Basic Chicken Soup Recipe

Name: Basic Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 5- to 6-pound chicken, with neck and all giblets except liver; ½ cups water, plus more as needed; 2 medium carrots, peeled and quartered; 3 stalks celery with leaves, cut in half; 1 medium yellow onion, with peel, cut in half; 3 sprigs Italian parsley; 10 black peppercorns; 2 small leeks, green and white parts, split and washed well, optional; 2 sprigs fresh thyme or 1/2 teaspoon dried, optional; 1 small bay leaf, optional; 5 whole cloves, optional; 2 to 3 teaspoons kosher salt; Chopped fresh parsley or dill, for garnish, optional

Servings: persons

1 5- to 6-pound chicken, with neck and all giblets except liver
½ cups water, plus more as needed
2 medium carrots, peeled and quartered
3 stalks celery with leaves, cut in half
1 medium yellow onion, with peel, cut in half
3 sprigs Italian parsley
10 black peppercorns
2 small leeks, green and white parts, split and washed well, optional
2 sprigs fresh thyme or 1/2 teaspoon dried, optional
1 small bay leaf, optional
5 whole cloves, optional
2 to 3 teaspoons kosher salt
Chopped fresh parsley or dill, for garnish, optional

1
Place the chicken in a 6- to 7-quart soup pot and add the water (it should cover chicken).
2
Cover the pot and bring to a boil.
3
Uncover, reduce to a bare simmer and skim foam as it rises to the surface.
4
When foam subsides, add remaining ingredients, using only 1 teaspoon of salt.
5
Cook chicken, turning 2 or 3 times, until meat loosens from bone, about 2 1/2 hours.
6
Add more water during cooking if chicken is not 7/8 covered.
7
Add salt gradually, tasting the soup from time to time.
8
Remove chicken, giblets and bones and set aside.
9
Strain the soup through a fine sieve and discard vegetables.
10
Either skim fat from soup if serving immediately or let cool thoroughly, then cover, refrigerate and skim fat when the soup is cold.
11
Chicken can be pulled from the bones and reheated in the soup.
12
Garnish with parsley or dill if desired.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 5- to 6-pound chicken, with neck and all giblets except liver, ½ cups water, plus more as needed, 2 medium carrots, peeled and quartered, 3 stalks celery with leaves, cut in half, and more.

Yes, Basic Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basic Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions