Homemade Chicken Soup

Updated: Dec 7, 2021


I'm always ready for a bowl of soup, especially when there is a chill in the air. And sometimes only Homemade Chicken Soup will do. Comforting and always delicious, I prepared this soup with simple ingredients and simmered until the chicken was super tender, the broth golden, and my house smelled like a hug.


Ingredients for Homemade Chicken Soup:

1-4 pound chicken

1-quart chicken stock

4 cups water

4 carrots, peeled and cut into thirds

1 large onion, peeled and quartered

3 ribs celery, halved

2 cloves garlic

2 bay leaves

2 whole cloves

black pepper

kosher salt

Serve with egg noodles and parsley.


Time-Saving Tip: Prepare the soup the day before serving.


Let's see what we need.

We're ready to cook.



Place the vegetables in a soup pot. I like to stick the cloves in the onions to help me keep track of them. Add the chicken, bay leaves, stock, and water. Bring to a boil and reduce heat. Simmer for 1 1/2 hours and then carefully turn the chicken. Simmer another 30-40 minutes. Turn the chicken again and continue cooking for another 25-30 minutes.


Simmer for 1 1/2 hours and then carefully turn the chicken. Simmer another 30-40 minutes. Turn the chicken again and continue cooking for another 25-30 minutes.


Let the soup rest for about 15 minutes then transfer the chicken and vegetables to a large glass baking dish.


Place a strainer in a bowl and pour the broth on top. Discard any solids and return the broth to the soup pot. Dice the vegetables and the chicken and return to the pot of broth; season with salt and pepper.






I like to cook the egg noodles separately from the soup. This way they do not soak up all of the broth. Once cooked place some noodles in a bowl and top with a few ladles of soup along with some fresh parsley.





















It's ready! Homemade Chicken Soup is the best. It's a great meal or snack and leftovers are the best for lunch the next day.


Enjoy!



Homemade Chicken Soup:

  • 1-4 pound chicken

  • 1-quart chicken stock

  • 4 cups water

  • 4 carrots, peeled and cut into thirds

  • 1 large onion, peeled and quartered

  • 3 ribs celery, halved

  • 2 cloves garlic

  • 2 bay leaves

  • 2 whole cloves

  • black pepper

  • kosher salt

  • Serve with egg noodles and parsley.

  • Place the vegetables in a soup pot. I like to stick the cloves in the onions to help me keep track of them. Add the chicken, bay leaves, stock, and water. Bring to a boil and reduce heat. Simmer for 1 1/2 hours and then carefully turn the chicken. Simmer another 30-40 minutes. Turn the chicken again and continue cooking for another 25-30 minutes.

  • Simmer for 1 1/2 hours and then carefully turn the chicken. Simmer another 30-40 minutes. Turn the chicken again and continue cooking for another 25-30 minutes.

  • Let the soup rest for about 15 minutes then transfer the chicken and vegetables to a large glass baking dish.

  • Place a strainer in a bowl and pour the broth on top. Discard any solids and return the broth to the soup pot. Dice the vegetables and the chicken and return to the pot of broth; season with salt and pepper.

  • I like to cook the egg noodles separately from the soup. This way they do not soak up all of the broth. Once cooked place some noodles in a bowl and top with a few ladles of soup along with some fresh parsley.

  • Time-Saving Tip: Prepare the soup the day before serving.