Homemade chicken soup recipe: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Homemade Chicken Soup

This homemade chicken soup recipe is pure comfort food.  So easy to make and can even be made with a store-bought rotisserie chicken.  Freeze the leftovers for easy meal prep!

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 people
Author Jessica Gray Schipp |


Soup Base (Stock)

  • 1 carcass Bones from a whole chicken (rotisserie, roasted chicken, or even turkey)
  • 32 ounces Chicken broth (you can also substitute water)
  • 2 cups Water
  • 2 tablespoons Veggie Stock Concentrate (optional, I had some leftover so I threw it in)
  • 2 cloves Garlic (or 2 frozen cubes of garlic / 2 tsp. garlic powder)
  • 1 pinch Cilantro (optional, I threw in a few sprigs)
  • 2 tablespoons Thyme (I used dried)
  • 2 tablespoons Poultry seasoning
  • 1 teaspoon Celery salt
  • 1/4 teaspoon Fresh ground black pepper
  • 1 medium Red onion, quartered
  • 2 medium Carrots, chopped in half
  • 2 stalks Celery, chopped in half

For the Soup

  • 3 to 4 cups The stock you made
  • 1 cup Water (optional, if you feel you need more broth)
  • 3/4 cup Shredded chicken (I just pulled the leftover off the carcass)
  • 1 medium Yellow Onion, diced (red is just fine too!)
  • 2 medium Carrots, diced
  • 2 stalks Celery, diced
  • 1 pinch Sea salt (to taste if needed)


  1. Pull any chicken remaining on the carcass off and throw it in the fridge while you prepare the stock. 

  2. Prep your soup veggies (diced onion, carrots, celery) and set them aside until the stock is done. I usually just throw these in the fridge with my chicken.

  3. Prep the stock veggies - note that you do not need to make nice cuts and you can use veggies that are old for this, just make them small enough to fit in the pot.  They are just building flavor for the stock, we will toss them and use fresh ones for the soup. 

  4. In a large pot combine the chicken bones, chicken broth, water, veggie concentrate (optional), garlic, cilantro (optional), thyme, red onions, carrots, celery, poultry seasoning, celery salt, and fresh ground black pepper. Heat over high until it comes to a boil, then reduce to a simmer over low and cook for at least 60 minutes.  The longer the better.  I like to leave mine on the stove all day. 

  5. Strain the stock through a colander into another pot.  You can toss the carcass and stock veggies.  

  6. Throw the stock back onto the stove over medium to low heat, add your soup veggies and the shredded chicken to the pot and cook for 20 to 30 minutes until veggies have softened.  Give it a taste and add a little more salt and pepper if necessary.  

  7. Ladle it into a bowl and eat!

Recipe Notes