The BEST Chicken Soup Recipe (2024)

Published on

by Erin

BEST Chicken Soup Recipe (aka Sunday Afternoon Roasted Chicken Soup) –The ultimate comfort food, elevated! This chicken soup recipe has become a Wooden Skillet classic and I am so excited that you all love it as much as I do! Feel free to add noodles (gluten-free or regular) if you want or leave them out!

The BEST Chicken Soup Recipe (1)

Best Ever Homemade Chicken Soup Recipe

So I am beyond excited to share this Sunday Afternoon Roasted Chicken Soup recipe with you guys – promise me you will make it sometime soon!! Especially if anyone you know is fighting a cold! It combines two of my favorite recipes: roasted chicken and chicken soup!

So you are essentially roasting a chicken in your dutch oven first and then in that same pot and using that same roasted chicken, you are making some wickedly flavorful broth that will be the base of your soup! The depth of flavor is unreal! Comfort food at its finest :). Can’t wait for you to make some!!

Why This Recipe Works

  • Roasted Chicken: the first step in this process is to roast a whole chicken – that just results in the most delicious chicken flavor ever!
  • Broth: after we roast a whole chicken we then add in some chicken broth. Now, you CAN make your own, homemade broth through this process OR you can simply add in store-bought broth (or some of your own frozen homemade chicken broth) – totally up to you. But the flavor is just out of this world!
  • Love: not to get too mushy .. but this recipe does require some love and attention. I know a lot of my recipes are pretty quick and easy, but I also have a place in my heart for “weekend recipes” or recipes that take a little bit more time and are meant for a cozy weekend in. This is one of them. It is also the perfect recipe to bring to a sick friend or relative that needs a little bowl of love!

What You Will Need

  • whole roasting chicken (fresh or thawed): this is the base of our soup – we will be roasting it and then letting it sit in the broth before shredding and adding back into the soup.
  • salt + pepper: to season the chicken before roasting.
  • soft ghee or butter: this is also added on the chicken before roasting – feel free to just use olive oil if you can’t do dairy.
  • yellow onion + celery + carrots: we will be using some of these to roast with the chicken and we will be using another batch to actually chop up and add in with the soup.
  • garlic: for flavor!
  • fresh rosemary + thyme + sage leaves + bay leaf + oregano + black peppercorn: some delicious fresh herbs to up that amazing flavor!
  • chicken broth: this is added in after the chicken roasts.

Can you Freeze Homemade Chicken Soup

Yes! You can definitely freeze it – simply place in a freezer-safe container and freeze for up to 6 months. Note: if you are wanting to add noodles I wouldn’t recommend adding those in before freezing!


It makes the best leftovers! I love having this for leftover lunches during the week! Store in an airtight container in the refrigerator (store your noodles separately, if using) for up to 3 days.

How to Make Chicken Soup

Pat your chicken dry with a clean paper towel. Rub with butter and salt + pepper. Roast with veggies and garlic. Then remove from oven and place on stove top. Add broth and let simmer.

The BEST Chicken Soup Recipe (2)

Remove chicken and let cool. Strain the broth.

The BEST Chicken Soup Recipe (3)

Add the shredded chicken back in along with fresh, chopped veggies and let those cook until firm but soft.

The BEST Chicken Soup Recipe (4)

Serve and enjoy!

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If you want to add in noodles I HIGHLY recommend cooking those separately because otherwise they will soak up the broth in the soup!

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The BEST Chicken Soup Recipe (7)

Feel free to add noodles if you want, but make sure and cook them separately so they don’t soak up all the broth!

Other Recipes You Might Like:

  1. Homemade Marinara Sauce
  2. Buffalo Chicken Meatballs
  3. Salsa Verde Chicken (IP + Slow Cooker)
  4. Healthy Meatloaf
  5. Simple Seared Ahi Tuna
  6. Fried Zucchini

Feel free to add some noodles if you want – I love the Jovial brand if you are gluten-free!

Don’t forget to follow me on Facebook, check out my Instagram account or see what I am pinning on Pinterest!

Made this recipe and loved it?! We would love it if you would take a minute andleave a star rating and review– it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!


The BEST Chicken Soup Recipe (8)

BEST Chicken Soup Recipe

★★★★★5 from 27 reviews

  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: Approx. 15 cups
  • Category: Soup
  • Method: Oven, Stove Top
  • Cuisine: American
Print Recipe


Best Chicken Soup – The perfect recipe to make on a relaxing, cozy Sunday afternoon – it is seriously the BEST chicken soup recipe! Feel free to add noodles if you want!




  • (1) 5-6 pound whole roasting chicken (fresh or thawed)
  • Salt
  • Pepper
  • 2 Tablespoons soft ghee (grass-fed butter, olive oil or vegan butter would work as well)
  • 1 yellow onion, quartered
  • 1 stalk celery, cut into 45 pieces
  • 2 medium carrots, cut into 4 pieces each
  • 1 head of garlic, cut of the top (or smash approx. 56 cloves)
  • 1 sprig fresh rosemary
  • 34 sprigs fresh thyme
  • 12 fresh sage leaves
  • 1 bay leaf
  • 12 fresh sprig oregano
  • 1 Tablespoon black peppercorn


  • 8 cups chicken broth (you can also use 8 cups of water to make broth completely from scratch OR you could do 4 cups broth + 4 cups water. If you use broth your soup will only turn out that much richer. Just check your ingredients on the broth if concerned with Whole30)
  • Shredded chicken
  • 4 stalks of celery, sliced
  • 6 medium-large carrots, peeled and sliced
  • 1 sweet yellow onion, diced
  • 1 bay leaf
  • Optional: gluten-free noodles, diced parsnip, diced sweet potato, diced turnip



  1. Preheat oven to 375 degrees F.
  2. Place chicken in 5 1/2 qt. Le Creuset Dutch Oven and rub all over with softened ghee
  3. Sprinkle with generous amounts of salt and pepper to coat.
  4. Place onion, carrots, celery and garlic around the chicken.
  5. Roast, uncovered, for 1.5 hours.
  6. Remove from oven and place on burner.
  7. Add broth (and/or water) and turn heat up to high.
  8. Add rosemary, thyme, sage, bay leaf, oregano and peppercorn.
  9. Bring to a boil and then reduce to a simmer and cover.
  10. Simmer (covered) as long as possible – if you used chicken broth I would suggest 2 hours – if you used water and broth I would suggest 3-4 hours – if you used all water I would suggest 4-6 hours.


  1. Remove chicken and set aside to cool slightly.
  2. Strain broth and discard the cooked vegetables (they will be very soggy and not good for much after cooking for so long).
  3. Place strained broth back in your dutch oven.
  4. Once chicken is cooled enough, remove all the meat and place it in the broth (Note: depending on how big your chicken is, feel free not use all the chicken if you feel the chicken-broth ratio is off. If you want a thicker, chunkier soup then use it all, but if you want more of a broth-based soup then reserve some of the chicken for another purpose.)
  5. Also feel free to keep the chicken bones to make bone broth!
  6. Once the chicken meat is back in the broth, add your onion, celery, carrots and bay leaf.
  7. Taste and add salt and pepper, to taste, a pinch at a time.
  8. This would also be the time to add any other ingredients you want (sweet potato, turnip, parsnip or noodles).
  9. Let simmer approx. 8-10 minutes or until your vegetables are cooked, but still firm.


  • Adaptable: This is one of those recipes that you can adapt very easily to fit what you like! My preferred method is to roast with ghee, use broth, simmer on low 2 hours (but I have also only simmered for 30 minutes – 1 hour and it is still amazing!).
  • Time Saver: Since the chicken is already fully cooked you can reduce the cooking time in Step 10 of the Broth Instructions to whatever works for you!
  • Bone Broth: you could add bone broth in Step 7 of Broth Instructions to make it extra gut-healing!
  • Noodles: If you are adding noodles I would recommend cooking them separately beforehand and then adding to the soup – otherwise as they are cooking they will soak up all of the broth.
  • Homemade Broth Version: I touched on this in the recipe card instructions, but wanted to highlight again – feel free to use water instead of broth in Instruction #7. It will need to cook much longer and you will need to add additional salt, but you will end up with some delicious homemade broth! If you have the time I highly recommend!
  • Whole30/Paleo: If you are concerned with Whole30/Paleo just check those ingredients in your broth!


  • Serving Size: Approx. 1 cup
  • Calories: 160
  • Sugar: 7.1 g
  • Sodium: 1352.7 mg
  • Fat: 5.2 g
  • Carbohydrates: 20.3 g
  • Protein: 9.7 g
  • Cholesterol: 28.3 mg

Keywords: homemade chicken soup, Roasted Chicken Soup

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  1. Elizabeth McConnell says

    I think keeping the Chicken in the pot to cook the second batch of vegetables is too long. Put the vegetables in and when cooked add the shredded cooked chicken.


    • Erin says

      You can definitely change it up to suit your preference!


  2. Stephenie says

    Delicious. Made the basic 8 cups of water version. Roasted exactly to recipe. Transferred to crock pot and cooked on low overnight. I omitted only the oregano. Removed chicken from crock pot and set aside. Strained broth and poured broth back into Dutch oven. Finished on stove top exactly to recipe. Absolutely satisfied with the broth richness. The chicken meat just fell away from the bone and practically shredded itself from my hands to the Dutch oven. Added cooked jovial pasta to the serving bowls as suggested. Absolutely yummy. Thank you!


  3. Michelle says

    Wow!!! This is the best chicken soup ever! I made this on Sunday for the family. I doubled the recipe so it could go for two nights. I used six chicken thighs and legs instead of a whole chicken. Following the recipe except after shredding chicken, keeping it to the side, one daughter likes it with out chicken. Then added two heads of roasted garlic after sautéing the veggies and deglazing with 1 cup dry sherry. Cooked wide egg noodles separate and also kept to the side to save the broth. That way family can add the amount of chicken/ noodles they prefer and then covering with the broth. Holy Moly…..the broth. Best broth ever in my family’s opinion. They would have just poured cups of this and drank it. Thanks for this wonderful recipe!


  4. Lisa says

    Made this soup today and it was so rich and full of flavors. I will keep this recipe as my favorite.
    Thank-you Erin 👍🏻


  5. Susan M Judy says

    I’ve made this several times this year…and it’s always delicious. This is the best chicken soup that I have ever made. Guests have told me it’s the best chicken soup they have ever eaten. I’ve been a serious cook for 25 years, but this is one of those recipes that makes me feel like I really CAN cook! So glad to have this, Erin, thank you!


    • Erin says

      So happy to hear this, Susan!!!


« Older Comments

The BEST Chicken Soup Recipe (2024)


What can I add to my chicken soup to give it flavor? ›

If you're going for a classic chicken noodle vibe, an onion or two (skin-on for extra rich color), a few coarsely chopped carrots, a couple celery stalks (also coarsely chopped), and a bisected head of garlic will do the trick, especially if you include a tablespoon of peppercorns and few sprigs of dill.

How do you deepen chicken soup flavor? ›

Herbs and Spices:Fresh or dried herbs such as parsley, thyme, rosemary, and dill can add depth to the flavor. Bay leaves are commonly used in chicken soup for a subtle earthy taste. Ground black pepper or a pinch of red pepper flakes can add a hint of heat.

How to make can chicken soup better? ›

Here are some ideas to liven up your canned soups and make them taste more like homemade: Sauté some onions and/or garlic: Low and slow is the way to go. Then deglaze the pan (a splash of wine will unstick all those caramelized yummy bits on the bottom of the pan). Stir these yummies into the soup.

How do you fix tasteless chicken soup? ›

Try adding some acidity. A splash of lemon juice or a tablespoon of white wine vinegar can brighten the flavors of the soup.

How do you make soup taste richer? ›

Use fresh, good quality ingredients like vegetables and herbs. Add a little bit of vinegar or lemon juice to your soup to make it taste better. Use a high-quality broth or stock as a base for your soup. Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness.

What is the most important ingredient in soup? ›

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Why doesn't my chicken soup have flavor? ›

If you find that your homemade or store-bought broth is thin and bland, you can concentrate its flavors by cooking it a little bit longer." Make sure to remove the lid or tilt it slightly to let the steam escape. Reducing your broth to two-thirds of its original volume should result in two times the flavor," she says.

Why do you put lemon juice in chicken soup? ›

Lemons are a chicken soup game changer. Why? They brighten up and balance the salty, rich flavors of the dish, and make all of the ingredients come into line. Like a vinaigrette on a salad, the pickle on a burger, and the sour cream in a coffee cake, a squeeze of lemon gives chicken soup a game-changing brightness.

What thickens chicken soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Does chicken soup get better the longer you cook it? ›

While broth and stock both get richer and richer the longer you cook them, the problem is that the chicken meat will dry out and get tough if you let it go too long.

How do you fix weak chicken soup? ›

If it tastes perfect at the end of the cooking time but it's a little thin, there are several fixes you can try. If your soup doesn't taste strong enough, the first thing you should do is boil it to drive off some of the water. This will strengthen the flavour and thicken the soup.

How to spice up can chicken soup? ›

But to put some pep back in your soup's step, you're going to want to add more. Start by sautéing any combination of finely chopped vegetables and alliums—like onion, garlic, carrots, celery, bell peppers, and ginger. Whatever you choose is going to infuse the entire can of soup you're about to heat.

How can I add flavor to tasteless soup? ›

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

How to make chicken noodle soup from a can taste better? ›

And it's incredibly easy to do. As you heat up your canned chicken noodle soup, whisk an egg or two together in a bowl. Once the soup is hot enough, reduce the heat to simmer and start stirring it in one direction. As you continue to stir, slowly pour the bowl of whisked eggs into the soup.

How do you fix bland chicken? ›

There are several simple and delicious ways to enhance the flavor and moisture of bland and dry chicken: Marinade: Marinating chicken before cooking can infuse it with flavor and moisture. You can use a mixture of olive oil, herbs, spices, and acid (like lemon juice or vinegar) to create a flavorful marinade.


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