Go Back
For a great homemade chicken soup, you need these main ingredients: - 1 whole chicken (about 3-4 pounds), cleaned and quartered - 8 cups chicken broth or stock - 2 medium carrots, diced - 2 celery stalks, diced - 1 large onion, chopped - 4 cloves garlic, minced - 1 cup green beans, trimmed and cut into thirds - 1 cup potatoes, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 bay leaves - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish You can add these optional ingredients to make your soup even better: - Lemon juice for brightness - Fresh herbs like dill or cilantro - A pinch of red pepper flakes for spice - Corn for sweetness - Peas for color and texture Gather these tools for an easy cooking experience: - A large pot or Dutch oven - A cutting board - A sharp knife - Measuring cups and spoons - A wooden spoon for stirring - A ladle for serving - A strainer for removing bones and bay leaves With these ingredients and tools, you're ready to make a warm, tasty chicken soup. Enjoy the process, and don’t forget to taste as you go! {{ingredient_image_1}} Start by heating olive oil in a large pot over medium heat. Add chopped onions and minced garlic. Sauté until they soften, which takes about 3-4 minutes. Next, take your cleaned, quartered chicken and place it in the pot. Sear the chicken on all sides until it turns light brown, about 5-7 minutes. This step builds flavor in the soup. Now, it’s time to prepare the vegetables. Dice two medium carrots and two celery stalks. Chop one large onion, if you haven’t already. For fresh green beans, trim and cut them into thirds. Finally, dice one cup of potatoes. Gather these veggies, as you will add them to the pot soon. Once the chicken is browned, pour in 8 cups of chicken broth or stock. Bring everything to a gentle simmer. As it heats, skim off any foam that rises to the top. Next, stir in the diced carrots, celery, green beans, and potatoes. Add one teaspoon each of dried thyme and rosemary, along with two bay leaves. Don’t forget to season with salt and pepper to taste. Cover the pot and let the soup simmer for about 45 minutes. This cooks the chicken until it's tender and full of flavor. You can check the chicken by making sure it is cooked through. After 45 minutes, carefully remove the chicken from the pot. Let it cool slightly before handling. Discard the bay leaves as they are no longer needed. Once the chicken is cool enough, shred the meat off the bones. Return the shredded chicken to the pot. Now, taste the soup and adjust the seasoning if needed. Add more salt and pepper if you like it bolder. To serve, ladle the soup into bowls and garnish with fresh parsley. Enjoy this warm, comforting dish with some crusty bread or crackers for a full meal. To make your chicken soup burst with flavor, start by sautéing the onions and garlic in olive oil. This step helps release their natural oils and adds depth. Use fresh herbs like thyme and rosemary for best results. They bring a bright taste that dried herbs can’t match. As the soup simmers, skim off any foam. This keeps the broth clear and tasty. One common mistake is overcooking the chicken. This can make it tough. Cook it just until it’s tender. Also, don’t forget to remove the bay leaves before serving. They add flavor while cooking but can taste bitter if eaten. Lastly, watch your salt. Start with a little, and add more only if needed. You can easily make this soup work for different diets. To make it gluten-free, use gluten-free broth. For a low-sodium version, choose low-sodium broth and skip the added salt. If you want a vegetarian option, replace the chicken with chickpeas and use vegetable broth. You can also add more veggies, like zucchini or spinach, for added nutrition. Pro Tips Enhance Flavor: Consider adding a splash of white wine when sautéing the onions and garlic for an extra depth of flavor. Use Fresh Herbs: If available, use fresh thyme and rosemary instead of dried for a brighter flavor in the soup. Make it Ahead: This soup tastes even better the next day! Make a batch and let it chill overnight in the fridge before reheating. Thicken if Desired: For a heartier soup, mash some of the potatoes against the side of the pot to thicken the broth. {{image_2}} To add some heat to your chicken soup, try adding fresh jalapeños or red pepper flakes. Start with a small amount. You can always add more! A splash of hot sauce also brings a nice kick. If you love bold flavors, consider adding diced chipotle peppers in adobo sauce. These add great depth and smokiness to your soup. For a creamy version, stir in heavy cream or coconut milk after cooking. This gives the soup a rich texture. You can also blend a portion of the soup to create a smooth base, then mix it back in. Adding cream cheese or sour cream can also enhance the creaminess. Always taste before serving to adjust the seasoning. If you're looking for a vegetarian option, swap the chicken for chickpeas or lentils. Use vegetable broth instead of chicken broth. Add mushrooms for a meaty texture and flavor. You can also throw in more veggies like spinach or kale for added nutrition. This way, you keep the comforting feel of chicken soup while making it plant-based. Store leftover chicken soup in an airtight container. Make sure the soup cools down first. You want to keep it fresh and tasty. Place it in the fridge for up to three days. If you see any signs of spoilage, do not eat it. For long-term storage, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top for expansion. Label each container with the date. The soup can stay frozen for up to three months. Thaw it in the fridge before reheating. To reheat chicken soup, you can use a pot or microwave. If using a pot, heat on medium-low. Stir the soup often to warm it evenly. If using a microwave, heat in short bursts. Stir between each burst to avoid hot spots. Add a splash of broth if it seems too thick. Enjoy your warm and comforting soup! If you don't have chicken broth, you can use vegetable broth. It adds flavor but is lighter. Water is also an option, but it lacks taste. You can enhance water with seasonings. Add some herbs or salt to give it a boost. Yes, you can easily make chicken soup in a slow cooker. Just add all the ingredients into the pot. Set it on low for 6-8 hours or high for 4-5 hours. The chicken will become tender and full of flavor. It's a great way to let the soup cook while you do other things. Homemade chicken soup lasts about 3-4 days in the fridge. Make sure to store it in an airtight container. If you want to keep it longer, consider freezing it. It can last up to 3 months in the freezer. Just thaw and heat it up when you’re ready to enjoy it again. This blog post covered how to make delicious chicken soup. You learned about the main and optional ingredients, as well as the tools needed. I shared step-by-step instructions for preparing, cooking, and serving. I provided tips for flavor and avoiding common mistakes. You can explore variations like spicy or vegetarian soup. Lastly, I explained how to store leftovers and answered common FAQs. Enjoy your cooking journey with this comforting dish. It’s simple, fun, and satisfying!

Comforting Chicken Soup

A warm and hearty chicken soup perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 whole chicken (about 3-4 pounds), cleaned and quartered
  • 8 cups chicken broth or stock
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup green beans, trimmed and cut into thirds
  • 1 cup potatoes, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 leaves bay leaves
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until softened, about 3-4 minutes.
  • Add the quartered chicken to the pot and sear on all sides until lightly browned, about 5-7 minutes.
  • Pour in the chicken broth and bring to a simmer. Skim off any foam that rises to the surface.
  • Stir in the diced carrots, celery, green beans, and potatoes. Add the dried thyme, rosemary, and bay leaves. Season with salt and pepper.
  • Cover the pot and let the soup simmer for about 45 minutes, or until the chicken is cooked through and tender.
  • Carefully remove the chicken from the pot and allow it to cool slightly. Discard the bay leaves. Once cooled, shred the meat from the bones and return the shredded chicken to the pot.
  • Adjust the seasoning as needed, adding more salt and pepper if desired.
  • Serve hot, garnished with fresh parsley, and enjoy the comforting flavors!

Notes

Feel free to add other vegetables or spices to your liking.
Keyword chicken soup, comfort food, soup