There are few dishes as universally loved as a Classic Chicken Soup. There’s just something undeniably comforting about a steaming bowl of homemade soup, especially when the chill of a cold day calls for a cosy meal. Warm, nourishing, and deeply comforting, this dish has been a staple in kitchens across the world for centuries.
Whether you’re fighting off a cold, looking for a cosy meal on a chilly evening, or simply craving something wholesome, this recipe delivers. What truly sets this recipe apart is the homemade chicken stock that forms the rich, fragrant base of the soup. The depth of flavour in this stock makes all the difference, turning a simple dish into something extraordinary.
Table of Contents
- Ingredient Breakdown
- Tips for a Rich, Flavourful Chicken Stock
- Why Short Pasta Works Best
- The Shredded Chicken: Adding the Final Touch
- Tips for the Perfect Classic Chicken Soup
- Serving and Storing Chicken Soup
- More Soup Recipes
Ingredient Breakdown
- Chicken: Provides deep, savoury flavour while making the broth rich and nutritious.
- Water: The foundation of the broth, allowing all the flavours to infuse.
- Onion: Adds sweetness and depth, enhancing the complexity of the soup.
- Carrot: Contributes natural sweetness and a touch of colour.
- Celery: Lends an earthy, slightly peppery undertone.
- Sea salt: Brings out the natural flavours of the ingredients.
- Black peppercorns: Adds gentle heat and a subtle spiciness.
- Bay leaves: Infuse a mild herbal note that enhances the broth’s aroma.
- Pasta: Gives the soup body, making it more satisfying.
- Freshly ground black pepper: Adds the perfect finishing touch before serving.
Tips for a Rich, Flavourful Chicken Stock
A great Classic Chicken Soup starts with a well-made stock. While it may seem tempting to use store-bought broth, nothing compares to the depth of flavour achieved by making your own. The secret lies in patience. Simmering the ingredients slowly allows the flavours to meld and develop, creating a broth that is both rich and delicate.
Using a whole chicken (or bone-in chicken legs) is essential. The bones contain collagen, which releases gelatin into the stock, giving it a silky texture. The skin and fat add extra depth, making the soup more satisfying. Don’t rush the process. An hour of gentle simmering ensures maximum extraction of flavour.
Skimming the foam that rises to the surface keeps the broth clear, while the combination of onion, carrot, celery, bay leaves, and black peppercorns creates a well-balanced base. Once the stock is strained, it should be well-seasoned, but not overly salty. This allows you to control the seasoning when you build the soup later.
Why Short Pasta Works Best
When making Classic Chicken Coup, choosing the right pasta is important. While some variations use rice or dumplings, short pasta varieties like fusilli, ditalini, or elbow macaroni are particularly well-suited. They hold their shape well, absorb the flavours of the broth, and add just the right amount of texture without overpowering the soup.
Cooking the pasta in the broth rather than separately allows it to soak up all the delicious flavours. However, it’s important not to overcook it. Adding it towards the end of the cooking process ensures it remains slightly firm, providing a pleasant bite in contrast to the tender vegetables and chicken.
The Shredded Chicken: Adding the Final Touch
The star of any Classic Chicken Soup is, of course, the chicken itself. Once the chicken has simmered long enough to become tender and easy to shred, carefully remove it from the pot. Let it cool slightly, then shred the meat, discarding the bones. The shredded chicken is added to the soup at the end, just before serving. This ensures the chicken remains tender and juicy, adding both substance and protein to the dish.
When you stir in the shredded chicken, the soup becomes a hearty meal in itself. If needed, adjust the seasoning with a touch more sea salt or freshly ground black pepper. This step is crucial for perfecting the balance of flavours, so don’t be afraid to taste and adjust as you go.
Tips for the Perfect Classic Chicken Soup
- Skim off the foam: When simmering your chicken stock, be sure to skim off the foam that rises to the surface. This will ensure a clear, clean broth and prevent any bitterness.
- Taste as you go: Adjust the seasoning of your stock and soup to your liking. You may prefer more salt or pepper, and a small tweak can make all the difference.
- Let the stock cool: Once your chicken stock is done, allow it to cool slightly before straining. This helps the flavours settle and ensures you don’t burn yourself during the process.
Serving and Storing Chicken Soup
Classic Chicken Soup is best served piping hot, straight from the pot. Pairing it with warm, crusty bread turns it into a complete meal. A sprinkle of fresh parsley can add a touch of colour and freshness.
If you have leftovers, store them in an airtight container in the fridge for up to four days. The soup’s flavours continue to develop over time, making it even more delicious the next day. When reheating, add a splash of water if the broth has thickened too much.
For longer storage, freeze the soup in portions. If you plan to freeze it, consider cooking the pasta separately and adding it when serving. Pasta tends to absorb liquid over time, which can make it too soft when thawed and reheated.
More Soup Recipes
If, like me, you love soups, I have so many different recipes for you to choose from. You can access all my soup recipes here. Some of my favourite include:
- Golden Thai Curry Chicken Noodle Soup: This Golden Thai Curry Chicken Noodle Soup is quite literally a hug in a bowl. The star of the show is the umami, flavour-packed broth, which comes together in just 20 minutes.
- Teriyaki Pork Miso Ramen: This ramen is so incredibly flavourful, which is surprising given that the broth comes together in just 5 minutes. The secret weapon is instant dashi, which packs an umami-packed punch that makes the broth taste like it’s been simmering for hours.
- Turmeric Coconut Squash Soup: This autumnal soup is the perfect soup to make on a chilli day. Turmeric and coconut are a match made in heaven and they complement the butternut squash so beautifully.
- Spiced Red Lentil Soup: This thick, creamy vegan spiced red lentil soup is high in protein, packed with flavour and naturally vegan. It’s inspired by the Lebanese classic, shorbet adas.
See how I make these recipes and more over on my Instagram!
Classic Chicken Soup
There are few things quite as comforting as a hot bowl of soup on a cold day and chicken soup is one of my all-time favourites!
It’s a classic for a reason. It can be jazzed up and taken in so many directions. This recipe is my version of what I’d call a classic American chicken noodle soup. It’s made with homemade chicken stock, which makes all the difference.
- Prep Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 1x
- Category: Chicken, Soups
Ingredients
- 1 kg full chicken legs or 1 small whole chicken (approx. 1.2 kg)
- 2.5 litres cold water
- 1 large onion, quartered (no need to remove the skins but you can if you like)
- 1 large carrot, quartered
- 1 celery stick, quartered
- 2 tsps fine sea salt
- 2 tsps whole black peppercorns
- 4 dried bay leaves
- 250 g dried pasta (any short pasta)
- 1 large carrot, sliced
- 1 celery stick, sliced
Instructions
- Place the chicken stock ingredients in a very large stockpot or saucepan. Bring to a simmer over high heat, using a spoon to skim off any foam that rises to the surface of the water. Turn the heat down to low, cover with a tight-fitting lid and simmer for 1 hour.
- Carefully remove the chicken from the broth – it’ll be very tender. Let cool for 10 minutes then shred, discarding the bones.
- Strain the stock into a clean pot and season with sea salt, to taste – you want it to be very well seasoned.
- Bring the stock to a boil over medium-high heat. Stir in the pasta and cook for 5 minutes, then add the carrot and celery and cook for a further 5 minutes, or until the pasta is cooked through and the vegetables are tender.
- Remove the pot from the heat. Stir in the shredded chicken. Taste and adjust the salt level, to your liking. Divide between bowls, top with some freshly-ground black pepper and serve.
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