Classic Chicken Soup Recipe
Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Description
This Ultimate Classic Chicken Soup Recipe is the perfect comfort food for any occasion! 🍲✨ Made with tender shredded chicken, hearty vegetables, and a rich, flavorful broth, this homemade soup is warm, nourishing, and incredibly easy to make. Whether you’re looking for a soothing meal on a chilly day, a natural cold remedy, or a cozy family dinner, this recipe has you covered. Customize it with your favorite veggies or make it spicy for an extra kick. Serve it with crusty bread for a complete meal. Try it today! 😋
Ingredients
- 1 lb bone-in skinless chicken breasts or thighs
- 10 cups chicken broth or homemade stock
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 carrots peeled and sliced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 –2 cups egg noodles or any pasta optional
- 1 cup fresh parsley chopped (optional for garnish)
- 1 tablespoon lemon juice optional, for brightness
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Instructions
- Cook the Chicken:
- In a large pot, heat the olive oil over medium heat. Add the chicken breasts (or thighs) and cook until lightly browned on both sides (about 5 minutes). Remove the chicken from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables start to soften. Add the minced garlic and cook for another minute, stirring occasionally.
- Add the Broth and Seasonings:
- Pour in the chicken broth, then add the dried thyme, rosemary, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes to allow the flavors to blend.
- Shred the Chicken:
- While the soup is simmering, shred the cooked chicken using two forks. Once the chicken is shredded, add it back into the pot.
- Optional: Add Noodles:
- If you’d like to add noodles, bring the soup back to a boil and add the egg noodles (or any pasta of your choice). Cook according to the package instructions, usually about 6-8 minutes.
- Finish the Soup:
- Once the noodles are cooked, taste the soup and adjust the seasoning if needed. If you like a little brightness, you can stir in 1 tablespoon of lemon juice.
- Serve:
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or crackers.
Notes
- For a quicker version, you can use boneless, skinless chicken breasts or thighs and shred them before adding them back into the soup.
- You can make this soup ahead of time and store it in the refrigerator for up to 3 days. The flavors will deepen as it sits.
- To make it gluten-free, use gluten-free pasta or omit the pasta altogether.