Description
A comforting and classic Grandma's Homemade Chicken Soup made with a whole chicken simmered slowly with fresh vegetables and herbs, resulting in tender, flavorful chicken and a rich, nourishing broth perfect for any occasion.
Ingredients
Chicken and Broth
- 1 whole raw chicken
- 1 quart low sodium chicken broth
- 4 cups water
Vegetables and Aromatics
- 1 large onion, chopped
- 5 carrots, chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
Herbs and Seasonings
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- Fresh parsley for garnish (optional)
Instructions
- Prepare the base: Place the whole raw chicken into a large stock pot. Pour in 1 quart of low sodium chicken broth and add 4 cups of water, enough to cover the chicken completely.
- Add vegetables and seasonings: Chop the onion, celery stalks, and carrots. Add these to the pot along with the minced garlic, salt, dried basil, dried thyme, and ground black pepper. Stir to combine all ingredients well.
- Bring to a boil and simmer: Cover the pot and set the heat on medium-high until the soup reaches a boil. Once boiling, reduce the heat to medium and let it cook for 1 hour, stirring occasionally to ensure the chicken remains submerged and adding water if necessary.
- Slow simmer: After 1 hour, lower the heat to low, cover the pot again, and let the soup simmer gently for an additional hour to allow the chicken to become tender and flavors to meld.
- Shred the chicken: Carefully remove the cooked chicken from the pot using two spatulas to keep it intact. Place it on a serving dish, shred the meat off the bones, then return the shredded chicken back into the soup.
- Finish and serve: Garnish with fresh parsley if desired. Serve the soup hot, optionally over rice or noodles as per tradition.
Notes
- Adjust the salt to taste based on your preference and the saltiness of broth used.
- If you prefer a clearer broth, skim off excess foam or fat while simmering.
- Adding fresh parsley brightens the flavor and adds a nice garnish touch.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with crusty bread or over rice/noodles as desired for a filling meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
