Old-Fashioned Chicken and Vegetable Soup Recipe

This is chicken soup the old way: bone-in chicken simmered in water until it makes its own broth, then filled with hearty vegetables. It needs no boxed stock and tastes richer than any you can buy, because the bones, skin and slow simmer do the work.

It is a full meal in a bowl, with tender chicken, sweet carrots, potatoes that soften just enough to thicken the broth slightly, and corn for a little sweetness. Serve whole drumsticks in each bowl as in the photo, or shred the meat for easier eating.

The soup tastes even better the next day and freezes well, so it is worth making the full pot.

Why this recipe works

• Bone-in, skin-on chicken legs and thighs give a broth with real body and flavor in under an hour.
• Starting the chicken in cold water and keeping it at a gentle simmer gives a clear, golden broth.
• Adding the vegetables after the broth is made keeps them tender rather than mushy.
• Dark meat stays moist through the long simmer, where breast meat would dry out.
• A squeeze of lemon at the end brightens the whole pot.

Choosing the chicken

Chicken legs (drumsticks and thighs) are ideal: inexpensive, full of flavor and gelatin, and they stay juicy. You can also use a whole cut-up chicken; remove the breast meat after about 20 minutes of simmering, once it reaches 160°F, so it does not dry out, and return it at the end.

If you would rather use leftover roast chicken, make the broth from the carcass, then add the picked meat in the last 5 minutes just to warm through.

For a clear, golden broth

Never let the pot boil hard. A rolling boil churns the fat and proteins into the liquid and makes it cloudy and greasy. Keep it at a lazy simmer, with just a few bubbles breaking the surface, and skim off any foam that rises during the first 10 minutes.

If you want a leaner soup, chill it overnight. The fat will set on top and you can lift it off in one piece.

Adding noodles or rice

Cook egg noodles or rice separately and add them to each bowl, rather than to the pot. Cooked in the soup, they keep absorbing broth in the refrigerator and turn soft and bloated by the next day.

How to store chicken and vegetable soup

• Cool the soup quickly and refrigerate in covered containers for up to 4 days.
• Freeze for up to 3 months. Potatoes soften a little after freezing but are still good. Thaw overnight in the refrigerator and reheat until steaming.

Variations to try

• Chicken noodle: leave out the potatoes and add cooked egg noodles to each bowl.
• Chicken and rice: leave out the potatoes and stir 2 cups of cooked rice into the finished soup, or add it to each bowl.
• Greens: stir in 2 big handfuls of baby spinach or chopped kale in the last 2 minutes.

Frequently asked questions

Can I make chicken soup with boneless chicken?

You can, but the broth will be much thinner in flavor. If you use boneless chicken, start with 8 cups of good store-bought chicken stock instead of water and simmer the chicken in it just until cooked, about 20 minutes.

Why is my chicken soup broth cloudy?

It boiled too hard. A rapid boil emulsifies fat and proteins into the liquid. Keep the pot at a gentle simmer and skim the foam in the first few minutes. Cloudy broth still tastes good, though.

How long does homemade chicken soup last?

Up to 4 days in the refrigerator and about 3 months in the freezer. Cool it quickly by dividing it into shallow containers before refrigerating.

Can I make this in a slow cooker?

Yes. Put all the broth ingredients in a slow cooker and cook on low for 6 hours. Strain, then return the broth to the cooker with the soup vegetables and cook on high for 1 to 1 1/2 hours until tender before adding the chicken back.