100% homemade from broth to bowl 🐓❤️🩹 RECIPE:
(btw this took forever to type out, lmk if you want me to video the process instead)
Broth:
In no particular order, add 1 whole onion, 1 whole bulb garlic, 3-4 large carrots, half bunch of celery, a few sprigs each of fresh rosemary, parsley, and thyme, 3-4 bay leaves, 1 whole chicken (don’t forget to remove organ bag inside 🤢), and a generous sprinkle of salt. DOES NOT NEED TO BE PRETTY! I literally break the celery and carrots with my hands and throw the onion and garlic in with the skin. It all turns to mush. Cover with justtt enough water to cover everything.
Cook at a medium simmer for 30-40 minutes. Remove chicken and let cool enough to pull meat off. Set aside and put in fridge. Return carcass to pot. Simmer on low for 3-5 more hours.
Strain broth and dispose of squishy veggie and chicken remnants.
Soup:
If you use box broth, start here!
Wash the leftover veggies from the first steps as well as anything else you want to add. I like doing celery, carrot, onion, garlic, squash, potato and herbs (If you want to add noodles cook those separately and add at end with chicken).
Chop one onion and left over celery however you prefer (diced, chunky) and add in 5-8 whole garlic cloves. Cook with butter for a few minutes.
Add in broth, chopped parsley, 2 bay leaves, a few springs of rosemary and thyme. You’ll remove these before the leaves start to fall off.
At this point add salt to taste.
Add in chopped potato and squash. I like these to be big chunks. If you make them small like the carrots you can just add at the same time.
Add in carrots like ten minutes later. Cook on medium until veggies are fork tender for about 30-40 minutes.
Add in chicken and optional noodles. Enjoy!
Making chicken soup from scratch is often seen as time-consuming, but with the right approach, it can be a straightforward and deeply satisfying process. When I first tried this homemade recipe, I was amazed at how the simple combination of whole chicken, fresh herbs, and vegetables transformed into a rich, comforting broth that no store-bought soup could match. One tip I’ve learned is not to worry about making your broth look perfect; breaking the vegetables with your hands and including skins where appropriate adds flavor and nutrients, and it all blends down when strained. Slow simmering the carcass after removing the meat intensifies the taste and creates a satisfying depth. Don’t be intimidated by the lengthy cooking times – much of the process is hands-off simmering, giving you time to prepare other meals or relax. I appreciate how this recipe uses every part of the chicken, which feels resourceful and reduces waste. Plus, adding fresh herbs like rosemary, thyme, and parsley not only enhances flavor but also brings a fresh aroma that fills the kitchen. For added texture and heartiness, I like mixing in hearty vegetables such as potatoes and squash, which hold up well during cooking. If you prefer noodles, cooking them separately and adding them at the end keeps them from becoming soggy. It’s wonderful how customizable this soup can be depending on what ingredients you have on hand. From personal experience, this homemade chicken soup is the ultimate comfort food, especially on cold days or when feeling under the weather. Plus, it’s nourishing and packed with wholesome ingredients that you control, unlike many pre-packaged options. Making your own broth and soup can become a rewarding kitchen tradition, offering warmth and nourishment bowl after bowl.