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5 from 1 vote

Homemade Chicken Soup

This Homemade Chicken Soup is fresh and hearty and flavorful - it's the cure for the common cold and will heal whatever ails you.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Author: Kristin Maxwell


  • 2 chicken breasts
  • 3 chicken thighs boneless, skinless
  • 32 ounces chicken stock
  • 4 cups water
  • Salt
  • 1 medium onion diced
  • 2-3 large carrots peeled and sliced into bite sized pieces
  • 3 cloves garlic
  • 3 sprigs fresh thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 32 ounces chicken broth or stock
  • 2 tablespoons minced fresh parsley
  • 3 cups cooked small pasta or 2 cups cooked rice if desired


  • First, cook the chicken. In a large soup pot, bring 32 ounces of chicken stock and 4 cups of water to a boil. Add a couple teaspoons of salt and the chicken. You can cut the breasts in half if you want them to cook a little faster. Cover slightly (leave pot lid open so steam can escape) and turn heat to medium (or a little lower depending on your stove - you want it bubbling a little, but not so much that it overflows).
  • Continue to cook until chicken is tender and cooked through and shreds easily; 20-30 minutes, or up to one hour. The longer it cooks, the more tender the chicken.
  • Remove chicken from the pot and shred or cut into large, bite sized pieces with two forks. Pour the leftover stock through a strainer into a large bowl. Set both aside.
  • Return the empty pot to the stove over medium heat. Add a tablespoon of olive oil or butter and the chopped onion and carrots. You can also add some diced celery if desired. Season with a pinch of salt and cook, stirring frequently until they start to become tender; about 4 minutes.
  • Stir in minced garlic, thyme, oregano and bay leaves and cook for about a minute. Pour in leftover chicken stock and 32 ounces more chicken broth or stock and the chicken. Bring to a boil. over, reduce heat to low and simmer for 20 minutes. Carefully taste (it will be very hot!) and add salt as desired.
  • Stir in fresh chopped parsley and serve hot.
  • *Optional: while the soup is simmering, cook 1-2 cups small pasta or rice to add to the soup when you serve it.


I like my chicken soup with LOTS of chicken. If you prefer, you can use less.