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Dorothy Thomas

Chicken Soup Recipe

A comforting, nourishing, and easy-to-make chicken soup that’s perfect for cold days or when you need a wholesome meal. Packed with tender chicken, vegetables, and aromatic herbs, this soup is both delicious and healing.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 6
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • Medium 1 Onion, diced
  • Medium 2 Carrots, sliced
  • 2 stalks Celery, chopped
  • 3 cloves Garlic, minced
  • 1 lb Chicken breast or thighs (boneless, skinless)
  • 6 cups Chicken broth (low-sodium)
  • 1 tsp Dried thyme
  • 1 tsp Dried rosemary
  • 1 Bay leaf
  • ½ tsp Salt (adjust to taste)
  • ¼ tsp Black pepper
  • 1 cup Egg noodles (optional)
  • 2 tbsp Fresh parsley, chopped

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
  3. Stir in garlic and cook for another 30 seconds until fragrant.
  4. Add chicken pieces to the pot, followed by chicken broth, thyme, rosemary, bay leaf, salt, and pepper.
  5. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes until chicken is fully cooked.
  6. Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
  7. If using egg noodles, add them to the soup and cook for 6-8 minutes until tender.
  8. Discard the bay leaf.
  9. Stir in fresh parsley and adjust seasoning if needed.
  10. Serve hot with crusty bread or crackers.

Notes

  • For richer flavor, use homemade chicken broth or add a splash of lemon juice before serving.
  • Vegetarian option: Replace chicken with mushrooms or tofu and use vegetable broth.
  • Storage: Keeps well in the fridge for 3-4 days or freeze for up to 3 months.