You can always count on a bowl of Homemade Chicken Soup to bring comfort, and this one comes straight from my family’s kitchen. It’s the same style my Serbian grandmother (Baba) made when I was growing up. This chicken soup is simple, soothing, and full of warmth.
My mom has continued the tradition, and it has become my favorite go-to soup whenever I need something nourishing. We’ve served this at our Orthodox Christmas table for as long as I can remember, but honestly, it’s perfect any day you just want something honest and healing in a bowl.
Why You Will Love This Homemade Chicken Soup Recipe
- Rich in flavor – Using bone-in chicken ensures deep broth that maximizes taste.
- Comforting & healing – This homemade chicken soup is warm, soothing and perfect for days when you’re under the weather.
- Simple & nourishing – Just chicken, stock, chicken broth, vegetables and noodles. This chicken soup recipe is straightforward and satisfying.
- Family tradition – A recipe that connects generations, bringing memories of festive gatherings and everyday comfort.
How to Prepare Homemade Chicken Soup
- In a large stock pot, add the chicken, celery, onion, potato, cabbage, parsnip (if using), salt, pepper, chicken stock, and water. Heat until almost boiling.
- Lower the heat and let simmer for about one hour, or until chicken is fully cooked. Avoid over-cooking to preserve flavor and tenderness. (Once you can easily stick a fork through the potato, that’s a good indicator that the chicken is fully-cooked).
- Remove the chicken from the pot and allow to cool enough to handle. Remove larger vegetable pieces (potato, cabbage) from the broth; you may cut them, add butter, salt, pepper and enjoy them as a separate bowl.
- Strain the broth through a mesh strainer to catch any tiny chicken bone fragments and discard any solids caught in the strainer.
- Return the strained broth to the stove at medium-low heat and add the sliced carrots.
- Shred the chicken and add to the pot.
- Taste and adjust salt, if needed.
- If you’re lucky enough to find homemade noodles, use them. If not, cook fine egg noodles following the package and cook them a minute or two less than the recommended time.
- To serve, place a few handfuls of cooked noodles into each bowl and ladle in the soup.
How to Serve and Store
- Serve this homemade chicken soup with crusty bread or rolls, grilled cheese sandwich, or a simple salad.
- Store leftover soup (without noodles) in an airtight container in the refrigerator for up to three days.
- For longer storage, freeze the soup, without noodles, for up to three months and thaw overnight in the refrigerator before reheating.
- Reheat gently on the stovetop over medium-low heat, adding fresh noodles just before serving.
Frequently Asked Questions
- Can I use boneless chicken instead of bone-in? Yes, but bone-in chicken gives the broth a much deeper, richer flavor. If using boneless breasts or thighs, add a teaspoon of chicken base or bouillon to boost flavor.
- Can I make this soup ahead of time? Absolutely. This soup actually tastes even better the next day as the flavors meld. Just be sure to store the noodles separately to keep them from getting soggy.
- What noodles work best for chicken soup? Fine egg noodles are traditional and hold up well in broth. You can also use wide egg noodles, orzo, or even small pasta shapes like ditalini or stars.
- Can I add more vegetables? Definitely. Try adding extra carrots, parsnips, or even a handful of spinach or kale toward the end of cooking for more texture and nutrients.
More Chicken Soup Recipes to Love
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Homemade Chicken Soup
- Total Time: 1 hour, 10 minutes
- Yield: 8 to 10 servings 1x
Description
You can always count on a bowl of Homemade Chicken Soup to bring comfort, and this one comes straight from my family’s kitchen.
Ingredients
- 4 split chicken breasts (or a whole chicken)
- 4 cups chicken stock
- 3 cups water
- 2 stalks celery, roughly chopped
- 1 small white onion (unpeeled and cut into four pieces)
- 1 whole potato, peeled
- 1/2 head small or medium green cabbage, cut into two pieces
- 1 parsnip (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 16–ounce package fine egg noodles
- 2 carrots, peeled and sliced
- fresh parsley, optional for garnish
Instructions
- In a large stock pot, add the chicken, celery, onion, potato, cabbage, parsnip (if using), salt, pepper, chicken stock, and water. Heat until almost boiling.
- Lower the heat and let simmer for about one hour, or until chicken is fully cooked. Avoid over-cooking to preserve flavor and tenderness. (Once you can easily stick a fork through the potato, that’s a good indicator that the chicken is fully-cooked).
- Remove the chicken from the pot and allow to cool enough to handle. Remove larger vegetable pieces (potato, cabbage) from the broth; you may cut them, add butter, salt, pepper and enjoy them as a separate bowl.
- Strain the broth through a mesh strainer to catch any tiny chicken bone fragments and discard any solids caught in the strainer.
- Return the strained broth to the stove at medium-low heat and add the sliced carrots.
- Shred the chicken and add to the pot.
- Taste and adjust salt, if needed.
- If you’re lucky enough to find homemade noodles, use them. If not, cook fine egg noodles following the package and cook them a minute or two less than the recommended time.
- To serve, place a few handfuls of cooked noodles into each bowl and ladle in the soup.
- Optionally, garnish with fresh parsley.
- ENJOY!
Notes
- For the richest flavor, always use bone-in chicken. The bones help create a deeper, more nourishing broth.
- If you prefer a lighter broth, skim any foam or fat that rises to the surface during simmering.
- Homemade noodles are ideal, but fine egg noodles make an excellent substitute. Cook them separately so they don’t absorb too much broth.
- After simmering, strain the broth to remove small bones or impurities for a clear, clean soup.
- Serve the cooked vegetables on the side. My family loves them with a little butter, salt, and pepper.
- To store, keep noodles separate from the broth to prevent them from becoming soggy.
- This soup freezes beautifully. Allow to cool completely and freeze in airtight containers (without noodles) for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.
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