Best Homemade Chicken Soup Very Yummy Recipe
Introduction

Why This Recipe Works
Ingredients for Recipe
1 whole organic chicken (3–4 lbs): skin-on, for full collagen richness
2 tbsp olive oil: for sautéing, or use chicken schmaltz if available
1 large onion: diced
3 carrots: peeled, sliced into thick coins
3 celery stalks: with leaves, sliced
5 garlic cloves: smashed (not minced – we want mellow infusion)
2 bay leaves
1 tbsp kosher salt: adjust later to taste
1 tsp whole black peppercorns
½ tsp white pepper: adds gentle warmth
2 tbsp chopped fresh dill: or flat-leaf parsley if preferred
8–10 cups cold water: enough to just cover the chicken
Optional: 1 tsp fish sauce or soy sauce – deep umami enhancement
For serving: Cooked egg noodles, rice, or matzo balls (based on mood)
Step-by-Step Instructions
- Sear the Aromatics
In a large Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 5–6 minutes until fragrant and glossy. - Nestle the Chicken
Place the whole chicken, breast-side down, into the pot. Add garlic, bay leaves, salt, peppercorns, and cold water to cover. - Simmer Gently
Bring to a boil, then reduce to a bare simmer. Skim foam as it rises. Cover loosely and cook for 55–65 minutes. - Extract and Shred
Carefully remove the chicken. Let it cool slightly, then shred meat off the bones. Discard skin and bones, or save for a second stock. - Strain & Balance the Broth
Strain the broth through a fine mesh sieve. Return the liquid to the pot, adjust seasoning with salt, white pepper, and optional fish sauce. - Finish and Serve
- Stir in fresh dill. Add shredded chicken back to the pot. Serve over your choice of noodles or grains.
Chef’s Insight: Don’t let the garlic brown too much — it should melt into the broth, not toast.
Pro Tips & Common Mistakes to Avoid
Use cold water, not hot. Cold water extracts collagen and flavor more evenly from bones.
Skim, don’t stir, during early simmering. This keeps the broth clear and clean-tasting.
Store herbs separately. Fresh herbs lose vibrancy when left in soup overnight.
Don’t rush the simmer. True flavor takes time. If you’re in a hurry, this isn’t your soup.
Avoid overcooking noodles in the broth. Cook them separately and add just before serving.
Serving, Nutrition, Storage, Reheating & Freezing Guide
After ladling out soul-warming bowls, store leftovers in airtight containers for up to 4 days in the fridge. Reheat gently to preserve the silkiness of the broth. Want to freeze it? Go ahead — just skip the noodles and add them fresh upon reheating.

Best Homemade Chicken Soup Very Yummy Recipe
Ingredients
- 1 3-4 Ibs Whole organic chicken
- 2 Tbsp Olive oil
- 1 Large onion
- 3 Pieces Carrots
- 3 Pieces Celery stalks
- 5 cloves Garlic cloves
- 2 leaves Bay leaves
- 1 tbsp Kosher salt
- 1 tsp Whole black peppercorns
- ½ tsp White pepper
- 2 tbsp Fresh dill
- 9 cups Cold water
- 1 tsp Fish sauce
Instructions
- Sear the Aromatics: In a large Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 5–6 minutes until fragrant and glossy.
- Nestle the Chicken: Place the whole chicken, breast-side down, into the pot. Add garlic, bay leaves, salt, peppercorns, and cold water to cover.
- Simmer Gently: Bring to a boil, then reduce to a bare simmer. Skim foam as it rises. Cover loosely and cook for 55–65 minutes.
- Extract and Shred: Carefully remove the chicken. Let it cool slightly, then shred meat off the bones. Discard skin and bones, or save for a second stock.
- Strain & Balance the Broth: Strain the broth through a fine mesh sieve. Return the liquid to the pot, adjust seasoning with salt, white pepper, and optional fish sauce.
- Finish and Serve: Stir in fresh dill. Add shredded chicken back to the pot. Serve over your choice of noodles or grains.
Notes
- Broth Deserves Respect: This isn’t just hot liquid—it’s the foundation of comfort. Let the chicken simmer, not scream. Gentle heat draws depth without clouding clarity.
- Garlic Needs Patience: Smashed, not seared. Let it melt into the background, layering warmth without stealing the spotlight.
- Herbs Are Finale, Not Filler: Tossing dill in early is a rookie move. Add it at the end—fresh, bright, and unapologetically green.
- Noodles Aren’t Soup Mates: They’re visitors. Cook them separately, invite them in at the last moment, and your broth stays honest.
- Don’t Fear Fat: That golden shimmer on top? It’s flavor. Skim gently, but don’t strip the soul away.
FAQs
This isn’t just soup. It’s heritage, healing, and hospitality in a bowl. If you’re ready to elevate your comfort food game and wow even the pickiest eater, this is the recipe for you. Save it. Share it. And when you make it, tag me — I’d love to see your masterpiece.