Nothing warms the soul quite like a bowl of homemade chicken soup. This version, featuring tender chicken breast, is both nourishing and delicious, perfect for any day of the week.
Why This Recipe Works
- Uses lean chicken breast for a healthier twist without sacrificing flavor.
- Packed with vegetables for added nutrition and texture.
- Simple ingredients come together to create a deeply flavorful broth.
- Quick and easy to make, perfect for busy weeknights.
- Customizable with your favorite herbs and spices.
Ingredients
- 1 lb chicken breast, boneless and skinless, cut into chunks
- 6 cups chicken broth, low sodium
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Equipment Needed
- Large pot
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Instructions
Step 1: Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery, sautéing until they begin to soften, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Brown the Chicken
Add the chicken breast chunks to the pot, seasoning with salt and pepper. Cook until the chicken is lightly browned on all sides, about 5 minutes. This step adds depth to the soup’s flavor.
Step 3: Add the Broth and Herbs
Pour in the chicken broth, then add the dried thyme and rosemary. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 20 minutes, allowing the flavors to meld.
Step 4: Simmer to Perfection
Continue simmering the soup for another 10 minutes, or until the chicken is cooked through and the vegetables are tender. Taste and adjust the seasoning with more salt and pepper if needed.
Step 5: Serve and Enjoy
Ladle the hot soup into bowls and serve immediately. For an extra touch, garnish with fresh parsley or a squeeze of lemon juice.
Tips and Tricks
For a richer broth, consider browning the chicken pieces more deeply in Step 2. If you’re short on time, pre-cut vegetables from the store can be a time-saver. To make the soup even heartier, add a cup of cooked pasta or rice during the last 5 minutes of cooking. Always taste your soup before serving to adjust the seasoning perfectly. For those who love a bit of heat, a dash of cayenne pepper can add a nice kick.
Recipe Variations
- Add a can of drained and rinsed white beans for extra protein and fiber.
- Swap the chicken breast for thighs for a richer flavor.
- Incorporate leafy greens like spinach or kale in the last few minutes of cooking for added color and nutrients.
- For a creamy version, stir in a half cup of heavy cream or coconut milk before serving.
- Experiment with different herbs like basil or oregano for a new flavor profile.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Follow the first two steps on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The slow cooker method allows the flavors to develop even more deeply.
How can I store leftovers?
This soup stores beautifully in the refrigerator for up to 3 days in an airtight container. It also freezes well for up to 3 months. Just thaw overnight in the fridge and reheat on the stove or in the microwave.
Can I use fresh herbs instead of dried?
Yes, fresh herbs can be used for a brighter flavor. Use three times the amount of fresh herbs as you would dried, since dried herbs are more concentrated. Add them towards the end of cooking to preserve their flavor.
Summary
This chicken soup with chicken breast is a comforting, nutritious, and versatile dish that’s easy to make and customizable to your taste. Perfect for any occasion, it’s sure to become a staple in your recipe collection.
