It seems like everyone has a recipe for the best homemade chicken soup. Obviously, I’m biased towards mine, but I like making it and it’s from scratch so I thought I’d share. It’s a quick and easy recipe for a soup that is far better than store bought stock and lower in sodium! I usually make this after we roast a whole chicken, but can be made from chicken thighs as I did in the recipe below. In fact, I made Baked Chicken Thighs just so I could make this soup! To start, you either need a picked over roasted chicken carcass or picked over baked chicken thighs. Typically, we’ll bake about 6-8 chicken thighs and pull most of the meat of the bones and eat some for dinner that night and refrigerate the rest for leftovers. Don’t pick the bones too clean because that is what will flavor your soup!
- 6-8 chicken thigh bones (a little meat left on)
- 1 onion, chopped
- 2 Tbs olive oil
- 2 cloves garlic, minced
- 4 large carrots, pealed and chopped
- 4 celery stocks, chopped
- 1 qt mushrooms, thinly sliced
- 8 cups water
- Kosher salt to taste
- Ground black pepper to taste
I make the whole soup in a dutch oven, but you can use a separate pan and soup kettle if you’d like. Saute chopped onions, mushrooms and minced garlic in the olive oil over medium heat until tender.
Add chicken bones, carrots, celery, and water to the dutch oven along with salt and pepper to taste. “To taste” for me is about 2-3 tsp of kosher salt and about 1 Tbs of ground black pepper. Start light, you can always add more as it simmers. Simmer the soup over low heat for 2-4 hours. Fish the bones out of the soup. Most of the meat should have fallen off the bones, but pick of any remaining meet and add it back to the soup.
Serve with a touch of Sriracha sauce for a little extra kick!
P.S. the leftover soup freezes well!