How to Make Homemade Chicken Soup

Ingredients

• 3 lb Whole Chicken (preferably organic, giblets removed)
• 4 Carrots (peeled and cut in half lengthwise)
• 4 Celery Stalks (cut in half lengthwise)
• 1 Large Onion (peeled and cut in half)
• 12 cups Cold Water (enough to fully cover chicken and vegetables)
• 1 tsp Salt (or to taste)
• ½ tsp Black Pepper (freshly ground, or to taste)
• 1 Chicken Bouillon Cube (optional, for extra depth)

Instructions

1. Prep Vegetables

   Peel the carrots and cut each in half lengthwise. Cut the celery stalks in half lengthwise. Peel the onion and cut it in half.

   Time: PT10M

2. Combine Chicken and Vegetables

   Place the whole 3‑lb chicken into a large stockpot. Add the prepared carrots, celery, and onion. Pour in enough cold water (about 12 cups) to fully cover the chicken and vegetables.

   Time: PT5M

3. Bring to Boil and Simmer

   Heat the pot over medium‑high heat until it reaches a rolling boil. Reduce the heat to medium‑low and let the soup simmer uncovered until the chicken is cooked through and the meat easily falls off the bones.

   Time: PT2H

   Temperature: medium-low

4. Strain Broth and Remove Solids

   Using a large spoon or skimmer, transfer the chicken and vegetables to a large mixing bowl. Set a fine mesh colander over another bowl and pour the broth through to strain out any remaining bits. Discard the solids.

   Time: PT5M

5. Shred Chicken and Return Vegetables

   Pick the meat off the bones, discard skin and bones, and shred the chicken into bite‑size pieces. Roughly chop the previously cooked carrots, celery, and onion, then add them back into the strained broth. Return the shredded chicken to the pot.

   Time: PT5M

6. Season and Serve

   Season the soup with salt and freshly ground black pepper to taste. If desired, dissolve a chicken bouillon cube in a small amount of hot broth and stir it in for extra depth. Heat the soup gently over medium heat until hot, then ladle into bowls and serve immediately.

   Time: PT5M

   Temperature: medium

Nutrition Facts

Calories

200

Protein

15 g

Carbohydrates

10 g

Fat

8 g

Fiber

2 g