{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/chicken-soup","markdownUrl":"https://trevorfarias.com/recipes/chicken-soup/recipe.md","name":"Old-Fashioned Chicken and Vegetable Soup Recipe","description":"Homemade chicken and vegetable soup made from scratch with bone-in chicken, carrots, potatoes, celery and corn. A rich golden broth in one pot in about 1 1/2 hours.","summary":"For old-fashioned chicken soup, simmer bone-in, skin-on chicken legs or thighs with onion, celery, garlic, bay leaf and water for about 45 minutes to make a rich broth. Lift out the chicken, add diced carrots, potatoes and corn and simmer until tender, about 20 minutes, then return the chicken, shredded or as whole drumsticks, and season with salt, pepper, parsley and a squeeze of lemon.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-01","dateModified":"2026-10-01","category":"Soups","cuisine":"American","keywords":["chicken soup recipe","homemade chicken soup","chicken vegetable soup","old fashioned chicken soup","chicken soup from scratch","chicken and potato soup","comfort food soup"],"prepTime":"PT20M","cookTime":"PT1H15M","totalTime":"PT1H35M","yield":"About 3 quarts (6 servings)","servings":6,"ingredientGroups":[{"name":"For the broth","ingredients":[{"amount":"3","unit":"pounds","name":"bone-in, skin-on chicken drumsticks and thighs","note":"about 6 to 8 pieces","text":"3 pounds bone-in, skin-on chicken drumsticks and thighs, about 6 to 8 pieces"},{"amount":"12","unit":"cups","name":"cold water","text":"12 cups cold water"},{"amount":"1","name":"large yellow onion","note":"halved","text":"1 large yellow onion, halved"},{"amount":"2","name":"celery stalks","note":"cut into large pieces","text":"2 celery stalks, cut into large pieces"},{"amount":"4","name":"garlic cloves","note":"smashed","text":"4 garlic cloves, smashed"},{"amount":"2","name":"bay leaves","text":"2 bay leaves"},{"amount":"6","name":"sprigs fresh parsley","note":"stems are fine","text":"6 sprigs fresh parsley, stems are fine"},{"amount":"1","unit":"teaspoon","name":"whole black peppercorns","text":"1 teaspoon whole black peppercorns"},{"amount":"2","unit":"teaspoons","name":"fine salt","note":"plus more to taste","text":"2 teaspoons fine salt, plus more to taste"}]},{"name":"For the soup","ingredients":[{"amount":"1","unit":"tablespoon","name":"olive oil or butter","text":"1 tablespoon olive oil or butter"},{"amount":"1","name":"small onion","note":"diced","text":"1 small onion, diced"},{"amount":"2","name":"celery stalks","note":"diced","text":"2 celery stalks, diced"},{"amount":"4","name":"medium carrots","note":"peeled and cut into 1/2-inch pieces","text":"4 medium carrots, peeled and cut into 1/2-inch pieces"},{"amount":"1","unit":"pound","name":"Yukon Gold potatoes","note":"about 3 medium, cut into 3/4-inch cubes","text":"1 pound Yukon Gold potatoes, about 3 medium, cut into 3/4-inch cubes"},{"amount":"1","unit":"cup","name":"corn kernels","note":"fresh or frozen","text":"1 cup corn kernels, fresh or frozen"},{"amount":"1/2","unit":"teaspoon","name":"dried thyme","text":"1/2 teaspoon dried thyme"},{"amount":"2","unit":"tablespoons","name":"chopped fresh parsley","text":"2 tablespoons chopped fresh parsley"},{"amount":"1","unit":"tablespoon","name":"lemon juice","text":"1 tablespoon lemon juice"},{"amount":"1/4","unit":"teaspoon","name":"red pepper flakes","note":"optional","text":"1/4 teaspoon red pepper flakes, optional"}]}],"steps":[{"step":1,"name":"Start the broth","text":"Put the chicken in a large pot and cover with the cold water. Add the halved onion, celery pieces, garlic, bay leaves, parsley sprigs, peppercorns and salt. Bring slowly to a simmer over medium heat, skimming off any foam that rises.","tip":null},{"step":2,"name":"Simmer","text":"Reduce the heat to low and keep at a gentle simmer, uncovered, for 45 minutes, until the chicken is very tender.","tip":null},{"step":3,"name":"Strain","text":"Lift the chicken onto a plate to cool. Pour the broth through a fine strainer into a large bowl and discard the vegetables and aromatics. You should have about 10 cups. Spoon off some of the fat if you like.","tip":null},{"step":4,"name":"Cook the vegetables","text":"Wipe out the pot, set it over medium heat and add the oil. Cook the diced onion and celery until softened, about 5 minutes. Pour in the strained broth and add the carrots, potatoes and thyme. Simmer until the vegetables are just tender, 15 to 20 minutes. Add the corn for the last 5 minutes.","tip":null},{"step":5,"name":"Prepare the chicken","text":"While the vegetables cook, pull the skin off the chicken. Keep the drumsticks whole if you want to serve them as in the photo, and pull the thigh meat off the bone in large pieces. Discard the skin and bones, or save the bones for stock.","tip":null},{"step":6,"name":"Finish and season","text":"Return the chicken to the pot and heat through for 5 minutes. Stir in the parsley, lemon juice and red pepper flakes, if using. Taste and add salt and pepper as needed; homemade broth usually needs more salt than you expect.","tip":null}],"equipment":["Large soup pot or Dutch oven (at least 6 quarts)","Fine-mesh strainer","Large heatproof bowl","Slotted spoon or tongs","Ladle"],"notes":["Keep the pot at a gentle simmer, never a hard boil, for a clear broth.","Add the vegetables after the broth is strained so they stay tender, not mushy.","Season at the end. Homemade broth needs more salt than you might think."],"storage":["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":["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."],"faqs":[{"question":"Can I make chicken soup with boneless chicken?","answer":"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."},{"question":"Why is my chicken soup broth cloudy?","answer":"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."},{"question":"How long does homemade chicken soup last?","answer":"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."},{"question":"Can I make this in a slow cooker?","answer":"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."}],"nutritionPerServing":{"calories":360,"fatGrams":16,"saturatedFatGrams":4,"carbohydrateGrams":24,"fiberGrams":4,"sugarGrams":5,"proteinGrams":30,"sodiumMilligrams":980,"cholesterolMilligrams":140}}