chicken soup
There’s just something about a steaming bowl of chicken soup that feels like an instant hug from the inside out. I remember those chilly winter evenings at my grandma’s house when the whole kitchen smelled like savory broth, tender chicken, and herbs simmering quietly on the stove. My siblings and I would gather around, noses pressed to our bowls, watching that golden liquid swirl with chunks of veggies and soft noodles. This chicken soup recipe isn’t just any chicken soup—it’s the one that brings my family back together every time, a comforting classic that never fails to soothe the soul. It’s like a homemade remedy both for colds and for those moments when you just want to slow down and savor something simple but packed with love.
Compared to the quick, broth-only soups you find in cafes, this chicken soup has layers of flavor from hours of slow simmering, yet it never feels heavy or complicated. It’s surprisingly easy to pull together even on a hectic weeknight, and the leftovers taste even better the next day. I always keep some on hand for those “I just need cozy food” moments—it’s my go-to kitchen hug and the ultimate comfort food.
What is chicken soup?
Think of chicken soup as the ultimate all-rounder in home cooking—a simple dish turning humble ingredients into a potent bowl of warmth and nourishment. At its core, chicken soup is essentially a broth made by simmering chicken (sometimes whole, sometimes pieces) with vegetables and herbs until all those flavors melt together. While it might bring to mind the classic Jewish penicillin or Grandma’s healing chick soup on sick days, it’s really just a universal comfort found across cultures with endless variations. Whether you go with noodles, rice, dumplings, or just hearty veggies, it’s the idea of liquid, tender chicken, and fragrant veggies all mingling in a pot that makes it magic.
For many of us, chicken soup means more than dinner—it’s wrapped up in memories of care and kindness. My version is inspired by those old family recipes but tweaked with a few little tricks to deepen the flavor without taking all day. It’s a dish that’s easy enough to make after work but comforting enough to feel like you’re getting a warm, homemade gift.
Why you’ll love this recipe?
What I love most about this chicken soup—it’s the balance of deep, rich flavor and gentle simplicity. It’s not just broth with chicken; it’s broth brimming with layers of sweetness from the slow-cooked carrots and onions, subtle earthiness from fresh herbs, and that unmistakable umami from the chicken bones. The smell alone brings everyone running to the kitchen, and honestly, you’ll feel like you’ve cast a little comfort spell in your home.
It’s also incredibly straightforward to make. I often toss everything into the pot in the evening after a busy day and let it simmer while I unwind or catch up on a book. You don’t need any fancy tools or ingredients—just good chicken, fresh veggies, and simple pantry staples. And trust me, this recipe is wallet-friendly, perfect for anyone looking to feed a family or make something nourishing without breaking the bank.
Another reason it stands out? Its flexibility. Whether you want to add noodles, swap in rice, or throw in some spinach at the last minute, it adapts beautifully. You can make it as chunky or as brothy as you want. It’s a “use what you’ve got” kind of soup and absolutely forgiving to beginners. Plus, if you’ve ever loved dishes like classic chicken noodle soup or even a hearty chicken stew, you’ll find this recipe hits those comfort notes in a way that’s both familiar and fresh.
How do I make chicken soup?
Quick Overview
Making this chicken soup is really about layering flavor slowly and gently. You start by simmering a whole chicken or pieces with aromatics and veggies to build a rich, comforting broth. Then you strain, shred the chicken, and return everything to the pot with some fresh vegetables or noodles for a cozy finish. The best part? You don’t have to babysit it all day—the soup simmers pretty much on its own while you do other things. It’s simple, rewarding, and always brings that feel-good vibe to the dinner table.
Ingredients
For the Broth Base:
- 1 whole chicken (about 3-4 pounds) or 3-4 pounds of bone-in, skin-on chicken pieces (thighs and drumsticks work great for flavor)
- 3 large carrots, peeled and roughly chopped
- 2 celery stalks, chopped
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 1-2 bay leaves
- A handful of fresh parsley stems
- 1 teaspoon whole black peppercorns
- Salt, to taste
- About 12 cups cold water (enough to cover the chicken and veggies)
For the Soup:
- 2-3 carrots, diced
- 2 celery stalks, diced
- 1 onion, finely chopped
- 2 cups egg noodles or any small pasta (optional)
- Fresh chopped parsley or dill for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep Pot
Get a large stockpot going by rinsing out your chicken and placing it in the pot. No need to preheat or anything fancy here; just make sure your pot is big enough to hold all the ingredients comfortably. You’ll eventually cover the chicken with cold water so it starts cold, which helps draw out those good flavors.
Step 2: Build the Broth Base
Add the rough-chopped carrots, celery, onion, garlic, bay leaves, parsley stems, and peppercorns into the pot with the chicken. Pour enough cold water to cover everything by about an inch—this is key. Starting with cold water and slowly heating it up pulls more flavor out of all the ingredients.
Step 3: Simmer Gently
Bring the pot to a gentle boil over medium-high heat, then reduce the heat as low as you can so it’s just barely simmering. Skim off any foam or scum that rises to the surface in the first 20-30 minutes—that’s where the impurities go, and removing them keeps the broth clear and clean. Let everything simmer gently for about 1.5 to 2 hours, uncovered, to truly concentrate the flavors.
Step 4: Remove Chicken and Strain Broth
When the chicken is tender and falling off the bone, carefully take it out and set it aside to cool slightly. Strain the broth through a fine mesh sieve into another pot or large bowl, discarding the veggies and herbs (they’ll have done their job). This step gives you clear, golden broth that’s rich with flavor but not cloudy.
Step 5: Shred Chicken & Prep Soup Veggies
Once the chicken is cool enough to handle, shred the meat off the bones into bite-size pieces. Meanwhile, wash and dice fresh carrots, celery, and onion to add a fresh pop of texture to the soup. You’ll add these later for a lovely brightness and crunch.
Step 6: Combine and Simmer Soup
Return the strained broth to the stove, bring back to a simmer, and add the fresh diced veggies. Cook until they’re tender but still have a little bite, about 10-15 minutes. If you’re using noodles, add them towards the last 6-8 minutes of cooking so they don’t get mushy. Stir in the shredded chicken just before serving to warm it through.
Step 7: Season and Garnish
Before ladling the soup into bowls, taste and add salt as needed. Freshly cracked black pepper and a sprinkle of chopped herbs like parsley or dill really bring it all together. I like to add a splash of fresh lemon juice on the side sometimes—it brightens everything and makes it taste like sunshine.
Step 8: Serve and Enjoy
Grab some crusty bread, pour yourself a generous bowl, and enjoy! The steam rising off your bowl, the tender chicken, and the little sweetness from the veggies will make you feel instantly at home.
What to Serve It With
For Breakfast: Sometimes my kids will have this simple chicken soup first thing on a cold morning—paired with a warm mug of spiced chai or a mellow latte, it’s surprisingly comforting and gentle enough for an early meal.
For Brunch: Serve this chicken soup in elegant white bowls with a fresh herb garnish, alongside a bright, fresh salad and perhaps a light mimosa. It makes a lovely heartwarming starter without weighing anyone down.
As Dinner: I like pairing it with soft dinner rolls slathered in butter or garlic bread. On busy nights, a quick grilled cheese alongside the soup transforms it into a perfect, cozy meal that disappears in minutes around here.
For Cozy Snacks: This chicken soup is absolutely the star for chilly evenings under a blanket. I’ll add a squeeze of lemon and some chili flakes for a little kick, then curl up with a good book or a movie. Honestly, it’s the ultimate comfort food to soothe the soul and warm you up when you’re feeling under the weather.
Top Tips for Perfecting Your Chicken Soup
Choosing Your Chicken: I’ve learned that bone-in, skin-on pieces give the richest flavor. Whole chickens are great too but can take longer to cool and shred. Don’t be afraid to let the bones simmer—it’s the secret to that deep savoriness.
Simmer, Don’t Boil: This one took me a few tries to realize—vigorous boiling makes broth cloudy and rubbery chicken. A gentle simmer keeps things clear and tender. Patience really does pay off here.
Skimming the Scum: Don’t skip this. The first 20-30 minutes usually bring up foam and impurities. Skimming it off keeps your broth clear and light-tasting instead of bitter or dull.
Veggie Choices & Add-ins: I sometimes toss in a parsnip or two for sweetness, or a piece of fresh ginger for a zingy twist when someone’s feeling a cold coming on. Fresh herbs like thyme or rosemary also add lovely depth.
Noodles or Rice? My house is split on this, so I keep both ready. Noodles make it more like a comforting classic, while rice feels a bit heartier and gluten-free if you pick the right type. Add them towards the last 6-8 minutes of cooking so they don’t overcook.
Season Late & Taste Often: It’s easiest to add salt and pepper toward the end because the broth reduces well during simmering. You never want to overseason too soon.
Storage & Leftovers: This soup only gets better after a night in the fridge—flavors have time to marry beautifully. I always leave it unseasoned if I plan to freeze it and add salt/sour notes fresh when reheating.
Storing and Reheating Tips
Room Temperature: You can safely leave this chicken soup covered on the counter for up to 2 hours if serving soon after cooking. Beyond that, it’s best to refrigerate.
Refrigerator Storage: Transfer cooled soup to an airtight container and keep refrigerated for up to 4 days. The broth might gel a bit when cold—totally normal! Just warm gently on the stove and stir well before serving.
Freezer Instructions: Chicken soup freezes beautifully. Use heavy-duty freezer bags or airtight containers, leaving some space for expansion. Freeze for up to 3 months. To thaw, move to the fridge overnight and reheat slowly on the stove, stirring occasionally.
Glaze Timing Advice: While chicken soup doesn’t usually get glazed, a final splash of fresh lemon juice or a swirl of herb oil when serving acts like a fresh “glaze” and revs up the flavors perfectly every time.
Frequently Asked Questions
Final Thoughts
Chicken soup, to me, will always be a warm invitation to slow down, gather around the table, and feel a little more at home. This recipe captures that feeling perfectly—rich, comforting, and just simple enough to make when life gets busy. It’s the kind of soup you turn to when you want to feel cared for without fuss, and the leftovers? Oh, they’re magic, tasting even better the next day.
If you loved this, don’t hesitate to try my homemade chicken noodle soup variations or the all-vegetable broth I keep handy for those super quick nights. I’d love to hear how your batch turns out—did you add your own special twist? Drop a comment, rate it, or share your favorite tweaks. Happy simmering and cozy nights ahead!
Hearty Poultry Soup Recipe: Simple & Delicious
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast
- 1 tsp salt divided
- 0.5 tsp ground black pepper divided
- 2 tbsp olive oil
- 1 large white onion minced
- 1 large carrot sliced into half-moons (~1 cup chopped)
- 1 large green bell pepper diced
- 2 cloves garlic minced
- 8 sprigs fresh thyme tied in a bundle
- 4 cups chicken broth
- 2 cups kale chopped
- 3 cups cooked wild rice about 1.5 cups uncooked
- 1 tbsp Worcestershire sauce
- 0.5 cup full-fat Greek yogurt
- 0.25 cup olive oil
- 0.33 cup white whole wheat flour
- 1.5 cups 2% milk
- 1 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp ground black pepper
Instructions
Preparation Steps
- Season chicken breasts with 0.125 teaspoon salt and 0.125 teaspoon pepper.
- Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil.
- Add chicken breasts to the pot and sear for 2 minutes on each side; remove chicken (do not fully cook).
- Add another tablespoon of olive oil to the pot, add onion, carrot, and 0.25 teaspoon salt; sauté for 4-5 minutes.
- Add green pepper, garlic, and remaining salt and pepper; sauté for 3 more minutes.
- Add chicken breasts back to pot with fresh thyme bundle and chicken broth; ensure chicken is submerged and bring to a boil.
- Cover pot, reduce heat to low, and simmer soup for 10 minutes.
- Prepare roux by heating 0.25 cup olive oil over medium-high heat in a separate saucepan.
- Add flour to olive oil in saucepan and whisk until a paste forms.
- Slowly whisk milk into the paste, stirring continuously until thickened (4-6 minutes).
- Remove roux from heat and whisk in garlic powder, salt, and pepper.
- Remove chicken from pot; shred and set aside.
- Add kale, cooked wild rice, and Worcestershire sauce to pot; stir until kale wilts.
- Add Greek yogurt and roux to pot; mix well until combined.
- Add shredded chicken back into soup, mix, and bring to a simmer until warmed through.
- Serve hot and enjoy your hearty poultry soup!
