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The BEST From Scratch Homemade Chicken Soup Recipe

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The Best From Scratch Homemade Chicken Soup Recipe using a whole chicken is delicious and comforting! This easy, made-from-scratch recipe is similar to my Grandmother’s and is one of the best soup recipes on my website. Chicken soup is the ultimate comfort food! I love soup season!

Homemade Chicken Soup with a pot and herbs

Real Soup is to the body, what peace is to the soul – Isabel Allende

Best Chicken Soup Recipe

Chicken Soup is brothy, yummy, and warm. Don’t you love recipes like this that always come out just right?  We are so used to boxed broths that we forget how easy and delicious a comforting soup can be. Cozy and soothing on a cold night, old-fashioned chicken soup from scratch is always a winner!

What Makes This Recipe Special?

  • Fresh herbs give this soup layers of flavor.
  • Gluten-Free
  • Deeply nutritious!
  • Classic Flavors!
  • Lots of fresh vegetables
  • Delicious the next day!
  • Homemade soup is the best when you have a cold.

Ingredients for Homemade Chicken Stock

  • Leeks or Yellow Onions (or both)
  • Raw Whole Chicken
  • Celery
  • Carrots
  • Fresh Garlic Cloves
  • Fresh Thyme – for the best flavor use the freshest herbs
  • Fresh Rosemary Sprigs
  • Bay Leaves
  • Black Pepper
  • Sea Salt
  • Water

Is Chicken Broth Gluten-Free?

Most store-bought chicken broth or chicken bouillon cubes are not gluten-free. I either make my own homemade chicken stock from whole chickens or use a good gluten-free chicken stock brand like Pacifica Organic Chicken Broth.

How to Make Homemade Chicken Stock

Easy steps for homemade chicken broth with great flavor!

  1. Add all the ingredients for the chicken stock to a 12-quart large stock pot—there is no need to cut the veggies. Submerge in cold water until all the ingredients are covered.
  2. Simmer all ingredients on low, loosely covered, for approximately 2 hours or until Chicken Temps at 165 degrees with a meat thermometer.
  3. Remove the chicken from the pot and bring it to room temperature. Once cool, remove all the cooked chicken from the bones and set aside.
  4. Strain the remaining broth through a large colander into a large soup pot.
Making Chicken Stock
Ingredients for Homemade Chicken Soup

Ingredients for Homemade Chicken Soup

Simple ingredients are all available from your local grocery store for this easy homemade chicken soup from scratch recipe!

  • Homemade Chicken Stock as above or a good store-bought brand
  • Chicken – Whole Chickens
  • Carrots – Large Peeled and large dice
  • Celery – diced
  • Leeks or Yellow Onions (or both)
  • Yukon Gold Potatoes – cut into bite-size pieces.
  • Frozen Peas
  • Fresh Parsley
  • Fresh Cracked Black Pepper
  • Sea Salt
  • Fresh Thyme or dried thyme
  • Fresh Rosemary or dried rosemary
  • Bay Leaf

Notes about Ingredients

  • One cup of chopped Yellow Onions can be subbed for the Leeks.
  • Add additional salt to taste at the end.
  • You can substitute the potatoes for noodles or have both if you prefer noodles.
  • Shortcut -Use a gluten-free rotisserie chicken or leftover chicken meat
  • If you want a deeper flavor, consider adding a tablespoon of Bells All Natural Seasoning. My mother taught me this secret. It’s also amazing on a roast turkey or in stuffing. It’s all-natural and gluten-free.

Step-by-Step Instructions for Homemade Chicken Soup

First, make your chicken stock as above.

  1. Remove all the chicken meat from the cooled chicken. Cut into bite-size pieces, so every spoonful of soup has some delicious chicken! Set aside.
  2. Saute 2 diced leeks, seven chopped celery stalks, and 6-7 peeled and diced carrots in 1 tablespoon of olive oil in a large soup pot or dutch oven over medium-low heat until fragrant. They will continue cooking in the pot.
  3. Pour the strained, flavorful homemade broth into the soup pot, add 12 Yukon Gold potatoes cut into bite-size pieces, and bring to a low simmer.
  4. Add all the sauteed veggies, the bay leaf, ten sprigs of thyme, and two sprigs of rosemary to the simmering soup. When the soup is done, remove the sprigs and bay leaves. The herbs will fall off and melt into the soup.
  5. When veggies are fork tender, add all the chicken pieces, peas, one teaspoon of black pepper, and 1/4 cup of chopped parsley. Salt to taste.

Serving Suggestions

Here are some serving suggestions for Old-Fashioned Chicken Soup Recipe

We love to serve this soup with a light salad and some good bread or rosemary crackers. This soup freezes well and is even more delicious the next day. This is one of those staple recipes you can make over and over. Everyone loves chicken soup!

Variations

  • You can use a handful of wild rice instead of the Yukon potatoes.
  • Use leftover white meat chicken from baked bone-in chicken breasts
  • Use low-sodium chicken broth

Storage Suggestions

  • Store chicken soup in an airtight container in the refrigerator. You can also freeze individual portions.

Thank you for stopping by Delectable Food Life! I hope you enjoyed The BEST From Scratch Homemade Chicken Soup Recipe.

Other Delicious Chicken Recipes You Might Like:

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Best Homemade Chicken Soup From Scratch Recipe

Homemade Chicken Soup
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The Best From Scratch Homemade Chicken Soup Recipe using a whole chicken is delicious and comforting! This easy, made-from-scratch recipe is similar to my Grandmother’s and is one of the best soup recipes on my website. Chicken soup is the ultimate comfort food!

  • Author: Sherie Friedlander
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 Minutes
  • Yield: 8 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale

Chicken Soup Ingredients 

Chicken Meat from One Whole Chicken (or more as desired): reserve leftover chicken for sandwiches.

Large Carrots – 6 peeled and diced

2 Large Leeks – cleaned and diced

Celery – 4-5 Stalks diced

1 package of frozen Peas

12 Yukon Gold Potatoes Large Dice

Fresh Pepper – 1 Teaspoon

Sea Salt – 1/2 Teaspoon

Fresh Thyme – 10 Sprigs or one tablespoon dried thyme

Bay Leaves – 2

Rosemary – 2 Sprigs or one tablespoon of dried rosemary

6 Quarts of Homemade Chicken Stock

Fresh Parsley – 1/2 cup chopped

Ingredients for Homemade Chicken Stock (Broth)

2 Whole Chickens (remove gizzards)

7 Stalks Celery

2 Large Leeks with ends chopped off or One Large Yellow Onion cut in half

2 Large Carrots

2 Cloves of Garlic cut in half or 1 Tablespoon of Granulated Garlic

10 Sprigs Fresh Thyme (leave on stem)

2 Rosemary Sprigs

1 Tablespoon Fresh Cracked Black Pepper

1/2 Teaspoon Sea Salt

Water to cover all ingredients

12-Quart Stock Pot

Instructions

How To Make Homemade Chicken Stock 

  1. Add all chicken stock ingredients ( 2 whole raw chickens, veggies and herbs) to a 12-quart large stock pot—there is no need to cut the veggies except the garlic, which I cut in half. Submerge chicken and veggies in cold water until all ingredients are covered with water.
  2. Simmer all ingredients on low, loosely covered, for approximately 2 hours or until Chicken Temps at 165 degrees with a meat thermometer.
  3. Remove the chicken from the pot and bring it to room temperature. Once cool, remove all the cooked chicken from the bones and set aside.
  4. Strain the remaining broth through a large colander into a large soup pot. Now it’s time to make the soup!

How To Make Chicken Soup- Step by Step

  1. Remove all the chicken meat from the cooled chicken. Cut into bite-size pieces, so every spoonful of soup has some delicious chicken! Set aside.
  2. Saute 2 diced leeks or 1 cup diced yellow onion, 7 chopped celery stalks, and 6-7 peeled and diced carrots in 1 tablespoon of olive oil for 2-3 minutes.
  3. Pour the strained, flavorful broth into the soup pot and add 12 Yukon Gold potatoes cut into bite-size pieces. Bring to a low simmer.
  4. Add all sauteed veggies, 10 sprigs of thyme, and 2 sprigs of rosemary to the simmering soup. Remove sprigs when the soup is done. The herbs will fall off and melt into the soup.
  5. When veggies and Yukon potatoes are fork tender, add all the chicken pieces, green peas, one teaspoon of black pepper, and 1/4 cup of chopped parsley. Salt to taste.

Notes

This soup keeps well for a few days in the refrigerator in an airtight glass container.

Special Note– Remove the stems and sprigs leftover from the fresh herbs before serving. You can find them with a slotted spoon! Enjoy!

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