Homemade Chicken Soup From Scratch

There’s something truly comforting about a warm bowl of chicken soup, especially when it’s made from the ground up in your own kitchen. This Homemade Chicken Soup From Scratch recipe brings together fresh ingredients and simple techniques to create a rich, nourishing broth that feels like a warm hug on a chilly day. Whether you’re nursing a cold, looking for a wholesome meal, or just craving that classic flavor, this soup is a must-have in your culinary arsenal.

Why You’ll Keep Making It

This soup isn’t just any chicken soup—it’s a labor of love that rewards you with layers of flavor and satisfying textures. Using a whole fresh chicken means you get that deep, natural broth flavor you just can’t replicate with store-bought stock. Plus, the combination of Yukon Gold and sweet potatoes adds a subtle sweetness and creaminess that balances the savory notes perfectly. The gentle heat from a seeded jalapeño gives it just the right kick without overpowering the broth. You’ll find yourself coming back to this recipe time and again because it’s versatile, wholesome, and incredibly comforting.

Ingredients at a Glance

• 3-4 pound whole fresh chicken, giblets removed
• 2 large yellow onions, peeled and halved
• 1 head garlic, cut in half horizontally
• 1 small jalapeño, seeded and ribs removed
• 2 dried bay leaves
• 1 teaspoon kosher salt, plus more to taste
• 1 tablespoon peppercorns, or 1 teaspoon ground black pepper
• 12 cups water
• 2 large Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
• 2 large sweet potatoes, scrubbed, peeled, and cut into 1-inch cubes
• 3 large carrots, peeled and diced into 1-inch cubes
• 1 teaspoon reduced sodium soy sauce
• 1 large lemon, juiced

Recommended Tools

• Large stockpot or Dutch oven – For simmering the chicken and vegetables.
• Sharp chef’s knife – Essential for prepping vegetables and carving the chicken.
• Cutting board – Preferably separate boards for meat and vegetables.
• Slotted spoon or tongs – To carefully remove the chicken from the pot.
• Fine mesh strainer or cheesecloth (optional) – For a clearer broth if desired.
• Large ladle – To serve the soup easily and neatly.

Homemade Chicken Soup From Scratch: From Prep to Plate

Step 1: Prepare Your Ingredients

Begin by rinsing your whole chicken under cold water and patting it dry. Peel and halve the onions, cut the garlic head in half horizontally, and prepare your jalapeño by removing seeds and ribs to keep the heat mild. Scrub and cut your Yukon Gold and sweet potatoes into 1-inch cubes, and peel and dice the carrots similarly.

Step 2: Build the Broth

Place the whole chicken in your large stockpot along with the onions, garlic, jalapeño, bay leaves, kosher salt, and peppercorns. Pour in 12 cups of water. Bring the pot to a gentle boil over medium-high heat, then reduce to a simmer. Skim off any foam or impurities that rise to the surface during the first 15-20 minutes to ensure a clean broth.

Step 3: Simmer and Develop Flavor

Let the chicken simmer gently for about 1 hour and 15 minutes, or until the meat is cooked through and tender. This slow simmer extracts maximum flavor from the bones and aromatics, creating a deeply satisfying base.

Step 4: Remove and Debone the Chicken

Carefully lift the chicken out of the broth and set it aside to cool enough to handle. Remove the onions, garlic, jalapeño, and bay leaves from the pot and discard them. Once cooled, shred the chicken meat, discarding the skin and bones.

Step 5: Add the Vegetables

Return the broth to a gentle simmer and add the Yukon Gold potatoes, sweet potatoes, and diced carrots. Cook for about 20 minutes, or until the vegetables are tender but not mushy. This step ensures the vegetables soak up the broth’s flavor while maintaining their shape.

Step 6: Season and Finish

Stir in the reduced sodium soy sauce and lemon juice, then add shredded chicken back into the pot. Taste and adjust seasoning with additional kosher salt and pepper if needed. The lemon juice brightens the flavors and adds a lovely freshness.

Step 7: Serve

Ladle the soup into bowls and enjoy it as is, or pair it with crusty bread for a more substantial meal. This soup also pairs beautifully with easy weeknight dishes like Cheesy Chicken And Broccoli Penne Bake or the creamy richness of One Pot Garlic Parmesan Chicken Pasta.

Fit It to Your Goals

• For a lighter option: Use only the chicken breast meat and reduce the amount of potatoes.
• To boost protein: Add cooked chickpeas or lentils toward the end of cooking.
• For more veggies: Toss in extra carrots, celery, or kale during the final simmer.
• Make it spicy: Leave the jalapeño seeds in or add a pinch of red pepper flakes.
• Low sodium: Reduce the added salt and soy sauce, seasoning to taste at the table.

What I Learned Testing

Testing this recipe multiple times taught me that patience is key when making soup from scratch. Skimming the broth early on prevents a cloudy and bitter soup, while the slow simmer ensures the chicken meat stays tender and juicy. I also found that using both Yukon Gold and sweet potatoes adds a subtle complexity to the soup’s flavor profile that’s irresistible. Finally, the lemon juice isn’t just a garnish—it truly brightens the entire dish and balances the savory richness of the broth.

Prep Ahead & Store

This soup is fantastic for meal prep. You can make the broth and shred the chicken a day ahead, then add fresh vegetables and finish cooking just before serving. Store leftovers in airtight containers in the refrigerator for up to 4 days, or freeze portions for up to 3 months. When reheating, add a splash of water or broth if it has thickened too much.

Reader Q&A

Can I use chicken thighs instead of a whole chicken?

Absolutely! Using bone-in, skin-on chicken thighs will still give you a rich broth and tender meat. Just adjust cooking time to about 45-60 minutes and proceed with shredding once cooked through.

Is it necessary to remove the chicken skin?

Removing the skin is optional. Leaving it on adds extra richness to the broth but can make the soup a bit greasier. If you prefer a leaner soup, remove the skin before shredding the meat.

How can I make the broth clearer?

Skimming the foam during the initial boil is essential for a clear broth. For an even clearer finish, strain the broth through a fine mesh sieve or cheesecloth after removing solids.

Can I substitute other vegetables?

Yes! Feel free to swap or add vegetables like celery, parsnips, or green beans. Just be mindful of cooking times to keep vegetables tender but intact.

More from the Kitchen

• Cheesy Chicken And Broccoli Penne Bake – A creamy, comforting pasta bake perfect for busy nights.
• One Pot Garlic Parmesan Chicken Pasta – A quick, flavorful meal with minimal cleanup.

Serve & Enjoy

Serve this Homemade Chicken Soup From Scratch steaming hot, garnished with fresh parsley or cilantro if you like. It’s a soul-soothing dish that works beautifully on its own or as a starter to a larger meal. Pair with crusty bread or your favorite crackers for dipping. This soup is a versatile, hearty, and wholesome classic that never goes out of style — and once you’ve made it from scratch, you’ll understand why it’s worth every minute in the kitchen.

Warm, nourishing, and packed with fresh flavor, this soup is sure to become a staple in your recipe collection. Enjoy every spoonful!

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