I’m obsessed with this damn hearty chicken soup that costs like $8 to make eight servings—way cheaper than those overpriced canned versions, and honestly, it’s foolproof perfection. You’ll throw boneless chicken breast, water, bouillon cubes, carrots, celery, onions into one pot, let everything simmer for thirty minutes until your kitchen smells like pure comfort, then shred that tender chicken back in for pure liquid gold that’ll cure whatever’s bothering you, and I’ve got all the sneaky substitutions that’ll blow your mind.

Why You’ll Love this Hearty Homemade Chicken Soup

Listen lah, this homemade chicken soup is the kind of recipe that’ll make you question why you’ve been throwing money at those overpriced canned soups that taste like sadness mixed with sodium — this beauty takes maybe an hour of your time, costs less than what you’d spend on bubble tea for the week, and delivers eight freaking servings of pure liquid gold that’ll warm your soul from the inside out.

Plus, your whole house smells like heaven instead of that weird metallic can smell, and you actually know what’s floating around in there.

What Ingredients are in Hearty Homemade Chicken Soup?

Making this soul-warming chicken soup doesn’t require a trip to some fancy specialty store or ingredients that sound like they belong in a chemistry lab. We’re talking about basic, honest-to-goodness pantry staples and fresh ingredients that you can grab during your regular grocery run, which means you can whip this up whenever the craving strikes or when someone in your house starts doing that dramatic sick person cough.

• 1 package boneless chicken breast
• 6 cups water
• 4 chicken bouillon cubes
• 2 tablespoons oil
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon parsley
• 4 large carrots, sliced
• 2 celery sticks, sliced
• 1 cup chopped onions

Now, here’s the thing about these ingredients – they’re pretty forgiving if you need to make some swaps. Got chicken thighs instead of breasts? Perfect, they’ll actually add more flavor. Only have chicken broth instead of bouillon cubes and water? Go for it, just use 6 cups total. The vegetables can be prepped however your knife skills allow, whether that’s perfectly uniform slices or my personal specialty of “rustic chunks that somehow all end up different sizes.” Fresh parsley is lovely if you’ve got it, but the dried stuff works just fine, and honestly, most of us have been using the same container of dried parsley since the previous decade anyway.

How to Make this Hearty Homemade Chicken Soup

Making this hearty chicken soup is surprisingly straightforward, though I’ll admit the first time I read through any soup recipe, I always wonder if I’m missing some secret step that separates good soup from great soup.

Start by grabbing your trusty 3-quart pot and tossing in your 1 package of boneless chicken breast along with 6 cups of water, 4 chicken bouillon cubes, 2 tablespoons of oil, and all your seasonings – that’s 1 teaspoon each of poultry seasoning, salt, pepper, and parsley.

Then add your chopped vegetables: 4 large carrots sliced up, 2 sticks of celery also sliced, and 1 cup of chopped onions. The beauty here is that everything goes in at once, no fancy timing required, which means even on those nights when your brain feels like mush, you can still pull this off.

Once everything’s in the pot, bring it all to a boil and then let it simmer until the vegetables are fork-tender and the chicken is cooked through – usually about 20 to 30 minutes, depending on how thick you cut those carrots.

Here’s where it gets a tiny bit hands-on: carefully fish out that chicken breast, which will probably want to fall apart on you (a good sign), and cut it into bite-sized pieces before stirring it back into the pot. Having a quality professional chef knife makes this step much easier and safer, especially when dealing with hot, tender chicken that wants to slip around.

Let everything simmer together for another 10 minutes so the flavors can get properly acquainted, then serve it up over noodles. The whole process feels almost too simple for something that ends up tasting like you’ve been simmering it all day, and honestly, that’s the kind of cooking magic I can get behind.

Hearty Homemade Chicken Soup Substitutions and Variations

While this recipe works brilliantly as-is, I’d be lying if I said I haven’t messed around with it approximately a million times because, let’s face it, sometimes you open the fridge and realize you’ve got exactly zero carrots but somehow three bags of frozen peas staring back at you.

Look, I’ve thrown in everything — corn, green beans, even leftover roasted vegetables that were getting sketchy.

Swap chicken thighs for breasts if you’re feeling fancy, add ginger for that shiok kick, or toss in some rice instead of noodles.

Whatever lah, just don’t tell my grandmother.

What to Serve with Hearty Homemade Chicken Soup

Look, this soup is shiok enough to stand alone, but if you’re like me and need to turn every meal into a proper feast because apparently I can’t do anything halfway, then you’ve got options that’ll make your dining table look like it belongs in some fancy restaurant instead of your HDB flat.

Crusty bread’s the obvious choice — tear that shyt apart and dunk it like there’s no tomorrow.

Buttery dinner rolls work too, but honestly, who’s time for that fanciness?

I just grab whatever’s cheapest at the bakery section and call it a day.

Final Thoughts

Since I’ve basically just spilled my entire soul about this chicken soup recipe like some kind of food-obsessed maniac, let me just say this — if you don’t make this soup at least once, you’re honestly doing yourself a disservice because it’s the kind of comfort food that’ll hug you from the inside out and make you feel like someone’s ah-ma just wrapped you in the world’s warmest blanket.

Trust me lah, I’ve made this damn thing countless times and it never gets old. Go make it already, your taste buds will thank me later.

Frequently Asked Questions

How Long Can I Store Leftover Chicken Soup in the Refrigerator?

I’d store leftover chicken soup in the refrigerator for three to four days maximum. I’ll make sure it’s in airtight containers and cooled completely before refrigerating to maintain freshness and safety.

Can I Freeze This Chicken Soup for Meal Prep Later?

I’d recommend freezing this chicken soup in portion-sized containers for up to three months. You’ll want to cool it completely first, then thaw overnight in the refrigerator before reheating thoroughly.

What’s the Best Way to Reheat Frozen Chicken Soup?

I’d thaw frozen chicken soup in the refrigerator overnight, then reheat it gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions, stirring every minute.

How Do I Prevent the Noodles From Getting Mushy When Storing?

I’d cook noodles separately and add them right before serving. If you’re storing leftovers, keep the soup and noodles in different containers, then combine when reheating.

Is It Safe to Leave Chicken Soup Out Overnight to Cool?

I don’t recommend leaving chicken soup out overnight. Bacteria grows rapidly at room temperature, making it unsafe after two hours. I’d refrigerate it within that timeframe to prevent foodborne illness.