There’s nothing quite like a steaming bowl of Classic Homestyle Chicken Broth Soup when you’re feeling under the weather or just need some comfort. This recipe has been my go-to for years, it’s what I make when my kids come home sneezing, when my husband needs warming up after working outside, or when I just want something nourishing that won’t weigh me down. What makes this version special? It’s packed with all the good stuff, tender chicken, fresh veggies, and that rich, golden broth that’ll have you sipping it straight from the mug. And the best part? It’s as good for your immune system as it is for your soul. Trust me, once you try this method, you’ll never go back to canned soup again.
Why You’ll Love This Classic Homestyle Chicken Broth Soup
This isn’t just soup—it’s a hug in a bowl. Here’s why you’ll keep coming back to this recipe:
- Comfort in every spoonful: Warm, rich broth with tender chicken and veggies feels like home
- Immune-boosting magic: Packed with garlic, onions, and nutrients to fight off colds
- Easy as can be: Just toss everything in one pot and let it simmer
- Perfect for weight loss: Filling but low-calorie, with just 180 calories per serving
- Better than store-bought: No weird preservatives—just real, wholesome ingredients
Honestly? My kids call this my “magic soup” because it fixes everything from sniffles to bad days.
PrintHealing Classic Homestyle Chicken Broth Soup Recipe in 3 Simple Steps
A nourishing Classic Homestyle Chicken Broth Soup packed with flavor and health benefits. Perfect for colds, weight loss, or a comforting meal.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 1 whole chicken (3–4 lbs), cut into pieces
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 8 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1 tbsp fresh parsley, chopped
Instructions
- Place chicken pieces in a large pot. Add water and bring to a boil.
- Skim off any foam from the surface.
- Add carrots, celery, onion, garlic, salt, pepper, and bay leaves.
- Reduce heat and simmer for 1 hour.
- Remove chicken, shred the meat, and return to the pot.
- Discard bay leaves. Stir in parsley before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Freeze for longer storage.
- Add noodles or rice for extra heartiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 2g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Ingredients for Classic Homestyle Chicken Broth Soup
Here’s what you’ll need to make this soul-warming soup (measurements matter, this isn’t one of those “just wing it” recipes!):
- 1 whole chicken (3-4 lbs), cut into pieces, The bones are key for that rich broth, so don’t skip them!
- 2 carrots, chopped, I like mine in chunky half-moons so they don’t disappear
- 2 celery stalks, chopped, Leaves included for extra flavor
- 1 onion, diced, Yellow onions work best here
- 3 garlic cloves, minced, More if you’re fighting a cold!
- 8 cups water, Cold from the tap works perfectly
- 1 tsp salt, You can add more later, so start light
- 1/2 tsp black pepper, Freshly cracked if you’ve got it
- 2 bay leaves, The dried ones from my spice rack do the trick
- 1 tbsp fresh parsley, chopped, Adds that final bright note before serving
Ingredient Notes & Substitutions
Don’t stress if you’re missing something, here’s how to adapt:
- No whole chicken? Use 2 lbs chicken thighs (bone-in for best flavor)
- Veggie swaps: Leeks instead of onions, parsnips with the carrots
- For gluten-free: Skip noodles or use rice instead
- Keto version: Add extra chicken fat and skip starchy additions
- Salt-sensitive? Use low-sodium broth instead of water
My grandma always said “the soup adapts to what you’ve got”, and she was right! For other comforting recipes, check out what’s cooking over at familytastes.com.
How to Make Classic Homestyle Chicken Broth Soup
Okay, let’s get cooking! This isn’t complicated, but there are a few key steps that make all the difference between “meh” and “wow” chicken soup. Here’s exactly how I do it:
Step 1: The Boil & Skim
First, grab your biggest pot, I use my trusty 8-quart Dutch oven. Toss in all the chicken pieces (skin and bones included, that’s where the flavor lives!) and cover with cold water. Bring it to a rolling boil over medium-high heat. Now, here’s the secret, once it boils, you’ll see grayish foam rise to the top. Grab a spoon and skim this off. It’s just impurities from the bones, and removing it gives you cleaner-tasting broth.
Step 2: Veggie Time
Once you’ve skimmed, turn the heat down to a gentle simmer (just little bubbles breaking the surface). Now add your chopped carrots, celery, onion, garlic, bay leaves, salt and pepper. Don’t stir too much, we want those veggies to stay intact. Pop the lid on slightly askew, this lets just enough steam escape so your broth concentrates without boiling away.
Step 3: The Long Simmer
Here’s where patience pays off. Let everything simmer quietly for about an hour. I set a timer for 45 minutes to check, the chicken should pull apart easily with forks when it’s ready. You’ll know it’s perfect when your whole house smells like comfort and the broth turns that beautiful golden color.
Step 4: Shred & Finish
Carefully fish out the chicken pieces with tongs (they’ll be hot!) and let them cool just enough to handle. Remove the meat from bones (discard skin if you’re watching calories) and shred or chop it. Return the meat to the pot, those tender bits soaking up all that flavorful broth? Heaven. Finally, stir in your fresh parsley right before serving for that bright, fresh finish.
Tips for the Best Classic Homestyle Chicken Broth Soup
After making this soup weekly for years, here are my can’t-skip tips:
- Skim twice: I skim foam at the start AND after adding veggies, makes the clearest broth
- Low and slow: Keep that simmer gentle! Boiling makes the broth cloudy
- Taste at 45 minutes: Chicken cooks faster than you think, don’t let it get rubbery
- Fat is flavor: Leave some chicken fat in unless you’re strictly dieting
- Salt last: Season again after shredding, the flavors concentrate as it cooks
Follow these, and you’ll have soup that’ll make your grandma proud!
Variations of Classic Homestyle Chicken Broth Soup
One of my favorite things about this Classic Homestyle Chicken Broth Soup is how easily it adapts to different diets and tastes. Here are the versions I make most often, each one keeps that comforting soul of the original while fitting special needs:
- Keto/Low-Carb: Double the chicken fat, add sliced mushrooms, and throw in a handful of spinach at the end. Skip carrots if you’re being strict, they’ve got more natural sugars than you’d think!
- Weight Loss: Use skinless chicken breasts instead of whole chicken, and load up on extra celery and zucchini. The broth stays flavorful while cutting calories nearly in half.
- Paleo: Swap bay leaves for fresh thyme, add sweet potato chunks, and finish with avocado slices on top for creaminess.
- Extra Immune Boost: When colds are going around, I add ginger slices, turmeric, and an extra garlic clove or two. The color turns almost golden, it’s like liquid medicine!
- 30-Minute Shortcut: Use pre-cooked rotisserie chicken and boxed bone broth. Not quite as deep in flavor, but perfect for busy nights. If you need a quick, healthy boost, try this healthy healing chicken vegetable soup recipe.
Honestly? I’ve even made this soup with turkey after Thanksgiving, just swap the chicken for leftover turkey bones and meat. Waste not, want not!
Serving & Storing Classic Homestyle Chicken Broth Soup
This soup is practically a meal on its own, but I love serving it with thick slices of crusty bread for dipping, nothing beats soaking up that golden broth! For a lighter option, pair it with a simple green salad or some whole grain crackers. My kids always ask for a handful of oyster crackers floating on top.
Got leftovers? Lucky you! Let the soup cool completely before transferring to airtight containers. It’ll keep beautifully in the fridge for 3 days, the flavors actually get better as they mingle. For longer storage, freeze portions in mason jars (leave an inch at the top for expansion) or freezer bags laid flat. It stays good frozen for up to 3 months. When you’re ready, just thaw overnight in the fridge and reheat gently on the stove, add a splash of water if needed. Pro tip: Freeze some in ice cube trays for instant flavor boosts in other recipes! If you’re looking for a similar comfort food, check out this cozy homestyle chicken soup pot recipe.
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of this Classic Homestyle Chicken Broth Soup (based on my exact recipe with skin-on chicken):
- 180 calories per serving
- 22g protein, perfect for keeping you full
- 8g carbs, mostly from those wholesome veggies
- 6g fat, just enough for rich flavor
- 2g fiber, good for digestion too
Remember, these are estimates, your exact numbers might vary slightly based on chicken size and veggie amounts. But one thing’s certain: every spoonful packs both comfort and nutrition!
FAQs About Classic Homestyle Chicken Broth Soup
Q1. Can I use frozen vegetables in this soup?
Absolutely! Frozen veggies work great in a pinch, just add them straight from the freezer when you’d normally add fresh. The texture changes slightly, but the flavor stays delicious. My favorite frozen combo? Peas, carrots, and green beans all tossed in together.
Q2. Is this chicken soup keto-friendly?
It sure can be! For a keto version, skip the carrots (they’re higher in natural sugars) and add extra chicken fat or butter. Throw in some mushrooms and spinach instead, they add bulk without carbs. The basic broth itself is naturally low-carb and perfect for keto diets.
Q3. How do I make this soup more immune-boosting?
When cold season hits, I amp up the garlic (5 cloves instead of 3) and add fresh ginger slices and turmeric. These powerhouses give the broth an extra health kick. Some folks swear by adding a splash of apple cider vinegar too, it helps extract more minerals from the bones! For another immune-focused recipe, consider the lemon ginger immune boost chicken soup.
Q4. Can I make this in a slow cooker?
You bet! Just toss everything in the crockpot and cook on low for 6-8 hours. The longer cook time makes the broth even richer. Pro tip: Skim the fat after cooking for clearer broth.
Q5. Why does my homemade chicken soup never taste as good as store-bought?
Oh honey, that’s just your taste buds tricking you! Store-bought soups pack in MSG and salt to mimic real flavor. Trust me, once you get used to homemade, you’ll never go back. The secret? Letting it simmer long enough for flavors to develop fully. Patience makes perfect soup!
Final Thoughts
This Classic Homestyle Chicken Broth Soup has been my kitchen’s MVP through cold winters, sick days, and simple cravings. There’s something magical about how basic ingredients transform into liquid gold. Give it a try, I’d love to hear how it turns out for you! Tag me if you share photos, and don’t forget to save some for leftovers (trust me, you’ll want them). Happy simmering! If you enjoy this style of cooking, you might also like our roasted garlic chicken soup recipe.