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

Description

A rich and comforting homemade chicken soup made by roasting a whole chicken first, then simmering it with herbs and vegetables for a deeply flavorful broth. Perfectly hearty and cozy for any occasion.

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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Instructions

Preheat oven to 375°F (190°C). Place chicken in a Dutch oven, rub with ghee, and season with salt and pepper.
Surround chicken with onion, carrots, celery, and garlic. Roast uncovered for 1.5 hours.
Transfer pot to stovetop, add broth or water, and bring to a boil. Add rosemary, thyme, sage, oregano, bay leaf, and peppercorns. Reduce heat, cover, and simmer: 2 hours if using broth, 3–4 hours for broth+water mix, or 4–6 hours if using only water.
Remove chicken and let cool. Strain broth, discarding roasted vegetables. Return broth to pot.
Shred cooled chicken, add back to broth. Stir in fresh onion, celery, carrots, and bay leaf. Adjust seasoning.
Add optional noodles or root vegetables. Simmer 8–10 minutes until veggies are tender but not mushy. Serve hot.

Notes

Cook noodles separately to avoid sogginess.
Swap noodles for root vegetables for a paleo/Whole30 version.
Use bone broth for added nutrients and richness.
Add ginger or red pepper flakes for extra warmth.
Best made a day ahead for deeper flavor.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Soup
Method: Roasted + Simmered
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 3g
Sodium: 520mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 20g
Cholesterol: 65mg