Homemade Chicken Soup From Scratch (Whole Chicken + Easy Stock)

healthy recipes
Written By Taylor Groff

Cozy, nourishing, beginner-friendly — and perfect for cold & flu season 💛

If you’ve ever thought making homemade chicken soup from scratch was something only “real chefs” do… I’m here to lovingly shut that down.

Because today, we’re making classic chicken soup from scratch using a whole chicken—including a rich, flavorful homemade chicken stock—and it is shockingly simple.

This is my go-to soup during cold & flu season, when I want something comforting, nourishing, and easy to digest. And as your nutritionist (and a completely self-taught home cook), my goal is always the same: help you feel confident in the kitchen.

No fancy chef skills required. No intimidation. No “you need a $400 knife.”
Just real food, simple steps, and a soup that tastes like a warm hug.

Why This Soup Is So Good for You (Especially When You’re Sick)

Classic chicken soup has a reputation for being healing—and honestly? It earns it.

Here’s why:

1) It hydrates you

Broth-based soups help replenish fluids when you’re dehydrated, congested, or not feeling hungry.

2) It’s easy to digest

Chicken + broth + cooked veggies = gentle on the stomach. When your body is fighting something off, easy digestion matters.

3) Homemade stock delivers minerals + collagen

When you simmer a whole chicken, you extract collagen/gelatin and minerals that support gut integrity (and make the broth taste amazing).

4) Garlic + herbs provide antioxidant support

Garlic contains sulfur compounds that support immune health. Herbs like rosemary, thyme, and sage add both flavor and phytonutrients.

5) It’s rich in protein

Protein supports immune function, recovery, and blood sugar stability. This is not just “comfort food”—this is functional comfort.

Beginner-Friendly Tip:
This Stock Is Forgiving

This is the best part: when you make stock, your veggie chopping doesn’t have to be perfect.

Chunky vegetables = totally fine.
Ugly cuts = totally fine.
Chaos chopping = encouraged.

This is a confidence-building recipe, and it will make you feel like you can cook anything.

Classic Chicken Soup From Scratch

(Whole chicken + homemade stock, beginner-friendly)

Serves: 6–8

Ingredients

For the Homemade Chicken Stock

  • 1 whole chicken (about 3–4 lbs)

  • ~ 12 cups water (or enough to fully cover the chicken)

  • 3 celery stalks, cut into large chunks

  • 1 yellow onion, quartered (leave skin on for deeper color)

  • 3 carrots, cut into large chunks

  • 3–4 cloves garlic, smashed

  • Fresh herbs: rosemary, thyme, and sage (small handful of each)

  • 1 bay leaf (optional)

  • Salt + pepper, to taste

For the Soup

  • 1 tbsp olive oil (or butter)

  • 1 yellow onion, diced

  • 2–3 carrots, peeled + diced

  • 2–3 celery stalks, diced

  • 3–4 cloves garlic, minced

  • 1 bell pepper, diced (optional but so good + extra vitamin C)

  • Shredded chicken from the cooked whole chicken (2–3 cups)

  • 6–8 oz egg noodles (or noodles of choice)

  • Salt + pepper, to taste

  • Fresh parsley or dill (optional, for serving)

Instructions

Step 1: Make the Stock

  1. Add the whole chicken to a large soup pot and cover with ~12 cups of water, or enough to fully submerge.

  2. Add stock veggies (chunky celery, onion, carrots), smashed garlic, and fresh herbs.

  3. Add a bay leaf if using.

  4. Bring to a boil over medium-high, then reduce to a gentle simmer.

  5. Cover and simmer for about 1 hour.

Step 2: Remove Chicken + Strain Broth

  1. Carefully remove the chicken and place it on a cutting board to cool slightly.

  2. Strain the broth through a colander into a large bowl (discard stock veggies/herbs).

  3. Return the strained broth back to the pot.

Step 3: Prep Soup Veggies

Chop your soup veggies (these ones should be diced smaller):

  • Onion

  • Celery

  • Carrots

  • Garlic

  • Bell pepper (optional)

Step 4: Sauté Veggies

  1. Heat 1 tbsp olive oil over medium heat.

  2. Add onion, celery, carrots, bell pepper, and garlic.

  3. Sauté 5–7 minutes until softened and fragrant.

Step 5: Shred the Chicken

  1. Remove legs/thighs first (easiest), then breast.

  2. Remove skin and discard.

  3. Shred meat with two forks (or hands once cool).

  4. Add shredded chicken back into the pot.

Step 6: Simmer

Simmer the soup for 20–30 minutes, until vegetables are tender and flavors develop.

Step 7: Add Noodles (or Rice)

Add noodles directly to the soup and cook until tender:

  • Egg noodles: 6–8 minutes

  • Jasmine rice: 15-20 minutes

  • Black rice: 35-45 minuts

Tip for leftovers: Cook noodles separately and add when serving so they don’t soak up all the broth.

Step 8: Serve

Taste and adjust salt + pepper. Top with parsley or dill.

Ladle into a bowl, scoop, try it… and let the warm hug begin 💛

Storage + Freezer Tips

  • Fridge: Store in an airtight container for up to 4 days.

  • Freezer: Freeze soup without noodles for best texture (up to 3 months).

  • Reheat: Warm gently on the stove. Add water/broth if needed.

Substitutions + Variations

  • No noodles? Use rice, quinoa, or chickpea pasta

  • More veggies: Add kale, spinach, zucchini, or peas

  • More flavor: Add lemon juice at the end for brightness

Watch the Video Tutorial

If you want the full step-by-step cooking video (including my beginner chopping tips + making stock with a whole chicken), you can watch it here:

Want more cozy recipes? Try my Bone Broth Hot Chocolate!

Taylor Groff
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