Chicken Soup (Printable)

Tender chicken and vegetables simmered in herb-infused broth; nourishing, gluten- and dairy-free.

# What You'll Need:

→ Meats

01 - 1 whole chicken (about 2.6 lb), cut into pieces, or 1.75 lb 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 and 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 - 1 1/2 teaspoons salt, plus more to taste

→ Optional Additions

13 - About 1 cup egg noodles or rice (5.3 oz)
14 - Fresh dill, chopped, for garnish

# Steps:

01 - Place the chicken pieces in a large soup pot. Pour in the cold water or chicken broth and bring to a simmer over medium heat, skimming off any foam that rises to the surface.
02 - Add the sliced carrots, chopped celery, diced onion, minced garlic, parsnip if using, bay leaves, peppercorns, thyme, and 1 1/2 teaspoons of salt. Simmer gently, uncovered, for 45 to 60 minutes until the chicken is cooked through and the vegetables are tender.
03 - Remove the chicken from the pot and let it cool slightly. Discard the skin and bones, then shred or chop the meat into bite-sized pieces.
04 - If desired, stir in the egg noodles or rice and simmer for 8 to 10 minutes until tender. Return the shredded chicken to the pot.
05 - Taste the broth and adjust the seasoning 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 dill if using. Serve immediately.

# Expert Tips:

01 -
  • The broth builds deep flavor from bone in chicken simmered low and slow, no shortcuts needed.
  • It reheats beautifully the next day, which means lunch is already handled.
02 -
  • Skimming the foam at the beginning is the difference between a cloudy, greasy bowl and a clean, golden broth.
  • Sautéing the vegetables in a little olive oil before adding liquid creates a noticeably deeper flavor base.
03 -
  • Let the soup rest off the heat for ten minutes before serving, the flavors settle and the broth tastes richer.
  • Save leftover chicken bones in a bag in the freezer and use them to make a second batch of broth with even deeper flavor.

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