Homemade Chicken Soup
Brown bone-in chicken for savory fond, simmer gently in fortified stock with thyme, and stagger white and dark meat for tender shreds and clear broth.
Equipment
- Large, deep pot or Dutch oven
- Instant-read thermometer
- Tongs
- Cutting board
Ingredients
- 2 tbsp. vegetable oil
- 2 lb. bone-in, skin-on chicken pieces, preferably a mix of thighs and breasts
- 4 tsp. kosher salt, divided
- 8 c. low-sodium chicken stock
- 2 sprigs thyme
- 1 bay leaf
- 1 small yellow onion, coarsely chopped (about 1 1/4 c.)
- 2 stalks celery, sliced 1/8" thick (about 1 1/4 c.)
- 1 large carrot, peeled, halved lengthwise, sliced 1/8" thick (about 1 c.)
- 1 tsp. freshly ground black pepper, plus more
- 1/4 c. finely chopped fresh parsley
Instructions
- Warm the vegetable oil in a large, deep pot over medium-high heat, then season the chicken all over with 2 tsp. kosher salt and arrange it skin-side down in one layer. Cook for about 5 minutes without shifting the pieces, until the skin is deeply golden, then turn and brown the other side for about 5 minutes.
- Pour in the chicken stock and 2 c. water, then add the thyme and bay leaf. Bring the pot just to a bare simmer, lower the heat to medium-low, and cook for 20 to 25 minutes, stirring occasionally, until a breast reaches 165°F in its thickest part.
- Move the chicken breasts to a cutting board and keep the dark meat simmering for about 40 minutes more. When the thighs are tender, transfer them to the board and let all the chicken cool for about 10 minutes before removing and discarding the skin and bones.
- Shred the warm chicken into bite-sized pieces, pulling the meat across the grain rather than chopping it. The shreds should separate easily and stay moist instead of turning into long, stringy strands.
- Discard the thyme and bay leaf, then add the onion, celery, and carrot to the pot over medium-low heat. Maintain the bare simmer and stir occasionally for 7 to 8 minutes, until the vegetables are tender with a little bite left at the center.
- Return the shredded chicken to the broth and stir in the black pepper, then season with the remaining 2 tsp. kosher salt as needed. Taste after each adjustment so the broth becomes well seasoned without tasting sharply salty.
- Ladle the soup into bowls and finish each portion with parsley and more black pepper. The parsley should stay bright green and fresh against the golden broth.
Notes
Doneness: Remove chicken breasts once an instant-read thermometer reads 165°F so white meat stays tender, while leaving thighs to simmer until easy to shred.
Texture cue: Keep the broth at a bare simmer with small, gentle bubbles. Vigorous boiling stirs fat and proteins into the liquid, making it cloudy.
Storage: Store the soup in an airtight container in the refrigerator for up to 5 days. For freezing, freeze broth, chicken, and vegetables without noodles or rice to prevent bloating.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.