This Homemade Chicken Soup has been my answer to cold nights, under-the-weather mornings, and any time the house needs a warm hug in a bowl. I first learned to make this version during a week when I had a half chicken left from a weekend roast and a pantry full of basics. The aroma of roasted chicken, sweet carrots, and fresh herbs filled the kitchen and drew my family together faster than any text message could. It reminds me of deli bowls passed between family members, each spoonful both simple and deeply satisfying.

What makes this pot special is the way a bone-in, skin-on chicken breast builds depth of flavor without fuss. Roasting the breast first gives the stock a slightly caramelized, savory note while keeping the meat moist and easy to shred. I like that the recipe is flexible. Use leftover roasted chicken if you need to save time, or start with a fresh bone-in piece for richer taste. The end result is clear, golden broth, tender vegetables, and comforting meat, with optional noodles or rice to suit any appetite.

Ingredients

• Bone-in, skin-on chicken breast half: This provides the best flavor base. Look for a fresh or thawed piece about 10 to 12 ounces. If you prefer speed, use about 2 cups shredded rotisserie meat. The bone and skin add body to the broth.
• Olive oil: Two tablespoons for roasting and sautéing. Extra virgin is fine, choose a reliable brand you use for everyday cooking.
• Vidalia onion, large: One, diced. Vidalia or another sweet onion softens and adds subtle sweetness without overwhelming the broth.
• Carrots, large: Two, peeled and diced. Use firm carrots for color and natural sweetness.
• Celery stalk, large: One, diced. Celery provides classic aromatics and a slight savory bite.
• Garlic cloves: Three, minced. Cook briefly with the vegetables to avoid bitterness but enough to lend aromatic depth.
• Chicken stock: Five cups, homemade or low-sodium store-bought. Homemade yields the clearest results, but good quality store stock works well.
• Fresh herbs: One tablespoon each chopped thyme, dill, and parsley. Fresh herbs brighten the broth; if using dried, reduce quantity to one teaspoon each.
• Kosher salt and fresh ground pepper: Season to taste. Start conservatively and adjust at the end after tasting the finished soup.
• Optional additions: Two cups cooked egg noodles or one cup cooked rice for serving. If using dry egg noodles, cook 3/4 cup dry separately per package instructions and stir in just before serving.

Instructions

Preheat and roast the chicken:Preheat the oven to 425 degrees Fahrenheit. Rub about one teaspoon of olive oil over the chicken and season generously with kosher salt and fresh ground pepper. Roast the chicken on a rimmed baking sheet until an instant-read thermometer inserted near the bone reads 165 degrees Fahrenheit, roughly 25 to 30 minutes depending on size. The higher heat encourages light browning which adds subtle depth to the broth.Cool and shred:Transfer the roasted chicken to a plate and allow it to cool until it is comfortable to handle, about 10 minutes. Remove the skin if you prefer a less fatty finish then shred the meat into small pieces. Reserve any pan juices and small browned bits to add to the stock for extra flavor.Sauté the aromatics:In a large stock pot, warm two tablespoons olive oil over medium-high heat. Add the diced onion and cook until translucent, about 4 to 6 minutes. Stir in diced carrots and celery and continue sautéing until the vegetables begin to soften, about another 6 minutes. Add minced garlic and cook for an additional 30 seconds to one minute until fragrant. Avoid overcooking the garlic to prevent bitterness.Build the broth:Add the shredded chicken to the pot and stir to combine. Pour in five cups of chicken stock and scrape any browned bits from the roasting pan into the pot. Stir in the chopped thyme, dill, and parsley. Bring the mixture to a gentle boil then reduce the heat to low and simmer uncovered for 10 minutes. Taste and adjust seasoning with salt and pepper.Finish and serve:If using cooked egg noodles or cooked rice, add them to individual bowls or to the pot just before serving. For reheating convenience, freeze the soup without noodles or rice and add freshly cooked starches after thawing and warming.

Storage Tips

Keep the cooled soup in airtight containers. For refrigerator storage, choose glass containers with tight lids and allow the pot to cool at room temperature no more than two hours before refrigerating. Soup will last three days in the fridge. For freezing, portion into freezer-safe containers leaving one inch headspace for expansion and label with the date. Thaw overnight in the refrigerator and reheat gently on the stove over low heat until steaming. When reheating frozen soup, add cooked noodles or rice fresh to maintain the best texture.

Ingredient Substitutions

If you do not have bone-in chicken, use 2 cups cooked shredded chicken instead and simmer 5 to 10 minutes to marry flavors. Substitute dried herbs at one third the quantity of fresh. Vegetable swaps work: parsnips or turnips can replace some carrots for earthier notes. For a gluten-free version, skip egg noodles and serve with rice or gluten-free pasta. Low-sodium stock lets you control salt; taste and add salt only at the end.

Serving Suggestions

Serve in warmed bowls and garnish with extra chopped parsley or a few sprigs of dill. Offer lemon wedges for a bright contrast or a sprinkle of freshly ground pepper. Classic accompaniments include crusty bread, matzo, or rye. For lighter meals, pair with a simple green salad. On cold evenings, top bowls with a pat of butter for richness or a drizzle of extra virgin olive oil for mouthfeel.

Cultural Background

This style of clear chicken soup is a staple in Jewish-heritage cooking and American home kitchens. It shares roots with many cultures that value bone-based broths for their clarity and comfort. The use of dill and parsley echoes Eastern European flavors, while the roasting step adds a lightly caramelized quality common in American adaptations. It is a recipe of practicality that evolved over generations to use leftover roasted chicken, making it both resourceful and beloved.

Seasonal Adaptations

In winter, increase the carrots and add a small parsnip for sweetness. In spring, include early spring peas or thinly sliced leeks for freshness. For summer, serve with chilled sides or a simple cucumber salad. For holidays, add matzo balls on the side or incorporate small dumplings. Adjust herb quantities seasonally: more dill in spring, more parsley in winter.

Meal Prep Tips

Make a large batch on Sunday and freeze individual portions for quick lunches. Cook dry noodles separately and store in a separate airtight container in the fridge for up to two days. When assembling bowls through the week, warm soup in a saucepan and stir in a single portion of noodles or rice to avoid sogginess. Use clear, labeled containers to keep track of freezer dates and rotate older batches forward.

This soup is cozy and forgiving, ideal for sharing with friends or saving for a rainy day. Once you try the roasted-chicken step, you will notice the extra depth it adds, and I hope it becomes a comforting staple in your kitchen too.