I share here a comforting and deeply flavorful chicken soup made entirely from scratch, using a whole bird and classic aromatics to create a golden, nourishing broth—the kind of soup one savors all season long.

Why I’ll Love This Recipe

I find this recipe utterly gratifying—I use a whole chicken (not just white meat) to get that perfect balance of richness and depth, and I lean into high-quality poultry for the best flavor. The end result is a fragrant, velvety broth that feels both timeless and tailored for modern cooks like me.

Ingredients

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

Whole chicken, cut into pieces (with skin on)
Celery stalks, chopped
Carrots, peeled and chopped
Onion, quartered
Parsnip (optional), peeled and chopped
Fresh parsley sprigs
Black peppercorns
Bay leaves
Kosher salt
Reserved chicken fat (schmaltz) for finishing
Leeks, rinsed, trimmed, and sliced
Shallots, thinly sliced
Additional chopped celery and carrots for the soup phase
A handful of fresh herbs (parsley, tarragon, thyme, dill)
Egg noodles or an alternative starchy option (pasta, rice, beans)

Directions

I begin by making the broth: I place the chicken pieces, vegetables, seasonings, and herbs in a large pot, covering them with cold water by about an inch. I bring it to a boil, then reduce to a very gentle simmer and leave it uncovered for about 1½ hours. If I’m pressed for time, I sometimes turn off the heat and let it steep for several hours.

Once the broth cools, I remove the chicken, then return the pot to low heat and let it simmer for about another hour to deepen the flavor. I strain out all solids, then refrigerate both the broth and the chicken separately, preferably overnight or for at least 8 hours. That resting time lets me easily skim the fat and shred the chicken.

When ready to assemble the soup, I render about three tablespoons of the fat in a clean pot and sweat the leeks and shallots until tender and translucent. Then I add the celery, carrots, and herbs, cover, and let them soften for around five minutes. I pour in the strained broth, bring it to a simmer, add the noodles until cooked, then stir in the shredded chicken, seasoning with salt and pepper to taste. I like to garnish with a few fresh herbs before serving.

Servings and timing

This recipe serves 4 people. I usually set aside around 2 hours for active cooking—including simmering the broth and building the soup—plus at least 8 hours for chilling.

Variations

I might swap in different fresh herbs depending on what I have—dill or tarragon provide lovely brightness. Sometimes I swap egg noodles for rice, small pasta shapes, or even matzo balls. If I’d like to enrich the broth further, I can add parsnip or render extra schmaltz for flavor.

storage/reheating

I store the soup in airtight containers in the refrigerator for up to 3–4 days. To reheat, I gently warm it on the stove over medium-low heat until just heated through, adding a splash of water or broth if it seems too thick. I can also freeze the soup—separately freezing the noodles and chicken helps preserve texture.

FAQs

What if I don’t have a whole chicken?

I can substitute chicken pieces—like thighs and drumsticks—instead, though I’m mindful that the flavor might be slightly lighter without the bones and skin contributing richness.

Can I make the soup faster using a pressure cooker?

Yes—I can adapt the broth stage for a pressure cooker or Instant Pot to speed things up to around 30 minutes under pressure, though I prefer the deeper flavor that longer simmering brings.

Can I leave out the vegetables and just make chicken broth?

Absolutely. If I’m just after a rich broth, I’ll skip including vegetables in the final soup stage, or I might discard them after simmering and sauté a fresh batch before adding the broth.

How can I make the broth extra clear?

I refrain from stirring the soup while simmering—minimal movement helps keep the broth golden and clear rather than cloudy.

What can I do with the leftover chicken skin or bones?

I save rendered chicken fat (schmaltz) to use in cooking or baking, and I always save the bones to simmer again for a richer stock or even compost later.

Conclusion

I cherish making this chicken soup from scratch—it’s comforting, satisfying, and flexible. Whether it’s a cozy winter dinner or a soothing pick-me-up when I’m under the weather, it’s a soup I always feel good serving.

Chicken Soup From Scratch