Chicken Soup Recipe

There’s something truly magical about a warm bowl of chicken soup. It’s a dish that feels like a hug in a bowl—soothing, hearty, and packed with flavors that remind you of home. Whether you’re feeling under the weather, or just need something cozy for a chilly evening, this chicken soup recipe will become your go-to. The combination of tender shredded chicken, fresh herbs, and perfectly cooked veggies creates a balanced meal that nourishes both the body and soul. Plus, it’s super simple to whip up, making it perfect for weeknight dinners or meal prepping for the week.

For me, chicken soup has always been a staple. Growing up, it was the first thing my mom would make whenever someone in the house felt a bit off. The aroma of herbs and garlic slowly simmering in the kitchen was enough to lift anyone’s spirits. Even today, whenever I make this recipe, it instantly transports me back to those comforting, lazy afternoons. The best part? This recipe has just the right amount of heartiness, but it’s light enough that you won’t feel weighed down afterward. It’s exactly what you want when you’re craving something wholesome but not overly rich.

this RECIPE

🍲 A quick backstory: chicken soup’s comforting legacy

Chicken soup has been a beloved comfort food in many cultures for centuries. From Jewish “penicillin” (aka matzo ball soup) to Greek avgolemono, every culture has its own take on this iconic dish. Traditionally, it was a way to stretch humble ingredients like chicken and vegetables into something filling and healing. What makes chicken soup special is its adaptability. It’s a dish that has evolved based on what people had available at the time, which is probably why it has so many variations today.

In this version, we’re using a classic combination of carrots, parsnips, and celery with fresh herbs like thyme and tarragon to create layers of flavor. The best part is that this recipe comes together in under an hour, making it as convenient as it is comforting.

Let’s talk ingredients: fresh, flavorful, and simple

This recipe calls for just a few basic ingredients, but the flavor they bring is anything but basic. Here’s a quick breakdown of what you’ll need:

• Carrots, parsnips, and celery: These three form the base of any good chicken soup. They add sweetness and earthiness. If you’re out of parsnips, feel free to swap in more carrots or even sweet potatoes.
• Leek and onion: These add depth and a subtle onion flavor. If you don’t have leeks, no problem—just use a whole onion instead.
• Garlic: Because no soup should be without garlic! It adds warmth and that classic cozy aroma we all love.
• Fresh herbs (thyme, tarragon, and parsley): These are the game-changers in this soup. Thyme gives a subtle woodsy flavor, tarragon adds a unique brightness, and parsley gives everything a fresh, green finish. If you’re out of tarragon, try using rosemary or even dill.
• Chicken: Boneless, skinless chicken breasts work well for shredding. If you prefer dark meat, boneless chicken thighs would be a fantastic alternative.

Kitchen gear: what you need (and what you can totally skip)

You won’t need any fancy gadgets for this recipe, but there are a few essentials that will make things easier.

• A large pot: This is non-negotiable. You need something big enough to hold all the ingredients and allow the soup to simmer nicely.
• A pair of tongs: Tongs are perfect for pulling the chicken out of the soup without making a mess. Trust me, this will save you from chasing chicken around the pot with a spoon.
• Sharp knives: Since there’s a lot of chopping involved, a sharp chef’s knife is your best friend here.
• Cutting board: One large enough to handle all the veggies and chicken. If you have separate boards for meat and veggies, that’s a bonus!

Step-by-step: my foolproof method (and a few hard-learned lessons)

Alright, let’s get cooking! Here’s how to make this soul-soothing chicken soup:

1. Saute the veggies: Start by heating up your olive oil in a large pot over medium heat. Once it’s shimmering, toss in your chopped carrots, parsnips, celery, leek, and onion. Stir them around frequently for about 4-5 minutes until they start to soften. (Pro tip: Don’t rush this step! Let the veggies release their flavors before adding anything else.) After they’ve softened a bit, toss in your minced garlic, salt, and pepper. Give it another stir for about a minute—this is where that fragrant garlic magic happens.
2. Poach the chicken: Time to build even more flavor. Add the fresh thyme, tarragon, and bay leaf to the pot. Place your chicken breasts on top of the veggies, and pour in the chicken broth. Bring everything to a boil, then immediately lower the heat to a simmer. Cover the pot and let it gently bubble away for about 15 minutes, or until the chicken is cooked through. (Here’s a tip: Don’t boil the soup too hard or your chicken will turn out tough. A gentle simmer is all it needs!)
3. Shred the chicken: Once the chicken is cooked, use your trusty tongs to pull it out onto a cutting board. Let it cool for just a minute or two before shredding it with two forks. If you’re in a rush, you can even chop it up, but shredded chicken absorbs the flavors better. Toss the shredded chicken back into the pot and give it another 2-minute simmer.
4. Finish it off: Before serving, fish out the thyme, tarragon sprigs, and bay leaf (no one wants a surprise bay leaf in their spoon). Stir in the chopped parsley for that fresh pop of green, and garnish with a bit more parsley and freshly ground black pepper if you’re feeling fancy.

Variations: how to make this soup your own

What’s great about this chicken soup recipe is that it’s endlessly customizable. Here are a few tweaks I’ve tried:

• Gluten-free: This recipe is naturally gluten-free, but if you want to bulk it up, toss in some gluten-free noodles or rice during the last 10 minutes of cooking.
• Vegan version: You can absolutely make this without chicken. Swap the chicken for chickpeas or white beans, and use vegetable broth instead of chicken broth. I promise it’s just as hearty and satisfying.
• Low-carb/keto: Ditch the parsnips and add in more celery or cauliflower. Both are great low-carb substitutes that won’t compromise on texture.
• Spicy kick: If you like things with a bit of heat, add a pinch of red pepper flakes or a chopped jalapeño when you sauté the veggies.
• Seasonal twist: In the fall, I love adding butternut squash or sweet potatoes for a bit of extra heartiness.

Serving ideas: how to plate this cozy bowl of goodness

To serve, ladle the soup into large bowls, making sure everyone gets plenty of that shredded chicken and colorful veggies. If you’re feeling fancy, garnish each bowl with a little extra parsley and a grind of black pepper. This soup pairs beautifully with a slice of crusty sourdough bread for dunking, or even some homemade biscuits if you have the time.

For a more elegant presentation (maybe for a dinner party or family gathering), you can serve it in wide, shallow bowls with a sprig of fresh thyme on top.

Drinks that pair perfectly

Since we’re keeping things alcohol-free, here are a few refreshing drinks that complement the warm, savory flavors of the soup:

• Herbal tea: A mild chamomile or mint tea will keep things light and soothing. Plus, it adds to the overall cozy vibe.
• Lemon water: A simple but refreshing glass of lemon water is perfect for cutting through the richness of the broth.
• Ginger ale or sparkling water: If you like a little fizz, ginger ale pairs well, offering a sweet contrast to the savory soup. Sparkling water with a slice of lime is also a great choice.

Storing and reheating tips

Chicken soup is one of those dishes that tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, simply warm it up on the stove over low heat until it’s hot all the way through. You might need to add a splash of water or broth if it thickens up too much.

To freeze, let the soup cool completely, then portion it out into freezer-safe containers. It’ll keep for up to 3 months. Just thaw it overnight in the fridge and reheat gently on the stove when you’re ready to enjoy.

Scaling the recipe for a crowd (or just for you)

If you’re cooking for a crowd, you can easily double this recipe—just make sure your pot is big enough to hold all the ingredients! On the flip side, if you’re making it for just one or two people, halving the ingredients works beautifully. Just keep an eye on the cooking time for the chicken; it might cook a bit faster.

Potential hiccups (and how to avoid them)

• Chicken overcooking: If you overcook the chicken, it can get tough. Keep an eye on the simmer time—15 minutes should be just right for boneless breasts.
• Too salty? If you accidentally over-salt, add a splash of water or more broth to balance it out.
• Cloudy broth? This can happen if you boil the soup too vigorously. Keeping the simmer gentle ensures a clearer, prettier broth.

Give it a try and make it your own!

This chicken soup recipe is simple, adaptable, and perfect for just about any occasion. Whether you’re looking for something comforting on a cold night or a nourishing meal to get you through the week, this soup will not disappoint. Don’t be afraid to play around with the ingredients, add your own twist, and make it a dish you’ll come back to time and time again. Happy cooking!

FAQ

1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will give the soup a richer flavor and tend to stay juicier than breasts.

2. How long does this soup last in the fridge?
It will keep for about 4 days in an airtight container.

3. Can I freeze chicken soup?
Yes, this soup freezes beautifully. Just let it cool completely before freezing and store for up to 3 months.

4. How do I make the soup thicker?
If you like a thicker soup, you can add a few diced potatoes or a bit of rice to the broth during the simmering stage.

5. Can I make this in a slow cooker?
Yes! Just sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 4-6 hours or until the chicken is cooked through.

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