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.
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!
Keywords: Homemade Chicken Soup, Chicken Soup Recipe, Chicken Noodle Soup
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.
Homemade Chicken Soup 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.
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ashleighfirgaira says:
A delicious easy recipe which I adapted to my slow cooker! Loved by my 3 kids
★★★★★
caitlinmios says:
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 💕💕