Cooking raw chicken thoroughly is important for food safety, but there are safe ways to add raw chicken to soup. Here is a guide to help you understand if and how to cook raw chicken in soup.
Is It Safe to Cook Raw Chicken in Soup?
Yes, you can safely cook raw chicken in soup as long as you follow proper food safety guidelines. The keys are to:
- Use fresh, high-quality chicken
- Cook the soup to the right internal temperature (165°F)
- Cook for long enough time
Following these simple rules will ensure any bacteria on the raw chicken is killed during the cooking process.
Tips for Cooking Raw Chicken in Soup
Here are some tips to properly cook raw chicken in soup:
- Cut the chicken into smaller, evenly-sized pieces so it cooks evenly. Pieces should be no thicker than 1 inch.
- Make sure the chicken is fully submerged in liquid. It should be completely covered.
- Bring the soup to a boil first before adding chicken. This helps the chicken cook faster.
- Cook chicken for at least 10-12 minutes once simmering. Chicken breasts may need 15 minutes.
- Stir regularly to prevent sticking or burning.
- Use a food thermometer to check internal temperature reaches 165°F.
- Do not add raw chicken during the last 5 minutes of cooking time.
How Long to Cook Raw Chicken in Soup
The exact cooking time depends on a few factors:
- Size of chicken pieces – Smaller 1 inch pieces cook faster than larger pieces.
- Type of chicken – Breasts take longer than thighs or wings.
- Amount of chicken – More chicken requires longer cooking.
- Soup ingredients – Cream or cheese-based soups cook slower.
For boneless, skinless chicken breasts cut into 1-inch cubes, allow around 15 minutes simmering time in broth-based soups. Thighs or wings may only need 10-12 minutes. Check the internal temperature to be sure.
Recommended Cooking Times for Chicken in Soup
Chicken Type | Size of Pieces | Simmer Time in Broth Soup |
---|---|---|
Boneless breasts | 1 inch cubes | 12-15 minutes |
Boneless thighs | 1 inch cubes | 8-10 minutes |
Bone-in thighs | Whole | 20-25 minutes |
Bone-in breasts | Whole | 25-30 minutes |
Tips for Soup Safety
Follow these general food safety tips when making soup with raw chicken:
- Wash hands, utensils, surfaces after handling raw chicken.
- Use separate cutting boards and knives for raw chicken.
- Refrigerate soup within 2 hours of cooking.
- Cook and consume within 3-4 days.
- Reheat leftover soup to 165°F before serving.
What About Using Partially Cooked Chicken?
For quicker cooking, you can use cooked chicken pieces instead of fully raw. Rotisserie chicken, grilled chicken, or baked chicken can all be added towards the end of cooking soup. Simmer just long enough to heat through, about 5 minutes.
You can also par-cook raw chicken by poaching, sautéing, or baking first before adding to soup. This cuts down the cooking time. Make sure internal temperature still reaches 165°F.
Conclusion
Yes, you can safely add raw chicken to soup as it cooks. Be sure to start with fresh chicken, cut into small even pieces, fully submerge in liquid, and cook for long enough time to the proper 165°F temperature. Follow basic food safety practices as well. With the right technique, cooking raw chicken in soup lets you make delicious homemade soups from scratch.