Homemade Chicken Soup (with Peas & Carrots)
This cozy homemade chicken soup is simple, nourishing, and exactly what you want on a chilly night. A whole chicken simmers with carrots, celery, and onion for a rich, golden broth, then we stir in bright green peas and fresh parsley for color and sweetness.
Why You’ll Love It
- Classic flavor from a whole chicken and aromatics.
- Clear, golden broth with turmeric-like glow from long, gentle simmering.
- Family-size batch (about 10 servings) that freezes beautifully.
- Easy to adapt: add noodles, rice, orzo, or keep it broth-forward.
Serving Ideas
Serve with buttered toast or crackers. For a heartier bowl, add cooked noodles or orzo just before serving. A squeeze of lemon brightens the broth.
Homemade Chicken Soup
Yield: 10 servings • Prep: 15 min • Cook: 1 hr 30 min • Total: 1 hr 45 min
Homemade Chicken Soup Ingredients
- 1 whole chicken (about 3 lb / 1.4 kg)
- 4 carrots, halved (or cut in large chunks)
- 4 celery stalks, halved
- 1 large onion, halved
- Cold water to cover (about 3–3.5 qt / 3 L)
- Salt and black pepper, to taste
- 1 tsp chicken bouillon granules (optional)
- 1 cup frozen green peas (add at the end, optional but recommended)
- 2–3 Tbsp chopped fresh parsley, for serving
Instructions
- Make the stock. Place chicken, carrots, celery, and onion in a large pot. Add cold water just to cover. Bring to a gentle boil over medium heat, then reduce to low and simmer uncovered until the meat falls off the bone, about 90 minutes. Skim foam as needed.
- Shred chicken. Transfer chicken to a board to cool slightly. Remove and discard skin and bones; chop or shred the meat.
- Strain and return. Strain out vegetables, reserving the broth; rinse the pot. Chop the cooked vegetables into bite-size pieces. Return broth, vegetables, and chicken to the pot.
- Season & finish. Warm through over medium heat. Season with salt, pepper, and bouillon (if using). Stir in peas during the last 3–5 minutes so they stay green and tender. Stir in parsley.
- Serve. Ladle into bowls. Add cooked noodles/orzo if you like, right before serving.
Storage & Freezing
- Fridge: Cool, then refrigerate in airtight containers for 3–4 days.
- Freeze: Up to 6 months (portion into labeled freezer bags). Thaw overnight; reheat gently. Add fresh herbs or lemon to brighten.
Notes & Variations
Want Chicken Noodle?
Cook noodles separately; stir into bowls just before serving to keep them from absorbing broth.
Extra Golden Broth
For a deeper golden hue, add a pinch of turmeric with the seasoning (optional).
Low-Effort Option
Use a rotisserie chicken plus boxed stock; simmer 20 minutes with the veggies, then continue with the next step of the recipe.
This homemade chicken soup is one of those cozy classics that never go out of style. It’s easy to make, full of vegetables and flavor, and perfect for both family dinners and cold-weather comfort. Discover more cozy ideas in our Soup Recipes and Dinners.
Why Homemade Soups Are Always a Good Idea
Homemade soups like this chicken and vegetable soup are more than just delicious — they’re pure comfort in a bowl. Filled with nourishing ingredients and rich in vitamins, they help keep you warm, satisfied, and healthy during the colder months. A warm bowl of homemade soup brings the family together, fills your home with cozy aromas, and makes even an ordinary day feel special.
So next time you need something wholesome and heartwarming, make this simple chicken soup and enjoy every spoonful — it’s good for the body, mind, and soul.
Frequently Asked Questions
Can I use leftover chicken for this soup?
Yes! Leftover roasted or rotisserie chicken works beautifully in this recipe — just add it toward the end so it stays tender.
Can I make this soup ahead of time?
Absolutely. This homemade chicken soup tastes even better the next day as the flavors deepen. Store it in the fridge for up to four days or freeze it for later.