Comfort Style Chicken Soup is the ultimate hug in a bowl, filled with tender chicken, soft noodles, and a rich, flavorful broth. It’s the kind of soup that warms you up inside and makes you feel right at home with every spoonful.
I love making this soup whenever someone is feeling under the weather or on a chilly evening when you just want something familiar and soothing. The smell of the simmering broth with garlic, onions, and herbs fills the whole kitchen and makes my whole house feel cozy and inviting.
My favorite way to enjoy Comfort Style Chicken Soup is with a slice of crusty bread or a simple grilled cheese on the side. It’s a meal that everyone can agree on and it always brings a smile to the table. Plus, it’s easy to make ahead and tastes even better the next day!
Key Ingredients & Substitutions
Whole Chicken: Using a whole chicken creates a rich, natural broth full of flavor. If you’re short on time, bone-in chicken thighs or breasts work well too.
Carrots and Celery: These classic veggies add sweetness and tenderness. If you don’t have celery, fennel or parsnips make nice alternatives.
Herbs: Fresh parsley and thyme brighten the soup, but dried herbs work fine if fresh isn’t available. Just reduce dried herbs by half since they’re more concentrated.
Egg Noodles: Adding noodles is optional but makes the soup heartier. Try any small pasta like orzo or ditalini if you prefer. For gluten-free options, use rice or gluten-free pasta.
How Do You Make the Broth Clear and Flavorful?
Clarifying the broth is key to a great chicken soup. Here’s how I do it:
- Start by bringing the chicken and water to a gentle boil, not a roaring boil. This helps release impurities slowly.
- Skim off foam and tiny bits that float to the top during the first 15 minutes – this keeps the broth clear.
- Simmer the broth gently, covered, so the flavors develop without clouding or boiling over.
- Strain the broth through a fine sieve or cheesecloth before adding vegetables. This last step ensures a smooth soup base.
Taking your time with these steps makes a broth that’s both clear and deeply tasty, giving your soup that comforting homemade feel.
Equipment You’ll Need
- Large stockpot – perfect for simmering the whole chicken and making plenty of broth without spilling.
- Fine mesh strainer or cheesecloth – helps you strain the broth to keep it clear and free of solids.
- Sharp knife – makes it easy to chop veggies and carve the cooked chicken.
- Slotted spoon – useful for removing the chicken from the pot without taking too much broth.
- Cutting board – a sturdy surface for all your chopping.
Flavor Variations & Add-Ins
- Swap chicken thighs for the whole chicken for a richer, fattier broth and meatier bites.
- Add ginger and a splash of soy sauce for an Asian-inspired twist with a nice zing.
- Mix in cooked rice or quinoa instead of noodles for a gluten-free option with extra texture.
- Stir in chopped kale or spinach towards the end for a fresh green boost and more nutrients.
Comfort Style Chicken Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 whole chicken (about 3-4 lbs), rinsed and patted dry
- 10 cups water
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp black peppercorns
- Salt to taste
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 cup egg noodles or any small pasta (optional)
- Freshly ground black pepper to taste
How Much Time Will You Need?
This recipe takes about 1 hour and 45 minutes total. It includes 15 minutes of prep, 1 hour for simmering the chicken and broth, plus about 15-20 minutes to cook vegetables and noodles. Easy enough for a cozy meal any day!
Step-by-Step Instructions:
1. Cook the Chicken and Make the Broth:
Place the whole chicken in a large pot and cover with 10 cups of water. Turn the heat to medium-high and bring to a gentle boil. Scoop off any foam that rises during the first 15 minutes to keep the broth clear.
Lower the heat, add bay leaves, peppercorns, and a pinch of salt. Cover and let it simmer gently for about one hour, until the chicken is cooked through and tender.
2. Prepare the Broth and Vegetables:
Carefully remove the chicken from the pot and set it aside to cool slightly. Strain the broth through a fine sieve or cheesecloth to remove solids, then return the clear broth to the pot.
Add diced onion, sliced carrots, celery, minced garlic, and thyme to the broth. Bring it back to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are soft.
3. Finish and Serve:
While vegetables cook, remove skin and bones from the chicken, shredding the meat into bite-sized pieces. If you want noodles in your soup, add them now and cook until tender according to package directions.
Stir the shredded chicken back into the soup along with chopped parsley and red pepper flakes if you like a little heat. Taste and season with salt and freshly ground black pepper.
Serve the soup hot, garnished with extra parsley if you want, and enjoy it with some crusty bread!
Can I Use Store-Bought Broth Instead of Cooking a Whole Chicken?
Yes, you can use store-bought chicken broth to save time. Just simmer the vegetables and herbs in the broth and add cooked or rotisserie chicken towards the end. The flavor won’t be as rich but it’s a great shortcut!
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Do I Store and Reheat Leftovers?
Keep leftover soup in a sealed container in the fridge for 3-4 days or freeze for up to 3 months. When reheating, warm it slowly on the stovetop to avoid overcooking the noodles or vegetables.
Can I Substitute Other Vegetables?
Yes! Feel free to add chopped potatoes, parsnips, or even some kale or spinach towards the end for extra nutrients and variety.
