Growing up, there would always be a pot of this Homemade Chicken Soup simmering on the stove. It’s simple and rustic, made with a whole chicken and vegetables that slowly cook until they are tender and fragrant. The broth is a deep golden hue, filled with goodness. I often shred the entire chicken but reserve the chicken breasts for another meal like my chicken sandwiches or a delicious chicken salad, making this meal not only family-friendly but budget-friendly too. The recipe includes how to freeze the chicken soup so it’s ready for you to enjoy when you need it. Treat yourself to this easy meal, perfect to warm up with on a chilly evening or when you need a little bit of comfort.
Can you make Homemade Chicken Soup ahead of time?
Homemade Chicken Soup can be frozen for up to 3 months. Follow the recipe but do not add the egg noodles. The egg noodles will absorb too much moisture and are best added to the soup once it is defrosted. Thaw in the fridge overnight. Reheat on the stovetop and add the noodles once boiling.
Is Homemade Chicken Soup suitable for leftovers?
Homemade Chicken Soup leftovers can be refrigerated in an airtight container for up to 3 days, although the noodles will absorb the broth as the soup sits. Reheat in the microwave. See freezing instructions above. Add store-bought chicken stock or boiling water to loosen if required.
Homemade Chicken Soup
“This recipe was loved by all – my partner and our two kids (4.5 and 20 month old!) I want this to be the recipe my kids always remember having 💕💕” Share PrintIngredients
- 2 tbsp olive oil
- 2 onions, finely diced
- 1 whole free-range chicken (see note 1)
- 2 large carrots, peeled and halved lengthways
- 2 stalks celery, including the leaves, cut into 15 cm (6 inch) lengths (so they are small enough to fit in the pot)
- 3 tsp sea salt flakes (see note 2)
- 1 tsp freshly cracked black pepper, plus extra to serve
- 1 tbsp apple cider vinegar
- 3 litres (3 quarts) filtered water (see note 2) (or an extra litre/quart if needed)
- 100 g (3½ oz) vermicelli egg noodles
- 2 tbsp freshly chopped flat-leaf parsley, to serve
Instructions
- Cook the onion – Heat the olive oil in a large, heavy-based pot (large enough to fit the chicken) over medium heat. Add the onion and cook for 3–5 minutes until soft.
- Prep the chicken – Rinse the chicken (including the inside of the carcass). This creates a clearer broth.
- Cook the chicken and veggies – Place the whole chicken, carrot, celery, salt, pepper, apple cider vinegar and filtered water into the pot. You will need enough water to cover the chicken completely (see note 1).
- Bring to the boil, then reduce the heat to a gentle simmer. Place the lid on slightly ajar, and cook for 1½ hours or until the chicken is tender enough to easily fall off the bone.
- Using tongs, remove the chicken, carrot and celery from the broth. You can strain the broth if you wish using a sieve but it’s not essential (it will produce a clearer broth but the flavour of the soup will not change).
- Shred the chicken – Shred the chicken and cut the carrot and celery stalks into bite-sized pieces (discard the celery leaves). Return the chicken, carrot and celery to the soup. Add the vermicelli egg noodles and cook for 10 minutes.
- Serve the soup – Serve topped with fresh parsley and an extra crack of black pepper.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Ciara Niclasen says:
A delicious base recipe for a house of sickies. Thank you for sharing
KylieG says:
This was delicious! Made without onion and was still full of flavour. First time cooking a whole chicken soup – the meat was so soft and juicy. Very easy to make just needs time. Will become a regular in our family – kids have already asked for it again.
jodietamblyn says:
Great recipe. I changed it a bit to make it a quick midweek meal – swapping the whole chicken for two breasts, swapping the water for 2l of stock and only cooking the chicken for about 20mins. It turned out lovely and was enjoyed by all the family.
ashleighfirgaira says:
A delicious easy recipe which I adapted to my slow cooker! Loved by my 3 kids
caitlinmios says:
This recipe was loved by all – my partner and our two kids (4.5 and 20 month old!)
We didn’t have celery which I thought would effect the recipe BUT it still taste delicious.
Will absolutely be making this again!
I want this to be the recipe my kids always remember having 💕💕