Chicken Soup (Print version)

Tender chicken and hearty vegetables simmered in a clear, herb-scented broth for a comforting, gluten-free meal.

# What goes in:

→ Meats

01 - 1 whole chicken (about 2.6 lbs), cut into pieces, or 1.75 lbs bone-in, skin-on chicken thighs or breasts

→ Vegetables

02 - 3 medium carrots, sliced
03 - 2 celery stalks, chopped
04 - 1 large onion, diced
05 - 3 garlic cloves, minced
06 - 2 bay leaves
07 - 1 parsnip (optional), peeled and sliced

→ Broth & Seasoning

08 - 8 cups cold water or low-sodium chicken broth
09 - 1 teaspoon whole black peppercorns
10 - 1 small bunch fresh parsley
11 - 1 teaspoon dried thyme or 3 sprigs fresh thyme
12 - 1½ teaspoons salt, plus more to taste

→ Optional Additions

13 - About 1 cup egg noodles or rice (6 oz)
14 - Fresh dill, chopped, for garnish

# Cooking steps:

01 - Place the chicken pieces in a large soup pot. Pour in the cold water or chicken broth and bring to a gentle simmer over medium heat. Use a skimmer or spoon to remove any foam that rises to the surface.
02 - Add the sliced carrots, chopped celery, diced onion, minced garlic, parsnip if using, bay leaves, peppercorns, thyme, and 1½ teaspoons of salt. Maintain a gentle, uncovered simmer for 45 to 60 minutes until the chicken is cooked through and the vegetables are tender.
03 - Carefully remove the chicken pieces from the pot and set aside to cool slightly. Once cool enough to handle, discard the skin and bones, then shred or chop the meat into bite-size pieces.
04 - If using egg noodles or rice, stir them into the simmering broth and cook for 8 to 10 minutes until tender. Return the shredded chicken to the pot.
05 - Taste the broth and season with additional salt and pepper as needed. Remove and discard the bay leaves and any herb stems.
06 - Ladle the hot soup into bowls. Garnish with fresh parsley and chopped dill if using, and serve immediately.

# Tips from flavorandfeast:

01 -
  • The bone in chicken releases so much collagen that the broth practically glows, and you will not get that from a store bought carton.
  • It freezes beautifully, so make a double batch and thank yourself on some exhausted Tuesday night when cooking feels impossible.
02 -
  • Never let the soup reach a hard rolling boil because violent bubbles emulsify the fat and leave you with a greasy, murky broth.
  • Sautéing the vegetables in a splash of olive oil for five minutes before adding the liquid creates a deeper, more complex flavor base.
03 -
  • Start checking the chicken at 40 minutes because overcooked chicken turns stringy and dry even in soup.
  • A splash of fresh lemon juice stirred in right before serving brightens every single flavor in the bowl without making it taste sour.

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