Mmm, there’s nothing like a bowl of homemade chicken soup to make you feel all warm and fuzzy inside. Whether you’re fighting off a cold or just craving some comfort food, this stove top chicken soup recipe is your go-to. It’s packed with flavor, easy to make, and uses simple ingredients you probably already have in your kitchen.
Why This Recipe Works
- Flavorful Base: Starting with a mix of onions, carrots, and celery (the holy trinity of soup bases) ensures a deep, savory flavor.
- Perfectly Cooked Chicken: By simmering the chicken right in the broth, it becomes incredibly tender and infuses the soup with richness.
- Customizable: This recipe is a great base that you can tweak based on what you have on hand or your dietary preferences.
- Quick and Easy: Despite its depth of flavor, this soup comes together in just about an hour, making it perfect for weeknight dinners.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 lb chicken breasts, boneless and skinless
- 6 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 2 bay leaves
- 1 cup egg noodles (optional)
- Fresh parsley, chopped (for garnish)
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Instructions
1. Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This step builds the flavor base of your soup, so don’t rush it.
2. Add the Chicken and Broth
Place the chicken breasts on top of the sautéed vegetables. Pour in the chicken broth, ensuring the chicken is fully submerged. Add the salt, pepper, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20 minutes.
3. Shred the Chicken
After 20 minutes, remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot. This method ensures the chicken is perfectly cooked and tender.
4. Add the Noodles (Optional)
If you’re adding egg noodles, now’s the time. Stir them into the soup and cook for an additional 8-10 minutes, or until the noodles are tender. Keep an eye on the pot to prevent the noodles from overcooking.
5. Final Touches and Serve
Remove the bay leaves from the soup. Taste and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy the comfort in every spoonful.
Tips and Tricks
For an even richer flavor, consider browning the chicken breasts in the pot before adding the broth. This adds a deeper color and taste to the soup. If you’re short on time, using pre-cooked or rotisserie chicken is a great shortcut—just add it towards the end to warm through. To make this soup gluten-free, skip the noodles or use your favorite gluten-free pasta. For a thicker soup, you can add a slurry of cornstarch and water towards the end of cooking. Lastly, this soup freezes beautifully, so don’t hesitate to make a big batch for future meals.
Recipe Variations
- Vegetable-Packed: Add more veggies like zucchini, spinach, or kale for an extra nutrient boost.
- Spicy Kick: Stir in some red pepper flakes or a dash of hot sauce for those who like it hot.
- Creamy Version: Mix in a cup of heavy cream or coconut milk for a richer, creamier texture.
- Asian Twist: Swap the thyme for ginger and add some soy sauce and mushrooms for an Asian-inspired flavor.
- Low-Carb: Replace the noodles with cauliflower rice or simply enjoy it as a broth-based soup.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs will add even more flavor and tenderness to the soup. Just adjust the cooking time as needed since thighs may take a bit longer to cook through.
How long can I store this soup? This soup will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just make sure to cool it completely before storing.
Can I make this soup in a slow cooker? Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables first for the best flavor, then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Summary
This stove top chicken soup is the epitome of comfort food—easy to make, customizable, and utterly delicious. Whether you stick to the classic recipe or try one of the variations, it’s sure to become a favorite in your household.
