I’ve been making this simple chicken soup recipe for years, and it’s always a hit with my family. The dish originated from my grandmother, who learned it from her mother, and it’s been passed down through generations.
The key to this recipe is the technique of cooking the chicken low and slow, which makes the meat tender and juicy. When I’m feeling under the weather, there’s nothing like a warm bowl of this soup to soothe my soul.
My kids love it because it’s easy to eat and fun to customize with their favorite toppings. We often make it for family gatherings, as it’s easy to serve a crowd and everyone can have seconds.
Plus, it’s a great way to get in some extra veggies and feel good about what we’re putting in our bodies. The best part is that it’s incredibly easy to make, requiring just a few ingredients and minimal prep time.
I like to use fresh vegetables from our garden when they’re in season, but you can use whatever is available at your local market or even frozen options if you’re short on time. This soup is perfect for any occasion, whether you’re looking for a quick weeknight dinner or a comforting meal on a cold winter day.
Simple Chicken Soup
4.6 from 1054 votes
A comforting and nourishing chicken soup made with simple ingredients. This recipe yields a clear, flavorful broth with tender chicken and vegetables.
1Heat olive oil in a large pot over medium heat until shimmering.
2Add the diced onion, sliced carrots, and sliced celery, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
3Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
4Pour in the chicken broth and bring the mixture to a boil over high heat.
5Add the chicken breasts, dried thyme, salt, and black pepper to the pot.
6Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through and reaches an internal temperature of 165°F, about 15 to 20 minutes.
7Remove the cooked chicken from the pot and place it on a cutting board.
8Shred the chicken into bite-sized pieces using two forks.
9Return the shredded chicken to the pot and bring the soup back to a boil over high heat.
10Stir in the small pasta and cook according to package directions until al dente, typically about 8 to 10 minutes.
11Remove the pot from the heat and stir in the chopped fresh parsley.
12Taste the soup and adjust seasoning with additional salt and pepper if needed.
For a heartier soup, add a cup of diced potatoes or a can of drained chickpeas along with the pasta. To make it gluten-free, use gluten-free pasta or omit the pasta and add extra vegetables.
Watch Video Of How Simple Chicken Soup Works
This simple chicken soup is the kind of recipe you will come back to again and again. It is perfect for a quiet dinner at home or for feeding a crowd when someone needs a little comfort. I always make a big batch so I have leftovers for lunch the next day.
To store it let the soup cool completely then put it in a container with a tight lid. It keeps in the fridge for up to four days. To reheat just warm it on the stove over medium heat or in the microwave until piping hot.
If you froze the soup thaw it overnight in the fridge before reheating. You can serve it with crusty bread or saltine crackers on the side. It also works well with a sprinkle of fresh parsley or a squeeze of lemon juice for brightness.
This soup is a staple in my kitchen and I hope it becomes one in yours too.
❓ Frequently Asked Questions About Chicken Soup
1. Can I use chicken breasts instead of thighs?
Yes you can use boneless skinless chicken breasts. The soup will still be good but the broth may be a little less rich. If you use breasts try to keep the cooking time shorter so the chicken does not dry out. Shred the meat and add it back to the pot at the end.
2. How long should I simmer the soup?
Simmer the soup for about 45 minutes to 1 hour after adding the chicken and water. This is enough time for the flavors to meld and the chicken to become tender. Do not boil it hard or the meat can get tough. A gentle simmer is best.
3. Can I add noodles or rice to this soup?
Absolutely. Cook the noodles or rice separately and add them to each bowl when serving. If you add them directly to the pot they will soak up too much broth and get mushy. This way the soup stays clear and the noodles stay firm.
4. How do I store leftovers?
Let the soup cool completely then store it in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. If you added noodles or rice they will get soft when reheated so it is best to freeze the broth and vegetables alone.
5. What can I use instead of celery if I do not have any?
You can skip the celery or use a small diced fennel bulb for a similar crunch. Another option is to add a handful of chopped green beans or zucchini. The soup will still taste great without it.
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