Perfect for those chilly evenings or when you’re feeling under the weather, this chicken soup recipe is a bowl of comfort. Packed with flavors and easy to make, it’s sure to become a family favorite.
Why This Recipe Works
- The combination of fresh herbs and vegetables creates a rich, flavorful broth that’s both comforting and nutritious.
- Using a whole chicken ensures the soup is packed with protein and has a depth of flavor that’s hard to beat.
- Simmering the soup slowly allows all the ingredients to meld together beautifully, resulting in a harmonious dish.
Ingredients
- 1 whole chicken (about 4 pounds), cut into pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 8 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 cup fresh parsley, chopped
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
Instructions
Step 1: Prepare the Chicken
Start by heating the olive oil in a large pot over medium heat. Add the chicken pieces and brown them on all sides, about 5 minutes per side. This step is crucial for developing flavor. Tip: Don’t overcrowd the pot; brown the chicken in batches if necessary.
Step 2: Sauté the Vegetables
Remove the chicken from the pot and set aside. In the same pot, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Step 3: Simmer the Soup
Return the chicken to the pot and add the chicken broth, salt, pepper, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour. Tip: Skim off any foam that rises to the surface for a clearer broth.
Step 4: Shred the Chicken
After simmering, remove the chicken pieces from the pot. Let them cool slightly, then shred the meat off the bones. Discard the bones and return the shredded chicken to the pot.
Step 5: Finish the Soup
Stir in the fresh parsley and adjust the seasoning if necessary. Simmer for another 5 minutes to let the flavors meld. Tip: For a thicker soup, you can mash some of the vegetables against the side of the pot.
Tips and Tricks
For an even richer flavor, you can roast the chicken pieces in the oven before adding them to the pot. This adds a deeper color and taste to the soup. If you’re short on time, using pre-cooked chicken is a great shortcut. Just add it towards the end of cooking to prevent it from drying out. For a low-carb version, feel free to omit the carrots or replace them with lower-carb vegetables like zucchini.
Recipe Variations
- Add noodles or rice to make it a more filling meal.
- For a spicy kick, include a diced jalapeño or a teaspoon of red pepper flakes.
- Swap the chicken for turkey, especially great after the holidays.
- Add a can of diced tomatoes for a tangy twist.
- For a creamy version, stir in a cup of heavy cream or coconut milk at the end.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Brown the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and add the parsley in the last 30 minutes of cooking.
How long can I store the leftovers?
This soup keeps well in the refrigerator for up to 3 days. Make sure to cool it completely before storing. You can also freeze it for up to 3 months. Thaw overnight in the fridge before reheating.
Can I use boneless chicken?
Yes, boneless chicken thighs or breasts work well. However, using bone-in chicken will give the soup more flavor. If using boneless, reduce the cooking time to prevent the meat from becoming tough.
Summary
This hearty chicken soup is a comforting and flavorful dish that’s perfect for any occasion. With simple ingredients and easy steps, it’s a recipe that anyone can master. Whether you’re looking for a cozy meal or a remedy for a cold, this soup has got you covered.
