Chicken Soup Recipe

Chicken Soup Recipe

This homemade chicken soup recipe is the ultimate comfort food;Packed with nutritious ingredients and a rich, savory broth, it’s perfect for cold days or when you need a soothing, delicious meal. It’s easy to make, full of flavor, and incredibly satisfying.

Description

There’s nothing quite as comforting as a bowl of homemade Chicken Soup Recipe. Whether you’re fighting off a cold or simply craving a warm, hearty meal, this chicken soup recipe is sure to hit the spot. Made with tender chicken, a variety of fresh vegetables, and a flavorful broth, this soup is easy to prepare and can be enjoyed by the whole family.

The secret to this chicken soup’s deliciousness lies in the homemade broth, which brings out the natural flavors of the chicken and vegetables. It’s a hearty soup, full of nutrients from the chicken, carrots, celery, and onion, while garlic and herbs add depth and warmth to the overall flavor.

This chicken soup recipe is incredibly versatile. You can customize it by adding extra vegetables, noodles, or herbs to suit your taste preferences. It’s also perfect for meal prep – make a big batch and enjoy it throughout the week for lunch or dinner.

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts or thighs
1 medium onion, diced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
4 cloves garlic, minced
6 cups low sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
1/2 teaspoon crushed red pepper flakes (optional for heat)
1 cup egg noodles (optional)
Fresh parsley, chopped, for garnish

Instructions

Prepare the Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Season the chicken with salt and pepper. Add the chicken to the pot and cook for about 5-7 minutes on each side, or until the chicken is cooked through and browned. Remove the chicken from the pot and set it aside to cool. Once cooled, shred the chicken using two forks and set aside.
Cook the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables start to soften. Add the garlic and cook for another minute, stirring constantly to avoid burning the garlic.
Add the Broth and Herbs: Pour in the chicken broth, and add the bay leaves, thyme, rosemary, salt, pepper, and crushed red pepper flakes (if using). Stir everything together and bring the mixture to a simmer. Allow the soup to simmer for about 20 minutes, or until the vegetables are tender.
Shred the Chicken: While the soup is simmering, use two forks to shred the cooked chicken into bite sized pieces.
Finish the Soup: Add the shredded chicken back into the pot and stir to combine. If you’re using egg noodles, add them at this point and cook for an additional 8-10 minutes, or until the noodles are tender.
Adjust Seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or herbs as needed. If you prefer a more intense flavor, you can let the soup simmer a bit longer to allow the flavors to meld.
Serve and Garnish: Ladle the soup into bowls and garnish with fresh chopped parsley for a burst of color and freshness. Serve hot with crusty bread or crackers on the side for a complete meal.

Notes

Chicken Options: You can also use a rotisserie chicken to save time. Simply shred the chicken and add it to the soup after the broth has simmered.
Vegetable Variations: Feel free to add other vegetables like parsnips, peas, or corn for a unique twist.
Freezing: This chicken soup can be frozen for up to 3 months. Allow it to cool completely before transferring to airtight containers. When ready to eat, reheat on the stove over low heat.
Herb Adjustments: Fresh herbs like thyme and rosemary can be used in place of dried ones for an even more fragrant broth.