Old Fashioned Chicken Soup

This homemade old fashioned chicken soup is made from scratch with a whole chicken, fresh vegetables, and herbs. Slowly simmering the chicken creates a rich, flavorful broth and wonderfully tender meat. A comforting, traditional chicken soup that's perfect for colder days.

Course Main

Cuisine soup

Keyword chicken

Prep Time 30

Cook Time 2 15

Total Time 2 45

Servings people

Calories 307

Author Simone

Equipment

Large stockpot (at least 8 quarts)
Fine-mesh strainer

Ingredients

1 whole chicken approximately 3.3 lbs (1.5 kg)
3 liters water, used twice 12 cups

First cook/making the chicken stock

1 leek cleaned, cut into large pieces
1 large carrots one cut into large pieces
1 stalks celery one cut into large pieces
1 large onion roughly chopped
3 cloves garlic roughly chopped
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf

Second cook (finishing the soup)

1 leek thinly sliced
1 large carrot finely diced
1 stalk celery finely diced
Salt and black pepper to taste
Fresh parsley finely chopped, for garnish

Instructions

Prepare the chicken. Remove any excess fat and check for loose bone fragments. Pat the chicken dry with paper towels, then cut it into pieces, separating the drumsticks, thighs, and breasts.
Blanch the chicken. Bring 3 quarts (3 liters) of water to a boil in a large stockpot. Add the chicken pieces and boil for about 5 minutes. This helps remove some of the proteins and impurities that can make the broth cloudy. Drain the chicken and discard the water. Remove any remaining foam or residue from the chicken with a spoon, and rinse out the stockpot before continuing.
Make the broth. Return the chicken pieces to the stockpot and add 3 quarts (3 liters) of fresh water. Add the large pieces of leek, carrot, and celery, along with the onion, garlic, bay leaf, thyme, and rosemary. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook for 1½ to 2 hours, or until the chicken is fully cooked and tender.
Shred the chicken. Remove the cooked chicken from the broth and let it cool slightly until it's comfortable to handle. Remove the meat from the bones and shred or chop it into bite-sized pieces. Discard the bones and skin. Also discard the vegetables. They will have been cooked to a pulp.
Finish the soup. Strain the broth through a fine-mesh strainer and return it to the pot. Season with salt and black pepper to taste. Add the thinly sliced leek, diced carrot, diced celery, and shredded chicken. Simmer for another 10–15 minutes, or until the vegetables are tender and the flavors have blended.
Serve. Ladle the soup into bowls and garnish with freshly chopped parsley.

Notes

For a clearer broth: Keep the soup at a gentle simmer rather than a rolling boil. Skim off any foam that rises to the surface during cooking.

For extra flavor: Taste the broth before serving and adjust the seasoning as needed. Homemade chicken broth often needs a little more salt than you might expect.

Storage: Allow the soup to cool promptly and refrigerate in an airtight container for up to 3-4 days. You can also freeze it for up to 3 months.

Nutrition