How to Make Homemade Chicken Soup
How to Make Homemade Chicken Soup is a easy American recipe that serves 6. 200 calories per serving. Recipe by Allrecipes on YouTube.
Prep: 20 min | Cook: 2 hrs | Total: 2 hrs 35 min
Cost: $8.45 total, $1.41 per serving
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
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
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
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
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
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
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
Dietary info: Gluten-Free, High-Protein, Low-Fat
Ingredient Substitutions
- Instead of Whole Chicken: 4 bone‑in chicken thighs and drumsticks
- Instead of Carrots: parsnips
- Instead of Celery Stalks: celery hearts
- Instead of Large Onion: shallot
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Chicken Bouillon Cube: vegetable bouillon, no‑salt broth
Equipment Needed
- Large Stockpot
- Cutting Board
- Chef's Knife
- Large Spoon or Skimmer
- Fine Mesh Colander
- Large Mixing Bowl
Critical Steps — Do Not Skip
- Simmer the soup uncovered for 2 hours until the chicken falls off the bones.
- Skim foam regularly to keep the broth clear.
- Strain the broth through a fine mesh colander to remove solids.
Chef Tips from the Video
- Roast the whole chicken at 425°F for 20 minutes before adding to the pot for a richer, caramelized broth.
- Add a handful of fresh herbs (parsley, thyme, or dill) during the last 10 minutes for extra aroma.
- For a richer mouthfeel, stir in a tablespoon of butter just before serving.
Troubleshooting
Broth is too watery or lacks flavor.
Simmer longer to concentrate flavors, or add a bay leaf, thyme, or an extra bouillon cube.
Chicken meat is dry.
Do not over‑cook the chicken; remove it as soon as it falls off the bone and keep the final heating gentle.
Soup is cloudy.
Skim foam frequently and strain the broth through a fine mesh colander (or cheesecloth) for a clearer result.
Storage
Refrigerator: Store in airtight containers for 3–4 days.
Freezer: Freeze in portion‑size bags for up to 3 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Make the broth a day ahead; refrigerate and skim off any solidified fat before reheating.
- Portion the soup into freezer‑safe containers for quick meals later.
Frequently Asked Questions
What is the cultural significance and history of homemade chicken soup in American cuisine?
Chicken soup has long been considered a comfort food in the United States, often associated with home‑cooked meals, family gatherings, and healing during illness. Its roots trace back to European broth traditions, adapted with American ingredients like carrots, celery, and onion to create the classic "comforting chicken soup" we know today.
What regional variations of chicken soup exist within the United States?
In the South, chicken soup often includes dumplings or noodles; in the Midwest, you may find a clear broth with barley; New England versions sometimes add potatoes and herbs. Each region adds its own staple grain or vegetable to reflect local tastes.
How is homemade chicken soup traditionally served in American households?
It is typically served hot in deep bowls, sometimes garnished with fresh parsley or a squeeze of lemon. Many families pair it with crusty bread, crackers, or a simple side salad for a complete comforting meal.
During what occasions is chicken soup traditionally prepared in American culture?
Chicken soup is commonly made for sick days, cold winter evenings, family gatherings, and as a starter for holiday meals such as Thanksgiving or Christmas when a light, soothing first course is desired.
What authentic ingredients are essential for traditional American chicken soup versus acceptable substitutes?
Traditional ingredients include a whole chicken, carrots, celery, onion, salt, and pepper. Substitutes can be bone‑in chicken thighs instead of a whole bird, parsnips for carrots, or pre‑chopped mirepoix mixes for convenience, but the flavor profile remains similar.
What other American dishes pair well with homemade chicken soup?
Classic pairings include buttery biscuits, corn muffins, grilled cheese sandwiches, or a simple mixed green salad. The light broth complements richer side dishes without overwhelming the palate.
What are the most common mistakes to avoid when making homemade chicken soup?
Common errors include over‑cooking the chicken, which makes the meat dry; not skimming the foam, resulting in a cloudy broth; and adding too much water, which dilutes flavor. Follow the simmer time and skim regularly for the best result.
Why does this recipe simmer the soup uncovered instead of covered?
Simmering uncovered allows excess moisture to evaporate, concentrating the flavor and keeping the broth clear. Covering traps steam, which can lead to a diluted, cloudy soup.
Can I make this homemade chicken soup ahead of time and how should I store it?
Yes, the soup can be prepared a day ahead. Cool it quickly, then refrigerate in airtight containers for up to 4 days. For longer storage, freeze in portion‑size bags for up to 3 months; reheat gently on the stove.
What does the YouTube channel Allrecipes specialize in?
The YouTube channel Allrecipes focuses on crowd‑sourced home cooking recipes, offering step‑by‑step video tutorials for a wide range of cuisines, skill levels, and everyday meals that home cooks can easily replicate.
How does the YouTube channel Allrecipes' approach to American comfort food differ from other cooking channels?
Allrecipes emphasizes community‑tested recipes with clear, concise instructions and practical tips, often highlighting ingredient substitutions and budget‑friendly options, whereas many other channels may focus on gourmet techniques or niche cuisines.
Last updated: September 2, 2026
