Looking for the best homemade chicken soup recipe? This one is rich and hearty, full of vegetables and tender chunks of chicken. Better than my (and your) grandma's soup recipe!
Prep Time 20minutes
Cook Time 2hours
Total Time 2hours20minutes
Author Stephanie Stiavetti
For chicken broth:
One 3-4poundchickencut into six pieces
1stalkcelery(not the whole bunch!)
For chicken soup:
1wholecarrotchopped into half-rounds
1wholered bell pepperchopped
1/4cupchopped green onions
1/2teaspoonfreshly ground black pepper
2cupscooked rice noodles(optional)
To make the chicken broth:
If you prefer a less fatty soup, remove skin and outer fat layer from chicken.
In a large soup pot, add chicken, carrots, celery, ginger, and onion. Pour 8 cups of water into the pot and stir gently to mix everything together.
Over a medium heat, bring the chicken broth to just a simmer. Lower heat and simmer gently while covered for 1 hour.
Remove chicken from broth and allow veggies to keep cooking in the liquid. Allow chicken to cool for a few minutes, and then using your hands or a pair of forks, remove all of the meat from the bird and place in a bowl. Return bones back to the broth and let simmer for another 15 minutes. Set bowl of chicken meat aside.
Once broth is done, strain using a cheesecloth or fine sieve, reserving broth and discarding all vegetables and bones. Wipe the soup pot clean for the next set of steps.
To make the chicken soup:
In the soup pot you used to make the chicken broth, heat olive oil over medium heat. Add onions and cook until they are translucent, about 3 minutes. Add ginger and garlic, cooking for 1 minute and stirring constantly. Add the carrots, celery, pepper, chard, and green onions one at a time, cooking and stirring for one minute each before adding the next.
Pour chicken broth and shredded chicken into the soup pot and give the whole thing a big stir. Heat until it reaches a simmer, then lower the flame to medium-low and allow to cook for 5 minutes.
Add parsley and tamari, stirring occasionally, cooking until vegetables are tender. Season with salt and pepper, adding more to taste. Add noodles, if you’re using them, and let sit for a minute before serving. Serve in hot bowls, garnished with a bit of parsley.
Nutritional analysis does not include optional rice noodles.