Name: The Best Homemade Chicken Soup Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 whole 5–6 lb roasting chicken; Salt and pepper, to taste; 2 tbsp soft ghee (or butter, olive oil, or vegan butter); 1 yellow onion, quartered; 1 stalk celery, cut into 4–5 pieces; 2 medium carrots, cut into 4 pieces; 1 head garlic (top cut off) or 5–6 smashed cloves; 1 sprig fresh rosemary; 3–4 sprigs fresh thyme; 1–2 sage leaves; 1 bay leaf; 1–2 sprigs fresh oregano; 1 tbsp whole black peppercorns; 8 cups chicken broth (or water, or a mix); 4 stalks celery, sliced; 6 medium carrots, peeled and sliced; 1 sweet yellow onion, diced; 1 bay leaf; Optional: gluten-free noodles, diced parsnip, sweet potato, or turnip

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Looking for the ultimate comfort food? This homemade chicken soup is everything I want in a cozy bowl: rich broth, tender shredded chicken, and simple, fresh vegetables. It starts by roasting a whole chicken and ends with a soul-warming, flavorful soup that’s hearty enough for a Sunday meal but perfect for any day of the week.

The Best Homemade Chicken Soup Recipe

Why You’ll Love This Recipe

I love how this soup comes together in layers of flavor. Roasting the chicken first adds a savory depth that regular stovetop recipes just can’t match. Then, simmering that roasted chicken with herbs creates an incredible broth that’s both soothing and robust. I also love that this soup is totally customizable—whether I want to add noodles, root veggies, or keep it classic. It’s a labor of love, but it’s worth every minute.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Broth:

1 whole 5–6 lb roasting chicken (fresh or thawed)
Salt
Pepper
2 tablespoons soft ghee (or butter, olive oil, or vegan butter)
1 yellow onion, quartered
1 stalk celery, cut into 4–5 pieces
2 medium carrots, cut into 4 pieces each
1 head of garlic (cut off the top) or 5–6 smashed cloves
1 sprig fresh rosemary
3–4 sprigs fresh thyme
1–2 sage leaves
1 bay leaf
1–2 sprigs fresh oregano
1 tablespoon black peppercorn

Soup:

8 cups chicken broth (or water, or a mix of both)
Shredded chicken (from above)
4 stalks celery, sliced
6 medium-large carrots, peeled and sliced
1 sweet yellow onion, diced
1 bay leaf
Optional: gluten-free noodles, diced parsnip, diced sweet potato, diced turnip

Directions

For the Broth:

I preheat the oven to 375°F.
I place the whole chicken in a Dutch oven and rub it all over with soft ghee, then generously season with salt and pepper.
I surround the chicken with quartered onion, chopped carrots, celery, and the garlic.
I roast the chicken uncovered for 1.5 hours.
Once roasted, I move the pot to the stovetop, add broth or water, and bring it to a boil.
I toss in the rosemary, thyme, sage, bay leaf, oregano, and peppercorns.
Then, I reduce the heat, cover, and let it simmer—2 hours if I used broth, 3–4 hours if using a mix, or 4–6 hours for just water.

For the Soup:

I remove the chicken and let it cool.
I strain the broth and discard the veggies used in roasting.
I return the strained broth to the pot.
Once the chicken is cool, I shred the meat and add it back into the broth. (Sometimes I don’t use all the meat if I want a more broth-forward soup.)
I stir in the fresh onion, celery, carrots, and bay leaf, and adjust seasoning with salt and pepper.
At this point, I add any optional ingredients like sweet potato or noodles.
I let it simmer for about 8–10 minutes, just until the veggies are tender but still have a little bite.

Servings and Timing

This recipe makes approximately 15 cups of soup.
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: About 12–15 servings (1 cup each)

Variations

Add Noodles: I love adding gluten-free noodles, but I always cook them separately and stir them in right before serving.
Make It Paleo/Whole30: I skip the noodles and double-check the broth ingredients.
Add Root Veggies: I sometimes throw in diced parsnips, turnips, or sweet potatoes for added heartiness.
Spice It Up: A pinch of crushed red pepper or fresh ginger gives it a little kick.
Use Bone Broth: If I have bone broth on hand, I add that to boost the nutrients and flavor.

Storage/Reheating

This soup keeps really well! I store leftovers in an airtight container in the refrigerator for up to 3 days. If I’ve added noodles, I store those separately to keep them from getting soggy. For longer storage, I freeze the soup without noodles in freezer-safe containers for up to 6 months.

To reheat, I warm it on the stovetop over medium heat or microwave individual portions. If frozen, I thaw overnight in the fridge before reheating.

FAQs

What makes this chicken soup different from others?

I roast the chicken first, which brings out deep, savory flavors that you don’t get from boiling raw chicken. It transforms the broth into something really special.

Can I use store-bought rotisserie chicken instead?

Yes, I can save time by using a rotisserie chicken and just simmer the broth with herbs and veggies. But roasting my own chicken gives the best results.

Should I cook the noodles in the soup?

No, I always cook them separately. If I add them directly to the soup, they soak up too much broth and become mushy.

Can I make this soup in advance?

Absolutely. I often make it a day ahead because the flavors deepen overnight. Just reheat gently on the stovetop before serving.

Is it okay to use all water instead of broth?

Yes, I can use all water, but it needs to simmer longer—up to 6 hours—for a rich flavor. I make sure to add enough salt and herbs to enhance the taste.

Conclusion

This is hands-down the best chicken soup I’ve ever made—and I’ve made a lot of chicken soups. From the roasted chicken to the fresh herbs and veggies, every bite feels like a warm hug. Whether I’m feeling under the weather or just want something cozy, this soup is always the answer.