Old Fashioned Chicken Soup From Scratch

Why You'll Love This Recipe

Chicken soup is not just food-it's comfort in a bowl. I make a big batch and freeze leftovers for days when one of us is feeling under the weather.

This homemade version is seasoned with dill, parsnip, leeks, onions, carrots, and celery. It is hearty, simple, and perfect even in the heat of a Key Largo summer.

Forget the canned stuff. That old-school shortcut was loaded with salt and mystery meat. Make the real deal with a whole chicken and fresh vegetables. Freeze it in containers and pull one out when you need a little comfort.

Ingredients

• Whole chicken or 4 pounds of chicken parts (thighs, breast, legs, etc.) 
• Water
• Carrots
• Parsnip
• Onions
• Fresh herbs: celery stalks and celery leaves, dill, parsley, bay leaf.
• Leek
• Garlic
• Apple cider vinegar
• Salt and black pepper

See the recipe card below for exact amounts.

Equipment

• The most important piece of equipment you need to make chicken soup is a big pot. I use an 8-quart stainless steel pot for this large-batch recipe, which makes about 8 servings.
• Big Spoon
• Strainer
• Ladle

How to Make Grandma's Chicken Soup

1. Remove the chicken from the package and take out the neck and liver, if included. Add the neck to the pot for flavor and reserve the liver for another use.
2. Place the chicken in a 7- to 8-quart soup pot. Add 12 cups of water and bring to a boil over high heat.
3. Boil for 10 minutes. Skim the foam that rises to the top, lifting it out with a large spoon, and discard it.
4. Add the remaining soup ingredients. Reduce the heat to medium-low and maintain a gentle simmer. Set the cover ajar to allow some steam to escape and cook for 1½ hours. Check every 15 minutes to make sure the soup is not boiling rapidly.
5. Remove the chicken and carrots and set them aside. Discard the rest of the vegetables.
6. Remove the legs and thighs from the chicken. You can leave them whole or tear them apart into bite-size pieces and set them aside. Remove the breast meat from the bones. You can dice the white meat or shred it with 2 forks.
7. Strain the soup through a fine-mesh strainer and discard the greens.
8. Transfer the broth to shallow containers so it cools quickly. Refrigerate the broth, chicken, and carrots in separate airtight containers within 2 hours, preferably overnight. Once chilled, skim the hardened layer of fat from the broth.
9. Reheat and serve your soup. Ladle it into serving bowls, then add the chicken and cooked vegetables. Garnish with a little fresh dill and serve hot.

For a faster version, try my Instant Pot Chicken Soup.

How to Make Clear, Golden Chicken Broth

The secret to clear whole chicken soup is a gentle simmer. After the initial boil, lower the heat so only small bubbles rise to the surface. A hard boil breaks the chicken fat and proteins into tiny particles that can make the broth cloudy.

• Skim the foam: Remove the pale foam that collects on the surface during the first 10 minutes.
• Keep the heat low: Maintain a gentle simmer and leave the lid slightly ajar.
• Do not stir excessively: Let the chicken and vegetables simmer undisturbed as much as possible.
• Strain carefully: Pour the finished broth through a fine-mesh strainer or cheesecloth without pressing on the cooked vegetables.
• Season at the end: Taste the strained broth while it is hot, then add salt a little at a time until the chicken flavor comes through.

A slightly cloudy broth is still perfectly good to eat. These steps simply give homemade chicken soup a cleaner appearance and a lighter texture.

Is Chicken Soup Medicinal?

Also known as Jewish Penicillin, old-fashioned chicken vegetable soup has been a remedy for head colds and sore throats for centuries.

You might have memories of your mom or dad preparing a pot of soup that could make any ailment feel better. This homemade soup is nourishing and tasty, bringing comfort to everyone.

Chicken soup helps keep you hydrated. Staying hydrated is important for overall health and can also be beneficial when you're feeling under the weather.

Chill the Chicken Soup for The Best Taste

Chicken soup tastes better the day after it's made.

Use a spider or slotted spoon to remove the chicken and vegetables from the hot broth. Cut the chicken into serving pieces or remove the meat and shred it. Slice any vegetables you're keeping and refrigerate them separately in an airtight container.

Divide the broth among shallow containers and refrigerate it within 2 hours. Chill overnight, then skim the hardened layer of fat from the top and discard it.

Storing Chicken Soup

Divide the soup among shallow airtight containers and refrigerate within 2 hours. Store it in the refrigerator for up to 3 to 4 days.

For longer storage, freeze the soup for up to 3 months. Leave about 1 inch of space at the top of each container so the soup has room to expand as it freezes.

Label the containers with the name and date before freezing. Thaw frozen soup overnight in the refrigerator, then reheat gently on the stovetop until hot.

How To Reheat Chicken Soup

To reheat chicken soup on the stovetop, transfer it to a saucepan and warm over medium heat until hot and gently simmering.

For the microwave, place a serving of soup in a microwave-safe bowl. Heat in 1-minute intervals, stirring between each interval, until hot throughout.

Taste the soup before serving. Add a little salt, black pepper, or fresh parsley if needed.

What to Serve with Chicken Soup

Chicken soup is filling enough for a simple meal with matzo balls, egg noodles, crackers, or warm bread. For holidays and Sunday dinners, serve a small bowl of soup as a first course before the main dish.

It is especially good with Lemon Basil Roasted Chicken, Chopped Liver with Onions, Pan-Seared Baby Lamb Chops, or Roasted Turkey Breast.

Chicken Soup with Matzoh Balls and Egg Noodles

For a traditional Jewish-style chicken soup, add matzo balls. Matzo ball mix is easy to find in the Jewish section of most grocery stores, often near the thin egg noodles. Brands such as Streit's and Manischewitz are good options.

Prepare and cook the matzo balls according to the package directions. Add the cooked matzo balls to the hot soup shortly before serving.

For more details, see my recipe for Deli Chicken Soup.

Cook very thin egg noodles according to the package directions. Divide them among the serving bowls, add the cooked matzo balls, and ladle the hot soup over the top.

To add extra chicken breasts, add raw boneless breasts to the pot during the last 20 minutes of cooking. Cook them to an internal temperature of 165°F (74°C), then remove, shred or slice, and return them to the soup before serving.

Slow Cooker Bone Broth Recipe: Beef bone broth is rich, comforting, and full of collagen. Sip it on its own or use it as a base for soups, stews, and sauces.

Chicken Feet Soup & Bone Broth: Chicken feet make a deeply flavorful, collagen-rich broth. Use this homemade bone broth for sipping or as a base for soups, sauces, and other recipes.

Shrimp Chowder: Creamy shrimp chowder is full of shrimp, potatoes, corn, and simple seasonings. It comes together in one pot and is perfect with crusty bread or a simple green salad.