chicken soup from whole chicken recipe

Written BySheba G Updated On
chicken soup from whole chicken recipe
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The Best chicken soup from whole chicken recipe

I’ve been making chicken soup from whole chicken recipe for years, and it’s always a hit with my family. It’s a comforting dish that’s perfect for any occasion, whether it’s a weeknight dinner or a special gathering. The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients.

I love how the whole chicken cooks down into tender, juicy meat that’s full of flavor. My kids devour this soup, and I’m sure your family will too. The key to this recipe is using a whole chicken, which adds so much depth of flavor to the broth.

It’s also a great way to use up scraps of vegetables and herbs that would otherwise go to waste. I like to serve this soup with some crusty bread or crackers on the side, but it’s just as delicious on its own. This recipe has been passed down through generations in my family, and I’m excited to share it with you.

One of the things I love about this recipe is that it’s so customizable – you can add your favorite vegetables, herbs, or spices to make it your own. My kids are picky eaters, but they love this soup because it’s mild and comforting. As a busy mom, I appreciate how quickly this recipe comes together – just throw everything in the pot and let it simmer away.

This soup is also incredibly healthy, packed with protein from the chicken and vitamins from all the veggies.

Classic Chicken Soup from Whole Chicken

Classic Chicken Soup from Whole Chicken

4.5 from 1705 votes

A comforting and flavorful soup made with a whole chicken, vegetables, and herbs. This recipe is perfect for a hearty meal on a cold day.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Stock

1 whole chicken (about 4 lbs)
2 carrots, chopped
2 celery stalks, chopped
1 onion, quartered
1 head of garlic, halved
1 bay leaf
1 tsp black peppercorns
1 tsp salt

For the Soup

2 carrots, diced
2 celery stalks, diced
1 onion, diced
2 cloves garlic, minced
2 cups chopped kale
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
8 cups chicken stock
salt and pepper to taste

👨‍🍳Directions

1Place the whole chicken in a large stockpot.
2Add carrots, celery, onion, garlic, bay leaf, peppercorns, and salt.
3Cover with cold water.
4Bring to a boil over high heat.
5Reduce heat to medium-low, cover, and let it simmer for 2 hours, or until the chicken is cooked through and the meat is falling off the bone.
6Skim any foam that rises to the top during cooking.
7Remove the chicken from the pot and set it aside to cool.
8Strain the stock through a fine-mesh sieve into a large bowl, discarding the solids.
9Reserve the stock.
10Once the chicken is cool enough to handle, shred the meat and discard the skin and bones.
11In a large skillet, heat the olive oil over medium heat.
12Add the diced carrots, celery, and onion.
13Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
14Add the minced garlic and cook for an additional 1 minute, until fragrant.
15Add the cooked vegetables and garlic to the stockpot with the reserved chicken stock.
16Stir in the thyme, rosemary, and shredded chicken.
17Bring to a boil over high heat.
18Reduce heat to medium-low, cover, and let it simmer for 10 minutes, or until the flavors are well combined and the soup is heated through.
19Stir in the chopped kale and cook for an additional 2-3 minutes, until the kale is wilted and tender.
20Season with salt and pepper to taste.
21Ladle the soup into bowls and serve hot.

🔧Equipment

Large stockpot
Skillet
Wooden spoon
Ladle
Bowl

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 75mg🧂Sodium: 800mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 28g

📝Notes

Tips: You can add other vegetables like potatoes or zucchini to the soup for extra nutrition. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Watch Video Of How Classic Chicken Soup from Whole Chicken Works

This chicken soup from whole chicken recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a hearty meal to serve at a party.

The best part about this recipe is how versatile it is – you can customize it however you like with your favorite vegetables, herbs, or spices.

My family loves serving this soup with some crusty bread or crackers on the side, but it’s just as delicious on its own.

❓ Frequently Asked Questions About Chicken Soup from Whole Chicken

Q: What type of chicken should I use for this recipe?

Cut up any combination of boneless breasts or thighs you like – you can even use leftover rotisserie chicken if you have one on hand!

Q: Can I make this recipe in a slow cooker?

Yes! Simply brown the chicken in a skillet before adding all the ingredients to the slow cooker and letting it cook on low for 6-8 hours.

Q: How long does this soup keep in the fridge?

This soup will keep in the fridge for 3-5 days – just refrigerate until chilled and then reheat when you’re ready.

Q: Can I freeze this soup?

Absolutely! Let the soup cool completely before transferring it to an airtight container or freezer bag for up to 3 months.

Q: What if I don’t have any celery on hand?

No problem! Simply omit the celery or substitute with another crunchy veggie like carrots or parsnips.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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