This easy chicken soup recipe is packed with tender chicken, nutritious vegetables, and a tasty broth. Perfect for winter or when you need a warm, home-cooked meal that touches the heart!
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Chicken Soup Recipe
Description
This easy chicken soup recipe is packed with tender chicken, nutritious vegetables, and a tasty broth. Perfect for winter or when you need a warm, home-cooked meal that touches the heart!
Ingredients
Instructions
Video
- Make your broth. Add the chicken thighs to a large stockpot. Add approximately 3–4 quarts of cold water to the pot and bring it to a boil. Cover and reduce heat to low. Simmer for approximately 30—45 minutes.
- Cook the vegetables (mirepoix). As the broth simmers, chop and prepare your vegetables. Heat one tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 4–5 minutes, or until the onions turn translucent. Add the carrots and celery to the onions and mix well to combine. Continue cooking over medium heat for 10–15 minutes, stirring often. In the last two minutes, stir in the minced garlic and sprinkle with salt and pepper. Mix well to combine and add the bay leaves.
- If the mirepoix starts to brown or burn, reduce heat to medium-low.
- Strain the broth. After the broth has finished simmering and the chicken is cooked, remove the broth from heat. Use tongs to remove the chicken from the pot and transfer it to a clean cutting board to cool. Carefully strain the broth through a fine-mesh strainer into the same pot as the vegetables.
- Shred the chicken. Once the chicken is cool enough to handle, use two forks or your hands to shred it. Set aside.
- Simmer. Add the lemon juice to the pot and return the soup to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until the vegetables are fully cooked. In the last 5 to 10 minutes, return the shredded chicken to the pot.
- Serve. Season with additional salt and pepper to taste and garnish with fresh chopped parsley if desired.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 153kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Cholesterol 97mg33%
- Sodium 586mg25%
- Potassium 379mg11%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 20g40%
- Vitamin A 1787 IU
- Vitamin C 3 mg
- Calcium 30 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- The best type of chicken for chicken soup includes anything that is considered dark meat (thighs, legs, wings). You may use chicken breasts; just take extra care not to overcook them when making the broth.
- Do you have to cook the stock separately? No. You may cook the chicken and the vegetables at the same time if you prefer. I take this extra step because I prefer a nice, clear broth. The procedure requires straining the broth through a cheesecloth or mesh strainer.
- If you’re in a hurry, cut back on cook time and use store-bought chicken stock with shredded rotisserie chicken. Adjust seasoning as needed.
- Add other veggies, including parsnips, potatoes, leeks, cabbage, or even kale.
