whole chicken soup recipe

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

I’m so excited to share my whole chicken soup recipe with you. This dish has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re looking for a comforting meal after a long day or a hearty option for a family gathering, this recipe delivers. I’ve made it countless times, and each time I’m reminded of its simplicity and depth of flavor.

The best part? It’s incredibly easy to make, requiring just a few basic ingredients and some simple prep work.

My family loves it because it’s a great way to get everyone around the table, sharing stories and laughter while enjoying a delicious meal together. And let’s not forget the health benefits – this soup is packed with protein, vitamins, and minerals, making it a nutritious choice for anyone looking for a wholesome meal.

Whole Chicken Soup

Whole Chicken Soup

4.6 from 864 votes

A nourishing and comforting whole chicken soup made by simmering a whole chicken with vegetables and herbs. This classic recipe yields a rich, flavorful broth and tender meat, perfect for a hearty meal.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 whole chicken (about 4 pounds), giblets removed
2 tablespoons olive oil
1 large onion, chopped
3 carrots, peeled and sliced
3 celery stalks, sliced
4 cloves garlic, minced
8 cups chicken broth or water
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup egg noodles or other small pasta
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat.
2Add the whole chicken and cook for 5 minutes per side, until the skin is golden brown.
3This browning step adds depth of flavor to the broth.
4Remove the chicken and set aside.
5Add the chopped onion, carrots, and celery to the pot and cook over medium heat for 5 minutes, stirring occasionally, until the vegetables begin to soften.
6Add the minced garlic and cook for 1 minute more until fragrant.
7Return the chicken to the pot and pour in the chicken broth or water.
8Add the bay leaves, dried thyme, salt, and pepper.
9Bring the liquid to a boil over high heat, then reduce the heat to low and cover the pot.
10Simmer for 1 hour, until the chicken is cooked through and the meat easily pulls away from the bone.
11Carefully remove the whole chicken from the pot and place it on a cutting board.
12Let it cool for 10 minutes, then shred the meat from the bones, discarding the skin and bones.
13Return the shredded chicken to the pot.
14Bring the soup back to a boil over medium-high heat.
15Add the egg noodles and cook according to package directions, typically 6 to 8 minutes, until tender.
16Taste and adjust seasoning with additional salt and pepper if needed.
17Stir in the fresh parsley just before serving.

🔧Equipment

Large pot or Dutch oven (at least 6 quarts)
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 95mg🧂Sodium: 800mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 40g

📝Notes

For an even richer broth, roast the chicken in a 400°F oven for 30 minutes before adding to the pot. You can also add a parsnip or turnip for extra flavor. Leftover soup can be stored in the refrigerator for up to 3 days.

Watch Video Of How Whole Chicken Soup Works

This whole chicken soup recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a comforting meal after a long day.

One of my favorite things about this recipe is that it reheats beautifully, making it perfect for meal prep or serving at a family gathering.

Simply store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Whole Chicken Soup

Q: What type of chicken is best for this recipe?

A: You can use either boneless or bone-in chicken breasts or thighs for this recipe. If using bone-in chicken, you may want to remove the bones before serving.

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

A: Yes, you can make this recipe in a slow cooker. Simply brown the chicken in a skillet before adding it to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

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

A: This soup will keep in the fridge for up to 3 days. Reheat it over low heat until warmed through, then serve hot.

Q: Can I substitute other vegetables for the carrots and celery?

A: Yes, you can use other vegetables such as diced potatoes, sliced bell peppers, or chopped kale in place of the carrots and celery. Adjust cooking time accordingly based on the vegetables you choose to add.

Q: Is this soup suitable for vegetarians?

A: No, this soup is not suitable for vegetarians as it contains chicken.

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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