Homemade Chicken Soup
Servings: 4
Calories: 631kcal
This Homemade Chicken Soup recipe is simple and rustic, made with a whole chicken and vegetables that slowly cook until they are tender and fragrant. The recipe includes how to freeze the chicken soup so it’s ready for you to enjoy when you need it.
Ingredients
- 2 tbsp olive oil
- 2 onions, finely diced
- 1 whole free-range chicken (see note 1)
- 2 large carrots, peeled and halved lengthways
- 2 stalks celery, including the leaves, cut into 15 cm (6 inch) lengths (so they are small enough to fit in the pot)
- 3 tsp sea salt flakes (see note 2)
- 1 tsp freshly cracked black pepper, plus extra to serve
- 1 tbsp apple cider vinegar
- 3 litres filtered water (see note 2) (or an extra litre/quart if needed)
- 100 g vermicelli egg noodles
- 2 tbsp freshly chopped flat-leaf parsley, to serve
Instructions
- Cook the onion – Heat the olive oil in a large, heavy-based pot (large enough to fit the chicken) over medium heat. Add the onion and cook for 3–5 minutes until soft.
- Prep the chicken – Rinse the chicken (including the inside of the carcass). This creates a clearer broth.
- Cook the chicken and veggies – Place the whole chicken, carrot, celery, salt, pepper, apple cider vinegar and filtered water into the pot. You will need enough water to cover the chicken completely (see note 1).
- Bring to the boil, then reduce the heat to a gentle simmer. Place the lid on slightly ajar, and cook for 1½ hours or until the chicken is tender enough to easily fall off the bone.
- Using tongs, remove the chicken, carrot and celery from the broth. You can strain the broth if you wish using a sieve but it's not essential (it will produce a clearer broth but the flavour of the soup will not change).
- Shred the chicken – Shred the chicken and cut the carrot and celery stalks into bite-sized pieces (discard the celery leaves). Return the chicken, carrot and celery to the soup. Add the vermicelli egg noodles and cook for 10 minutes.
- Serve the soup – Serve topped with fresh parsley and an extra crack of black pepper.
Notes
Note 1 – I use a 1.2–1.8 kg (2 lb 10 oz–4 lb) whole chicken.
Note 2 – You will need ¾ teaspoon of salt per 1 litre (1 quart) of water. The amount of water you use will depend on the size of your pot. You need to ensure the chicken is completely submerged with the water. I usually use 4 litres (4 quarts) and add 3 teaspoons of sea salt flakes. If you are using regular, fine-grain table salt, use ½ teaspoon salt per 1 litre (1 quart) of water.
Can chicken soup be made in a slow cooker? It sure can! Check out my slow-cooker chicken soup recipe!
Make Ahead
Homemade Chicken Soup can be frozen for up to 3 months. Follow the recipe but do not add the egg noodles. The egg noodles will absorb too much moisture and are best added to the soup once it is thawed. Thaw in the fridge overnight. Reheat on the stovetop and add the noodles once boiling.Leftovers
Can be refrigerated for up to 3 days, although the noodles will absorb the broth as the soup sits. Reheat in the microwave. See freezing instructions above. Add store-bought chicken stock or boiling water to loosen if required.Nutrition Facts
Homemade Chicken Soup
Amount per Serving
Calories
631
% Daily Value*
Fat
39
g
60
%
Saturated Fat
10
g
63
%
Trans Fat
0.2
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
19
g
Cholesterol
164
mg
55
%
Sodium
1987
mg
86
%
Potassium
685
mg
20
%
Carbohydrates
27
g
9
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
40
g
80
%
Vitamin A
5702
IU
114
%
Vitamin C
13
mg
16
%
Calcium
93
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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