Easy Chicken Soup Recipe

This recipe came about when I was craving something hearty but quick, and I realized I didn’t need a fancy broth or hours simmering. It’s a stripped-down chicken soup, honest in flavor and easy to customize. It’s perfect for those days when you want a bowl of warmth without fuss.

Why I Keep Coming Back to This Soup

It’s simple, honest, and quick. When life feels chaotic, a warm bowl restores a little calm. Plus, it’s endlessly customizable—add noodles, spice, or whatever’s in the fridge. That flexibility keeps it interesting, season after season.

Breaking Down the Ingredients

• Chicken breast or thighs: : Cooked and shredded, they add lean protein and a satisfying texture. Opt for thighs if you want more juiciness.
• Onions: : They form the flavor base, their aroma sweetening as they cook, making the soup smell inviting.
• Carrots: : Sweet and vibrant, they add a subtle crunch and color—use organic for a deeper flavor.
• Celery: : Gives a fresh, slightly bitter edge that balances the richness of the chicken.
• Chicken broth: : Use homemade if possible, or a good quality store-bought—aim for a clear, aromatic base.
• Lemon: : A squeeze brightens everything up, especially good if you’re feeling under the weather.
• Fresh herbs: : Parsley or dill add freshness that lifts the whole bowl.

Tools & Equipment for a Seamless Soup-Making

• Large pot: To cook everything evenly and comfortably.
• Sharp knife: For chopping vegetables and chicken.
• Wooden spoon: Stirring without scratching your pot.
• Ladle: Serving the soup easily.

Step-by-Step to a Cozy Bowl of Chicken Soup

Step 1: Start by gathering your ingredients and tools, making sure you have everything within reach.

Step 2: Heat a large pot over medium heat, about 160°C/320°F, and add a splash of oil.

Step 3: Sauté diced onions and garlic until fragrant, about 3-4 minutes, until translucent and slightly caramelized.

Step 4: Add chopped carrots and celery, cooking for another 5 minutes until they soften and smell sweet.

Step 5: Pour in chicken broth, bring to a gentle simmer, and add shredded chicken. Cook for 15 minutes.

Step 6: Taste and adjust salt, pepper, and a squeeze of lemon for brightness.

Step 7: Finish with chopped fresh herbs, like parsley or dill, for a fresh kick.

Simple Chicken Soup

This hearty chicken soup is made with shredded cooked chicken, tender vegetables, and a clear, aromatic broth. It comes together quickly using basic stovetop methods, resulting in a comforting bowl with a vibrant, inviting appearance and a satisfying, brothy texture. Perfect for cozy days when you want warmth and nourishment without fuss.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups cooked chicken, shredded use thighs for juiciness or breasts for lean protein
• 1 large onion diced
• 2 carrots carrots sliced into rounds
• 2 stalks celery sliced
• 4 cups chicken broth preferably homemade or good quality store-bought
• 1 lemon lemon for squeezing fresh juice
• 2 tablespoons olive oil
• 1/4 cup fresh parsley or dill chopped, for finishing
• to taste Salt and pepper

Equipment

• Large pot
• Sharp knife
• Wooden spoon
• Ladle

Method

 

1. Heat the olive oil in a large pot over medium heat, until it shimmers and you hear a gentle sizzle.
2. Add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 3-4 minutes. The onions should be soft and slightly golden.
3. Stir in the sliced carrots and celery, cooking for another 5 minutes until they soften slightly and their aromas deepen.
4. Pour in the chicken broth, bringing the mixture to a gentle simmer. Once bubbling, add the shredded chicken and stir to combine.
5. Let the soup simmer gently for 15 minutes, allowing flavors to meld and vegetables to become tender.
6. Taste the broth and season with salt and pepper as needed. Squeeze in fresh lemon juice to brighten the flavors.
7. Stir in chopped parsley or dill for a fresh herbal note, and let it sit for a minute to release its aroma.
8. Serve the soup hot, with the shredded chicken, tender vegetables, and a bright, flavorful broth in each bowl.

Cooking Checkpoints & Tips to Keep in Mind

• Ensure the chicken is fully cooked and shredded before adding it back to the soup.
• The vegetables should be tender but not mushy, so taste test at 10-minute marks.
• The broth should be clear with a slight shimmer, not cloudy or greasy.

Common Mistakes & How to Fix Them

• Soup is too gloopy.? Add more broth if soup is too thick or flavors are too concentrated.
• Broth is too salty.? Reduce heat and cook uncovered for a few minutes.
• Vegetables are overcooked.? Dilute with a splash of water or unsalted broth.
• Chicken is dry.? Remove from heat sooner or cook at lower temperature.
• Chicken is stringy or tough.? Shred chicken finely and add during last 5 minutes.

This soup isn’t just about comfort; it’s about reclaiming a moment of calm amid chaos. A simple pot, a handful of ingredients, and you’ve created something nourishing and honest. Feel free to tweak the herbs or add a dash of hot sauce to make it your own.

Olivia

Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).