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Chicken Soup Recipe

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Enjoy the timeless comfort of Chicken Soup, made with tender chicken, fresh vegetables, and a savory broth. This classic recipe is perfect for soothing colds, warming up on chilly days, or enjoying a wholesome meal any time of the year. Easy to make and full of flavor, it's a must-have in your recipe collection. Keywords: Chicken Soup, classic chicken soup, comfort food, healthy soup recipe, homemade chicken soup.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 1 lb chicken breast or thighs, boneless and skinless
  • 8 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • Salt and pepper to taste
  • 1 cup egg noodles or other pasta (optional)
  • 2 cups baby spinach or kale (optional)
  • Juice of 1 lemon (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  • Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional 1-2 minutes until fragrant.
  • Add the sliced carrots and celery to the pot, cooking for another 3-4 minutes.
  • Place the chicken breasts or thighs in the pot, then pour in the chicken broth. Add the bay leaf, dried thyme, dried parsley, salt, and pepper. Bring the soup to a boil.
  • Reduce the heat to low and let the soup simmer for 25-30 minutes, or until the chicken is cooked through and tender.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  • If using, add the egg noodles or pasta to the pot and cook according to package instructions until tender.
  • Stir in the baby spinach or kale if using, and let it wilt for a couple of minutes. If desired, add the juice of one lemon for a bright, fresh flavor.
  • Taste and adjust seasoning with more salt and pepper as needed. Serve the soup hot, garnished with fresh parsley.

Notes

  • For a richer flavor, you can use bone-in, skin-on chicken and remove the bones and skin after cooking.
  • The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://sandrarecipes.com/chicken-soup-recipe/