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A close-up of a bowl of homemade chicken soup featuring chunks of chicken, sliced carrots, and fresh herbs in a clear broth. The word "Rootsy" is visible in the top right corner.
Rootsy Network

Homemade Chicken Soup

5 from 1 vote
There is something very comforting and satisfying about chicken soup. This chicken soup recipe is really more of a tutorial showing you exactly how to make homemade chicken soup. You can use whatever vegetables you have in the garden or on-hand to make a nourishing, hearty chicken soup.
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Prep Time 30 minutes
Cook Time 2 hours
Additional Time 1 hour
Total Time 3 hours 30 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Roasting the Chicken
  • 1 Whole Chicken 4 to 6-pound range
  • 1 Fresh Lemon sliced and deseeded
  • ¼ cup Fresh Parsley
  • 2 Yukon Gold Potatoes sliced
  • 3 Tablespoons Butter or Lard
  • Salt and Pepper to taste
Making the Chicken Soup
  • 2 Stalks Celery diced
  • 2 Large Carrots peeled and sliced into coins
  • 1 ½ cup White Onion diced
  • 2 Large Cremini Mushrooms diced (also called, baby bellas)
  • 2 teaspoon Fresh Garlic minced
  • 2 Tablespoons Butter
  • 3 Tablespoons Olive Oil
  • 8 cups Chicken Stock
  • 3 cups Roasted Chicken broken into bite-sized pieces
  • 8 Stalks Fresh Parsley minced
  • 2 Bay Leaves
  • 3 Tablespoons Flour
  • salt and pepper to taste

Equipment

Method
 

Roasting the Chicken
  1. This recipe can be made with fresh chicken, but will also be quite tasty if you only have access to frozen chicken. To begin, thaw your chicken (if using frozen).  And don't forget to remove the package of giblets if using a store-bought chicken.
  2. Melt butter or lard in a dutch oven (large enough for the chicken) over medium heat.
  3. Place potato slices in a single layer to cover the entire bottom of the pan. (Slice an extra potato if needed)
  4. stuff the chicken cavity with lemon slices and a handful of fresh parsley sprigs.
  5. Generously salt and pepper the exterior of the chicken.
  6. Place chicken on top of sliced potatoes, breast side up. (Save giblets for another meal).
  7. Pour in water to cover the potatoes by 1 1/2".
  8. Cover with lid.
  9. Place the dutch oven inside an oven preheated to 450F.
  10. Set timer for 1 hour.
  11. After roasting for 1 hour, remove the lid and drop the oven temperature to 400F.
  12. Roast for an additional 15 - 20 minutes to crisp the skin. Also, check the temperature of the bird with a meat thermometer. The chicken is done when the temperature reaches 165F.
  13. Place roasted chicken on a platter and allow to rest for 15 minutes.
  14. With your hands, pick the chicken meat from the bones and place the meat in a separate container.  Also, reserve the chicken skin that did not get crisp (from the back and underside of thighs) and add to the bones.

  15. To Make the Chicken Soup
  16. Place a large stock pot over medium heat. Add olive oil and butter. Once the butter melts and begins to sizzle, add the onions, carrots, celery, and mushrooms.  Stir so keep the vegetables from sticking to the bottom of the pan.  Once the onions are translucent, add the garlic, bay leaves, salt, and pepper.
  17. Next, stir the flour into the vegetables until they are thoroughly coated.  Immediately add the chicken stock and stir to combine everything.  Reduce the heat to a simmer and cover the pot with a lid. Simmer for 30 - 45 minutes, stirring periodically.
  18. Taste for seasoning.  If needed, add a little more salt.
  19. Lastly, remove soup from heat, pick out the bay leaves, and sprinkle the parsley over the top of the soup.  Serve immediately and enjoy those big chunks of chicken (no hunting for itty bitty pieces in this creation).

Notes

NOTE: the flour will give a slight thickness (or body) to the soup. For a variation, you can leave out the flour and use biscuit mix to make dumplings for the chicken soup.

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