Classic Chicken Soup Recipe: Simple Homemade Broth in 1 Hour

The best traditional chicken soup recipe starts with simmering chicken bones for 45-60 minutes with onions, carrots, celery, garlic, and herbs. Use 1.5 lbs chicken bones, 1 onion, 2 carrots, 2 celery stalks, 3 garlic cloves, 1 bay leaf, and fresh parsley. Strain the broth, then add cooked chicken meat and vegetables. This simple method creates rich, flavorful homemade chicken soup without store-bought broth.

The Secret to Perfect Homemade Chicken Soup

Creating exceptional chicken soup isn't complicated, but understanding the fundamentals transforms ordinary broth into something extraordinary. After decades of perfecting this classic comfort food, I've discovered that the difference between good and great chicken soup lies in three critical elements: proper bone-to-liquid ratio, controlled simmering temperature, and strategic ingredient timing.

Many home cooks make the mistake of boiling their soup vigorously, which clouds the broth and extracts bitter compounds. The professional technique involves maintaining a gentle simmer—small bubbles occasionally breaking the surface—throughout the cooking process. This careful approach preserves clarity while maximizing flavor extraction from bones and vegetables.

Essential Ingredients for Authentic Chicken Soup

Quality ingredients form the foundation of memorable chicken soup. While grocery store shortcuts exist, nothing compares to the depth of flavor from scratch preparation. Here's what you'll need for the perfect batch:

Ingredient	Quantity	Preparation Notes
Chicken bones (with some meat)	1.5 lbs	Neck, back, and wing bones work best
Yellow onion	1 medium	Unpeeled, quartered (skin adds color)
Carrots	2 medium	Peeled and cut into 1-inch pieces
Celery stalks	2 stalks	With leaves, cut into 1-inch pieces
Garlic cloves	3	Smashed with skin on
Fresh parsley	1/4 cup	Stems included for flavor
Bay leaf	1	Whole, not crushed
Whole black peppercorns	1 tsp	Not pre-ground pepper
Water	8 cups	Cold, filtered
Sea salt	To taste	Added at the end

Step-by-Step Chicken Soup Preparation

Follow these professional techniques for restaurant-quality chicken soup at home:

Building the Foundation (Broth)

1. Place chicken bones in a large stockpot and cover with cold water (8 cups)
2. Bring to just below boiling point (190-200°F), then reduce heat to maintain gentle simmer
3. Add onion, carrots, celery, garlic, parsley stems, bay leaf, and peppercorns
4. Skim foam that rises to surface during first 15 minutes
5. Cover partially and simmer gently for 45-60 minutes
6. Strain broth through fine-mesh sieve into clean container
7. Discard solids and return clear broth to clean pot

Completing the Soup

1. Bring broth back to gentle simmer
2. Add 2 cups diced cooked chicken (poached separately for best texture)
3. Add fresh carrot and celery pieces (different from those used in broth)
4. Cook until vegetables reach desired tenderness (10-15 minutes)
5. Stir in fresh parsley leaves and salt to taste
6. Remove from heat and let rest 5 minutes before serving

Avoiding Common Chicken Soup Mistakes

Even experienced cooks make these frequent errors that compromise soup quality:

• Boiling instead of simmering - Vigorous boiling emulsifies fat into broth, creating cloudy soup
• Adding salt too early - Salt concentrates as liquid reduces, leading to oversalted final product
• Overcooking vegetables - Add delicate vegetables like peas or fresh herbs at the very end
• Using only meat instead of bones - Bones provide collagen that creates rich mouthfeel when cooked properly
• Skipping the skimming step - Foam contains impurities that affect flavor if not removed

Customizing Your Chicken Soup

Adapt this traditional recipe to suit dietary needs and preferences:

Gluten-Free Chicken Soup

Naturally gluten-free, but verify all added ingredients. For thicker texture without flour, simmer an extra 15 minutes to reduce broth naturally or add a tablespoon of cornstarch slurry near the end.

Low-Sodium Version

Omit added salt during cooking. Instead, serve with lemon wedges—citric acid enhances flavor perception without sodium. Add finishing salt only to individual servings as needed.

Quick Weeknight Variation

When short on time, use 4 cups quality store-bought broth combined with 4 cups water. Simmer chicken bones in this mixture for 30 minutes before proceeding with recipe. The hybrid approach maintains homemade flavor with reduced preparation time.

Proper Storage and Reheating Techniques

Chicken soup actually improves in flavor after 24 hours as ingredients meld. Follow these storage guidelines:

• Cool soup completely before refrigerating (within 2 hours of cooking)
• Store in airtight containers for up to 4 days in refrigerator
• Freeze in portion-sized containers for up to 6 months
• Reheat gently over medium-low heat—never boil reheated soup
• Add fresh herbs after reheating for brightest flavor

When reheating frozen soup, thaw overnight in refrigerator first. Adding a splash of fresh water during reheating compensates for any liquid loss during storage.

Serving Suggestions for Maximum Enjoyment

Elevate your chicken soup experience with these professional presentation tips:

• Serve in pre-warmed bowls to maintain optimal temperature
• Garnish with fresh parsley and a twist of black pepper
• Offer crusty bread or crackers on the side for dipping
• Add cooked egg noodles or rice directly to the bowl for heartier meal
• Pair with a simple green salad for complete meal

The classic combination of chicken soup with grilled cheese sandwiches remains popular for good reason—the creamy, salty cheese complements the savory broth beautifully. For elegant presentation, ladle soup tableside over cooked noodles placed in individual bowls.

Frequently Asked Questions

Can I make chicken soup without chicken bones?

Yes, but the broth will lack depth. For best results without bones, use 2 lbs chicken thighs (with skin and bones), simmer 30 minutes, then remove and debone. The skin and bones still provide collagen for rich texture. Alternatively, add 1 tablespoon nutritional yeast for umami depth in vegetarian versions.

How do I prevent my chicken soup from becoming cloudy?

Cloudiness comes from vigorous boiling that emulsifies fat into the broth. Maintain a gentle simmer (small bubbles occasionally breaking surface) throughout cooking. Skim foam during first 15 minutes, and avoid stirring once simmering begins. Straining through cheesecloth gives crystal-clear broth for special occasions.

What's the difference between chicken stock and chicken soup?

Chicken stock uses primarily bones with little meat, simmered longer (3-4 hours) for concentrated flavor and gelatinous texture. Chicken soup includes more meat and vegetables, simmered shorter (45-60 minutes), and is ready to eat as-is. Stock serves as cooking ingredient; soup is a finished dish.

Why does my chicken soup taste bland?

Blandness usually comes from insufficient seasoning or under-extracted flavors. Add salt gradually at the END of cooking. Boost flavor with 1 teaspoon apple cider vinegar or lemon juice before serving—it brightens existing flavors without making soup taste sour. Roasting bones first adds depth for future batches.

How can I add more protein to my chicken soup?

For additional protein, add cooked white beans, lentils, or chickpeas during the last 15 minutes of cooking. Shredded rotisserie chicken works well, but poaching fresh chicken breasts in the broth yields superior texture. A beaten egg stirred in at the end creates delicate ribbons that boost protein content subtly.