There’s never a better feeling than creating an outstanding meal from yesterday’s dinner. If you have leftover chicken or turkey in the freezer—or even a rotisserie chicken in the fridge—throw it all in the pot for homemade chicken soup.
Everyone will love the subtle vegetable flavors, the savory chicken and the comforting taste of warm broth. Although it will take a little time to prep and cook, the result is a huge pot of home cooked goodness that will last for days.
Save some yummy goodness for later—store your soup in a large resealable freezer bag. It will be good for up to three months!
If you’re looking for a heart-healthier option, substitute the chicken broth for a low-sodium or salt free version of this ingredient. Enjoy!
Serve this soup recipe in a fancy homemade bread bowl!
Homemade Chicken Soup Recipe
- 2 Tbsp unsalted butter
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 clove garlic, minced
- 8 oz package button mushrooms, sliced
- 1 tsp chicken bouillon, or kosher salt
- 1 1/2 tsp dried basil
- 1 tsp fresh rosemary, chopped
- 1 Tbsp fresh parsley, flakes
- 4 cups chicken broth
- 3 cups chicken, cooked, diced or shredded
- 2 cups Yukon Gold potatoes, peeled and diced
- 1 cup whole milk, or half and half
- salt and pepper, to taste
- Place a large soup pot over medium-high heat and add the butter. When the butter is melted, add the onion, celery, carrots, garlic, mushrooms and salt or bouillon. Cook for 6−8 minutes, stirring frequently, until the vegetables begin to soften and the onion becomes translucent.
- Add the basil, rosemary, parsley, chicken broth, cooked chicken and potatoes and bring the soup to a boil. Immediately reduce the heat to medium-low and simmer for 20−25 minutes.
- Stir in milk or half-and-half and season with salt and pepper to taste. The soup is ready to serve when the potatoes are cooked through.
If you opt for dry rosemary and parsley in this recipe, we suggest 1−1 ½ tsp dried parsley and ¼ tsp dried rosemary.