SaveHomemade Chicken Soup from Scratch
Whole chicken, roasted bones, double-stock technique. The kind of soup that actually cures colds.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $18.00 · $3.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 4 lb whole chicken
- 2 large yellow onions (1 halved, 1 diced)
- 4 piece carrots (2 whole, 2 diced)
- 4 stalk celery (2 whole, 2 diced)
- 1 head garlic (halved crosswise)
- 3 piece bay leaves
- 1 tsp black peppercorns
- 6 sprig fresh thyme
- 1 bunch fresh parsley (stems for stock, leaves for finish)
- 2 tbsp kosher salt
- 8 oz egg noodles
- 2 tbsp lemon juice (fresh)
- 2 tbsp olive oil
- 2 tbsp fresh dill (for finish)
Instructions
- 1
Preheat oven to 425°F. Rub chicken with olive oil and 1 tbsp salt. Roast in a Dutch oven 45 minutes until skin is deep golden and breast reads 165°F.
Roasting first = stock with 10x the flavor. Don't skip.
- 2
Transfer chicken to a plate. Add halved onion, whole carrots, whole celery, garlic head cut-side down to the pot. Cook over medium-high 5 minutes to build fond.
- 3
Return chicken to pot. Add 10 cups cold water, bay leaves, peppercorns, thyme, parsley stems. Bring to a bare simmer — never boil, or stock clouds.
180°F, not 212°F. Tiny bubbles only.
- 4
Simmer uncovered 90 minutes, skimming foam every 20 minutes. Remove chicken when meat pulls easily.
- 5
Strain stock through a fine-mesh sieve. Shred chicken meat, discard skin and bones. You should have 8 cups of deeply golden stock.
Chill overnight and scrape fat off the top for clearer soup — or skim now.
- 6
Wipe the pot. Sauté diced onion, carrot, celery in 1 tbsp oil over medium 6 minutes until softened. Season with pinch of salt.
- 7
Add strained stock, bring to a simmer, cook vegetables 10 minutes until tender.
- 8
Add egg noodles, cook 7 minutes until just tender. Stir in shredded chicken, lemon juice, chopped parsley and dill. Taste and adjust salt.
Lemon at the end brightens everything. Without it, the soup tastes flat.
Pairs With
Simple, clean
Doesn't compete with the soup's subtlety.
Alsace style
High acid mirrors the lemon finish.
Belgian farmhouse ale
Peppery, dry, herbal — matches the thyme and dill.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Add noodles only to what you'll eat now — they bloat in stored soup.
- •For deeper color, add 1 tsp turmeric with the sautéed vegetables.
- •Stock freezes beautifully for 3 months. Freeze in 2-cup portions.
Substitutions
- egg noodles → orzo, rice, or matzo balls
- whole chicken → 2 lb bone-in thighs + 1 lb wings (for gelatin)
- dill → more parsley + pinch of tarragon
Leftovers
Stock and chicken keep separately 4 days refrigerated, 3 months frozen. Reheat gently.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
