Go Back
- 1 lb boneless, skinless chicken breasts, diced - 4 cups chicken broth - 2 cups water - 1 medium onion, chopped - 2 carrots, sliced - 2 celery stalks, diced - 2 garlic cloves, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper to taste - 1 cup frozen peas - Fresh parsley for garnish - 2 tablespoons olive oil Gathering the right ingredients is key for the best chicken soup. I always start with one pound of boneless, skinless chicken breasts. Dicing them into bite-sized pieces helps them cook evenly. I then use four cups of chicken broth and two cups of water. This mix gives the soup a rich flavor while keeping it light. Next, I chop one medium onion, slice two carrots, and dice two celery stalks. These veggies add great texture and taste. For an aromatic touch, I use two minced garlic cloves. Seasonings are where the magic happens. I add one teaspoon each of dried thyme and dried rosemary for warmth. A bay leaf adds depth, while salt and pepper enhance the flavors. To finish, I toss in one cup of frozen peas. They add sweetness and a pop of color. A sprinkle of fresh parsley makes it all look pretty. Finally, I use two tablespoons of olive oil to sauté the veggies. This step sets the stage for a comforting bowl of chicken soup. {{ingredient_image_1}} 1. In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Add 1 medium onion (chopped), 2 sliced carrots, and 2 diced celery stalks. 3. Sauté these for 5-7 minutes until they soften a bit. 4. Now, add 2 minced garlic cloves. Cook for another minute until it smells great. 5. Stir in 1 lb of diced chicken breasts. Cook until the chicken turns slightly brown, about 3-4 minutes. 1. Pour in 4 cups of chicken broth and 2 cups of water. 2. Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 bay leaf, and salt and pepper to taste. 3. Bring the mix to a boil. This step builds flavor. 4. Lower the heat and let it simmer for 20 minutes. The chicken should be tender and fully cooked at this point. 1. Remove the bay leaf. Use a fork to shred the chicken into small pieces. 2. Stir in 1 cup of frozen peas. Simmer for another 5 minutes. This adds color and sweetness. 3. Ladle the soup into bowls. Garnish with fresh parsley. Enjoy this warm, comforting dish! To make your chicken soup full of flavor, adjust the seasoning. Start with salt and pepper. Taste as you go. You can add more if needed. Thyme and rosemary add depth. Try fresh herbs for a brighter taste. For tender chicken, cook it just right. When you add the chicken, ensure it is slightly browned. This step adds flavor and keeps the chicken juicy. Let it simmer gently. Overcooking will make it tough. Aim for a soft, easy-to-shred texture. Sauté your vegetables at the right time. Start with onions, carrots, and celery. Cook them for about 5-7 minutes. This step allows them to soften and release their flavors. Add garlic last, as it cooks quickly. Shredding chicken can be easy. After simmering, use a fork to pull it apart. Make sure to do this when it’s still warm. Warm chicken shreds easily into bite-sized pieces. Garnishing adds a nice touch. Fresh herbs like parsley brighten the soup. Chop them finely and sprinkle on top before serving. A splash of lemon juice can elevate the taste. It adds brightness and balances the flavors. Just a little goes a long way. Enjoy your comforting bowl of chicken soup! Pro Tips Use Bone-in Chicken: For a richer flavor, consider using bone-in chicken pieces instead of boneless. The bones add depth to the broth and enhance the overall taste of the soup. Add Fresh Herbs: While dried herbs are convenient, adding fresh herbs like parsley or thyme at the end of cooking can brighten the flavors and make the soup more aromatic. Customize Your Veggies: Feel free to add other vegetables such as potatoes, corn, or green beans. This not only increases the nutritional value but also adds texture and flavor. Make it Ahead: Chicken soup tastes even better the next day as the flavors meld together. Prepare a batch in advance and store it in the fridge or freezer for an easy meal later. {{image_2}} You can swap out the chicken for other proteins. Turkey works great if you have some on hand. Tofu is a nice option too for a meat-free meal. When it comes to veggies, feel free to get creative! Spinach adds a lovely green color. Corn brings a sweet crunch that kids love. Want to spice things up? Try adding cumin for warmth or paprika for a smoky touch. If you crave something heartier, toss in some noodles or rice. They soak up the broth and make the soup more filling. If you need gluten-free options, use gluten-free noodles or skip the grains altogether. For a lower sodium dish, choose low-sodium broth and limit added salt. These swaps keep the soup tasty while meeting your dietary needs. To store chicken soup in the fridge, let it cool first. Use a clean, airtight container. This helps keep the soup fresh. The soup stays good for about 3 to 4 days. After that, it may lose flavor and quality. Always check for any strange smells before eating. Freezing chicken soup is simple. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with a date. You can freeze it for up to 3 months. To thaw, place it in the fridge overnight. Reheat the soup on the stove over low heat. Stir it often to ensure even heating. If it's too thick, add a splash of water or broth. For meal prep, divide the soup into single servings. This makes it easy to grab a quick meal. Pair your soup with a slice of crusty bread or a fresh salad. These sides add variety and make the meal more filling. You can also add crackers for a crunchy touch. This way, you enjoy a comforting meal any day of the week. How long does it take to cook chicken soup from scratch? It takes about 35 minutes to cook chicken soup from scratch. You will spend 10 minutes on prep and 25 minutes cooking. This time gives you a rich and tasty soup that warms your soul. Can I use rotisserie chicken instead of raw chicken? Yes, you can use rotisserie chicken! It saves time. Just shred the chicken and add it to the soup during the last 10 minutes of cooking. This way, the chicken stays juicy and full of flavor. How can I make chicken soup thicker? To thicken your chicken soup, you have a few options. You can: - Add a tablespoon of cornstarch mixed with water. - Use mashed potatoes or instant potato flakes. - Let the soup simmer longer to reduce the liquid. What can I substitute for chicken broth? If you don’t have chicken broth, you can use vegetable broth or water with some added spices. For a richer flavor, try using beef broth or even homemade broth if you have it. Is chicken soup good for colds? Yes, chicken soup is great for colds! It helps keep you hydrated. The warm broth can soothe a sore throat, and the nutrients in chicken and veggies boost your immune system. What are the nutritional benefits of this recipe? This chicken soup is packed with protein from the chicken. It has vitamins and minerals from the vegetables like carrots and celery. The olive oil adds healthy fats, making this soup both nutritious and comforting. This blog post covered everything you need to make chicken soup from scratch. We explored key ingredients, step-by-step instructions, tips for perfecting flavor, and various adaptations. Remember, the secret lies in the balance of flavors and the right cooking methods. Feel free to try different ingredients to make it your own. With these techniques, you can craft a warm, tasty soup that nourishes both body and soul. Enjoy the cooking process, and savor each comforting bowl!

Heartwarming Chicken Soup

A comforting and hearty chicken soup perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 4 cups chicken broth
  • 2 cups water
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 leaf bay leaf
  • to taste salt and pepper
  • 1 cup frozen peas
  • fresh for garnish parsley
  • 2 tablespoons olive oil

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Stir in the diced chicken and cook until slightly browned, about 3-4 minutes.
  • Pour in the chicken broth and water. Add the dried thyme, dried rosemary, bay leaf, salt, and pepper. Bring the mixture to a boil.
  • Reduce the heat to low and let it simmer for about 20 minutes, or until the chicken is cooked through and tender.
  • Remove the bay leaf and shred the chicken into bite-sized pieces with a fork.
  • Stir in the frozen peas and simmer for another 5 minutes. Adjust seasoning as needed.
  • Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

Feel free to add more vegetables or spices to taste.
Keyword chicken, comfort food, soup