Chicken Soup

Why You’ll Love This Recipe

Chicken Soup is the ultimate comfort food, perfect for cozy days or when you’re feeling under the weather. This classic dish is rich, hearty, and packed with nutrients. The tender chicken, flavorful broth, and vegetables make it a warming and satisfying meal that’s simple to prepare. Whether you’re looking for a nourishing bowl of soup or a dish to feed a crowd, this Chicken Soup recipe will become a staple in your kitchen. Plus, it’s versatile—customize it with your favorite veggies and seasonings!

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 6 cups chicken broth
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• Salt and pepper to taste
• 1 cup egg noodles, rice, or any pasta of your choice (optional)
• Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, add the chicken breasts (or thighs) and chicken broth. Bring it to a boil over medium-high heat, then reduce to a simmer. Cook the chicken for about 20-25 minutes, or until fully cooked through.
2. While the chicken is cooking, prepare the vegetables. Slice the carrots, chop the celery, and dice the onion.
3. Once the chicken is cooked, remove it from the pot and shred it using two forks. Set aside.
4. Add the carrots, celery, onion, garlic, thyme, parsley, and bay leaf to the pot. Stir to combine.
5. Let the vegetables simmer in the broth for about 15-20 minutes, or until tender.
6. If you’re adding noodles, rice, or pasta, add them to the pot and cook according to the package instructions.
7. Return the shredded chicken to the pot and stir to combine. Season with salt and pepper to taste.
8. Remove the bay leaf before serving.
9. Serve hot, garnished with fresh parsley, if desired.

Servings and Timing

This recipe serves 6 people.

• Prep time: 10 minutes
• Cook time: 40 minutes
• Total time: 50 minutes

Variations

• Spicy version: Add a pinch of cayenne pepper or a chopped jalapeño for a bit of heat.
• Vegetable boost: Feel free to add additional vegetables like peas, corn, or zucchini for more variety.
• Creamy version: For a creamy twist, stir in a splash of heavy cream or coconut milk after adding the chicken back into the soup.
• Herb variation: Try adding rosemary, sage, or basil for a different herbal flavor.

Storage/Reheating

To store: Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
To reheat: Reheat the soup on the stovetop over medium heat for 5-10 minutes, or until warmed through. If reheating in the microwave, heat in 1-2 minute intervals, stirring in between.

FAQs

1. Can I use bone-in chicken instead of boneless chicken?

Yes, you can use bone-in chicken. Just be sure to cook it for a longer period to allow the meat to become tender and easy to shred. You can also use the bones to create an even richer broth.

2. Can I use store-bought chicken broth?

Yes, store-bought chicken broth is a great option, but for a more flavorful soup, homemade broth is always ideal.

3. Can I add potatoes to the soup?

Absolutely! Adding potatoes will make the soup even heartier. Just chop them into small cubes and add them with the carrots and celery to cook.

4. Can I freeze Chicken Soup?

Yes, Chicken Soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It will last up to 3 months in the freezer. To reheat, thaw it in the fridge overnight and then heat it on the stove.

5. Can I use leftover chicken for this soup?

Yes, using leftover cooked chicken is a great way to save time. Just add it to the pot after the vegetables have softened.

6. Can I make this soup without noodles or pasta?

Yes, you can skip the noodles or pasta and simply enjoy the broth with the chicken and vegetables. You could also add rice instead.

7. What should I serve with Chicken Soup?

Chicken Soup is perfect with crusty bread, crackers, or a simple side salad for a complete meal.

8. How do I know when the chicken is done cooking?

The chicken should reach an internal temperature of 165°F (75°C). You can check by using a meat thermometer or by cutting into the chicken to ensure it is no longer pink inside.

9. Can I make this soup ahead of time?

Yes, you can make the soup a day in advance and store it in the fridge. The flavors will meld together even more overnight.

10. How can I make the soup richer?

To make the soup richer, you can stir in a bit of cream or butter after adding the chicken. This will add a creamy texture and enhance the flavor.

Conclusion

Chicken Soup is the perfect comfort food that brings warmth, nourishment, and a sense of coziness to any meal. With simple ingredients and easy preparation, this classic recipe is sure to become a family favorite. Whether you’re under the weather or simply craving something hearty, this Chicken Soup will warm you up from the inside out. Enjoy it with your favorite bread, and you’ve got a meal that’s both comforting and delicious!

Chicken Soup

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• Author: Chef MARTHA
• Total Time: 50 minutes
• Yield: 6 servings

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Description

Chicken Soup is the ultimate comfort food made with tender chicken, savory broth, and vegetables. This hearty dish is simple to prepare and packed with nutrients, making it perfect for cozy days, feeding a crowd, or when you’re feeling under the weather.

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Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 large carrots, peeled and sliced

• 2 celery stalks, sliced

• 6 cups chicken broth (low-sodium preferred)

• 1 bay leaf

• 1 tsp dried thyme

• 1/2 tsp dried parsley (or fresh parsley for garnish)

• Salt and pepper to taste

• 1 cup egg noodles or any preferred pasta (optional)

• 1 cup frozen peas or corn (optional)

• Lemon juice (optional, for brightening flavor)

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Instructions

• In a large pot, heat olive oil over medium heat.

• Add the diced onion and garlic and cook for 2-3 minutes, until softened and fragrant.

• Add the carrots and celery to the pot and sauté for an additional 5 minutes.

• Pour in the chicken broth, then add the shredded chicken, bay leaf, thyme, parsley, salt, and pepper. Stir to combine.

• Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, until the vegetables are tender.

• Optional: If using egg noodles or pasta, add them to the pot during the last 10 minutes of cooking, allowing them to cook through.

• Add frozen peas or corn in the final 5 minutes of cooking for extra flavor and texture.

• Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

• Remove the bay leaf before serving. Garnish with fresh parsley or serve as is.

Notes

• For a richer flavor, you can use bone-in chicken and remove the bones after cooking.

• If you prefer a thicker soup, mash a few of the cooked vegetables with a fork and stir them back into the broth.

• For a gluten-free version, skip the noodles or use gluten-free pasta.

• This soup can be made ahead and stored in the refrigerator for 3-4 days or frozen for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 250
• Sugar: undefined
• Sodium: 680mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 17g
• Fiber: 3g
• Protein: 26g
• Cholesterol: 75mg