There’s nothing like a bowl of homemade chicken soup to soothe the soul and heal the body. This recipe is packed with flavor, nutrients, and love, making it the perfect remedy for any day.
Why This Recipe Works
- The combination of fresh herbs and vegetables creates a rich, flavorful broth that’s both comforting and nutritious.
- Slow cooking the chicken ensures it’s tender and juicy, infusing the soup with deep, savory flavors.
- Adding a splash of lemon juice at the end brightens the soup, balancing the richness with a hint of acidity.
Ingredients
- 1 whole chicken (about 4 lbs), cut into pieces
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large onion, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1 tbsp lemon juice
- Fresh parsley, chopped (for garnish)
Equipment Needed
- Large pot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
Instructions
Step 1: Prepare the Chicken
Start by seasoning the chicken pieces with salt and pepper. Heat olive oil in a large pot over medium heat. Add the chicken and cook until golden brown on all sides, about 5 minutes per side. This step builds flavor for the soup.
Step 2: Sauté the Vegetables
Remove the chicken and set aside. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Step 3: Simmer the Soup
Return the chicken to the pot. Add the chicken broth and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until the chicken is cooked through and tender.
Step 4: Shred the Chicken
Remove the chicken from the pot and let it cool slightly. Shred the meat using two forks, discarding the bones and skin. Return the shredded chicken to the pot.
Step 5: Finish the Soup
Stir in the lemon juice and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
Tips and Tricks
For an even richer flavor, roast the chicken pieces in the oven before adding them to the soup. This adds a depth of flavor that can’t be achieved by browning alone. If you’re short on time, using a rotisserie chicken is a great shortcut. Just add the shredded meat towards the end of cooking. To make the soup even more nutritious, add a handful of spinach or kale during the last few minutes of cooking.
Recipe Variations
- For a creamy version, stir in 1/2 cup of heavy cream or coconut milk at the end.
- Add 1 cup of cooked noodles or rice to make it more filling.
- For a spicy kick, include a diced jalapeño or a teaspoon of red pepper flakes.
- Swap the chicken for turkey or use vegetable broth for a vegetarian version.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Follow the steps to brown the chicken and sauté the vegetables, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How long does the soup last in the fridge?
The soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
Can I freeze this soup?
Yes, this soup freezes beautifully. Cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Summary
This healing chicken soup is a timeless classic that’s easy to make and packed with flavor. Whether you’re under the weather or just in need of some comfort, this soup is sure to hit the spot.
