whole chicken chicken soup recipe

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

I’ve been making this whole chicken chicken soup recipe for years, and it’s always a hit with my family. There’s something about the combination of tender chicken, flavorful broth, and comforting vegetables that just feels like home. I love that this recipe is so versatile – it’s perfect for a quick weeknight dinner, but it’s also impressive enough to serve to company.

And the best part? It’s incredibly easy to make, with just a few simple ingredients and minimal prep time. My kids adore helping me in the kitchen, and this recipe is one of their favorites – they love watching the chicken cook in the pot and stirring in all the delicious veggies.

As for me, I appreciate how healthy and nourishing this soup is – it’s packed with protein, fiber, and vitamins from all the fresh veggies. Whether you’re feeding a crowd or just need a cozy night in, this whole chicken chicken soup recipe is sure to become a staple in your household. I’ve even served it at family gatherings and parties, and everyone always raves about it.

One of my friends even requested the recipe after trying it at a potluck – that’s how good it is! I’ve tweaked this recipe over the years to make it my own, but the core ingredients remain the same: whole chicken, carrots, celery, onions, garlic, and a rich broth. The key to this recipe is using high-quality ingredients and letting everything simmer together until the flavors meld beautifully.

Don’t be afraid to get creative with your vegetables – add whatever you like or have on hand. This soup is also great for using up leftover chicken or veggies – just shred or chop them up and toss them back into the pot. My family loves when I make this recipe on Sundays after church – we’ll often have a big bowl of soup waiting for us when we get home from our morning service.

Hearty Whole Chicken Soup

Hearty Whole Chicken Soup

4.6 from 895 votes

A comforting and nourishing soup made from a whole chicken, simmered with vegetables and herbs until the meat is tender and the broth is deeply flavorful. This classic recipe yields a rich, golden soup perfect for a cozy meal.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 whole chicken (3-4 lbs), giblets removed
2 tablespoons olive oil
1 large yellow onion, chopped
3 carrots, peeled and sliced
3 celery stalks, sliced
4 cloves garlic, minced
8 cups low-sodium chicken broth
2 cups water
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped fresh parsley

👨‍🍳Directions

1Pat the whole chicken dry with paper towels.
2Heat olive oil in a large stockpot over medium-high heat until shimmering.
3Carefully place the chicken breast-side down and sear for 5-7 minutes, until the skin is golden brown, then flip and sear the other side for another 5 minutes.
4Remove the chicken to a plate.
5Reduce heat to medium and add the chopped onion, carrots, and celery to the pot.
6Cook, stirring occasionally, for 8-10 minutes, until the vegetables have softened and the onion is translucent.
7Add the minced garlic and cook for 1 minute more, until fragrant.
8Return the chicken to the pot, breast-side up.
9Pour in the chicken broth and water, then add the dried thyme, rosemary, bay leaves, salt, and pepper.
10Bring the liquid to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 1 hour to 1 hour 15 minutes, until the chicken is cooked through and the meat easily pulls away from the bone.
11Using tongs, carefully transfer the whole chicken to a large cutting board and let it rest until cool enough to handle, about 10 minutes.
12Remove and discard the skin and bones, then shred the meat into bite-sized pieces using two forks.
13While the chicken cools, strain the broth through a fine-mesh strainer into a large bowl, discarding the cooked vegetables and bay leaves.
14Return the strained broth to the pot and bring it to a simmer over medium heat.
15Add the shredded chicken and fresh parsley, then cook for 2-3 minutes, until the chicken is heated through.
16Taste and adjust seasoning with additional salt and pepper if needed before serving.

🔧Equipment

Large stockpot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Tongs
Fine-mesh strainer
Large bowl
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 4g❤️Cholesterol: 95mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 38g

📝Notes

For a richer flavor, roast the chicken in a 400°F oven for 20 minutes before adding it to the pot. You can also add a parsnip or turnip along with the other vegetables for extra depth. Store leftovers in the refrigerator for up to 4 days.

Watch Video Of How Hearty Whole Chicken Soup Works

This whole chicken chicken soup recipe is truly one of my go-to recipes for any occasion – whether I’m feeding my family after school or serving company at dinner time. The best part?

It’s ridiculously easy to reheat and serve – simply scoop out what you need from the fridge or freezer and enjoy! You can also customize this soup by adding your favorite toppings or sides – try serving with crusty bread or over egg noodles for added comfort food vibes.

❓ Frequently Asked Questions About Hearty Whole Chicken Soup

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

For this recipe, you can use either boneless, skinless chicken breasts or thighs – both work beautifully! If you prefer white meat, go with breasts; if you like darker meat with more flavor, use thighs.

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

Absolutely! In fact, using a slow cooker is one of my favorite ways to make this soup. Simply brown the chicken in a skillet first (for added flavor), then transfer everything to your slow cooker and cook on low for 6-8 hours.

Q: How do I store leftover soup?

Leftover soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

Q: Can I customize this recipe with different spices or herbs?

Of course! This soup is incredibly adaptable – feel free to add any spices or herbs you like to give it your own twist.

Q: Is this recipe suitable for gluten-free diets?

This recipe is naturally gluten-free as written; however, be sure to check your broth and any packaged spices you may use for gluten content.

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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