Homemade Chicken Soup

Homemade Chicken Soup Recipe

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 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.


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