Ingredients
Scale
- Chicken: 1 whole chicken (about 3-4 pounds), or use 3-4 pounds of bone-in, skin-on chicken pieces (like thighs, drumsticks, and breasts). Using bone-in chicken is key for a rich, flavorful broth.
- Water: 12-14 cups cold water (enough to cover the chicken generously).
- Aromatics (for the initial broth):
- 2 medium yellow onions, quartered (skin on is fine for color, just wash well)
- 3–4 large carrots, roughly chopped (about 1.5 cups) – reserve 2 carrots for later
- 3–4 celery stalks, roughly chopped (about 1.5 cups) – reserve 2 stalks for later
- 5–6 cloves garlic, smashed
- 1 bunch fresh parsley stems (reserve leaves for garnish)
- 1 teaspoon whole black peppercorns
- Vegetables (added later for texture and freshness):
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 1 medium yellow onion, finely chopped (about 1 cup)
- Herbs and Seasoning:
- 1–2 bay leaves
- 1 teaspoon dried thyme (or 2–3 fresh thyme sprigs)
- Salt (Kosher or sea salt recommended) to taste (start with 1.5 teaspoons and adjust)
- Freshly ground black pepper to taste
- Optional: 1/2 teaspoon dried rosemary or a sprig of fresh rosemary
- Noodles or Rice (Optional):
- 1 – 1.5 cups egg noodles (medium or wide)
- OR 1/2 – 3/4 cup long-grain white rice
- Optional Enhancements:
- 1 tablespoon olive oil or butter (for sautéing vegetables later)
- Fresh dill, chopped (for serving)
- Fresh parsley, chopped (for serving)
- Lemon wedges (for serving)
Instructions
- Prepare the Chicken and Broth Base:
- Rinse the whole chicken or chicken pieces under cold water and pat dry. Remove any giblets from the cavity if using a whole chicken (you can add the neck and giblets, except the liver which can make the broth bitter, to the pot for extra flavor if desired).
- Place the chicken in a large stockpot (at least 8-quart capacity).
- Add the quartered onions, roughly chopped carrots (the ones reserved for broth), roughly chopped celery (reserved for broth), smashed garlic cloves, parsley stems, and whole peppercorns to the pot around the chicken.
- Pour in the cold water, ensuring the chicken is fully submerged. Add more water if needed, but don’t overfill the pot. Using cold water helps to slowly extract the flavors.
- Bring the water to a gentle boil over medium-high heat.
- Simmer and Skim:
- As the water approaches a boil, you’ll notice foam and impurities rising to the surface (scum). Use a large spoon or a fine-mesh skimmer to carefully remove this scum. Skimming is crucial for a clear, clean-tasting broth. Continue skimming for the first 30-60 minutes as needed.
- Once the skimming is mostly done, reduce the heat to low, so the broth is at a very gentle simmer (just a few bubbles rising occasionally). Partially cover the pot, leaving a small gap for steam to escape.
- Cook the Chicken:
- Let the chicken simmer gently for 1.5 to 2 hours, or until the chicken is cooked through and very tender (the meat should easily pull away from the bone). The exact time will depend on the size of the chicken or pieces. Check for doneness by piercing the thickest part of the thigh – the juices should run clear.
- Remove Chicken and Strain Broth:
- Carefully remove the cooked chicken from the pot using tongs and place it on a large cutting board or platter to cool slightly.
- Strain the broth through a fine-mesh sieve lined with cheesecloth (if you want an exceptionally clear broth, though just the sieve is usually sufficient) into a large clean bowl or another pot. Discard the solids (cooked-down vegetables, peppercorns, parsley stems). You should have approximately 8-10 cups of rich, golden broth.
- Taste the broth at this stage. It will be lightly flavored; we’ll build more seasoning later.
- Shred the Chicken:
- Once the chicken is cool enough to handle, remove and discard the skin and bones.
- Shred the chicken meat into bite-sized pieces using two forks or your fingers. Set the shredded chicken aside. You’ll likely have more chicken than you need for one batch of soup – the extra is great for sandwiches, salads, or freezing for future soup batches!
- Prepare the Soup Base:
- Wipe out the large stockpot you used initially (or use a clean one).
- If desired, heat 1 tablespoon of olive oil or butter over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes. (This step adds another layer of flavor, but you can skip the sautéing and add the vegetables directly to the broth if preferred).
- Add the diced carrots and diced celery (the ones reserved for the soup, not the broth). Cook for another 5-7 minutes, stirring occasionally, until they begin to soften slightly.
- Combine and Simmer Soup:
- Pour the strained chicken broth back into the pot with the sautéed vegetables.
- Add the bay leaves, dried thyme (or fresh thyme sprigs), and start with 1.5 teaspoons of salt and a few grinds of black pepper.
- Bring the soup back to a simmer over medium heat. Once simmering, reduce the heat to low, cover, and cook for 15-20 minutes, or until the carrots and celery are tender but not mushy.
- Add Chicken and Noodles/Rice (if using):
- Stir the shredded chicken back into the soup. Add as much or as little as you like (typically 3-4 cups).
- If using noodles: Increase the heat slightly to bring the soup to a gentle boil. Add the egg noodles and cook according to package directions, usually 7-10 minutes, or until al dente. Be careful not to overcook, as they will continue to soften in the hot broth.
- If using rice: Add the rice to the simmering broth before adding the chicken back (as rice takes longer). Simmer for 15-20 minutes, or until the rice is tender. Then stir in the shredded chicken to heat through. Note: Rice will absorb more broth than noodles, so you might need to add a splash more hot water or broth if the soup becomes too thick.
- Final Seasoning and Finishing Touches:
- Remove the bay leaves and any fresh herb sprigs (like thyme or rosemary).
- Taste the soup carefully. Adjust seasoning with more salt and freshly ground black pepper as needed. This is the most crucial step for flavor – don’t be shy with salt if it tastes bland, but add it gradually. A squeeze of fresh lemon juice at this stage can brighten the flavors wonderfully.
- Stir in some fresh chopped parsley or dill right before serving for a burst of freshness.
Nutrition
- Serving Size: one normal portion
- Calories: 250-400