Ingredients
Scale
- 1 whole chicken (3.5–4 lbs), cut into parts or 4 lbs bone-in chicken thighs
- 10 cups cold water
- 3 large carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 large yellow onion, quartered
- 6 garlic cloves, smashed
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 teaspoon dried thyme
- Salt, to taste (start with 1 tablespoon kosher salt)
- Fresh parsley, chopped (for garnish)
Optional Add-ins:
- 2 cups egg noodles or cooked rice
- 1 parsnip, peeled and chopped
- 1 tablespoon apple cider vinegar (adds brightness)
Instructions
- Prepare the Chicken: Place the chicken pieces in a large stockpot. Cover with 10 cups cold water.
- Simmer the Base: Bring to a gentle boil over medium-high heat. Skim off any foam that rises to the top.
- Add Aromatics: Toss in onion, garlic, carrots, celery, bay leaves, peppercorns, and thyme.
- Simmer Low and Slow: Reduce heat to low. Let the soup simmer gently for 1.5 to 2 hours. Keep the lid slightly ajar.
- Remove the Chicken: Once the chicken is fully cooked and tender, remove it from the pot. Set aside to cool slightly.
- Strain the Broth (Optional): If you prefer a clear broth, strain out the solids. Otherwise, leave the veggies in.
- Shred the Meat: Remove skin and bones from the chicken. Shred the meat and return it to the pot.
- Season to Taste: Add salt gradually and taste as you go. Stir in optional vinegar for extra depth.
- Add Optional Extras: Toss in noodles or rice if desired. Simmer until cooked through (about 10 minutes).
- Serve Hot: Ladle into bowls, sprinkle with fresh parsley, and serve.
Notes
- Use leftover roast chicken: Cuts down cook time and adds roasted flavor.
- Add herbs like dill or rosemary: Change the flavor profile without much effort.
- Throw in a Parmesan rind: Adds umami without dairy overload.
- Want spicy? Add red pepper flakes or a chopped chili.
- Need it faster? Use an Instant Pot and reduce cook time to 30 minutes.