Whether raw chicken will cook thoroughly in soup is a common question for home cooks. The short answer is yes, raw chicken can cook safely in soup as long as you follow a few guidelines. In this article, we’ll discuss how to ensure raw chicken cooks through in soup and is safe to eat.
Factors That Affect Chicken Cooking in Soup
Several key factors impact whether raw chicken will reach a safe minimum internal temperature when cooked in soup:
- Chicken cut size – Smaller pieces will cook faster than larger chunks or bone-in pieces.
- Soup ingredients – Ingredients like cream or purees may insulate chicken and require longer cook times.
- Cooking method – Chicken submerged in simmering liquid will cook through more evenly than floating on top.
- Cooking time – Longer simmering ensures chicken cooks through to 165°F minimum.
Guidelines for Cooking Raw Chicken in Soup
Follow these guidelines to safely cook raw chicken in soup:
1. Cut chicken into small, even pieces
Cut raw chicken into 1-inch cubes or smaller. Small pieces cook through more quickly and evenly than large chunks. Consistent sizing helps all the chicken pieces cook at the same rate. Whole chicken pieces like breasts or thighs may require extra long cook times.
2. Sear or brown chicken first
Searing or browning raw chicken before adding it to soup is highly recommended. The high heat of searing kills surface bacteria and creates a cooked outer layer preventing the release of juices into the soup.
3. Submerge chicken fully in liquid
Raw chicken must be completely covered by the simmering soup liquid during cooking. Submerging the chicken helps it cook through gently and evenly on all sides.
4. Simmer chicken at proper temperature
Simmer soups at temperatures between 160-180°F consistently while cooking raw chicken. This slower simmer range prevents burning or overcooking while allowing time for the chicken to cook through.
5. Simmer chicken for recommended time
Cook raw chicken pieces gently in soup for at least 10-15 minutes once simmering to ensure they reach 165°F minimum internal temperature. Larger or thicker pieces may require upwards of 20-30 minutes simmer time.
Tips for Safely Cooking Chicken in Soup
Here are some additional tips for safely cooking raw chicken in soup:
- Avoid heavy ingredients that insulate chicken like cream, purees, or coconut milk which require longer cook times.
- Add vegetables before raw chicken so they cook sufficiently.
- Shred cooked chicken and return it to the soup to reheat and incorporate flavors.
- Use an instant-read thermometer to check chicken has reached 165°F.
- Discard any soup where chicken has floated on top and may be undercooked.
Sample Soup Recipe with Raw Chicken
This family-friendly Chicken Noodle Soup recipe shows how to safely and easily cook raw chicken pieces in a flavorful soup:
Ingredients:
- 2 boneless, skinless chicken breasts (cut into 1″ cubes)
- 2 carrots (peeled and sliced)
- 2 stalks celery (sliced)
- 1 small onion (chopped)
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup egg noodles
Instructions:
- Season chicken cubes with salt and pepper. Sear in skillet on high heat until lightly browned.
- Add chicken broth, carrots, celery, onion, bay leaf, thyme, salt and pepper to stockpot. Bring to a boil over high heat.
- Reduce heat and simmer 5 minutes.
- Add seared chicken cubes. Simmer 10-15 minutes until chicken reaches 165°F.
- Remove bay leaf. Add noodles and continue simmering 5-7 minutes until noodles are tender.
- Adjust seasoning to taste. Serve hot.
The Takeaway on Cooking Raw Chicken in Soup
Raw chicken can absolutely be cooked safely in soup as long as you follow a few guidelines. Cut chicken into small, even pieces, sear or brown it first, submerge it fully in simmering liquid, and simmer gently for at least 10-15 minutes until chicken reaches 165°F minimum internal temperature. With the proper technique, you can enjoy delicious homemade soups full of tender, fully-cooked chicken.