Chicken soup recipe

Listen, if you are tired of that watery, flavorless liquid from a tin, pay attention. A proper Chicken soup recipe requires respect for the ingredients. We are building layers of flavor, from the sautéed aromatics to the vibrant fresh herbs that make this dish sing. If you have extra chicken, try seasoning it with my Taco Seasoning for a bold twist before adding it to the pot. This Chicken soup recipe is about soul, depth, and technique. Get your mise en place ready, stop making excuses, and let’s cook something that actually tastes like home. It is stunning, simple, and absolutely delicious.

Ingredients for Chicken soup recipe

• Chicken: 3 cups shredded cooked chicken (rotisserie chicken is a time-saver, or use roasted bone-in, skin-on chicken breast for maximum flavor).
• Oil: 2 tablespoons high-quality extra virgin olive oil.
• Vegetables: 1 large Vidalia onion (diced), 2 large carrots (diced), 1 large celery stalk (diced), and 3 garlic cloves (minced).
• Liquid: 5 cups chicken stock (homemade is king, but high-quality store-bought works if you must).
• Herbs: 1 tablespoon fresh chopped thyme, 1 tablespoon fresh chopped dill, and 1 tablespoon fresh chopped parsley.
• Seasoning: Kosher salt and freshly ground black pepper to taste.
• Optional: Cooked egg noodles or rice for those who want a heartier finish.

Instructions to prepare Chicken soup recipe

1. Prep the Chicken: If you aren't using rotisserie, roast your chicken breasts at 400°F for 35-40 minutes. Once cooled, shred the meat into beautiful, bite-sized pieces. Don't hack at it; show some respect.
2. Sauté the Aromatics: Heat the oil in a large stockpot or Dutch oven over medium-high heat. Toss in the onions and cook until translucent. We want sweetness, not burnt bitterness!
3. Cook the Vegetables: Add the carrots and celery. Stir them. Let them soften and release their natural sugars. This is the foundation of your soup.
4. Add Garlic: Stir in the minced garlic. Cook for exactly one minute until fragrant. Do not burn the garlic, or you'll ruin the entire pot!
5. Combine Ingredients: Add that shredded chicken back into the pot and give it a good toss with the vegetables.
6. Simmer: Pour in the chicken stock. Add the fresh thyme, dill, and parsley. Season generously with salt and pepper.
7. Boil and Simmer: Bring it to a boil, then immediately drop the heat to low. Cover it. Let it simmer for 10 minutes to let those flavors marry.
8. Final Touch: If you are using noodles or rice, stir them in now. They should be pre-cooked so they don't soak up all your precious broth.
9. Serve: Ladle it into warm bowls. Serve it hot with a piece of crusty bread. Perfection.

Chicken soup recipe Details

Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 6

Expert Tips

Substitutions for Chicken soup recipe

If you don't have chicken, leftover roasted turkey works beautifully. For the vegetables, you can swap Vidalia onions for leeks to get a more subtle, sophisticated onion flavor. If you are out of fresh thyme, use half the amount of dried, but frankly, fresh is always superior.

Errors to Avoid with Chicken soup recipe

Stop using low-quality, salty bouillon cubes; they taste like chemicals! Also, never overcook your vegetables until they are mush. You want a bit of texture, a bit of life left in them. Finally, do not add uncooked noodles directly to the pot if you plan on having leftovers, as they will absorb all the liquid and turn into a soggy mess.

Alternative Cooking of Chicken soup recipe

You can easily adapt this for a slow cooker. Toss everything except the fresh herbs and pre-cooked noodles into the crockpot and cook on low for 6 hours. Stir the herbs in at the very end to keep the flavor bright and fresh. For an Instant Pot, use the "Soup" setting for 10 minutes with a quick release.

Frequently Asked Questions about Chicken soup recipe

Q1: Can I use chicken thighs instead of breasts?

Absolutely! Thighs have more fat and flavor, which can lead to a much richer broth. Just ensure they are trimmed of excess fat before cooking.

Q2: How long will this soup stay fresh in the fridge?

It will stay delicious for 3 to 4 days in an airtight container. In fact, the flavors often develop and taste even better the next day!

Q3: Can I freeze this chicken soup?

Yes, you can freeze it for up to 3 months. However, freeze the broth and chicken base without the noodles or rice to maintain the best texture upon reheating.