Homemade Chicken Soup
Print Add to Collection

Homemade Chicken Soup

Making homemade chicken soup from scratch is easy. Place the ingredients in a pot, bring to a boil, then simmer. The longer you simmer, the richer the soup.
Course Soup
Cuisine Jewish
Keyword chicken, soup
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 10 servings
Calories 86kcal
Author Vered DeLeeuw


  • 4 lb. chicken pieces, bone-in, skin-on
  • 1 large onion, quartered
  • 4 garlic cloves, unpeeled
  • 2 large carrots
  • 2 stalks celery, cut into thirds
  • 1 bunch parsley
  • 2 tablespoons Diamond Crystal kosher salt (not table salt)
  • 1 teaspoon whole black peppercorns
  • 3 quarts water


  • Place all the ingredients in a large, heavy-bottomed stockpot. Bring to a boil. 
  • Skim the foam layer from the top, reduce heat to medium-low, partially cover and simmer for 3 hours.
  • Strain the solids through a colander. If you can’t bring yourself to discard the meat, keep it and use it (without the skin) in these chicken patties
  • Serve the chicken soup immediately. Or cool completely, refrigerate overnight, and the next day, remove the fat layer from the top before reheating.


Nutrition info based on Calorie King.
To make the noodles pictured here, cook wide egg noodles such as these (or use a gluten-free brand if needed) separately in salted boiling water. Cook them 2 minutes less than the directions on the package call for. Add them to the soup just before serving, about 1/2 cup cooked noodles per person. You can keep the leftover noodles in the fridge, in an airtight container, for up to 4 days. 


Serving: 1cup | Calories: 86kcal | Carbohydrates: 8g | Protein: 6g | Fat: 3g | Sodium: 343mg | Sugar: 3g