Homemade Chicken Soup

This homemade chicken soup is rich, comforting, and packed with nourishing ingredients. Make a big batch and freeze leftovers for an easy meal anytime. Pair with your favourite bread.

Ingredients

For the Chicken & Broth

• 1 whole chicken (about 3-4 lbs)
• 2 tbsp olive oil or butter (melted)
• 2 tsp of combined salt, pepper, thyme, garlic powder, and paprika
• 8 cups water (or enough to fully submerge the chicken)
• 2 carrots, cut into large chunks
• 1 onion, quartered
• 2 celery stalks, cut into large chunks (optional)
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tsp whole peppercorns
• 1 tsp kosher salt (or to taste)
• 1 small bunch fresh parsley or thyme (optional) or 1 tsp dried herbs
  

For the Soup

• 3-4 carrots, peeled and sliced
• 1 onion, diced
• 2 celery stalks, sliced (optional)
• 2 cloves garlic, minced
• 1 cup basmati rice or 1 cup campanelle pasta
• 1 tsp kosher salt (or to taste)
• ½ tsp black pepper
• 1 tbsp olive oil or butter
• Fresh parsley for garnish
  

Instructions

1. Roast the Chicken
   Preheat the oven to 425°F. Place the whole chicken in a roasting pan. Rub with olive oil or melted butter, then season with salt, pepper, thyme, garlic powder, and paprika.
   Scatter the carrots, onion, and celery and garlic around the chicken.
   Roast for 1 to 1.5 hours, or until the chicken reaches an internal temperature of 165°F and the skin is golden brown.
   Let the chicken rest for 10-15 minutes, then remove the meat from the bones. Shred or chop the meat and set it aside.
   
2. Make the Roasted Chicken Broth
   Place the roasted bones and any pan drippings (including the roasted veggies) into a large pot.
   Add 10 cups of water, bay leaves, peppercorns, and salt.
   Bring to a boil, then reduce heat and let it simmer uncovered for 30 minutes to an hour, skimming off any foam.
   Strain the broth through a fine-mesh sieve, discarding the solids.
3. Make the Soup
   In the same pot, heat olive oil or butter over medium heat. Add the diced onion, carrots, and garlic. Sauté for about 5 minutes until the veggies are softened, then add the chopped celery and stir for another 2 minutes. 
   Pour the strained broth back into the pot and bring to a gentle simmer.
   Add the shredded chicken and your choice of rice or pasta:
   For rice: Add it directly to the pot and simmer for about 20 minutes, until tender.
   For pasta: Cook separately and add just before serving to prevent it from getting too soft.
4. Serve & Enjoy
   Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers, and season with additional salt and pepper to taste.