The Ultimate Guide: How Do You Make Chicken Soup Step by Step (With Proven Recipes That Never Fail!)

Ever found yourself staring at a whole chicken wondering how to transform it into that magical elixir that seems to cure everything from the common cold to a broken heart? You’re not alone! Chicken soup isn’t just food—it’s practically medicine in a bowl, and I’m gonna show you exactly how to make it from scratch.

We’ve all been there—sick, tired, or just craving something warm and comforting. And nothing hits the spot quite like homemade chicken soup. The best part? It’s actually super simple to make, even if you’re not a kitchen wizard!

In this guide I’ll walk you through making chicken soup step by step, using tried-and-true methods from culinary experts. Whether you’re a first-timer or looking to perfect your recipe you’ll find everything you need right here.

What Makes a Great Chicken Soup?

Before we dive into the steps, let’s talk about what makes chicken soup so special:

• The broth: Rich, golden, and full of flavor from the chicken bones and skin
• Tender meat: Falling-off-the-bone chicken pieces that melt in your mouth
• Aromatic vegetables: Classic mirepoix (onions, carrots, celery) that form the foundation of flavor
• Simplicity: Sometimes the most basic ingredients create the most comforting flavors

Essential Ingredients for Basic Chicken Soup

For a classic chicken soup, you’ll need:

• 1 whole chicken (about 3-4 pounds)
• Onions (2-3 medium)
• Carrots (3-6 medium)
• Celery stalks (2-4)
• Garlic cloves (1-4)
• Salt and pepper
• Water (enough to cover the chicken)
• Optional: fresh herbs, chicken bouillon, lemon juice

Step-by-Step Guide to Making Homemade Chicken Soup

Step 1: Prepare Your Ingredients

First things first—get everything ready:

1. If using a whole chicken, you can either leave it whole or cut it into pieces (including the back). Cutting helps extract more flavor faster.
2. Clean and chop your vegetables. For the initial stock-making, rough cuts are fine as you’ll strain later.
3. Peel and crush garlic cloves.

Pro tip: Don’t throw away those chicken giblets if they came with your bird! They add incredible depth to your stock.

Step 2: Make the Chicken Stock

This is where the magic begins:

1. Place your chicken (or chicken pieces) in a large stockpot.
2. Add the roughly chopped vegetables and garlic.
3. Cover everything with cold water—using cold water helps extract more flavor and creates a clearer broth.
4. Add a pinch of salt (not too much—you can adjust later).
5. Bring the pot to a boil over medium heat.
6. Once boiling, reduce heat to low and simmer.
7. Skim off any foam that rises to the surface—this removes impurities and will give you a clearer broth.

Simmering time: For a whole chicken, simmer for about 60-90 minutes, or until the meat is falling off the bone.

Step 3: Separate Chicken and Vegetables

Now comes the part where patience pays off:

1. Remove the chicken from the pot and set aside to cool slightly.
2. Once cool enough to handle, remove the meat from the bones, discarding the skin and bones.
3. Cut or shred the chicken meat into bite-sized pieces.
4. Strain the stock to remove the cooked vegetables, reserving the precious liquid.

Decision time: Some recipes (like Allrecipes’ Homemade Chicken Soup) suggest chopping those cooked vegetables and returning them to the soup. Others (like Martha Stewart’s Basic Chicken Soup) recommend using fresh vegetables for better texture. Both work great—it’s up to you!

Step 4: Prepare Fresh Vegetables (Optional)

If you’re going with fresh vegetables for your final soup:

1. Rinse out your soup pot and return the strained stock to it.
2. Prepare fresh vegetables: slice carrots (about 1/2 inch thick), chop celery, and slice or dice onions.
3. Add these fresh veggies to your stock and simmer until they’re tender but not mushy (about 10-15 minutes).

Step 5: Combine and Season

Time to bring everything together:

1. Return the shredded chicken to the pot with the stock (and either the original or fresh vegetables).
2. Warm the soup until it’s heated through.
3. Season with salt and pepper to taste.
4. If using, add additional seasonings like thyme leaves, garlic yogurt (as in the BBC Good Food recipe), or chicken bouillon granules.

Step 6: Optional Add-ins

Want to take your chicken soup to the next level? Consider these additions:

• Noodles or rice: Cook separately and add just before serving to prevent them from absorbing too much broth
• Fresh herbs: Parsley, dill, or thyme add brightness
• Lemon juice: A squeeze adds brightness to the finished soup
• Greek yogurt with garlic: The BBC Good Food recipe suggests a dollop of garlic yogurt for richness
• Frozen peas: Add in the last 5 minutes of cooking for color and sweetness

Three Amazing Chicken Soup Variations

1. Classic Homemade Chicken Soup (Allrecipes Style)

This is the most straightforward approach:

• Use a 3-pound whole chicken
• Simmer with halved carrots, celery, and onion for 90 minutes
• Return chopped vegetables and chicken to the strained stock
• Season simply with salt, pepper, and optional chicken bouillon

2. Martha Stewart’s Basic Chicken Soup

Martha’s approach creates a more refined soup:

• Cut a 4-pound chicken into pieces (including back)
• Simmer with thinly sliced onions, celery, and crushed garlic for 30 minutes
• Remove chicken breast after 30 minutes (preventing it from overcooking)
• Add carrots and continue simmering the remaining chicken for 40 more minutes
• Remove and discard back and wings; use only the meat you want

3. BBC Good Food’s Roast Chicken Soup

This genius recipe uses leftover roast chicken:

• Start with leftover roast chicken (about 300g), skin removed and shredded
• Sauté onions, carrots, and thyme leaves for 15 minutes
• Add chicken stock (1.4L) and simmer for 10 minutes
• Remove half the mixture and purée it (for a thicker, more substantial soup)
• Return purée to pot along with chicken and frozen peas
• Serve with a dollop of Greek yogurt mixed with garlic and lemon juice

Common Mistakes to Avoid

In my soup-making adventures, I’ve made plenty of mistakes. Here’s what to watch out for:

• Boiling instead of simmering: A gentle simmer extracts flavor without making the meat tough
• Under-seasoning: Chicken soup needs adequate salt to bring out the flavors
• Overcooking the vegetables: They should be tender but not mushy
• Not skimming the foam: This step removes impurities for a clearer broth
• Adding noodles directly to the soup pot: They’ll continue to absorb liquid and become mushy—cook separately!

Storage and Freezing Tips

Made too much? No problem!

• Refrigerator: Store cooled soup in airtight containers for 3-4 days
• Freezer: Freeze in portion-sized containers for up to 6 months
• Freezer bags: Freeze flat in freezer bags for space-efficient storage
• Tip: Consider freezing the broth separately from the chicken and vegetables for best texture when reheating

Health Benefits of Chicken Soup

I’m not exaggerating when I say chicken soup is practically medicinal:

• The warm broth helps clear nasal passages
• Chicken provides protein for healing
• Vegetables offer vitamins and minerals
• The hydrating properties help when you’re feeling under the weather
• There’s legit science behind why it makes us feel better when sick!

FAQ About Making Chicken Soup

Q: Can I use chicken breasts instead of a whole chicken?
A: You can, but you’ll get a more flavorful soup using bone-in, skin-on pieces or a whole chicken. The bones and skin add richness and depth.

Q: How do I make my chicken soup thicker?
A: Try pureeing some of the vegetables and broth like in the BBC Good Food recipe, or add a small amount of cornstarch slurry (cornstarch mixed with cold water).

Q: What’s the difference between chicken stock and chicken broth?
A: Stock is made primarily from bones, while broth is made from meat. When you make soup with a whole chicken, you’re essentially making both at once!

Q: How can I add more greens to my chicken soup?
A: Add baby spinach or kale in the last few minutes of cooking—they’ll wilt quickly into the hot soup.

Q: Can I make chicken soup in a slow cooker?
A: Absolutely! The BBC Good Food recipe includes slow cooker instructions—just add ingredients and cook on High for 2-3 hours until vegetables are tender.

My Personal Chicken Soup Journey

I still remember the first time I tried making chicken soup from scratch. I was intimidated by the whole process and worried it wouldn’t taste as good as my grandma’s. But guess what? It turned out amazing, and I’ve been hooked on homemade chicken soup ever since!

The thing I love most about making chicken soup is how the kitchen fills with the most comforting aroma as it simmers. It’s like the house is giving you a warm hug! And there’s something so satisfying about transforming simple ingredients into something so nourishing.

Final Thoughts

Making chicken soup from scratch might seem intimidating, but it’s actually one of the most forgiving dishes you can prepare. Even if you make mistakes, you’ll likely end up with something delicious!

Remember, the best chicken soup isn’t about following a recipe perfectly—it’s about creating something that tastes like home. So don’t be afraid to experiment and make it your own!

Now that you know how to make chicken soup step by step, it’s time to grab that chicken, chop those veggies, and get simmering. Your taste buds (and anyone lucky enough to share your table) will thank you!