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homemade chicken soup recipe

Chicken Soup Recipe

An easy homemade chicken broth recipe for chicken soup made with all-natural ingredients.

  • Total Time: 4-5 hrs


  • 1 whole 5-6 lb chicken (with skin and bones)
  • 2 large yellow sweet onions
  • 1 whole head of garlic cloves smashed.
  • 3 large carrots chopped / 2 cups additional sliced carrots
  • 1 batch of celery chopped in half with the leaves / 1-2 cups additional sliced celery
  • 5 sprigs of fresh parsley
  • 5 sprigs of fresh thyme
  • 3 sprigs of fresh rosemary
  • 1 tbsp peppercorns
  • 1/41/2 cup dry white wine (pinot grigio works well)
  • 2 tsp salt (or more to taste)



  • Place chicken all ingredients in a large stock pot.
  • Fill the pot enough to ensure the chicken is submerged completely with water while leaving a few inches of room from the top of the water line to the top of the pot.
  • Turn the burner to medium-high heat and bring it to a boil. As soon as the water reaches a boil reduce the heat to low and continue to simmer.
  • While the soup begins to cook you will notice foam on the top edges of the soup. These are impurities that can be skimmed out. Watch the soup closely for the hour and simply skim them out.
  • Once you have skimmed the top and no more foam is forming place a lid on the pot and let the soup simmer for 2 hrs on a very low simmer. 
  • While the soup simmers you can cook the noodles you choose for the soup. Cook per package instructions, drain and set aside until ready to serve.
  • After 2 hrs briefly remove from heat and take the chicken out of the pot and place onto a heat-proof plate. Immediately check the temperature of the chicken to ensure it is cooked all the way through. You should get a read of 180 degrees F. in the thigh or 165 degrees F. in the breast. 
  • Let the chicken cool on the plate. While the chicken is cooling strain the broth with cheesecloth or spider strainer. (see notes)
  • Pour strained broth back into the pot and place on low heat, and add the additional sliced carrots and celery. 
  • While the vegetables are cooking remove the meat from the chicken and cut it into chunks. Add the chicken back into the soup and let simmer with the vegetables. 
  • At this point, you can add salt and pepper to taste. If you feel the broth needs more seasoning simply add more chopped fresh herbs. I usually throw in 1 or 2 more diced garlic cloves, and sometimes a splash more of white wine. 


I like the flavor a splash of white wine gives the broth, an optional step you can easily omit.

Since salt cooks out, season to taste towards the end of cooking.

This will make a very large pot of soup. You can easily store extra broth for later use. If you would like to make stock along with soup divide the broth once it has been strained. Place as much broth as you want for chicken soup in a smaller pot and add the sliced celery and carrots and chunks of chicken for your chicken soup.

Add the chicken carcass with bones to the remaining broth and turn on low heat and continue to simmer for an additional few hours making a stock. Most stocks need to boil for at least 6 hrs and can simmer for up to 12 -24 hrs. The longer you simmer the better, just watch to make sure the liquid doesn’t cook down too much.

  • Author: Amy
  • Prep Time: 20 minutes
  • Cook Time: 3-4 hours