Chicken soup recipe

Alright, listen up. There are some dishes that are more than just food; they're pure comfort, a warm hug in a bowl. And for a truly stunning weeknight **Dinner**, nothing beats a perfectly executed chicken soup. Forget those bland, watery versions you've suffered through. This isn't just soup; it's a vibrant, flavourful masterpiece, simple enough for anyone to tackle, but with results so exquisite, you'll feel like a Michelin-starred chef. It’s about building layers of flavour and respecting your ingredients. Let's get cracking and elevate this classic to its rightful place.

Ingredients

• 1 bone-in, skin-on chicken breast half
• 2 tablespoons olive oil
• 1 large Vidalia onion, diced
• 2 large carrots, diced
• 1 large celery stalk, diced
• 3 garlic cloves, minced
• 5 cups chicken stock, homemade or store-bought (ensure it's good quality!)
• 1 tablespoon fresh chopped thyme
• 1 tablespoon fresh chopped dill
• 1 tablespoon fresh chopped parsley
• Kosher salt and fresh ground pepper to taste

Instructions

1. Once cooked, transfer the chicken breast to a plate and allow to cool completely to room temperature, or until it's cool enough to handle comfortably. Carefully shred the chicken into beautifully uniform, small pieces and set aside.
2. In a large stock pot, heat the olive oil over a precise medium-high heat. You're looking for it to shimmer, not smoke.
3. Add the diced onions and sauté, stirring occasionally, until they are beautifully softened and translucent, about 5-7 minutes.
4. Next, add the diced carrots and celery to the pot. Continue to cook, stirring, until they begin to soften but still retain a slight bite – we're not making baby food here, so maintain that texture.
5. Stir in the minced garlic and cook for an additional minute, just until fragrant. Don't let it burn; burnt garlic is an absolute disaster!
6. Transfer the shredded chicken back into the pot with the vegetables and stir well to combine all those incredible flavours.
7. Pour in the chicken stock, add the fresh herbs – the thyme, dill, and parsley – and season generously with kosher salt and fresh ground pepper. Bring the mixture to a rolling boil.
8. Once boiling, immediately turn down the heat to low and allow it to gently simmer for a precise 10 minutes. This allows all the flavours to perfectly meld together.
9. Serve your stunning chicken soup immediately, or if you're planning ahead, transfer it to airtight containers and freeze for up to 3 months. It's truly delicious either way.

My Top Tips

Listen, the secret to a truly exceptional soup, beyond the recipe itself, lies in the quality of your ingredients. Use the absolute best chicken stock you can get your hands on – homemade is always king, but if you're using store-bought, make sure it's a premium brand. It makes all the difference, trust me.

Seasoning is critical, not just at the end, but throughout the cooking process. Taste as you go! A pinch of salt and pepper at each stage helps build layers of flavour. Don't be afraid to adjust; that's how you learn to cook with confidence and achieve perfection.

Don't overcook your vegetables. They should be tender, yes, but still have a bit of texture. Mushy vegetables are a culinary crime! Pay attention, keep stirring, and pull them off the heat once they're perfectly al dente.

There you have it – a truly stunning chicken soup, perfectly balanced and incredibly satisfying. Don't be afraid to make this your own, but always, *always* strive for perfection. This dish is pure comfort, beautifully executed. Now go on, get cooking, and enjoy the praise you're about to receive!