You know those days when all you want is something warm and soothing? This chicken soup is perfect for that. It’s easy to make, packed with tender chicken and fresh veggies, and tastes way better than anything from a can. Plus, it’s a one-pot recipe, so less stress for you.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Large pot
- Cutting board
- Sharp knife
- Ladle
- Wooden spoon
- Measuring cups and spoons
Important Info
- Servings: 4 bowls
- Estimated Cost to make this recipe: Around $10, depending on ingredient prices in your area
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
- Calories per serving: 250
- Cook method: Stovetop
- Season: Best for Winter, but great anytime
- Courses: Soup, Main Course
- Cuisine: International
- Diets: GlutenFreeDiet, LowCalorieDiet
Ingredients You Need
- 2 tablespoons oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 4 cups chicken broth
- 1 cup water
- 2 cups cooked chicken, shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- ½ cup uncooked pasta or rice (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chicken broth | Vegetable broth or water with bouillon cube |
| Fresh garlic | ½ teaspoon garlic powder |
| Fresh carrots | Frozen or canned carrots |
| Fresh celery | Bell peppers for a slightly different taste |
| Dried thyme | Fresh thyme (use double the amount) |
| Dried oregano | Italian seasoning |
| Pasta | Rice or quinoa |
Instructions
- Heat the oil in a large pot over medium heat.
- Add the chopped onion and garlic, then sauté for 2 minutes until they soften.
- Stir in the carrots and celery. Cook for another 3 minutes, stirring occasionally.
- Pour in the chicken broth and water, then add the shredded chicken.
- Season with salt, black pepper, thyme, oregano, and bay leaf. Stir well.
- Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
- If using pasta or rice, add it after 20 minutes of simmering so it doesn’t get too soft.
- Once the soup is done, remove the bay leaf and discard it.
- Taste and adjust the seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
- If you want a thicker soup, mash some of the veggies before serving.
- Using rotisserie chicken can save time and add extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- If freezing, leave out the pasta or rice and add it fresh when reheating.
- A squeeze of lemon juice before serving can brighten up the flavors.
What to Serve with Chicken Soup
- Crusty bread
- Crackers
- Grilled cheese sandwich
- Side salad
Frequently Asked Questions
Can I use raw chicken instead of cooked chicken?
Yes, you can. Just add raw chicken breasts or thighs at step 4 and let them cook in the broth. Once cooked, take them out, shred them, and put them back in the soup.
How can I make this soup creamier?
To make it creamy, stir in ½ cup of heavy cream or coconut milk at the end of cooking. You can also blend a small portion of the soup and mix it back in.
Can I make this in a slow cooker?
Yes, you can. Add all the ingredients except pasta or rice into the slow cooker and cook on low for 6 hours. Add pasta or rice in the last 30 minutes.
How do I make this soup spicier?
You can add a pinch of red pepper flakes or a chopped jalapeño while sautéing the onions and garlic.
Can I use frozen vegetables?
Yes, frozen carrots and celery work well. Just add them directly to the pot without thawing.
