Classic Chicken Soup Recipe

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:

  1. 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.
  2. Sauté Vegetables:
    Remove the chicken and set aside. In the same pot, sauté onions, garlic, carrots, and celery for about 5 minutes until softened.
  3. 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.
  4. 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.
  5. Shred the Chicken:
    Remove the chicken from the pot, shred it using two forks, then return the shredded chicken to the pot.
  6. 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.

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Classic Chicken Soup Recipe


  • Author: Martha

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

Scale
  • 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.

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