recipe.

How do I keep noodles from getting too soft?

If you plan to store leftovers, cook the noodles separately and add them to each bowl before serving. This keeps them from soaking up too much broth.

Can I make this soup ahead of time?

Absolutely. The broth and vegetables taste even better after resting. Make the soup up to 2 days ahead, then reheat gently on the stovetop.

What is the best chicken to use?

Chicken thighs create the most tender texture, while chicken breasts keep the soup lean and mild. Both work well, so choose based on your preference.

How can I make the broth more flavorful?

Simmer the soup gently, use low-sodium broth so you can control seasoning, and finish with lemon juice and fresh parsley for a bright, homemade taste.

Homemade Chicken Soup

---

• Author: Samantha Jones
• Total Time: 50
• Yield: 6 servings 1x
• Diet: Non-vegetarian

Print Recipe

Pin Recipe

Description

A cozy, nourishing chicken soup with tender poultry, fresh vegetables, aromatic herbs, and tender noodles—simmered in a savory broth. Perfect for chilly evenings or comforting meals in under an hour.

---

Ingredients

Scale 1x2x3x

1 tablespoon olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 garlic cloves, minced
1 1/2 pounds boneless, skinless chicken thighs (or breasts)
8 cups low-sodium chicken broth
1 teaspoon fine salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
1 cup egg noodles (or small pasta)
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley, for serving

---

Instructions

Prep the vegetables by dicing onion, slicing carrots, and cutting celery
Heat olive oil in a large soup pot over medium heat
Add onion, carrots, and celery; cook 5-6 minutes until softened
Stir in garlic and cook for 1 minute
Add chicken thighs, chicken broth, salt, pepper, thyme, parsley, and bay leaf
Bring to a gentle boil, then reduce to a simmer
Cook chicken thoroughly (about 15-20 minutes)
Add egg noodles and cook until tender (5-7 minutes)
Shred chicken in the pot or add to bowls
Stir in lemon juice, then ladle soup into bowls
Garnish with fresh parsley before serving

Notes

Use any fresh herbs you have (e.g., dill)
Replace noodles with extra carrots or zucchini for a low-carb option
Store leftovers in the fridge for up to 3 days
Soup freezes well in airtight containers for up to 3 months

• Prep Time: 15
• Cook Time: 35
• Category: Recipes
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (contains shredded chicken thighs and vegetables in broth)
• Calories: 300
• Sugar: 1g
• Sodium: 3500mg
• Fat: 10g
• Saturated Fat: 2g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 85mg