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How to Cook Whole Chicken Soup

Whole chicken soup is a comforting Filipino-style dish made with tender whole chicken, hearty vegetables, and rich, savory broth simmered with aromatics and ham bone for extra flavor.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken recipe, chicken soup recipe, whole chicken soup
Servings: 6 servings
Calories: 204kcal
Author: Manny

Ingredients

  • 1 Whole dressed chicken about 1 & 1/2 kilo
  • 2 Tbsp. cooking oil
  • 1 pc large onion chopped
  • 1 pc large carrot chopped into medium sized rounds
  • 2 cloves garlic minced
  • 2 stalks celery cut into 2 inch length
  • 1 pc ham bone biyas ng baboy
  • 6 pcs black pepper corns
  • 2 pcs potatoes cut into 4 pcs each
  • 1 cup elbow macaroni optional
  • Rock salt
  • Calamansi
  • Patis or fish sauce

Instructions

How to Cook Whole Chicken Soup:

  • Wash the chicken on running water and remove excess fats or other parts if not properly dressed when you bought it from the wet market or supermarket.
  • Parts like the esophagus, small feathers and the yellowish oil gland at the base of the tail should be removed.
  • Rub chicken with rock salt inside and out to remove the odor. The after a few minutes rinse the chicken on running water and drain. Set aside.
  • In a deep pot (be sure the chicken fits inside the pot) , heat oil in a medium heat and saute garlic, onion, carrot and celery until the onion is soft and translucent.
  • Add the whole chicken in the pot and enough water to barely cover the chicken.
  • Drop the ham bone, pepper corns and potatoes. Let it boil until the scum floats on the surface.
  • Gently skim off the scum. Lower the heat to medium-low and cover the pot partially.
  • Let it simmer until chicken is cooked. If you are going to add macaroni, put it when the chicken is nearly cooked.
  • Season with salt and pepper if desired and adjust the if necessary.
  • Serve with calamansi and patis.

Notes

Cooking Tips:

Choose the Right Pot

Use a deep pot that comfortably fits the whole chicken with enough room for the water and vegetables. Add just enough water to barely cover the bird so the broth stays rich and flavorful. Avoid using a pot that's too small, as overcrowding makes it harder to cook the chicken evenly.

Simmer Gently for Flavorful Broth

After bringing the soup to a boil, skim off the foam that collects on the surface for a cleaner-looking broth. Lower the heat and let the chicken simmer gently instead of boiling vigorously, which can make the broth cloudy and the meat dry. Check the thickest parts of the chicken with a food thermometer and make sure they reach 165°F (74°C).

Season and Add Macaroni at the Right Time

Add the macaroni when the chicken is nearly cooked, following the package directions to prevent it from becoming mushy. Taste the broth before adding salt because the ham bone, or biyas ng baboy, may already contribute plenty of savory flavor. Serve with calamansi and patis on the side so everyone can adjust the seasoning to their liking.