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Nana’s Classic Homemade Chicken Soup

Homemade chicken soup has long been a go-to remedy for comfort, healing, and family gatherings. It's the type of recipe that can soothe a cold, lift your spirits on a chilly evening, or provide a hearty meal when you're in need of something warm and nurturing. This Classic Homemade Chicken Soup recipe has been passed down through generations, perfected with love and care—and as your Nana says, it truly works like a charm!

Whether it's a rainy afternoon, a family get-together, or a simple craving for something soul-warming, this recipe is sure to deliver. So, roll up your sleeves and get ready to make a pot of soup that will fill your kitchen with nostalgic smells and your heart with warmth.

Ingredients:

For the Broth:

1 whole chicken (about 3-4 lbs), or a combination of bone-in, skinless chicken breasts and thighs (this gives a good balance of flavor and richness)

12 cups water (approximately 3 liters)

2 medium onions, quartered (skin on)

3 garlic cloves, smashed (skin on)

2 large carrots, peeled and cut into chunks

2 celery stalks, cut into chunks

1 bay leaf

6-8 whole black peppercorns

2 teaspoons salt, or to taste

1 tablespoon dried thyme, or 3-4 fresh thyme sprigs

A handful of fresh parsley stems (optional)

For the Soup:

2 tablespoons olive oil (or butter for extra richness)

3 medium carrots, diced

2 celery stalks, diced

1 large onion, diced

2 cloves garlic, minced

1-2 cups egg noodles (or any pasta of your choice)

2 cups shredded chicken (from the cooked chicken)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Optional: a squeeze of fresh lemon juice for a little brightness

Step-by-Step Guide to Making Nana’s Chicken Soup:

Step 1: Making the Broth (The Heart of the Soup)

The broth is the backbone of any great chicken soup, and making it from scratch is absolutely worth the effort. You’ll be amazed at the depth of flavor that comes from slow-simmering the chicken and vegetables, and your kitchen will smell incredible.

Prepare the Chicken:

Start by placing the whole chicken (or your chosen chicken parts) in a large stockpot. If you’re using a whole chicken, make sure it’s thoroughly rinsed and patted dry. You can even leave the skin on—though it’s not mandatory, it will add richness to the broth.

Add Water:

Fill the pot with about 12 cups of cold water, making sure the chicken is submerged. The water will help extract all the flavors and nutrients as it simmers. Don’t worry if the chicken floats to the top—once it begins cooking, it will sink.

Bring to a Boil:

Place the pot on the stove over medium-high heat. Bring the water to a boil, and then immediately reduce the heat to low to maintain a gentle simmer.

Skim the Scum:

As the broth heats up, you’ll notice some foam or scum rising to the surface. Use a spoon to skim this off, as it can make the broth cloudy and slightly bitter. This step might seem minor, but it’s a key part of achieving a clean and flavorful broth.

Add Aromatics:

Once the scum is skimmed off, add the quartered onions (with skin on), garlic cloves (also with skin), carrots, celery, bay leaf, peppercorns, thyme, and parsley stems (if using). The skin on the onions and garlic will give the broth a lovely golden color and additional flavor.

Simmer Slowly:

Let the broth simmer gently, uncovered, for about 1.5 to 2 hours. This slow simmer extracts all the goodness from the chicken, vegetables, and herbs. You’ll know it’s ready when the chicken is tender and easily falls off the bone.

Strain the Broth:

Once the broth is done, remove the chicken from the pot and set it aside to cool slightly. Then, strain the broth through a fine mesh strainer or cheesecloth into another large pot to remove the vegetables and herbs.

At this point, your homemade chicken broth should be rich, golden, and full of flavor. You’ll want to taste it and adjust the seasoning with more salt if necessary.

Step 2: Preparing the Soup Base

Now that the broth is ready, we can move on to the next stage: creating the actual soup with all those wonderful vegetables and the shredded chicken you’ve just cooked.

Cook the Vegetables:

In a clean stockpot, heat the olive oil (or butter, if you prefer a richer flavor) over medium heat. Add the diced carrots, celery, and onion. Cook for about 5-7 minutes, or until the vegetables have softened slightly and the onions are translucent.

Add Garlic:

Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic—its flavor can turn bitter very quickly.

Pour in the Broth:

Now, carefully pour the strained chicken broth into the pot with the sautéed vegetables. Stir everything together, and bring the soup to a gentle simmer.

Add the Noodles:

While the broth is heating, bring a separate pot of salted water to a boil and cook the egg noodles (or pasta of your choice) according to the package directions. Be sure not to overcook them, as they will continue to cook once added to the soup.

Shred the Chicken:

While the soup is simmering, remove the chicken from the bones and shred it into bite-sized pieces. The meat should easily fall off the bones once it’s cool enough to handle. Be sure to discard the bones and skin (unless you prefer to save the skin for flavor, but this can be quite fatty).

Combine the Chicken and Noodles:

Add the shredded chicken and cooked noodles to the simmering broth. Stir everything together, and let the soup cook for another 5-10 minutes so the flavors meld. Taste the soup and adjust the seasoning with salt and pepper to your liking.

Step 3: Final Touches and Serving

You’re almost there! Now that your soup is fully prepared, let’s add the final touches that make this dish special.

Add Fresh Parsley:

Stir in some fresh, chopped parsley for a pop of color and a fresh, herby finish. This also adds a nice brightness to the soup that balances out the richness.

Optional Lemon Juice:

If you want to brighten the soup even further, add a small squeeze of fresh lemon juice just before serving. The acidity helps balance out the flavors and adds a lovely contrast to the hearty chicken broth.

Serve:

Ladle the soup into bowls, and garnish with additional fresh parsley if desired. Serve with crusty bread or crackers on the side for dipping.

Tips and Variations:

Noodles vs. Rice: If you prefer, you can substitute the egg noodles with rice. If you choose rice, be sure to use cooked rice and add it directly to the soup. If you add uncooked rice, the soup will need more cooking time to fully cook the rice.

Freezing the Soup: This soup freezes incredibly well! To freeze, allow the soup to cool completely, then portion it into airtight containers. It can last in the freezer for up to 3 months. When you’re ready to enjoy it, simply reheat it on the stove and add a little water or broth if it’s too thick.

Vegetarian Option: For a vegetarian version, omit the chicken and chicken broth and use vegetable broth instead. You can add chickpeas or beans for protein, and load up on additional vegetables like zucchini or spinach.

Herbs and Spices: Feel free to adjust the herbs according to your preference. Adding rosemary or sage can give the soup a more earthy flavor, while a little pinch of cayenne pepper can add a bit of heat.

Conclusion:

This Classic Homemade Chicken Soup is a recipe that’s truly meant to be savored, one spoonful at a time. It’s the kind of dish that’s perfect for when you’re feeling under the weather, craving comfort food, or simply want to make a batch of something that will nourish both your body and soul. As Nana always says, this soup works like a charm—and it’s a recipe that has the power to bring a family together, fill a room with warmth, and