Healing Chicken Soup

This comforting chicken soup features tender shredded chicken, bright vegetables, and aromatic herbs simmered in a rich broth. The process involves sautéing vegetables, simmering with broth, and finishing with citrus and herbs, resulting in a clear, nourishing bowl with vibrant flavors and a soothing texture.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

8 cups chicken broth preferably low-sodium
2 cups shredded cooked chicken leftover roast or poached breasts
2 carrots diced
2 stalks celery chopped
1 lemon juiced
1/4 cup fresh parsley chopped
1 teaspoon fresh thyme or dried
to taste salt & pepper

Equipment

Large stockpot
Sharp chef's knife
Wooden spoon
Ladle

Method

Gather all your ingredients and equipment so everything is within reach for smooth sailing.
Heat the large stockpot over medium heat and add a splash of oil. Sauté diced onions until they become translucent and fragrant, about 5 minutes.
Add the diced carrots and chopped celery to the pot. Cook for another 5 minutes until they soften slightly and release a sweet aroma.
Pour in the chicken broth and bring it to a gentle simmer. Add the shredded cooked chicken, fresh thyme, and season with salt and pepper.
Let the soup simmer gently for 20-30 minutes, allowing flavors to meld and vegetables to become tender.
Stir in the fresh lemon juice and chopped parsley to brighten up the flavors and add fresh herbal aroma.
Taste the broth and adjust salt and pepper as needed, ensuring a balanced, flavorful sip.
Use a ladle to serve the steaming, vibrant soup into bowls, garnishing with extra herbs if desired.

Notes

For added greens, toss in a handful of spinach or kale during the last 5 minutes of simmering. Leftover soup tastes even better the next day, making it perfect for meal prep.