How Long Do You Boil a Whole Chicken for Soup?
Making chicken soup from scratch using a whole chicken is one of the most satisfying cooking projects. The reward is a pot brimming with rich, golden chicken broth and tender fall-off-the-bone chicken meat. But to achieve this homemade goodness you need to properly boil the whole chicken. So how long do you need to boil a whole chicken for soup?
The boiling time depends on a few factors:
Chicken SizeFor a 1.5 to 2 pound chicken boil for at least 1 hour. For a 3 to 4 pound chicken boil for 1.5 to 2 hours. For even larger chickens up to 6 pounds, boil for 2 to 2.5 hours.
As a general rule of thumb, boil 20 minutes per pound. So a 3 pound chicken needs about 60 minutes of boiling. Be sure to check that the thickest part of the chicken breast reaches 165°F internally before removing from the pot.
Frozen vs Thawed
A thawed chicken takes less time to cook through than a frozen one. If starting with a frozen chicken, add 5 to 10 minutes of extra boiling time per pound.
Altitude
Higher altitudes mean lower boiling points for water. So you may need to increase the boiling time by 5 to 15 minutes if cooking a mile or more above sea level.
Simmer vs Boiling
Gently simmering the chicken produces the clearest, best tasting broth. Maintain a gentle simmer by keeping the heat low enough that the water has barely any bubbles breaking the surface.
Hard boiling causes the chicken to jostle around more, releasing fat and proteins that can cloud the broth. Stick to a lazy simmer for crystal clear soup.
Tips for Boiling a Whole Chicken for Soup
Here are some handy tips for boiling a whole chicken for soup:
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Rinse the chicken under cold water before boiling. This removes excess blood and surface bacteria. Pat dry with paper towels.
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Start with a heavy bottomed soup pot and add enough cold water to just cover the chicken. Too much water dilutes the flavor.
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Bring the water to a boil then immediately reduce to a gentle simmer. Skim off any foam or scum that rises to the top.
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Add soup vegetables like onion, carrots, celery, and garlic. Whole peppercorns and bay leaves add nice flavor too.
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Use tongs or a spoon to occasionally rotate the chicken so it cooks evenly.
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To check doneness, insert an instant read thermometer into the thickest part of a breast. It should reach 165°F.
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Once cooked through, use two forks to lift the chicken out of the pot. Allow it to rest 10 minutes before handling.
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Strain the broth through a mesh sieve. Pick the chicken meat off the bones and add back to the strained soup.
Chicken Soup Broth Bonus Tips
The broth leftover from boiling a whole chicken is liquid gold. Here are some tips for maximizing its flavor:
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Refrigerate the broth overnight so the fat solidifies on top. Scoop off and discard this fat cap before using the broth.
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For clearer broth, refrain from stirring or disturbing the soup pot during simmering. Let it be still.
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If the broth seems weak after straining, reduce it uncovered on the stovetop to concentrate the flavor.
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Portion and freeze leftovers in ice cube trays or freezer bags for up to 3 months.
Now that you know roughly how long to boil whole chickens of various sizes, you can look forward to homemade chicken noodle soup that warms you from the inside out. The savory homemade broth is light years beyond anything from a can or carton. Give it a try and see for yourself!
Why you will love this recipe
- it does not require chopping.
- the meat comes out so juicy.
- it is economical and you can use the chicken and broth later in so many ways (soups, salads, roasting, baking, sandwiches).
- just with one chicken and a few other affordable ingredients, you will have a bunch of shredded chicken meat and a large jar of amazing sipping broth.
- When you or your family are sick, this is the best recipe to make. Minimum efforts and maximum nutrition to help you feel better.
- Whole Chicken – I always get an organic whole chicken. It does not cost much more than conventional but tastes better and it is healthier, especially if you are also making some broth.
- Carrots – Fresh large or medium-size whole carrots, washed and peeled (optional).
- Celery – Celery will add great nutrients and flavor to the broth.
- Parsnip – You will need one whole parsnip root. If you do not have one, just add one extra carrot instead.
- Onion – Yellow or white onion will work great.
- Garlic – few peeled whole garlic cloves
- Bay Leaf – Add a few bay leaves for a subtle flavor of mint and pine.
- Black Peppercorns – Whole black peppercorns will bring some gentle heat, giving a full-body flavor without over spicing the broth.
- Salt – I usually add a moderate amount of salt. You can add more later to your broth and chicken.
How to store boiled chicken
Refrigerate: shred or cut the chicken (your preference). Transfer the meat to an air-tight container and store it in the fridge for up to 3 days.
Freeze: if you will not be able to consume the chicken within 3 days, I recommend shredding it and placing it in portions in freezer-friendly bags to store it in the freezer for up to 3 months.
WHOLE BOILED CHICKEN | CHICKEN BASICS
FAQ
How long does it take to boil a whole chicken?
Place chicken in a large pot with onion, carrots, celery, and peppercorns; add water to cover by 1 inch. Cover the pot and bring to a boil; reduce heat to a gentle boil and cook until meat falls off the bone, about 90 minutes. Remove chicken from the pot and let sit until cool enough to handle.
How long to boil a chicken for soup?
The chicken is ready as soon as the meat registers 165°F and easily falls off the bone, after about 1 1/2 hours, but you can continue simmering for up to 3 hours for richer flavor — just keep an eye out that the chicken doesn’t start to disintegrate or turn the soup cloudy.
Can I cook a whole chicken for soup?
It doesn’t need to be complicated. Just fill a pot with a whole chicken, vegetables, lots of garlic, some herbs, and water, then simmer it for a few hours to get all the flavor into the broth.
How long does it take to cook whole chickens?
For tender, fall-off-the-bone meat and soft skin, roast whole chicken at 325°F (162°C) for 1 ½ to 2 hours, depending on the weight. For firm, juicy meat and crisp, golden-brown skin, roast whole chicken 425°F (218°C) oven for 45 minutes to 1 ½ hours, depending on size.Apr 8, 2025