Classic Homemade Chicken Soup

This homemade chicken soup will not only satisfy your hunger but also comfort your spirit.

Ingredients for Chicken Soup

Here are the basic ingredients you'll need to make this delicious chicken soup:

· Chicken: Start with a 3-pound whole chicken for this homemade soup.
· Vegetables: You'll need carrots, celery, and onion.
· Seasonings: Season the soup with salt, pepper, and chicken bouillon granules (optional).

How to Prepare Chicken Soup

Below is the detailed, step-by-step recipe — but here’s a quick preview of what to expect while preparing this simple chicken soup:

1. Begin by boiling the chicken and vegetables to create the stock until the chicken easily falls off the bone.
2. Remove the chicken, discard the skin and bones, and cut the meat into pieces.
3. Strain the vegetables, keeping the stock, and chop them into smaller pieces. Clean the pot.
4. Return all ingredients to the pot, heat the soup, and adjust seasoning to taste.

Storing Chicken Soup

Let the chicken soup cool down, then transfer it into an airtight container. Store it in the fridge for 3 to 4 days. Reheat it thoroughly in the microwave or on the stovetop.

Is Freezing Chicken Soup an Option?

Absolutely! You can freeze chicken soup for up to 6 months. Simply portion the cooled soup into freezer bags, label them with the date, and leave a little space at the top for expansion. Press out the excess air, then freeze flat. To reheat, warm it on the stove.

Dinogo Community's Tips and Feedback

"This is the best recipe, and it was so simple to make," says Kathleen Stahl. "I doubled the batch and used some of the chicken and broth to create a homemade chicken pot pie—it turned out absolutely delicious!"

"This has always been my go-to soup during the chilly winter months," shares another Dinogo community member. "It's also great for my toddler when he's under the weather. The only twist I add is roasting the veggies and chicken in the oven with a generous drizzle of olive oil and seasonings before transferring them to the pot."

"This soup is absolutely wonderful," says Laurie Varner. "I also cooked orzo pasta separately and mixed it into the soup. You can even top it with some Parmesan cheese for extra flavor!"

Ingredients List

• 1 (3 pound) whole chicken

• 4 carrots, halved

• 4 stalks celery, halved

• 1 large onion, halved

• water to cover

• salt and pepper to taste

• 1 teaspoon chicken bouillon granules (Optional)

Instructions

First, gather all your ingredients.

Add the chicken, carrots, celery, and onion to a large soup pot, then pour in enough cold water to cover the ingredients. Bring the mixture to a boil over medium heat, then reduce the heat and simmer uncovered until the meat easily falls off the bone, about 90 minutes. Occasionally skim off any foam that forms.

Remove the chicken from the pot and let it cool until it's safe to handle. Chop the meat into pieces, discarding the skin and bones.

Strain the vegetables, saving the stock. Clean the soup pot and pour the stock back in. Chop the vegetables into smaller pieces, then return the chopped chicken and vegetables to the pot.

Heat the soup until it's piping hot, then season with salt, pepper, and chicken bouillon to your liking.

Serve the soup and enjoy!

Cook's Tip

Nutritional Information (per serving)