Why is my chicken soup cloudy instead of clear?

A slightly cloudy broth is normal and doesn’t mean anything went wrong. It usually happens if the soup simmered a bit too hard or was stirred frequently while cooking. The flavor will still be good, and once the chicken and vegetables are added back in, the difference is mostly visual.

Can I make homemade chicken soup with only chicken breasts?

You can, but the soup will be lighter and less rich. Chicken breasts cook quickly and don’t contribute much gelatin to the broth, which is where body and depth come from. If breasts are all you have, keep the simmer gentle and expect a cleaner, simpler result.

Is it okay if my soup tastes better the next day?

Yes, that’s exactly what should happen. As the soup rests, the flavors settle and the broth becomes more cohesive. Just reheat it gently so the chicken stays tender and the broth doesn’t lose its balance.

Can I add noodles or rice to this soup?

You can, but it’s best to cook them separately and add them to individual bowls. Adding starch directly to the pot will thicken the broth and can make leftovers feel heavy. Keeping them separate lets the soup stay clean and flexible.

How long does homemade chicken soup last in the fridge?

Stored in an airtight container, it keeps well for up to five days. The broth may thicken slightly as it chills, which is normal and a sign of good body. When reheated, it will loosen back up.

Ultimate Homemade Chicken Soup That Always Comforts

Description

A steady, comforting homemade chicken soup with deep golden broth, tender shredded chicken, and simple vegetables. Built on technique, timing, and restraint for reliable results every time.

Ingredients

Scale

2 tablespoons vegetable oil
2 pounds bone-in, skin-on chicken pieces (mix of breasts and thighs)
4 teaspoons kosher salt, divided
8 cups low-sodium chicken stock
2 cups water
2 sprigs fresh thyme
1 bay leaf
1 small yellow onion, coarsely chopped
2 celery stalks, thinly sliced
1 large carrot, thinly sliced
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley

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Instructions

Heat oil in a large, heavy pot over medium-high heat and season the chicken with part of the salt.
Brown the chicken skin-side down until deeply golden, then turn and brown the other side without moving it too early.
Add chicken stock, water, thyme, and bay leaf, scraping the browned bits from the bottom of the pot.
Bring to a gentle simmer and cook until the chicken breasts are just cooked through, then remove them to rest.
Continue simmering the dark meat to deepen the broth, then remove and shred all the chicken.
Discard herbs and add onion, celery, and carrot, simmering until just tender.
Return the shredded chicken to the pot, season with remaining salt and pepper, and warm through before serving.

Notes

For best flavor, keep the simmer gentle rather than boiling.
If using salted stock, reduce the initial salt and season at the end.
Store leftovers in an airtight container in the refrigerator for up to five days.
Reheat gently to preserve texture and flavor.

Prep Time: 15 minutes
Cook Time: 75 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 260
Sugar: 4
Sodium: 720
Fat: 12
Saturated Fat: 3
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 10
Fiber: 2
Protein: 26
Cholesterol: 95