Homemade Chicken Soup From Scratch
This Homemade Chicken Soup From Scratch is deeply comforting and packed with fresh flavor, perfect for chilly days or when you need a nourishing meal.
Equipment
- Large stockpot or Dutch oven
- Sharp chef’s knife
- Cutting Board
- Slotted spoon or tongs
- Fine mesh strainer or cheesecloth
- Large ladle
Ingredients
- 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
Instructions
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 One Pot Garlic Parmesan Chicken Pasta.
Notes
- Skim the broth during the first 15-20 minutes to keep it clear and avoid bitterness.
- Use both Yukon Gold and sweet potatoes for a balanced subtle sweetness and creaminess.
- Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.