How Long Does It Take to Cook Raw Chicken in Soup? The Complete Guide

Have you ever stared at a pot of simmering soup, raw chicken pieces in hand, and wondered exactly how long you need to cook them? You’re not alone! As someone who makes chicken soup regularly, I’ve learned that cooking raw chicken in soup is both convenient and delicious, but timing is everything

In this guide I’ll share everything you need to know about cooking raw chicken in soup – from cooking times for different cuts to safety tips and flavor-boosting techniques. Let’s dive in!

Why Cook Raw Chicken Directly in Soup?

Before we get to timing let’s quickly cover why you might want to add raw chicken directly to your soup

• Saves time – No need to cook chicken separately
• Adds flavor – The chicken infuses the broth as it cooks
• Budget-friendly – Often cheaper than pre-cooked chicken
• Convenient – Just one pot to clean afterward

How Long Does Raw Chicken Take to Cook in Soup?

The cooking time varies depending on several factors:

Type of Chicken Cut

Size of the Pieces

This is super important! Smaller pieces cook much faster:

• Small chunks (1-inch): 15-20 minutes
• Larger pieces: 25-40 minutes

I’ve found that cutting chicken into 1-inch chunks is the sweet spot – they cook quickly but still retain moisture and flavor.

Cooking Temperature

The temperature of your broth affects cooking time:

• Gentle simmer (190-205°F): Longer cooking time but more tender results
• Rolling boil (212°F): Fastest cooking but can make chicken tough

I personally prefer a gentle simmer for the juiciest chicken, even if it takes a few extra minutes.

Pot Type Matters

Believe it or not, even your pot choice affects cooking time:

• Thin stockpot: Faster cooking
• Thick Dutch oven: Slower cooking

This is because thinner pots transfer heat more efficiently.

Safety First: How to Tell When Chicken is Done

Food safety is non-negotiable when cooking chicken. Here’s how to check if your chicken is fully cooked:

• Use a meat thermometer – Chicken is safe at 165°F internal temperature
• Pierce with a fork – Meat should be white with clear juices flowing
• Cut into thickest part – Check that meat is white inside, not pink
• Try shredding a piece – Fully cooked chicken shreds easily

When in doubt, cook it longer! Undercooked chicken can cause foodborne illness, which is definitely not what you want from a comforting bowl of soup.

Step-by-Step Guide to Cooking Raw Chicken in Soup

Here’s my foolproof method for cooking raw chicken in soup:

1. Prep the chicken – Remove skin if desired and cut into uniform pieces
2. Heat the broth – Bring to a gentle simmer
3. Add the chicken – Make sure it’s fully submerged
4. Simmer gently – Follow timing guidelines above
5. Check for doneness – Use methods described earlier
6. Add remaining ingredients – Add vegetables and other ingredients after chicken is cooked

Cooking Methods for Different Soup Styles

Classic Simmering Method

This traditional approach works for most chicken soups:

1. Place chicken in a large pot
2. Add enough water to cover chicken by a few inches
3. Bring to a boil, then reduce to a simmer
4. Cook for appropriate time based on chicken cut
5. Skim any foam that rises to surface

Pressure Cooking Method

If you’re in a hurry, pressure cooking is a fantastic option:

1. Place chicken in pressure cooker
2. Add enough water to cover
3. Cook on high pressure:
   • Whole chicken: 30-40 minutes
   • Chicken parts: 15-20 minutes
   • Bone-in breasts: 10-15 minutes
4. Natural release for 10-15 minutes

Roast-Then-Add Method

For extra flavor, try this method:

1. Roast chicken in oven at 400°F for 30-40 minutes
2. Let cool slightly
3. Remove meat from bones and shred
4. Add meat and bones to soup pot

My Favorite Quick Chicken Soup Recipe

Here’s a simple recipe that shows how to incorporate raw chicken into soup:

Ingredients:

• 2 boneless chicken breasts, cut into 1-inch cubes
• 2 quarts chicken broth
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 garlic cloves, minced
• 1 bay leaf
• 1 tsp thyme
• 8 oz egg noodles
• Salt and pepper to taste

Instructions:

1. Heat broth to a gentle simmer in a large pot
2. Add chicken pieces and simmer for 20 minutes
3. Add onion, carrots, celery, garlic, bay leaf, and thyme; simmer 10 minutes
4. Remove bay leaf, add noodles, and simmer 8-10 minutes until noodles are tender
5. Season with salt and pepper to taste
6. Serve hot!

Total cooking time: about 40 minutes.

Tips for the Best Chicken Soup

After making countless pots of chicken soup, I’ve picked up some tricks:

• Use cold water when starting soup with raw chicken – it helps extract more flavor
• Skim the foam that rises to the surface for a clearer broth
• Add salt at the beginning to help flavor the chicken as it cooks
• Add quick-cooking ingredients like noodles only in the last few minutes
• Let chicken rest for a few minutes after cooking before shredding or cutting

FAQ: Common Questions About Cooking Raw Chicken in Soup

Can I put raw chicken directly in soup?

Yes! It’s completely safe as long as you cook the chicken thoroughly to an internal temperature of 165°F.

Is it better to cook chicken before adding to soup?

Not necessarily. Adding raw chicken directly to soup saves time and infuses the broth with flavor. However, if you prefer the texture of sautéed or roasted chicken, you can cook it separately first.

How long does it take to cook chicken breast in soup?

Boneless chicken breast cut into 1-inch chunks takes about 15-20 minutes in simmering soup. Whole boneless breasts take 25-30 minutes.

Can I use frozen chicken in soup?

Yes, but it will increase the cooking time by about 50%. It’s better to thaw chicken first for more even cooking.

How do I know if chicken in soup is fully cooked?

Check that the internal temperature is 165°F, the meat is white throughout with no pink, and the juices run clear.

When to Add Other Ingredients

Timing is everything when adding ingredients to chicken soup:

• Hardy vegetables (carrots, celery, onions): Add after chicken has cooked for 10 minutes
• Soft vegetables (zucchini, spinach): Add in the last 5-10 minutes
• Pasta or rice: Add when chicken is almost done, then cook according to package directions
• Fresh herbs: Add in the last 1-2 minutes

Troubleshooting Common Issues

Tough, Rubbery Chicken

If your chicken turns out tough, you probably:

• Cooked at too high a temperature
• Cooked for too long
• Used skinless, boneless breasts (they dry out easily)

Solution: Use chicken thighs or bone-in pieces for more forgiving results, and maintain a gentle simmer.

Cloudy Broth

If your broth is cloudy, you probably:

• Boiled the soup vigorously
• Didn’t skim the foam

Solution: Maintain a gentle simmer and skim regularly.

Bland Soup

If your soup lacks flavor, try:

• Adding more salt
• Using bone-in chicken pieces
• Adding aromatics like garlic, herbs, and spices
• Finishing with fresh herbs and a squeeze of lemon

The 30-Minute Shortcut

Short on time? Here’s my 30-minute chicken soup hack:

1. Start with store-bought chicken stock
2. Add raw chicken chunks (1-inch pieces)
3. Simmer for 15-20 minutes
4. Add pre-chopped vegetables
5. Simmer another 5-10 minutes
6. Season and serve!

Final Thoughts

Cooking raw chicken in soup isn’t complicated once you understand the timing. The key takeaways:

• Boneless chunks (1-inch): 15-20 minutes
• Bone-in pieces: 25-50 minutes
• Whole chicken: 1-2 hours
• Always check for doneness (165°F internal temperature)
• Simmer gently for the best texture

Do you have any special tricks for cooking chicken in soup? I’d love to hear them! Happy cooking!