Classic Chicken Soup


Carrots and celery are key ingredients in this comforting chicken soup.

Hands On Time:
15 mins
Total Time:
1 hrs 5 mins
4 serves

When you're sick, busy, or not a fan of cooking, standing over a hot stove is likely the last thing you feel like doing. Luckily, most chicken soup recipes are pretty easy to make, and this delicious one is no exception. You'll start by making a simple chicken broth. After a long simmer, you'll remove the chicken and discard the veggies (they will be mushy).

If you only plan on consuming a couple of servings, pour the excess broth into a separate container to use in other recipes. All that's left is to cook the remaining fresh veggies, shred the chicken, and you're on your way to enjoying a warming traditional chicken soup.


  • 1 3½- to 4-pound chicken

  • 6 carrots, peeled

  • 4 celery stalks

  • 1 large yellow onion, quartered

  • 2 ½ teaspoons kosher salt

  • 1 teaspoon whole black peppercorns


  1. Place the chicken in a large pot. Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion.

  2. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil.

  3. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes.

  4. Transfer the chicken to a bowl and let cool. Strain the broth, discarding the vegetables. Return the broth to the pot.

  5. Thinly slice the remaining carrots and celery. Add them to the broth and simmer until tender, about 10 minutes.

  6. When the chicken is cool enough to handle, shred the meat and add it to the soup. Ladle into individual bowls.

    Classic Chicken Soup
    Anna Williams

Nutrition Facts (per serving)

253 Calories
6g Fat
4g Carbs
42g Protein
Nutrition Facts
Calories 253
% Daily Value *
Total Fat 6g 8%
Cholesterol 5mg 2%
Sodium 1360mg 59%
Total Carbohydrate 4g 1%
Total Sugars 2g
Protein 42g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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