How to Make Homemade Chicken Soup | Allrecipes 

Wheres the flavour in this??? I dont taste ANYTHING!!!

Thanks to this people showing how to make a good meal. Helping me a lot single dad of two thank you.

don't boil the chicken meat that you plan on eating with the stock. instead debone the chicken and boil the bones and piece of the chicken you not going to eat. second don't use the veggies that you boiled with the bones. instead use fresh veggies. salt/pepper to taste. bettter flavor, better texture, better food. trust me.

I find that the veggies used to make the stock are completely devoid of flavor/texture when they come out., so I toss them. I have tried eating them separately to avoid the waste, but they're just awful. Instead, I cut up fresh veggies and soften them a bit in the pot (high heat with some olive oil) before adding the stock and shredded chicken. Side note: garlic and thyme can really kick up chicken soup.

Bland! Salt and pepper is not enough to season an entire pot of soup. If there’s any dish you can get creative with, it’s a soup! I put the kitchen sink in my chicken soup. You can add so much to make it hearty, and they opted for just carrot and celery? Blah.

No way this needs flavouring 🙀

Just wanted to mention that boiling water is the same temperature regardless of how rapidly it is boiling. A simmering pot and a full rolling boil are both the same temperature. Thus your explanation that "at higher temps..." does not really make sense.

I used half of a chicken, extra celery and carrots, cooked for 45 minutes. Was delicious.

So your not going to peel the carrots

My father had Gallbladder Surgery and needed a Basic recipe for chicken soup. I did not want to give him Cambels or progresso Canned Stuff because they have to much Sodium. This recipe was perfect and it came out fantastic thank you.

A turnip and/or parsnip and a little thyme take this soup to an entirely new level.

Lemon is definitely a great idea! It adds a lot of freshness and flavor to the soup. Adding salt to taste will also help with the flavor. Thank you for trying out the recipe.

Nothing? Does it cure cancer? 😒 I totally agree with blacc beard by the way! Why not cut the vegetables in the beginning?

This isn't much broth for an entire chicken. You should get at least 16 cups of broth. I like to add a carcass and/or wings too. The best part of the chicken is the bones, so simmer six to eight hours for maximum flavor. Add peppercorns, fresh garlic, parsley, thyme, bay leaf, and dill. A parsnip and turnip are also good. I disguard the vegetables and put the strained stock in the fridge. The next day I remove the fat on top, bring the soup to a boil, and add new cut up carrots, celery, onion, and leeks and cook for a half hour. Add cooked chicken meat. Add flavoring to taste. Cook noodles separately. Put portions of noodles in soup bowls and add the soup. Add extra fresh dill, if desired.

you just need to take in consideration when you boil the veggies with the chicken, all flavor will leave the veggies. So you might want to add some fresh after

I made this today, 7/8/21 -was the easiest soup I’ve made and delicious. Lemon, salt and pepper on the table is a good idea. 👍🏽

I don’t reuse the original veggies as the flavor has been cooked out. Instead, I add newly chopped carrots, onion, celery and potato while the cooked chicken rests outside the pot. Cook the veggies until medium soft ( or to your preferred hardness), then return the chicken pieces to the soup. Also, sprinkle paprika for added flavor & color. Cook noodles separately so they don’t soak up the broth ( if you want chicken noodle soup).

This soup will be just as delicious! You might want to use 6-8 legs instead of a whole chicken. Happy cooking.

Just like my Grandmother used to make it... simple and delicious

I think i'm going to do this but after the chicken is cooked and shredded, I will return the bones, veggies, and herbs to a simmer to finish the stock. Then strain again and add the chicken back in afterward. Off to the grocery store!

Hello Tina. Thank you for your comments. It will take approximately 90 to 120 minutes for the chicken to become tender enough to fall off the bones. If you are cooking the chicken over low heat, just high enough that it simmers, the chicken would not overcook. Good luck!

This video made a lot more sense than the article it was taken from on Allrecipies. It helped so much to see a visual demonstration of how to cook this dish and gave me (a newbie) more confidence that I wouldn't make a mistake after following this guide. Thank you!

No no no! Boil chicken carcas, with mirapoix. Strain. Add Mexican tomato chicken bouillon. Add leftover meat. Have in pot. Have pot of rice. Want chicken rice soup?. Have noodles. Want chicken noodle? Have tortilla chips, sour creme, avacados, peppers for tortilla soup. Child's play.

Michelle, you can skip the celery or substitute it with more carrots and onion or add sweet bell pepper. Enjoy the soup!

Those vegetables are cooked to death, and all of the good flavor will already be in the soup. THROW THEM OUT, after cooking, and please use fresh vegetables. Also, make sure you cover the chicken with water over the top. Usually I make the soup the day before, strain it, throw out the vegetables, debone and shred or cut up your chicken. Put it in the fride over night. All the fat will rise to the top and can be eaily skimmed off and used in another recipe, some people call that liquid gold, leave a little in for flavor. Then cut some fresh peeled carrots, chopped celery , add in your shredded or cut chicken, simmer to cook the vegetablesuntil tender. Big tip, if your soup doesn't taste good,add in some salt to taste, because if it's missing salt it will taste like dishwater. Add pepper and any other seasonings you want. Then cook some noodles or rice or whatever else and have a good soup. I make me noodles seperately and add them into each bowl because they will soak up all your broth in the leftovers. THAT is how you make a good chicken soup. Also, you can save your bones and make bone broth, that is another days recipe!

Love making this simple soup ! I add sweetcorn and sometimes noodles to " glow it up" try it

Wont the vegetables be too soggy if adding them together with the uncooked chicken

Perfect video besides the music Should of had slipknot

Finally, a simple recipe for chicken soup! Thank you.

Hi Morry, thanks for your question. A little cornstarch whisked into cold water first, then added to the soup will thicken it nicely. Good luck!

My boyfriend, who is sick, wants soup so I decided to look one up. This looks easy to me because I HATE to cook and will only cook something that has 5 ingredients. That's just wrong right. I know. I'll do it although I don't have a big pot. Thanks.

I just made it. It was delicious but it looks nothing like a soup. It is more like a stew with me. Next time I make it, I'll add potatoes and it will become a whole meal.

how long do i cook it approx?

I modified this recipe a bit; I rinsed the chicken in cold water to clean it, then massaged garlic paste into the meat, and added fresh chopped parsley in the pot along with the veggies before boiling. (I put in a little extra for flavor) When the veggies and shredded chicken are cooking, I decided to add pinches of seasonings, but not salt, so others can add the salt they want; basil, parsley, a touch of onion powder, garlic powder, a couple of bay leaves, thyme & a little bit of pepper, and mix in some actual store-bought, low-sodium chicken broth since I LOVE to have LOTS of broth. This guarantees it'll be bursting with flavor. It turned out beautifully! I'm gonna freeze some of it for later so I can always have some ready to go! :)

Thanks for your question! You certainly can use a slow cooker for this Homemade Chicken Soup. Let us know how it turns out for you :)

It would have tasted better if you had added potatoes, too. Nice work.

What a waste of a chicken. Just use a jointed carcus for the stock base and add in bits of trimmed excess chicken. All the premium meat should be used for other dishes, Ridiculous.

3:07 “you can add some chicken bouillon for flavour...” WHAT? WHAT?! And it was all going so well...moving on to another recipe. [Removing the chicken is a mistake, because the bones produce the real flavour...it’s what stock is made from. Leaving the chicken in the pot & cooking for at least 6 hours will provide the flavour you’re missing. Put the bones in a muslin bag before the chicken disintegrates, if they might be a problem for you.]

I think i would add my veggie leftovers to the stock then drain eventually.....then add my cut up veggies towards the end as i dont like mushy veggies!

My family and I really liked it.! I like that you keep the veggies and put them back in the soup. My only issue is that you do not say how long do you cook it. I'm new to cooking from scratch and I probably over cooked it to make sure it's cooked. Could you give an , about how long , to cook the chicken for those of us who are new to this.? Thanks.

Noodles will be great in this soup! We'd suggest either cooking them separately and adding in the last few minutes, just to reheat. Or cooking them directly in the soup. Add the noodles in the last 8-10 minutes, so they'll cook to al dente. Enjoy!

Add chicken broth to my water, and then I used poultry seasoning and a few other seasonings in the water it's much more delicious in the net a few noodles in the end that's homemade soup

Is it ok if i dont put celery? If yes what is the substitute for it

This is how people who can not cook, cook. What a terrible way of doing this ¬.¬

Thanks for your question Maxi Rezor. If you click on the link in the video description you can find the recipe on our website. The recipe has an option to adjust the serving size to fit your need. You could also try freezing the leftovers. Let us know how it turns out for you!

I like to add potato, zuccini and pumpkin too. it makes the soup richer.

I have made this soup since young adulthood. I remember the recipe from my Grandma's house. I add some angel pasta or fine egg noodle and some barley (about 1/4 cup) and I use two chicken breasts.

I wonder how it would taste if you add cream and a little flour to have a thicker, creamier consistency. Has anyone tried it?

i am a Ghanaian so bear with me if this sounds rude and offensive 1st the liquid of the soup is the colour of my vomit and is it suppose to be that runny. as I said sorry if I sound rude. and I know is chicken soup but what is the exact taste.

Thank you for your question. This soup makes 10 servings. It should keep in your refrigerator for a few days and you can freeze the rest.

confused ,,,,,, what's the purpose 1:55 to 2:00

umm... how long should I boil the chicken for, and if it takes long, wouldnt the veggies just get soggy?

How long does it usually take for the first step (before taking it out and putting it into a bowl)? How long when the chicken is finished cooking (sorry, I'm new to cooking)? What is the best way to tell! Thank you!

That's so wonderful, Christina! We are so happy this Chicken Soup recipe worked for you and you loved the soup. Thank you for letting us know.

wrong, different parts of chicken are good for different purposes. Here for a rich broth, bones and redder parts like thighs will give significantly different flavor than if only breast is used. Try both and you'l realize the difference.

Can this be done with just chicken breast?

Is it possible that we don't use the onion

What happens is I use baby carrots bc thats all i have

Miss? Is there no need to add water? I thought you add water in the new pot where you poured the broth/stock? Anyone, thanks

This may sound crazy, but are chickens like that stuffed with something? I would take that oit if so I thought...help

I stopped eating canned soup about a year ago. It's way too slimy, murky and questionable. Gross! Thanks for the recipe!

You will want to simmer, uncovered, until the chicken meat falls off of the bones. This takes between 1 and 2 hours depending on the cooking pot size.

You should check after about an hour, but it might take a bit longer. Just keep checking until its fall-off-the-bone ready!

damn this is a lot of work for someone sick/flu which is probably most of the viewers? looks good but its a pretty basic soup and its seems like theres a faster way without sacrificing taste?

So I think I like your recipe. I have a question. what is the reason to cut the vegies after cooking? Never seen that before.

Wow. Sooper 😋 simple✌️tasty

Sorry, Chef John from food wishes did something like this a couple of weeks ago, but with dumplings too, making it the better choice for me :P

Thanks to show how we can make good n healthy soup

so how long do I let the soup simmer for? I don't have a thermometer.

Well that’s not how u make soup.)

You don't peel the onion. The hue gives the broth a nice color. Also where's the garlic and it's a good flavor tactic to agressivlly season the chicken with kosher salt a few hours before maybe even the nihht before for some real flavor!!

dont know why u feel u have to boil the veggies for aslong as the chicken. assuming the chicken takes 1.5 hours, carrots and celery definetly dont take as long. so your ruining the texture of them but also..you aren't getting the full nutritional benefit of the veggies. so i would add the veggies in much later. maybe half an hour or so before the chicken has finished cooking.

Without using chicken bouillon, this soup will be bland. Tossing in onion salt instead of regular salt would help though.

This is a great recipe for people who can not cook.

In my version: 1) I season cut chicken beforehand with salt, black pepper, garlic, habaneros and cUlantro (not cilantro) 2)Then sautee the vegetables in grapeseed oil on a low heat, removing vegetables when tender 3) Raising the heat to high the chicken will be browned both sides (5 mins a side). 4) Add your water and cut up vegetables and bring to a simmer for two hours *I usually brown the meat to add an extra umami flavor *cutting the meat increases the surface area of the chicken and exposes the collagen in the joints to release more flavor

cut up and broil the chicken and veggies first, and add leeks, thyme and pepper corns, toss all the stock veg. remake the soup with fresh vegetables and here's the big German tip... add egg noodles, fresh finely chopped parsley and Maggie to the bowl right before you eat it never before;)

Any idea how long it takes to cook generally on the stove? It does not say on the site or in the video. Trying to make this tonight for my kids first day of school.

Thank you! Potatoes would be delicious as an addition to the soup, great idea!

nice! ......opens heinz cream of chicken can

Um... In Australia we call boullion, a stock cube...

I add the core of a cabbage to this pot instead of trashing it. Since the vegetables are going to be over cooked and soggy, why not add extra diced or sliced vegetables to the pot after you return the chicken chunks to the pot. I think a bag of mixed vegetables especially the chunky vegetables would be a shortcut method. Try the better than bouillon instead of the usual bouillon cube--less sodium. For a twist add a handful of fresh or bagged spinach and/or sliced mushrooms to a deep bowl, then pour this hot chicken soup over it. You’ll get an extra dose of vitamins.

This is a really bland and kinda bad way to do it!! Instead of water, use chicken broth, when it starts to evaporate add water and then continue to add both broth and water as it evaporates. Cut the veggies first, not after. Use soup bones (found at the store or save your chicken bones from other meals in the freezer) WITH your whole chicken in the pot. I suggest both white onions and green onions. Put salt in the beginning so it can flavor the whole batch evenly Bring to a boil, after it boils turn on low so it simmers for AT LEAST 4 hours. That’s a quick batch... the longer the better 12 hours preferred! Also, if you want to try something different or prefer turkey over chicken, use Cornish game hens. It makes it taste like turkey. Then also use chicken bones. Chicken meat is optional to add to this recipe (I suggest bone in chicken)

Try cooking the chicken al dente so that it still has decent texture and flavor. Why use chicken bullion with all the added sodium, MSG and other chemicals? Get the natural flavor of the chicken itself. Try using an organic chicken full of flavor. Just chicken and some salt is good enough and simple. Otherwise you might as well open a can of chicken soup. My cooking is simplistic and focuses on only a few ingredients. Try blanching some green vegetables for your meal and enjoy the liquid broth. Most cooks will throw out the broth or add "chicken broth". Try simplicity and lower your sodium intake.

Quick, simple, easy-peazy recipe that anyone can command! Perfect for today as THE ARCTIC BLAST is besiging Connecticut and Mass.

The previously boiled veggies aren’t very appetizing. They become mush. I finely chop fresh ones and simmer them longer. Other than that, this is a great recipe.

If i'm vegetarian can I still use chicken?

thanks for this great recipe, i am complete amateur to cooking, but yesterday was a giant leap for me as a followed your instructions and cooked a nice chicken soup successfully! cheers

nom nom nom

Kindly suggest alternative vegetables. We don't get celery here and carrots are out of season. I really want to make this recipe since its simple enough and bullion cube free!

Add some noodles for a more hardy soup. I'd use fresh vegetables, the used one will have no flavor.

Hello. It's really not necesary to peel carrots if you scrub them really wish. If you wish, you can certainly peel them. Happy cooking!

Wawoo!!! that's a very good cooker. clear explanition THANK YOU!

I like Chef John's also and this, and if i don't like anyone's cooking needless to say it as everybody in the world has it's own way of doing it.

Spice girl in the club so so sick chicken soup

Thanks for your question Marissa. You should check after about an hour, but it might take longer. Just keep checking until its fall-off-the-bone ready! :)

I pressure cook just the chicken in salted water for one whistle. Then cool it naturally and put in diced carrots and diced celery or corn with some oregano and pepper and give one more whistle. Open it naturally and shred the chicken and put it back in. This keeps my veggies firm and soft, not awful and I eat everything as it tastes awesome.

i'm about to start the SCD diet so needs to make lots! can this be stored in fridge / freezer?? if so how long?? thanks so much

if you let the broth stand for about 3 hours the fat will rise to the top and can be scooped out. this will make the soup teste better and will take a lot of calories out.

Thank you for your question. You can certainly make this soup with chicken breasts. The chicken breasts tend not to have as much flavor as the dark chicken meat though.

incredible. if you don't like any flavors.