Homemade Chicken Soup
Growing up there would always be a pot of this chicken soup simmering on the stove. It’s simple and rustic made with a whole chicken and vegetables which slowly cook until they are tender and fragrant. The broth is a deep golden hue, filled with goodness. I often shred the entire chicken but reserve the chicken breasts for another meal like my poached chicken sandwiches or a delicious chicken salad, making this meal not only family friendly but budget friendly too. The recipe includes how to freeze the chicken soup so it’s ready for you to enjoy when you need it. Treat yourself to this easy meal which is perfect to warm up with on a chilly evening or when you need a little bit of comfort.
- Total Time: 2 hours
- Yield: 4 1x
- 2 tbsp olive oil
- 2 onions, finely diced
- 1 whole free range chicken (1.2kg-1.8kg)
- 2 large carrots, peeled and halved lengthways
- 2 sticks of celery, including the leaves, cut into 15cm lengths (so they are small enough to fit in the pot)
- 3 tsp sea salt flakes (see note 1)
- 1 tsp black pepper, freshly cracked, plus extra to serve
- 1 tbsp apple cider vinegar
- 4 litres filtered water
- 100g vermicelli egg noodle pasta
- 2 tbsp parlsey, freshly chopped to serve
- Heat the olive oil on medium heat, in a large heavy based pot (large enough to fit the chicken). Cook the onion for 3-5 minutes until soft.
- Rinse the chicken (including the inside of the carcass). This creates a clearer broth.
- Place the whole chicken, carrots, celery, sea salt flakes, pepper, apple cider vinegar and 4 litres of filtered water into the pot. You will need enough water to cover the chicken completely (see note 1).
- Bring to the boil and then reduce the heat to a gentle simmer. Place the lid on, slightly ajar and cook for 1.5 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 and cut the carrot and celery into bite-sized pieces. Return them to the soup. Do not return the celery leaves back into the soup. Add the vermicelli egg noodle pasta. Cook for 10 minutes.
- Serve topped with fresh parsley and an extra sprinkle of black pepper.
Note 1 – You will need 3/4 tsp salt per 1 litre 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 and add 3 tsp of sea salt flakes. If you are using regular, fine grain table salt, use 1/2 tsp salt per 1 litre of water.
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 defrosted. 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 soup or boiling water to loosen if required.
Can chicken soup be made in a slow cooker? It sure can! Check out my slow cooker recipe version here!
- Prep Time: 10 mins
- Cook Time: 1 hour 45 mins
Keywords: Homemade Chicken Soup, Chicken Soup Recipe, Chicken Noodle Soup
This recipe was loved by all – my partner and our two kids (4.5 and 20 month old!)
We didn’t have celery which I thought would effect the recipe BUT it still taste delicious.
Will absolutely be making this again!
I want this to be the recipe my kids always remember having 💕💕