Homemade Chicken Soup

Every time I make Homemade Chicken Soup, I’m transported back to my childhood kitchen, where the air was thick with the comforting aroma of simmering broth. It’s a dish that holds a special place in my heart, not just because it’s delicious, but because it evokes memories of family gatherings and cozy evenings. As the days grow colder, there’s nothing quite like a warm bowl of soup to soothe the soul and bring everyone together. Whether you’re feeling under the weather or simply want to indulge in some home-cooked goodness, this recipe for Homemade Chicken Soup is sure to hit the spot. I remember watching my grandmother prepare this soup, her hands deftly chopping and stirring, while I secretly hoped she’d let me steal a taste before it was ready. Now, I carry on that tradition, sharing it with my family and friends, and every time I do, it feels like I’m passing on a piece of my heritage.

Shopping List for Homemade Chicken Soup

The ingredients for Homemade Chicken Soup are simple yet incredibly effective in creating a flavorful dish. Each component plays a critical role in the final product. The star of the show, the chicken, infuses the broth with richness, while fresh vegetables add texture and depth. The combination creates a symphony of flavors that warms the heart and fills the belly.

• 3-4 pound whole fresh chicken, giblets removed – This is the base of your soup, providing rich flavor and nutrients.
• 2 large yellow onions, peeled and halved – Adds sweetness and depth to the broth.
• 1 head garlic, cut in half horizontally – Gives a delightful aromatic quality to the soup.
• ½ small jalapeno, seeded and ribs removed – Adds a hint of heat to balance the flavors.
• 2 dried bay leaves – Essential for enhancing the overall flavor of the broth.
• ½ teaspoon kosher salt, + more to taste – Necessary for seasoning, bringing out the taste of the ingredients.
• ½ tablespoon peppercorns, or 1 teaspoon ground black pepper – Adds a subtle spiciness to the mix.
• 12 cups water – The foundation of your broth.
• 2 large Yukon Gold potatoes, scrubbed and cut into ½-inch cubes – Provides heartiness and texture.
• 2 large sweet potatoes, scrubbed, peeled, and cut into ½-inch cubes – Adds sweetness and a creamy texture.
• 3 large carrots, peeled and diced into ½-inch cubes – Brings color and sweetness to the dish.
• 1 teaspoon reduced sodium soy sauce – Adds umami depth to the broth.
• 1 large lemon, juiced – Brightens the soup with a refreshing zest.

Step by Step Guide for Homemade Chicken Soup

Making Homemade Chicken Soup is a straightforward process that yields delicious results. Follow these simple steps to create a warming bowl of soup that’s perfect for any occasion. It’s all about patience and letting the flavors develop to their fullest potential. So, let’s get cooking!

1. Start by placing a 3-4 pound whole fresh chicken, 2 large yellow onions (peeled and quartered), and 1 head garlic (cut in half) into a large stock pot, soup pan, or Dutch oven. Don’t forget to add 2 dried bay leaves, ½ small jalapeno, ½ teaspoon kosher salt, and ½ tablespoon peppercorns. Cover everything with 12 cups water.
2. Bring the stock to a simmer over medium heat. As it heats up, you’ll notice some cloudiness rising to the top; use a fine-mesh strainer to skim off any impurities, keeping your broth clear and clean.
3. Once you see small bubbles forming around the edges of the pot, turn the heat down to medium-low and cover the pan with a lid. Let it simmer gently for about 1 hour and 30 minutes, or until the chicken is tender and falling apart.
4. Once ready, carefully remove the chicken from the pot and place it on a cutting board or large bowl. Discard the onions, garlic bulb, bay leaves, and peppercorns. You can choose to strain the broth or just use a spoon to fish out the other ingredients.
5. If you wish, refrigerate the broth for several hours or overnight. This allows the fat to solidify on the surface, making it easy to scoop off and discard.
6. Return the broth to the soup pan and bring it back to a gentle simmer over medium heat. This is the perfect time to add in the 2 large Yukon Gold potatoes (cubed), 2 large sweet potatoes (cubed), and 3 large carrots (sliced). Pour in 1 teaspoon reduced sodium soy sauce and cook until the vegetables are tender, about 20 to 30 minutes.
7. While the vegetables are bubbling away, prepare the chicken. Remove the skin and discard it. Carefully take the meat off the bones and discard the bones as well. Shred or dice the chicken into bite-sized pieces, measuring out about 2 to 3 cups for the soup.
8. Once the vegetables are tender, add the shredded chicken back into the soup and let it simmer for 2 to 5 minutes just to warm through.
9. Remove the soup from the heat and squeeze in the juice of 1 large lemon. Stir it all together, taste, and adjust seasoning with salt and pepper as needed.

Making Adjustments

Sometimes, you might want to tweak the recipe based on your tastes or needs. Here are some tips for adjusting the Homemade Chicken Soup to make it fit your preferences!

• Storage: Store chicken soup in an airtight container for up to three days in the refrigerator or up to three months in the freezer, leaving 1-inch of space for expansion.
• Freezing: Make sure to use a freezer-safe container for freezing the soup; it keeps well and can be a lifesaver on busy days.
• Adding Noodles: If you’d like to add noodles, cook them separately and stir them in right before serving for perfect texture.
• Seasoning: Adjust the seasoning according to your taste. Sometimes a bit more salt or a squeeze of lemon can elevate the flavor.

How to Enjoy Homemade Chicken Soup

Enjoying Homemade Chicken Soup is one of life’s simple pleasures. Here’s how to serve it up:

• With Crusty Bread: Serve your soup alongside slices of warm, crusty bread for dipping.
• As a Cozy Dinner: Perfect for a cozy dinner with family or friends; it’s filling and satisfying.
• Lunch Option: Pack it in a thermos for a hearty lunch at work or school.
• Seasonal Pairing: This soup is especially comforting during winter months, warming you from the inside out.
• Garnish: Top each bowl with fresh herbs like parsley or cilantro for a fresh touch.
• Storage Tip: Don’t forget to freeze leftovers for a rainy day when you need a quick meal!

FAQ

Conclusion

In summary, Homemade Chicken Soup is a timeless dish that warms both the body and soul. With its nourishing ingredients and rich flavors, it’s a recipe worth repeating. I encourage you to try making it yourself; you’ll find it’s not just about the soup but also the memories you create while sharing it with loved ones. Enjoy every spoonful of comfort that this delicious dish brings!

Homemade Chicken Soup

The ultimate comfort food, Homemade Chicken Soup is rich, hearty, and perfect for any chilly evening. With tender chicken and fresh vegetables swimming in a flavorful broth, this easy weeknight dinner is sure to be a hit. Make it tonight, and enjoy the warmth it brings!

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 12 servings

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3-4 pound whole fresh chicken giblets removed
• 2 large yellow onions peeled and halved
• 1 head garlic cut in half horizontally
• ½ small jalapeno seeded and ribs removed
• 2 dried bay leaves
• ½ teaspoon kosher salt + more to taste
• ½ tablespoon peppercorns or 1 teaspoon ground black pepper
• 12 cups water
• 2 large Yukon Gold potatoes scrubbed and cut into ½-inch cubes
• 2 large sweet potatoes scrubbed, peeled and cut into ½-inch cubes
• 3 large carrots peeled and diced into ½-inch cubes
• 1 teaspoon reduced sodium soy sauce
• 1 large lemon juiced

Equipment

• Fine-Mesh Strainer
• Spoon

Method

 

1. Start by placing a 3-4 pound whole fresh chicken, 2 large yellow onions (peeled and quartered), and 1 head garlic (cut in half) into a large stock pot, soup pan, or Dutch oven. Don’t forget to add 2 dried bay leaves, ½ small jalapeno, ½ teaspoon kosher salt, and ½ tablespoon peppercorns. Cover everything with 12 cups water.
2. Bring the stock to a simmer over medium heat. As it heats up, you’ll notice some cloudiness rising to the top; use a fine-mesh strainer to skim off any impurities, keeping your broth clear and clean.
3. Once you see small bubbles forming around the edges of the pot, turn the heat down to medium-low and cover the pan with a lid. Let it simmer gently for about 1 hour and 30 minutes, or until the chicken is tender and falling apart.
4. Once ready, carefully remove the chicken from the pot and place it on a cutting board or large bowl. Discard the onions, garlic bulb, bay leaves, and peppercorns. You can choose to strain the broth or just use a spoon to fish out the other ingredients.
5. If you wish, refrigerate the broth for several hours or overnight. This allows the fat to solidify on the surface, making it easy to scoop off and discard.
6. Return the broth to the soup pan and bring it back to a gentle simmer over medium heat. This is the perfect time to add in the 2 large Yukon Gold potatoes (cubed), 2 large sweet potatoes (cubed), and 3 large carrots (sliced). Pour in 1 teaspoon reduced sodium soy sauce and cook until the vegetables are tender, about 20 to 30 minutes.
7. While the vegetables are bubbling away, prepare the chicken. Remove the skin and discard it. Carefully take the meat off the bones and discard the bones as well. Shred or dice the chicken into bite-sized pieces, measuring out about 2 to 3 cups for the soup.
8. Once the vegetables are tender, add the shredded chicken back into the soup and let it simmer for 2 to 5 minutes just to warm through.
9. Remove the soup from the heat and squeeze in the juice of 1 large lemon. Stir it all together, taste, and adjust seasoning with salt and pepper as needed.

Notes

Tip 1: Store chicken soup in an airtight container for up to three days in the refrigerator or up to three months in the freezer, leaving 1-inch of space for expansion.

Tip 2: Make sure to use a freezer-safe container for freezing the soup; it keeps well and can be a lifesaver on busy days.

Tip 3: If you’d like to add noodles, cook them separately and stir them in right before serving for perfect texture.

Tip 4: Adjust the seasoning according to your taste. Sometimes a bit more salt or a squeeze of lemon can elevate the flavor.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!