Chicken Soup Recipe

Chicken soup is one of those timeless, comforting dishes that feels like a warm hug in a bowl. It’s simple yet so satisfying, especially when the weather turns cool or you’re in need of a little pick-me-up. Growing up, I remember my grandma making chicken soup every Sunday, and just the smell of it simmering away would make me feel instantly better—whether I was sick or just had a long week. While her version was packed with noodles and took hours to make, I’ve adapted a quicker version that’s still loaded with flavor but won’t take up your entire afternoon.

This particular recipe is filled with tender chicken, hearty vegetables, and a fresh herb infusion that takes it to the next level. Plus, it’s endlessly customizable. Whether you’re looking for a light weeknight dinner or something to batch-cook for the week, this chicken soup recipe will fit right into your routine. Let’s dive into the details!

this RECIPE

That time I learned the importance of fresh herbs…

I have to admit, I didn’t always reach for fresh thyme and tarragon in my chicken soup. In fact, for a long time, I stuck to the good old dried herbs sitting in my pantry (you know, the ones you buy for a recipe and then forget about until they’re practically ancient). But one day, while making this very soup, I decided to give fresh herbs a try—just to see what the fuss was about.

Wow. The difference was night and day. The tarragon added a subtle, sweet licorice-like aroma that paired beautifully with the savory thyme, giving the broth such a rich, complex flavor. I realized right then that fresh herbs could completely transform a dish, and now I’m officially converted. Trust me, once you go fresh, you’ll never want to go back!

Where does chicken soup come from, anyway?

Chicken soup has a rich history and a place in almost every culture, from the classic Jewish matzo ball soup to Mexican caldo de pollo or Greek avgolemono. Each version brings its own unique twist to the dish, but they all share the same comforting essence: a broth-based soup brimming with tender chicken and vegetables. Historically, it’s been seen as a healing food (hence the term “Jewish penicillin”)—an age-old remedy for colds and other ailments. The simplicity of the ingredients and the slow-cooked flavors have made it a beloved staple for centuries, evolving into the countless variations we see today.

Let’s talk ingredients: the magic is in the basics

Chicken breasts

For this recipe, boneless, skinless chicken breasts work beautifully because they cook quickly and shred easily. However, if you’re in the mood for a deeper, richer flavor, you can swap them for bone-in, skin-on chicken thighs. The fat from the thighs will add an extra level of richness to the broth. Either way, you’ll end up with tender, juicy chicken that pulls apart effortlessly.

Fresh herbs (thyme and tarragon)

The stars of this show! Thyme gives the soup that woodsy, earthy note, while tarragon brings a mild, almost anise-like sweetness. If you can’t find fresh tarragon, you can use dried, but reduce the amount by about half since dried herbs are more concentrated. You could also substitute with basil or oregano for a slightly different flavor profile.

Vegetables (carrots, parsnips, celery, leek, onion)

These veggies form the base of the soup, giving it that sweet and savory foundation we all love. If parsnips aren’t your thing, you can swap them for extra carrots or even some sweet potatoes. Leeks add a mild, oniony flavor, but if you don’t have them on hand, just add more onion or a shallot for a slightly sweeter touch.

Chicken broth

I recommend using a low-sodium broth so you can control the saltiness of the soup. If you’re feeling adventurous and have the time, homemade chicken stock will always give you the richest flavor. But in a pinch, a good quality store-bought broth works perfectly fine. You could even mix in a bit of vegetable broth for a lighter option.

Kitchen gear you’ll need (and what you can skip)

You don’t need a ton of fancy equipment to whip up this chicken soup—just a few trusty kitchen basics:

• Large pot or Dutch oven: A sturdy pot with high sides is essential since we’re making a broth-based soup. It needs to be big enough to hold all the ingredients comfortably, with room to stir.
• Tongs: These will help you easily grab the chicken when it’s time to shred it, without fishing around with a spoon.
• Sharp knife and cutting board: You’ll be chopping a fair amount of vegetables, so a sharp knife will make your life much easier. Plus, it’s just safer!
• Forks for shredding: No need for anything fancy here; two regular dinner forks will do the trick.

If you don’t have tongs, no worries! A slotted spoon works well for lifting the chicken out of the pot, and you can always shred it by hand if forks aren’t your thing.

Step-by-step: Let’s make this soup together!

1. Sauté the vegetables

First up, grab your large pot and heat the olive oil over medium heat. Add the carrots, parsnips, celery, leek, and onion, and give everything a good stir. Let them cook for about 4 to 5 minutes, stirring frequently. You want the veggies to start softening and release their aromas, but not get too brown. Once they’re starting to look nice and tender, toss in the garlic, salt, and pepper, and stir for another minute. At this point, your kitchen will smell incredible!

2. Poach the chicken

Now it’s time to add the chicken breasts, thyme, tarragon, bay leaf, and broth to the pot. Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 15 minutes—just enough time for the chicken to cook through. Resist the urge to peek too much during this step! Keeping the lid on helps the chicken stay tender and the flavors to meld together.

3. Shred the chicken

Once the chicken is cooked, use your tongs (or slotted spoon) to remove it from the pot and transfer it to a cutting board. Let it cool for a minute or two, then use two forks to gently shred the chicken. Don’t worry if the pieces aren’t perfect—it’s soup, after all! Return the shredded chicken to the pot and let it simmer for another 1 to 2 minutes so it can soak up all that delicious broth.

4. Garnish and serve

Before serving, fish out the sprigs of thyme, tarragon, and the bay leaf (no one likes an unexpected bite of a woody herb). Stir in the fresh parsley and give the soup a taste—this is your chance to adjust the seasoning. Serve the soup hot with a little extra parsley and black pepper sprinkled on top for a beautiful, simple garnish.

Variations: get creative with your chicken soup

This recipe is perfect as-is, but I’ve experimented with a few variations, and they all turned out pretty great!

• Gluten-free: If you want to make this soup gluten-free but still hearty, add some diced potatoes or gluten-free noodles during the simmering stage.
• Low-carb: For a low-carb version, skip the parsnips and consider adding cauliflower florets or zucchini noodles toward the end of cooking.
• Vegan option: Yes, you can still enjoy a “chicken” soup without the chicken! Just swap the chicken for chickpeas or tofu and use vegetable broth instead of chicken broth. You’ll get the same warming flavors without the meat.
• Spice it up: If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce to your bowl right before serving. It’s a great way to wake up the flavors!

How to serve (and impress your dinner guests!)

If you’re making this soup for a gathering or just want to up your presentation game, serve it in shallow bowls with a garnish of freshly chopped parsley and a sprinkle of black pepper. Add a slice of crusty bread on the side for dipping—it soaks up the broth beautifully. A light green salad or roasted vegetables would also make a perfect accompaniment.

What drinks pair well with chicken soup?

I find that a glass of crisp white wine, like a Sauvignon Blanc or a Pinot Grigio, pairs wonderfully with the light, herbaceous flavors of the soup. If you’re not in the mood for wine, an iced green tea or a sparkling water with a slice of lemon also makes for a refreshing pairing. Of course, nothing beats a classic warm drink like herbal tea or even a mug of hot ginger-lemon water if you’re feeling under the weather.

Storing and reheating: soup for days!

One of the best things about this chicken soup is how well it stores! Let it cool to room temperature, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days or in the freezer for about 3 months. To reheat, simply warm it up on the stove over medium heat until it’s steaming hot. If it’s a little thick after storing, just add a splash of water or broth to thin it out.

Need more or less? Here’s how to adjust the recipe

This recipe makes enough for about 4 servings, but it’s super easy to scale. If you need to feed a crowd, just double the ingredients. The only thing to keep in mind is that the cook time may increase slightly when you’re poaching more chicken. If you’re cooking for one or two, you can halve the recipe, but I’d suggest making the full batch and freezing the leftovers—you’ll be glad you did!

Troubleshooting: little bumps along the way

• Too salty: If you accidentally over-salt the soup, add a peeled potato to the pot and let it simmer for 10-15 minutes. The potato will absorb some of the excess salt.
• Chicken overcooked: If your chicken turns out a bit dry, no worries! The shredded chicken will soften as it sits in the broth.
• Soup too thin: If you like a thicker soup, you can mash some of the veggies to add body or stir in a slurry of cornstarch and water.

Ready to try it out? I can’t wait for you to dig in!

There’s something so soothing about a big bowl of homemade chicken soup. Whether you’re serving it to friends and family or enjoying it solo on a quiet evening, this recipe is guaranteed to bring comfort and warmth. So go ahead, give it a try, and feel free to tweak it to suit your tastes. After all, the best recipes are the ones that evolve with you!

Frequently asked questions

1. Can I use rotisserie chicken instead of raw chicken?
Yes! Using rotisserie chicken is a great shortcut. Just skip the poaching step and add the shredded rotisserie chicken toward the end of cooking.

2. What’s the best way to freeze this soup?
Let the soup cool completely before transferring it to freezer-safe containers. Leave a little room at the top for expansion, and label it with the date!

3. Can I add noodles or rice to this soup?
Absolutely! Cook them separately and add them to individual bowls before ladling the soup over, so they don’t soak up too much broth.

4. Is it okay to use dried herbs instead of fresh?
You can definitely use dried herbs in a pinch, but use about half the amount called for in fresh herbs. The flavor won’t be as bright, but it’ll still be delicious!

5. How do I keep my vegetables from getting mushy?
Be sure not to overcook the veggies when sautéing. They’ll continue to soften as the soup simmers, so undercooking them slightly at the beginning helps maintain their texture.

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