The Best Chicken Soup Ever Recipe

Name: The Best Chicken Soup Ever
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 8
Ingredients: 1 (2 to 3 pound) whole chicken; 10 cups water, or as needed to cover; 3 stalks celery with leaves, chopped; 1 pound baby carrots; 2 onions, chopped; 2 (14.5 ounce) cans low-sodium chicken broth; 2 cubes beef bouillon, crumbled; 1 packet chicken noodle soup mix; 5 black peppercorns; 2 bay leaves; 1 pinch dried thyme; 1 pinch poultry seasoning; 1 pinch dried basil; 1 pinch dried parsley; 1 (8 ounce) package farfalle (bow tie) pasta

Cook Time: 135 minutes

Ingredients:

1 whole chicken (2 to 3 pounds)
10 cups water (or enough to cover the chicken)
3 stalks celery with leaves, chopped and separated
1 pound baby carrots
2 onions, chopped
2 (14.5 oz) cans low-sodium chicken broth
2 cubes beef bouillon, crumbled
1 packet chicken noodle soup mix
5 black peppercorns
2 bay leaves
1 pinch dried thyme
1 pinch poultry seasoning
1 pinch dried basil
1 pinch dried parsley
1 (8 oz) package farfalle (bow tie) pasta

Directions:

Place the whole chicken into a large pot and cover with water. Add the chopped celery leaves. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 30 to 40 minutes, or until the chicken is cooked through.
Once the chicken is cooked, remove it from the pot and place it in a separate bowl to cool down enough to handle.
Meanwhile, strain the cooking liquid, discarding the celery leaves. Return the strained liquid to the pot.
To the pot, add the chopped carrots, onions, remaining celery stalks, chicken broth, crumbled beef bouillon, and the soup mix. Bring the mixture to a simmer over medium heat.
Add the black peppercorns, bay leaves, thyme, poultry seasoning, basil, and parsley to the pot. Stir well to combine all the ingredients.
Once the chicken has cooled, remove the bones and cut the meat into bite-sized pieces. Add the chicken meat to the pot with the vegetables and broth.
Let the soup simmer for about 90 minutes, or until the vegetables are tender and the flavors have melded together.
Stir in the farfalle pasta and cook for an additional 10 to 15 minutes, or until the pasta is tender yet firm to the bite.
Once the pasta is cooked, remove the pot from the heat and serve the soup hot. Enjoy!

Nutrition Facts (per serving):

Calories: 487
Fat: 23g (29% DV)
Saturated Fat: 7g (34% DV)
Cholesterol: 115mg (38% DV)
Sodium: 761mg (33% DV)
Total Carbohydrate: 35g (13% DV)
Dietary Fiber: 4g (14% DV)
Total Sugars: 6g
Protein: 34g (68% DV)
Vitamin C: 7mg (7% DV)
Calcium: 69mg (5% DV)
Iron: 4mg (19% DV)
Potassium: 584mg (12% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Author: CarrieK

History and Origin

Chicken soup is a beloved dish in many cultures, known for its comfort and healing properties. The exact origins of chicken soup are hard to trace, but it is believed to have ancient roots, with versions of the dish appearing in different civilizations as early as the 12th century. In medieval Europe, chicken broth was used not only for nourishment but also for medicinal purposes. By the 19th century, chicken soup became a staple in American homes, evolving into various regional variations. The version we present here, dubbed "The Best Chicken Soup Ever," incorporates a unique blend of herbs, spices, and a whole chicken, offering a rich and hearty flavor that stands the test of time.

Regional Variations

While chicken soup is universally loved, different regions have their own variations. In Eastern Europe, for instance, chicken soup is often served with dumplings, while in Latin America, it might be accompanied by rice or corn. The American version, as demonstrated in this recipe, emphasizes the use of a whole chicken to create a deep, flavorful broth, often combined with vegetables like carrots, celery, and onions, and a variety of herbs. The addition of pasta, such as farfalle (bow tie) pasta, is a popular choice in the United States, adding both texture and heartiness to the dish.

How It Differs from Similar Dishes

Chicken soup is often compared to other poultry-based soups, such as chicken noodle soup or chicken broth-based soups. What sets this recipe apart is the use of a whole chicken, which imparts a richer flavor to the broth. Unlike traditional chicken noodle soups, which may rely on pre-made stock, this recipe creates a fresh stock from scratch, allowing the natural flavors of the chicken and vegetables to shine. The combination of herbs, such as thyme, poultry seasoning, and basil, along with the unique addition of beef bouillon, adds a depth of flavor that is characteristic of this particular version of chicken soup.

Where It Is Typically Served

This soup is a comforting dish that is often served in homes across America, especially during colder months or when someone is feeling under the weather. It is a staple at family gatherings, holidays, and potlucks, where its typically served as a hearty lunch or dinner. In many cultures, chicken soup is also considered a restorative food, ideal for nurturing those who are ill. Its soothing qualities and warm, nourishing ingredients make it a perfect remedy for colds and flu, which is why it is often referred to as "Jewish penicillin" or "grandmas cure-all."

Interesting Facts

Chicken soup is known to have anti-inflammatory properties, making it a popular choice for helping with colds or flu.
The tradition of using a whole chicken to make soup stems from the fact that the bones release collagen, which helps create a rich, flavorful broth.
In some cultures, it is believed that the addition of certain herbs like thyme or sage can have medicinal benefits, aiding digestion and reducing stress.
Chicken noodle soup became a household name in America in the 1930s, largely due to mass marketing by companies like Campbells Soup.
Despite its widespread popularity, chicken soup's recipe and ingredients vary significantly from country to country, reflecting local culinary traditions and available ingredients.

Recipe link: The Best Chicken Soup Ever Recipe

FAQ about The Best Chicken Soup Ever Recipe

Leftover chicken soup should be stored in an airtight container in the refrigerator. It can be kept for 3 to 4 days. If you want to store it for a longer period, consider freezing it. Freeze the soup in a freezer-safe container or zip-top bag for up to 3 months. When reheating, ensure it's brought to a rolling boil to ensure it's heated evenly.

Yes, you can make chicken soup in advance. In fact, the flavors tend to develop even more when left to sit for a few hours or overnight. To make it ahead, cook the soup and allow it to cool before storing it in the refrigerator. Reheat when ready to serve. If you're adding pasta, consider cooking it separately and adding it only when serving to prevent it from absorbing too much liquid.

Yes, you can use a different type of pasta if you prefer. Farfalle (bow tie pasta) is commonly used, but you can substitute it with other small pasta types like orzo, ditalini, or elbow macaroni. Just make sure to cook the pasta separately and add it to the soup at the end to avoid it soaking up too much broth.

If you don't have chicken noodle soup mix, you can substitute it with additional seasonings like dried onions, garlic powder, or poultry seasoning, combined with a little extra chicken broth for flavor. Some people also use a mixture of dried herbs such as thyme, sage, or rosemary to give the soup depth.

Yes, you can make the soup without the beef bouillon cubes. If you're looking to reduce sodium or avoid beef, simply omit the bouillon and add extra chicken broth or stock to replace the flavor. You can also add additional herbs and spices to enhance the taste.

The chicken should be cooked for 30 to 40 minutes, depending on its size, until it's fully cooked through. You can test it by cutting into the thickest part of the meat to ensure it's no longer pink inside.

Yes, you can use leftover cooked chicken for this soup. Simply skip the initial step of boiling the chicken and add the shredded or diced chicken directly into the broth. You may need to add a bit more liquid since you won't be making a fresh stock from the chicken.

While you can freeze chicken soup, it’s best to freeze the soup without the pasta. Pasta tends to absorb liquid and become mushy after freezing and reheating. If you want to freeze the soup, store the broth and chicken separately from the pasta. You can cook fresh pasta when you’re ready to serve the soup.

Yes, you can use a slow cooker to make this chicken soup. Simply add all the ingredients (including the chicken) to the slow cooker and cook on low for 6 to 8 hours or on high for about 3 to 4 hours. You can add the pasta during the last 30 minutes of cooking to ensure it doesn’t get too soft.

To make the broth richer, you can use homemade chicken stock instead of store-bought broth, or add a beef bone for extra depth of flavor. If you want a creamier texture, you can also stir in a splash of heavy cream or whole milk right before serving.

Comments

BJRose

10/06/2025 01:52:54 PM

I've made this many times and I love it. I have enhanced/extended it by adding a package of dry Knorr Leek Soup. It makes it a little creamy and adds vegetable content and color. I usually use a cooked rotiserie chicken and cook up the carcass for stock after cutting off the meat.

Kristen

11/07/2018 01:01:13 AM

This was excellent! I just needed some help with spices and the broth to create a yummy chicken soup and this was perfect! I didn't boil the whole chicken - just used leftover, cooked diced chicken (2 cups). I also didn't have carrots or celery, but I had 2 medium sweet potatoes, which I diced. They made a nice substitute. I don't keep poultry seasoning on hand, so I put in a pinch of sage instead and I added a little extra basil. 1/4 tsp pepper instead of the peppercorns. Because I didn't boil the whole chicken to create a stock, I needed extra liquid. I mixed 4 cups boiling water with the 2 beef bouillon cubes. I also added 4 cups extra boiling water with the chicken broth. That was about perfect. One reviewer asked where to find chicken soup mix. The recipe called for chicken noodle soup mix - which would be the larger version of lipton's cup o' soup - it DOES have noodles, but they were nice in the soup. My family all really enjoyed this and it was easy with the diced chicken!

Lynn Parks

01/13/2014 05:33:51 AM

This is a good recipe to start with when you can't remember how to make chicken soup! This is fairly close to what my mom and aunt use to make when I was growing up. I did not use the chicken noodle soup mix and I boiled the chicken with the celery and carrots and onions first. Spices should be used to taste too. After straining the broth when the chicken was cooked, I added additional carrots to the broth and simmered until the carrots were cooked. I personally like more carrots in my soup. I used orzo as the pasta. Do not put the pasta into the soup, it will absorb too much of the broth. I cook the pasta (your choice) and then put it into individual soup bowls and then add the soup into each bowl. Store leftover pasta separately from your soup. I love the Orzo or Asini De Pepe pasta with chicken soup instead of the larger types of pasta that can be used. Turned out really good! Nothing like chicken soup on a cold rainy day.

yankeenica

10/02/2016 01:37:37 PM

The taste was great. If you like alot of liquid (as I do), you should consider cooking the pasta on the side and add it as required. If you add the whole box, it soaks up most of the liquid. Addition of garlic might be appealing to some.

Kitchen Guy

01/23/2011 06:47:48 AM

This soup is simply delicious. As it stands, It deserves a 5. I use the McCormick Slow Cooker - Chicken noodle soup mix. It has nothing but a bunch of seasonings that riddle this dish with wonderful flavor. I have made it several times and have found that the liquids get absorbed at different rates if based on your length of cook time. I have found that as the recipe stands, it absorbs too much of the liquid for my preference, so I usually don't just cover the chicken, but go a few inches over. I like to add my carrot peels along with the celery leaves when I boil the chicken - may not make much difference, but I think it adds to the nutrients. I also use about 1 1/2 lbs of boneless chicken breasts if I don't have the whole chicken. I have reduced the noodles by about half at times and it still turns out great with less liquid absorption. These suggestions don't seem to detract from the original flavor. If you like chicken soup, this is the recipe that rocks!!!

Shakirah Johnson

12/29/2020 01:42:29 AM

My husband went crazy over this soup! I wanted the farfalle noodles, but my local Publix is out! I used the leftover roast chicken I made for Thanksgiving. To reduce sodium, I did not add bouillon cubes or the soup mix. The seasoning left on the roast was enough to flavor the soup.

gerd

03/08/2011 08:39:12 PM

Well, I dont have a lot of time to spend in the kitchen, so I threw the chicken into a pressure cooker! Covered with water, added the celery, and brought it up to pressure. According to the chart, it only needed 15 minutes at that point, so I gave it 20. Worked great! Chicken was very soft and tender. recommend it in a time crunch. followed various other suggestions regarding spices and other veggies.

Trish-the-Dish

11/19/2014 06:14:35 AM

Very good recipe for basic chicken noodle soup. I added my own extra touches (spices and vegetables on hand) to customize it. Didn't use the chicken noodle soup mix (yuck) as I wanted to keep it as healthy as possible. Also didn't use canned chicken broth, but my own homemade chicken stock to add more volume. You can experiment with this recipe to make it your own...use what you have on hand and it will be great! Cooked it for many hours to develop the flavors and added the pasta during the last 10 minutes before serving.

Margie FitzGerald Knaub

01/17/2016 10:58:18 AM

I submerged the chicken in the pot in lo sodium chicken broth and a bit of water to just cover chicken. As beef boullion is too salty for me, I added a beef bone to my soup which made it incredibly delicious! Added celery, dashes of salt and pepper and after boiling for 10 minutes or so turned it to simmer for an hour or so. Processed and added sliced carrots and chopped onion and bag of frozen egg noodles and spices and brought broth to boiling again then turned to simmer for about an hour. Really really good! It is sitting now out on the patio table covered (away from my dogs) in the wintry cold for grease to solidify to easily scoop off and enjoy for lunch and throughout the week!

challahback

09/16/2012 10:36:59 PM

Love this recipe. Have made it many times and it always gets good reviews. Have learned over time to go with large chicken - 3 lbs and thus more water to start off with. Fill the pot until the chicken is completely submerged. Also later on when simmering I cover the pot as you lose too much liquid to evaporation otherwise. Lastly try to buy the small bow ties (if you have the option) so they don't overwhelm the soup. It really is fabulous - I rarely see anyone adding salt or pepper at the table!

seaburd

03/20/2014 02:32:26 AM

Tried recipe and it is truly the best.I used low sodium chicken stock with no msg, use your favorite chicken can or liquid boxed chicken stock. I used two different brands cause Iran out and found not all stocks taste the same, but it still turned out to be a great chicken soup. I recommend you try this recipe, you will keep making it years to come for your family. I cooked this soup in the crock pot for six hours on high and added the noodles after it was done.

CopperDip2394

04/02/2025 08:26:13 PM

Great recipe! I used 2 - 32oz chicken bone stock (reduced salt) & 2 cups of water. I also used 2 tblsp of cornstarch and chicken gravy mix to slightly thicken the broth. Other than that, I followed the recipe. Delicious and better that a restaurant offering. Low cal, low sodium and healthy!

Frank Roberts

12/19/2024 01:13:21 AM

I didn’t expect it to be this easy and still so flavorful.

Maribeth Goldstein

09/04/2024 05:52:52 PM

"a packet of Chicken noodle soup mix" & bouillon cubes to homemade chicken soup - what?! I didn't make it - why would I with those added ingredients?!

Edward Thompson

09/03/2024 12:10:37 AM

Seriously, best recipe I’ve tried in ages.

Cathy McGee

02/24/2024 11:06:01 PM

Cooked noodles separately and added.

Tom MacEgan

03/09/2023 09:18:52 PM

Very Easy and Very Good!

Kimberly Crooks Cooper

11/09/2021 02:20:33 AM

Best chicken noodle soup ever! We make it several times a year ??

Brendyn Greene

07/18/2020 04:01:32 AM

good move with the beef bullion, made my homemade stock shine!!

Belinda

02/02/2020 02:47:49 PM

Yes it was delicious and pretty easy to prepare.

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