Homemade Chicken Soup

There’s nothing more comforting than a pot of homemade chicken soup. It’s simple, nourishing, and made with love. Perfect for any day that needs a little warmth.

Amy LaBelle's Homemade Chicken Soup Recipe:

Ingredients:

• Whole chicken 

• 3 quarts cold chicken stock (Check out my recipe for easy, homemade chicken stock!)

• 1 tablespoon olive oil

• 2 yellow onions - peeled and diced

• 8 large carrots - peeled and diced

• 6 ribs celery - diced 

• 5 cloves garlic - minced

• 2 teaspoon salt

• 1 teaspoon pepper

• Juice from one lemon

• 2 bay leaves

• Fresh chopped parsley - to garnish

  
  

Directions:

1. Heat one tablespoon olive oil in a large pot or Dutch oven over medium heat.

2. Add the onion and cook, stirring often, for 4-5 minutes or until the onions turn translucent.

3. Add the carrots and celery to the onions and mix well to combine.

4. Continue to cook over medium heat for 10-15 minutes, stirring often.

5. In the last two minutes stir in the minced garlic and sprinkle with salt and pepper.

6. Mix well to combine and add the bay leaves. If the mirepoix starts to brown or burn, reduce heat to medium-low.

7. Add the lemon juice and the chicken stock to the pot and return the soup to a boil.

8. Reduce heat to low, cover, and simmer for 30 minutes or until the vegetables are fully cooked.

9. Bake chicken at 400°F (204°C) for 22-25 minutes

10. Once the chicken is cool enough to handle, use two forks (or your hands) to shred the chicken

11. In the last 5-10 minutes, return the shredded chicken back to the pot.

12. Season with additional salt and pepper, to taste and garnish with fresh chopped parsley if desired.

    
    

Amy's Recipe Tips:

Follow our homemade chicken stock recipe to use as the base for this soup. It brings rich, comforting flavor that store-bought broth just can’t match.