I’m so excited to share with you one of my family’s favorite recipes: chicken soup made from a whole chicken. This recipe is a staple in our household, and for good reason – it’s incredibly flavorful, easy to make, and packed with nutrients.
As a busy mom, I love that this recipe is simple enough to make on a weeknight, but impressive enough to serve at family gatherings or special occasions. Plus, the health benefits of this recipe are undeniable – it’s made with wholesome ingredients like vegetables and lean protein, making it a great option for families looking to eat healthier.
But what really sets this recipe apart is the way it makes me feel: cozy and comforted, just like a warm hug on a chilly day. There’s something special about taking the time to cook an entire chicken from scratch, watching it transform into a delicious meal that brings everyone together.
And let’s not forget the leftovers – they’re just as good (if not better!) than the first serving.
So if you’re looking for a recipe that’s both nourishing and delightful, look no further than this chicken soup from whole chicken recipe.
Classic Chicken Soup from Whole Chicken
4.9 from 1540 votes
A nourishing and flavorful chicken soup made from a whole chicken, simmered with vegetables and herbs. This comforting classic is perfect for cold days or when you need a restorative meal.
1Rinse the whole chicken under cold water and pat it dry with paper towels.
2Heat the olive oil in a large stockpot over medium-high heat until it shimmers, then add the chicken and cook for 5-7 minutes per side until the skin is golden brown.
3Remove the chicken to a plate and set aside.
4Add the quartered onion, large carrot chunks, celery chunks, and smashed garlic to the pot and cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
5Return the chicken to the pot along with the bay leaf, thyme, peppercorns, and 2 teaspoons of salt.
6Pour in the 10 cups of cold water, ensuring the chicken is mostly submerged.
7Bring the liquid to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 1 hour to 1 hour 15 minutes, until the chicken is cooked through and the meat easily pulls away from the bone.
8Carefully transfer the whole chicken to a large cutting board using tongs and a slotted spoon.
9Let it cool for about 10 minutes, then remove and discard the skin and bones, shredding the meat into bite-sized pieces with two forks.
10Strain the broth through a fine-mesh strainer into a large bowl, discarding the cooked vegetables and aromatics.
11Wipe the stockpot clean and melt the butter over medium heat.
12Add the diced onion, carrots, and celery, and cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent.
13Pour the strained broth back into the pot and bring it to a boil.
14Add the egg noodles and cook according to package directions, typically 8-10 minutes, until tender but still firm to the bite.
15Stir in the shredded chicken and fresh parsley, then season with salt and black pepper to taste.
16Simmer for 2-3 minutes to heat everything through before serving.
For a richer broth, roast the chicken in a 400°F oven for 30 minutes before adding to the pot. You can also add a parmesan rind while simmering for extra depth. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Watch Video Of How Classic Chicken Soup from Whole Chicken Works
To store your chicken soup, let it cool completely before putting it in the fridge. It will keep for up to four days in a sealed container.
For longer storage, freeze it in portions for up to three months. When you are ready to eat, reheat it gently on the stove or in the microwave, adding a splash of water or broth if it has thickened.
For serving ideas, try the soup with crusty bread, crackers, or a simple side salad. You can also add cooked noodles or rice right before serving so they do not get soggy.
This recipe is always a good idea for any occasion because it is comforting, healthy, and feeds a crowd. It works well for family gatherings, sick days, or just a quiet dinner at home.
❓ Frequently Asked Questions About Chicken Soup from Whole Chicken
Q: What type of chicken should I use for this recipe?
A: You can use either bone-in or boneless chicken breasts or thighs for this recipe. If you prefer boneless chicken, simply remove the bones before cooking. For bone-in chicken, leave the bones intact as they will add flavor and nutrients to the soup.
Q: Can I use frozen vegetables in place of fresh ones?
A: Yes, you can use frozen vegetables in place of fresh ones if that’s what you have on hand. However, keep in mind that frozen vegetables may release more liquid during cooking than fresh ones, which can affect the overall consistency of the soup.
Q: Is it necessary to skim off excess fat after cooking?
A: Skimming off excess fat after cooking is optional but recommended for a healthier version of this soup. The fat will rise to the top and solidify during refrigeration, making it easy to remove and discard.
Q: Can I store leftover soup in an air-tight container?
A: Yes, you can store leftover soup in an air-tight container in the refrigerator for up to three days or freeze it for longer storage. When reheating, be sure to reheat it to an internal temperature of 165°F (74°C) to ensure food safety.
Q: Is this recipe suitable for people with gluten intolerance?
A: This recipe is naturally gluten-free as long as you choose gluten-free broth or omit it altogether and use water instead.
Q: Can I make this recipe in a slow cooker?
A: Yes, you can make this recipe in a slow cooker! Simply brown the chicken in a pan before adding all ingredients to your slow cooker and cook on low for 6-8 hours.
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