Chicken soup is a beloved comfort dish across many cultures, cherished for its soothing qualities and heartwarming simplicity. Whether it’s a remedy for the common cold or a family dinner staple, this soup brings warmth and nourishment. The rich broth, tender chicken, and fresh vegetables make it a timeless favorite in homes worldwide. I fondly recall my grandmother making this soup during cold winter evenings, serving it with crusty bread, and its aroma filling the house with love.
Why You’ll Love This Recipe:
- It’s incredibly simple to prepare with everyday ingredients.
- A great meal-prep option—make ahead and enjoy throughout the week.
- Light yet satisfying, perfect for any time of the year.
- Packed with essential nutrients, making it perfect for boosting your immune system.
Ingredients You’ll Need:
- 1 whole chicken (or 4 boneless chicken thighs)
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 medium carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 8 cups low-sodium chicken broth
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
- Lemon wedges (optional, for added brightness)
How to Make Classic Chicken Soup:
Step-by-Step Instructions:
- Sear the Chicken:
Heat olive oil in a large pot over medium heat. Add the chicken pieces and sear for 3-4 minutes on each side, until lightly browned. This step enhances the soup’s flavor. - Sauté Vegetables:
Remove the chicken and set aside. In the same pot, sauté onions, garlic, carrots, and celery for about 5 minutes until softened. - Build the Broth:
Return the chicken to the pot and add the chicken broth, bay leaf, thyme, salt, and pepper. Bring the mixture to a boil. - Simmer:
Reduce the heat to low and let the soup simmer for about 30-40 minutes, or until the chicken is fully cooked and tender. Skim off any foam that rises to the surface. - Shred the Chicken:
Remove the chicken from the pot, shred it using two forks, then return the shredded chicken to the pot. - Season and Serve:
Taste the soup and adjust seasoning as needed. Ladle into bowls, garnish with fresh parsley, and serve with optional lemon wedges for a refreshing touch.
Cooking Tips:
- Use bone-in chicken: It adds more flavor to the broth. If you’re in a hurry, boneless chicken will work, but the depth of flavor won’t be as rich.
- Customize the veggies: Feel free to add potatoes, zucchini, or your favorite seasonal vegetables to the mix.
- Add pasta or rice: For a heartier meal, you can toss in some cooked noodles or rice toward the end of the cooking process.
Helpful Tips:
- Shredding chicken: Use tongs to remove chicken easily from the pot and shred on a cutting board before returning it to the broth.
- Adjusting thickness: If you like a thicker soup, let it simmer uncovered for a while longer, allowing the liquid to reduce slightly.
- Freezing: Chicken soup freezes wonderfully. Store in airtight containers and freeze for up to 3 months.
Details:
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten-free, Dairy-free
Notes:
- For an extra flavor boost, add a squeeze of fresh lemon juice just before serving.
- This recipe works great with leftover rotisserie chicken as well. Just skip the step of searing the chicken and adjust the cooking time accordingly.
Nutritional Information:
(Per serving)
Calories: 250
Protein: 20g
Carbs: 15g
Fat: 10g
Fiber: 4g
Frequently Asked Questions:
- Can I make this soup in a slow cooker?
Yes! Sear the chicken and sauté the vegetables before adding everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. - Can I use vegetable broth instead of chicken broth?
You can, but it will slightly alter the flavor. Chicken broth is richer and complements the chicken better. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup for up to 3 months.
Storage Instructions:
Let the soup cool completely before transferring it to airtight containers. Refrigerate for up to 5 days, or freeze for up to 3 months. When reheating, add a splash of broth or water if needed to thin it out.
Related Recipes:
If you loved this recipe, check out these other comforting soup recipes:
Conclusion:
This classic chicken soup is more than just a meal—it’s comfort in a bowl. Simple to make, nourishing, and filled with rich flavors, it’s the perfect dish for any season. Whether you’re feeling under the weather or just want a cozy dinner, this soup will warm your soul.
PrintClassic Chicken Soup Recipe
Description
Chicken soup is a beloved comfort dish across many cultures, cherished for its soothing qualities and heartwarming simplicity. Whether it’s a remedy for the common cold or a family dinner staple, this soup brings warmth and nourishment. The rich broth, tender chicken, and fresh vegetables make it a timeless favorite in homes worldwide. I fondly recall my grandmother making this soup during cold winter evenings, serving it with crusty bread, and its aroma filling the house with love.
Ingredients
- 1 whole chicken (or 4 boneless chicken thighs)
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 medium carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 8 cups low-sodium chicken broth
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
- Lemon wedges (optional, for added brightness)
Instructions
- Sear the Chicken:
Heat olive oil in a large pot over medium heat. Add the chicken pieces and sear for 3-4 minutes on each side, until lightly browned. This step enhances the soup’s flavor. - Sauté Vegetables:
Remove the chicken and set aside. In the same pot, sauté onions, garlic, carrots, and celery for about 5 minutes until softened. - Build the Broth:
Return the chicken to the pot and add the chicken broth, bay leaf, thyme, salt, and pepper. Bring the mixture to a boil. - Simmer:
Reduce the heat to low and let the soup simmer for about 30-40 minutes, or until the chicken is fully cooked and tender. Skim off any foam that rises to the surface. - Shred the Chicken:
Remove the chicken from the pot, shred it using two forks, then return the shredded chicken to the pot. - Season and Serve:
Taste the soup and adjust seasoning as needed. Ladle into bowls, garnish with fresh parsley, and serve with optional lemon wedges for a refreshing touch.
Notes
- For an extra flavor boost, add a squeeze of fresh lemon juice just before serving.
- This recipe works great with leftover rotisserie chicken as well. Just skip the step of searing the chicken and adjust the cooking time accordingly.