whole chicken soup recipe

Written ByJenny Smyth Posted on
whole chicken soup recipe
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The Best whole chicken soup recipe

I’ve been making this whole chicken soup recipe for years, and it’s a staple in our household. It’s a traditional dish that’s been passed down through generations, and I love how it brings people together. The first time I made it, I was hooked – the flavors are so rich and savory, and the best part is that it’s incredibly easy to make.

My family loves it when I serve this soup for dinner, especially on a cold winter night. It’s comforting and satisfying, and we all feel so cozy after eating it. The secret to this recipe is in the slow cooking process, which breaks down the collagen in the chicken and makes the meat fall-off-the-bone tender.

I’ve served this soup at family gatherings, potlucks, and even as a quick lunch for my kids. It’s a crowd-pleaser, for sure! I’ve also noticed that my kids are more willing to try new vegetables when they’re mixed into this hearty soup.

And let’s not forget about the health benefits – chicken is an excellent source of protein, and all the vegetables add fiber and vitamins to our diet. This recipe is perfect for busy families like mine because it can be made in large quantities and reheated throughout the week. We love having leftovers for days after dinner!

My husband even requests this soup when he’s feeling under the weather – it’s like a warm hug in a bowl.

Whole Chicken Soup

Whole Chicken Soup

4.8 from 949 votes

A nourishing and comforting whole chicken soup made from scratch. Simmering a whole chicken with vegetables and herbs creates a deeply flavorful broth and tender meat.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1 whole chicken (about 4 lbs), rinsed and patted dry
2 tablespoons olive oil
1 large onion, chopped
3 carrots, peeled and sliced
3 celery stalks, sliced
4 cloves garlic, minced
8 cups low-sodium chicken broth
2 cups water
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped fresh parsley
2 tablespoons lemon juice

👨‍🍳Directions

1Heat olive oil in a large stockpot over medium-high heat until shimmering.
2Add the whole chicken and cook for 5-7 minutes per side, turning once, until the skin is golden brown.
3Remove the chicken to a plate and set aside.
4Reduce heat to medium and add the chopped onion, carrots, and celery to the pot.
5Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.
6Add the minced garlic and cook for 1 minute until fragrant.
7Pour in the chicken broth and water, then add the bay leaves, dried thyme, salt, and pepper.
8Return the browned chicken to the pot, along with any juices from the plate.
9Bring the liquid to a boil over high heat.
10Once boiling, reduce the heat to low and cover the pot with a lid.
11Simmer gently for 1 hour to 1 hour 15 minutes, until the chicken is very tender and the meat easily pulls away from the bone.
12The broth should be fragrant and slightly golden.
13Using tongs, carefully transfer the whole chicken to a large cutting board.
14Let it rest for 10-15 minutes until cool enough to handle.
15Meanwhile, remove the bay leaves from the broth and discard them.
16Once the chicken is cool, remove the skin and bones, discarding them.
17Shred the meat into bite-sized pieces using two forks or your hands.
18Return the shredded chicken to the pot.
19Stir in the chopped fresh parsley and lemon juice.
20Taste the soup and adjust seasoning with additional salt and pepper if needed.
21Ladle the hot soup into bowls and serve immediately.

🔧Equipment

Large stockpot or Dutch oven (at least 6 quarts)
Cutting board
Chef’s knife
Wooden spoon
Ladle
Tongs
Fine-mesh strainer (optional)

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 35g

📝Notes

For an even richer flavor, roast the chicken at 400°F for 20 minutes before adding to the pot. You can also add 2 cups of egg noodles or cooked rice during the last 10 minutes of simmering for a heartier soup.

Watch Video Of How Whole Chicken Soup Works

This whole chicken soup recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight meal.

It freezes beautifully and reheats well, making it perfect for meal prep or packing lunches for school or work.

One of my favorite things about this recipe is how versatile it is – you can serve it with some crusty bread or over rice, or even add some noodles if you prefer something heartier.

❓ Frequently Asked Questions About Whole Chicken Soup

Q1: What kind of chicken should I use?

You can use either bone-in or boneless chicken breasts or thighs for this recipe. If you prefer boneless chicken, make sure to adjust the cooking time accordingly.

Q2: Can I use store-bought broth instead of homemade?

While store-bought broth can save time, using homemade broth gives your soup an extra depth of flavor. However, if you’re short on time or prefer a quicker option, store-bought broth will still yield delicious results.

Q3: How do I ensure my vegetables are cooked through?

Cut your vegetables into uniform pieces so they cook evenly. You can also add them at different stages of cooking to achieve the desired level of doneness.

Q4: What if I don’t have any fresh herbs on hand?

You can substitute dried herbs like thyme or oregano if you don’t have fresh herbs available.

Q5: Can I make this recipe in a slow cooker?

This recipe is perfect for slow cookers! Simply brown the chicken in a pan before transferring it to your slow cooker with the remaining ingredients.

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