12 Whole Chicken Soup Recipes That Make the Broth Count

Whole chicken soup recipes start with one bird and turn it into something deeper than any carton stock. The bones, skin, and cartilage give you that slightly sticky, golden broth, while the meat stays tender and shreds into the soup without falling apart. The versions below push that same foundation in different directions, from lemony and bright to smoky and slow-simmered.

Start with Classic Chicken Noodle Soup if you want the benchmark bowl. Go for the Thai Coconut Chicken Soup when you want heat and lime, the Creamy Wild Rice one if you want something thick and nutty, or the Freezer Chicken Vegetable Soup when you are planning meals.

Which Whole Chicken Soup Should You Make?

Classic Chicken Noodle Soup

This is the one you make when only a deep, golden broth and soft noodles will do. The whole bird gives the soup both body and the shredded meat, so keep the vegetables simple.

Ingredients (makes 8 servings)

• Whole chicken, giblets removed: 1.6 kg (3.5 lb)
• Cold water: 3 L (12 cups)
• Yellow onion, peeled and quartered: 1 large
• Carrots, cut into 1 cm coins: 4
• Celery stalks, cut into 1 cm pieces: 4
• Bay leaves: 2
• Fine sea salt: 1 tbsp
• Black pepper: 1 tsp
• Wide egg noodles: 300 g (10 oz)
• Fresh parsley, chopped: 3 tbsp

Instructions

Step 1: Put the 1.6 kg (3.5 lb) whole chicken and 3 L (12 cups) cold water into a large pot. Add the onion, carrots, celery, bay leaves, 1 tbsp salt, and 1 tsp pepper. Cover and bring to a boil, then lower the heat so you see a gentle simmer.

Step 2: Simmer uncovered for 1 hour 15 minutes, skimming any foam from the surface when you see it. The chicken is ready when the thigh meat starts to pull back from the bone. Use tongs to lift the bird onto your cutting board.

Step 3: Pull the meat from the bones and shred it into bite-size pieces, discarding the skin and bones. You should have about 5 cups of chicken. Keep the broth at a low simmer while you work.

Step 4: Drop the 300 g (10 oz) egg noodles into the simmering broth and stir once so they do not clump. Cook for 6 minutes, or until a noodle cuts easily against the side of the pot. You want them just tender.

Step 5: Fold the shredded chicken and 3 tbsp chopped parsley into the pot. Taste the broth and add more salt only if you think it needs it. Ladle into wide bowls and serve hot.

Lemon Orzo Chicken Soup

Lemon and egg turn the broth silky in this one, and the orzo soaks up the bright, savory liquid. You get a lighter bowl that still feels rich across the tongue.

Ingredients (makes 6 servings)

• Whole chicken, giblets removed: 1.4 kg (3 lb)
• Cold water: 2.5 L (10 cups)
• Yellow onion, peeled and halved: 1 large
• Fine sea salt: 1 tbsp
• Black pepper: 1 tsp
• Orzo: 250 g (1 1/4 cups)
• Large eggs: 3
• Lemons, juiced: 2
• Fresh dill, chopped: 3 tbsp

Instructions

Step 1: Put the chicken, 2.5 L (10 cups) cold water, onion, 1 tbsp salt, and 1 tsp pepper into a large pot. Bring it to a boil over high heat, then reduce the heat until you see a slow, steady simmer. Cook uncovered for 1 hour 10 minutes.

Step 2: Lift the chicken onto your cutting board and let it sit until cool enough to handle. Pull the meat into rough shreds and set it aside, leaving the broth at a bare simmer. You can discard the skin, bones, and onion.

Step 3: Whisk the 3 eggs and the juice of 2 lemons in a medium bowl. Ladle about 240 ml (1 cup) of hot broth into the egg mixture while you whisk constantly. Pour that mixture back into the pot in a thin stream, whisking the whole time, then stir in the 250 g (1 1/4 cups) orzo. Cook for 8 minutes.

Step 4: Return the chicken and 3 tbsp dill to the pot and heat for 2 minutes. Taste the broth and adjust the salt to your liking. Ladle into bowls and serve hot.

Southern Chicken and Dumplings

This one is thick, soft, and built for a cold night. You simmer a whole chicken, then drop buttermilk-style dumplings straight into the same pot.

Ingredients (makes 6 servings)

• Whole chicken, giblets removed: 1.6 kg (3.5 lb)
• Cold water: 3 L (12 cups)
• Yellow onion, peeled and halved: 1 large
• Carrots, cut into 1 cm coins: 3
• Celery stalks, cut into 1 cm pieces: 3
• Fine sea salt and black pepper: 1 tbsp salt plus 1 tsp pepper
• All-purpose flour: 300 g (2 1/3 cups)
• Baking powder: 2 tsp
• Cold unsalted butter: 60 g (1/4 cup)
• Whole milk: 180 ml (3/4 cup)

Instructions

Step 1: Put the chicken, 3 L (12 cups) water, onion, carrots, celery, 1 tbsp salt, and 1 tsp pepper into a large pot. Bring to a boil, then reduce to a simmer you can hold for 1 hour 15 minutes. Skim the top when you need to.

Step 2: While the chicken simmers, whisk the 300 g (2 1/3 cups) flour, 2 tsp baking powder, and 1/2 tsp salt in a bowl. Cut in the 60 g (1/4 cup) cold butter with your fingers until crumbly. Stir in the 180 ml (3/4 cup) milk just until a shaggy dough forms.

Step 3: Lift the chicken onto a cutting board and pull the meat into large shreds, discarding skin and bones. Keep the broth at a low bubble while you work.

Step 4: Return the chicken to the pot and taste the broth for salt. Drop the dumpling dough by rounded spoonfuls onto the surface, leaving a little space between each one.

Step 5: Cover the pot, lower the heat, and simmer for 10 minutes. Do not lift the lid during that time or your dumplings will turn dense. Uncover only after the full 10 minutes.

Step 6: Ladle the chicken, dumplings, and thick broth into wide bowls. Grind black pepper over the top if you like and serve hot.

Spicy Chicken Tortilla Soup

This one leans smoky and sharp, with a broth that wakes up the back of your tongue. The tortilla strips go in at the end so they stay crisp against the hot soup.

Ingredients (makes 6 servings)

• Whole chicken, giblets removed: 1.4 kg (3 lb)
• Cold water: 2.5 L (10 cups)
• Yellow onion, chopped: 1 large
• Chipotle in adobo, finely chopped: 1 pepper plus 1 tbsp sauce
• Fire-roasted diced tomatoes, undrained: 400 g (14 oz)
• Fine sea salt: 1 tsp
• Corn tortillas: 6
• Vegetable oil, for frying: 120 ml (1/2 cup)
• Lime, juiced: 1
• Fresh cilantro, chopped: 4 tbsp

Instructions

Step 1: Put the chicken, 2.5 L (10 cups) water, onion, chipotle, tomatoes, and 1 tsp salt into a large pot. Bring to a simmer and cook uncovered for 1 hour 10 minutes, or until the meat pulls easily from the bone.

Step 2: Heat the 120 ml (1/2 cup) oil in a skillet over medium heat while you wait. Cut the tortillas into 1 cm strips and fry them in two batches until golden, about 2 minutes per batch. Drain on paper towels.

Step 3: Lift the chicken onto your cutting board and shred the meat, discarding skin and bones. Keep the broth at a gentle simmer.

Step 4: Stir the shredded chicken and the juice of 1 lime into the pot. Simmer for 5 minutes so the flavors come together, then taste and add more salt if you need it.

Step 5: Ladle into bowls and scatter the crisp tortilla strips and 4 tbsp cilantro over each. Serve hot with extra lime if you have it.

Thai Coconut Chicken Soup

Coconut milk, lime, and ginger turn your whole chicken into a bright, fragrant pot that tastes lighter than it smells. You will want the broth spooned over the chicken rather than hidden behind it.

Ingredients (makes 4 servings)

• Whole chicken, giblets removed: 1.3 kg (2.8 lb)
• Cold water: 2 L (8 cups)
• Full-fat coconut milk: 400 ml (1 can)
• Lemongrass stalk, bruised and halved: 1
• Fresh ginger, sliced thin: 40 g (1/4 cup)
• Red Thai chilies, halved: 2
• Button mushrooms, quartered: 200 g (7 oz)
• Fish sauce: 2 tbsp
• Lime, juiced: 2
• Fresh cilantro, chopped: 4 tbsp

Instructions

Step 1: Put the chicken, 2 L (8 cups) water, lemongrass, ginger, and chilies into a large pot. Bring to a boil, then reduce the heat so the surface hardly moves. Simmer uncovered for 1 hour.

Step 2: Use tongs to lift the chicken onto your cutting board and pull the meat into large shreds, discarding skin and bones. Keep the broth at a gentle simmer.

Step 3: Add the 200 g (7 oz) mushrooms and 400 ml coconut milk to the pot. Simmer for 10 minutes, until the mushrooms soften and the broth turns creamy.

Step 4: Stir in the 2 tbsp fish sauce and the juice of 2 limes. Taste and adjust with more lime or fish sauce until you get the balance you like.

Step 5: Ladle the soup into bowls and top with the 4 tbsp cilantro. Serve hot with extra lime wedges if you want them.

Ginger Turmeric Chicken Soup

Ginger and turmeric make this one earthy, warm, and the vivid yellow you want on a rainy day. The kale goes in last so it keeps its bite and a little green bitterness.

Ingredients (makes 4 servings)

• Whole chicken, giblets removed: 1.2 kg (2.6 lb)
• Cold water: 2 L (8 cups)
• Yellow onion, peeled and quartered: 1 medium
• Garlic cloves, smashed: 4
• Fresh ginger, grated: 30 g (2 tbsp)
• Ground turmeric: 1 tbsp
• Carrots, cut into 1 cm coins: 3
• Kale leaves, stemmed and chopped: 4 cups
• Lemon, juiced: 1
• Fine sea salt: 1 tsp

Instructions

Step 1: Put the chicken, 2 L (8 cups) water, onion, garlic, ginger, turmeric, carrots, and 1 tsp salt into a pot. Bring to a boil, then lower the heat and simmer, covered, for 1 hour.

Step 2: Lift the chicken onto your cutting board and shred the meat into bite-size pieces, discarding skin and bones. Return the broth to a low simmer.

Step 3: Add the 4 cups kale to the broth and cook for 5 minutes, until the leaves turn dark and tender. Stir in the shredded chicken and the juice of 1 lemon.

Step 4: Taste the broth and add a pinch more salt if you think it needs it. Ladle into deep bowls and serve hot.

Creamy Wild Rice Chicken Soup

Wild rice gives this soup a chewy, nutty backbone that regular noodles never do. Cream and butter round it out, so you get a bowl that feels slow-simmered and a little bit special.

Ingredients (makes 6 servings)

• Whole chicken, giblets removed: 1.5 kg (3.3 lb)
• Cold water: 3 L (12 cups)
• Yellow onion, peeled and chopped: 1 large
• Carrots, cut into 1 cm cubes: 3
• Celery stalks, cut into 1 cm cubes: 3
• Wild rice: 200 g (1 cup)
• Heavy cream: 240 ml (1 cup)
• Unsalted butter: 2 tbsp
• Fresh thyme sprigs: 6
• Fine sea salt and black pepper: 1 tbsp salt plus 1 tsp pepper

Instructions

Step 1: Put the chicken, 3 L (12 cups) water, onion, carrots, celery, thyme, 1 tbsp salt, and 1 tsp pepper into a large pot. Bring to a boil, then reduce to a gentle simmer and cook for 45 minutes.

Step 2: Lift the chicken onto your cutting board and shred the meat, discarding skin and bones. Stir the 200 g (1 cup) wild rice into the broth and simmer for 40 minutes, until the grains split and turn tender.

Step 3: Return the shredded chicken to the pot along with 240 ml (1 cup) heavy cream and 2 tbsp butter. Stir over low heat for 5 minutes so the broth turns creamy.

Step 4: Remove the thyme sprigs with tongs and taste the soup. Add more salt only if you think the wild rice needs it.

Step 5: Ladle the soup into wide bowls and grind black pepper over the top. Serve hot.

Matzo Ball Chicken Soup

The matzo balls are the reason to make this one. You get a clear chicken soup underneath and soft, slightly springy dumplings that soak up the dill broth.

Ingredients (makes 6 servings)

• Whole chicken, giblets removed: 1.6 kg (3.5 lb)
• Cold water: 3 L (12 cups)
• Yellow onion, peeled and halved: 1 large
• Carrots, cut into 1 cm coins: 4
• Fresh dill, divided: 6 sprigs plus 3 tbsp chopped
• Matzo meal: 150 g (1 cup)
• Large eggs: 4
• Vegetable oil: 60 ml (1/4 cup)
• Baking powder: 1 tsp
• Fine sea salt and black pepper: 1 tbsp salt plus 1 tsp pepper

Instructions

Step 1: Put the chicken, 3 L (12 cups) water, onion, carrots, 6 dill sprigs, 1 tbsp salt, and 1 tsp pepper into a large pot. Bring to a boil, then simmer uncovered for 1 hour 15 minutes.

Step 2: While the soup simmers, whisk the 150 g (1 cup) matzo meal, 1 tsp baking powder, and 1 tsp salt in a bowl. You are looking for a fine, even mix with no lumps.

Step 3: Beat the 4 eggs and 60 ml (1/4 cup) oil with 60 ml (1/4 cup) cold water in another bowl. Stir the egg mixture into the matzo meal just until combined, then refrigerate the bowl for 30 minutes.

Step 4: Lift the chicken from the broth onto your cutting board and shred the meat, discarding skin and bones. Keep the broth at a gentle simmer.

Step 5: Roll the matzo mixture into 12 balls about the size of small walnuts. Drop them into the simmering broth, cover, and cook for 20 minutes without lifting the lid.

Step 6: Return the shredded chicken and 3 tbsp chopped dill to the pot and heat for 2 minutes. Ladle the soup with 2 matzo balls per bowl and serve hot.

Smoky Chipotle Chicken Hominy Soup

Hominy turns this into a satisfying, almost posole-style bowl, and the chipotle gives it a slow, smoky heat. You keep the toppings simple so the broth stays the star.

Ingredients (makes 6 servings)

• Whole chicken, giblets removed: 1.4 kg (3 lb)
• Cold water: 2.5 L (10 cups)
• Yellow onion, chopped: 1 large
• Canned hominy, drained: 425 g (15 oz)
• Chipotle in adobo, chopped: 2 peppers plus 1 tbsp sauce
• Fire-roasted diced tomatoes, undrained: 400 g (14 oz)
• Dried oregano: 1 tsp
• Fine sea salt: 1 tsp
• Lime, juiced: 1
• Fresh cilantro, chopped: 4 tbsp

Instructions

Step 1: Put the chicken, 2.5 L (10 cups) water, onion, chipotle, tomatoes, oregano, and 1 tsp salt into a large pot. Simmer uncovered for 1 hour 10 minutes, skimming when you see foam.

Step 2: Lift the chicken onto your cutting board and pull the meat into large shreds, discarding skin and bones. Keep the broth at a low bubble.

Step 3: Add the 425 g (15 oz) hominy to the pot and simmer for 10 minutes. Stir in the shredded chicken and the juice of 1 lime.

Step 4: Taste the broth and add more salt if you need it. You want the chipotle heat to carry through the hominy.

Step 5: Ladle into deep bowls and top with the 4 tbsp cilantro. Serve hot with extra lime wedges if you have them.

Pressure Cooker White Bean Chicken Soup

This is your weeknight version, made in an electric pressure cooker. You still get the full whole-chicken broth, but the beans and tender meat come together in well under an hour.

Ingredients (makes 6 servings)

• Whole chicken, giblets removed: 1.4 kg (3 lb)
• Cold water: 2 L (8 cups)
• Yellow onion, chopped: 1 large
• Carrots, cut into 1 cm coins: 3
• Celery stalks, cut into 1 cm coins: 3
• Garlic cloves, smashed: 4
• Fresh rosemary sprig: 1
• Canned cannellini beans, drained: 400 g (14 oz)
• Fine sea salt and black pepper: 1 tbsp salt plus 1 tsp pepper

Instructions

Step 1: Place the chicken, 2 L (8 cups) water, onion, carrots, celery, garlic, rosemary, 1 tbsp salt, and 1 tsp pepper in your electric pressure cooker. Lock the lid and pressure cook on high for 25 minutes.

Step 2: Let the pressure release naturally for 15 minutes before you move the valve to quick release. Transfer the chicken to a cutting board and shred the meat.

Step 3: Stir the 400 g (14 oz) cannellini beans into the pot. Select the sauté setting and simmer for 5 minutes, then return the shredded chicken to the pot.

Step 4: Taste the broth and add more salt if you want it. Ladle into bowls, grind black pepper over each, and serve hot.

Low Carb Chicken Cabbage Soup

Cabbage and green beans give this one plenty of body without noodles or rice. You still get the deep chicken broth, but the bowl stays light and full of vegetables.

Ingredients (makes 4 servings)

• Whole chicken, giblets removed: 1.3 kg (2.8 lb)
• Cold water: 2.5 L (10 cups)
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 3
• Celery stalks, sliced: 3
• Green cabbage, thinly sliced: 500 g (about 1/2 head)
• Green beans, trimmed and halved: 200 g (7 oz)
• Lemon, juiced: 1
• Fresh dill, chopped: 3 tbsp
• Fine sea salt and black pepper: 1 tbsp salt plus 1 tsp pepper

Instructions

Step 1: Put the chicken, 2.5 L (10 cups) water, onion, garlic, celery, 1 tbsp salt, and 1 tsp pepper into a large pot. Bring to a boil, then simmer uncovered for 1 hour.

Step 2: Lift the chicken onto your cutting board and shred the meat, discarding skin and bones. Keep the broth at a slow simmer.

Step 3: Add the 500 g (about 1/2 head) cabbage and 200 g (7 oz) green beans to the broth. Simmer for 12 minutes, until the vegetables are tender but still have a little snap. Stir in the chicken, lemon juice, and 3 tbsp dill.

Step 4: Taste the broth and adjust the salt to your liking. Ladle into bowls and serve hot, with extra lemon if you want it.

Freezer Chicken Vegetable Soup

This batch makes a big pot of chunky, tomatoey soup you can freeze in portions. You do the work once, then pull out a bag when a cold night hits.

Ingredients (makes 8 servings, two 4-serving portions)

• Whole chicken, giblets removed: 1.8 kg (4 lb)
• Cold water: 3.5 L (14 cups)
• Yellow onion, chopped: 1 large
• Carrots, cut into 1 cm chunks: 4
• Celery stalks, cut into 1 cm chunks: 4
• Canned diced tomatoes, undrained: 800 g (28 oz)
• Zucchini, cut into 1 cm chunks: 1 medium
• Green beans, trimmed and halved: 250 g (9 oz)
• Fine sea salt and black pepper: 1 tbsp salt plus 1 tsp pepper
• Fresh parsley, chopped: 4 tbsp

Instructions

Step 1: Put the chicken, 3.5 L (14 cups) water, onion, carrots, celery, tomatoes, 1 tbsp salt, and 1 tsp pepper into a very large pot. Bring to a boil, then simmer for 1 hour 15 minutes.

Step 2: Lift the chicken onto your cutting board and shred the meat, discarding skin and bones. Return the broth to a gentle simmer.

Step 3: Stir the shredded chicken, zucchini, green beans, and 4 tbsp parsley into the pot. Cook for 10 minutes, until the zucchini softens but you still see a little firm center. Taste and add more salt if needed.

Step 4: Let the soup cool to room temperature before you portion it into two 4-serving freezer bags or containers. Freeze the bags flat so they stack neatly.

Step 5: When you want a bowl, reheat a portion over medium heat until it bubbles. Ladle into bowls and serve hot.

Across all these soups, the brothing step matters most. Keep the heat at a lazy simmer, not a rolling boil, and skim the surface before you add anything delicate like noodles or cream. That one habit gives you clear, clean soup every time.

Pick the version that matches your night, then trust the pot. A whole chicken does the real work, and you get to sit down to the best bowl of the bunch.