Soup Recipe With Chicken – Simple, Cozy, and Full of Flavor

Chicken soup is one of those meals that feels like a warm hug. It’s comforting, easy to make, and surprisingly flexible. This version keeps things simple while packing in plenty of flavor, texture, and nutrition.

Whether you’re feeding a family or cooking ahead for the week, this recipe delivers. No tricky techniques, just good ingredients and a dependable method.

What Makes This Recipe So Good

• Balanced flavor: Aromatics, herbs, and a splash of lemon create a bright, savory broth that tastes like it simmered all day.
• Flexible protein: Use chicken thighs for tenderness, breasts for lean protein, or a rotisserie chicken when you want speed.
• Hearty and satisfying: Veggies, chicken, and optional noodles or rice make it a full meal in one bowl.
• Weeknight-friendly: Everything happens in one pot, with minimal prep and easy cleanup.
• Great for leftovers: The flavors deepen after a day in the fridge, and it reheats beautifully.

Ingredients

• 1.5 pounds chicken thighs (boneless, skinless) or 2 large chicken breasts, or 3 cups shredded rotisserie chicken
• 2 tablespoons olive oil or unsalted butter
• 1 large yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 teaspoon dried parsley or 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano (optional)
• 1 cup egg noodles or cooked rice (optional)
• 1 tablespoon fresh lemon juice, plus more to taste
• Salt and black pepper, to taste
• Fresh parsley or dill, chopped, for garnish

Instructions

1. Prep the chicken: If using raw chicken thighs or breasts, pat them dry and season with salt and pepper. If using rotisserie chicken, shred it and set aside for later.
2. Sauté the aromatics: Heat olive oil or butter in a large pot over medium heat.Add onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables soften.
3. Add garlic and herbs: Stir in the garlic, thyme, parsley, and oregano (if using). Cook for 1 minute, just until fragrant.
4. Build the broth: Pour in the chicken broth.Add the bay leaf. If using raw chicken, nestle the pieces into the pot.
5. Simmer: Bring to a gentle boil, then reduce to a simmer. Cook for 15–20 minutes if using raw chicken, or 10 minutes if using rotisserie (add it later).Skim any foam from the surface as needed.
6. Shred the chicken: If you simmered raw chicken, remove it to a plate when cooked through. Shred with two forks, then return it to the pot. If using rotisserie, add it now.
7. Add starch (optional): Stir in egg noodles and simmer for 6–8 minutes until tender.If using cooked rice, add it in the last 2 minutes to warm through.
8. Finish the flavor: Remove the bay leaf. Stir in lemon juice. Taste and season with more salt and pepper.Add extra herbs if you like.
9. Serve: Ladle into bowls and garnish with fresh parsley or dill. Add another squeeze of lemon for brightness.

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days. If using noodles, they may soften over time.
• Freezer: Freeze in portions for up to 3 months.For best texture, freeze without noodles and add fresh ones when reheating.
• Reheating: Warm gently on the stove over medium heat or in the microwave. Add a splash of broth or water if it’s thickened.

Benefits of This Recipe

• Nutrient-dense: Lean protein, fiber-rich veggies, and a hydrating broth support immune health and energy.
• Customizable: Works with different cuts of chicken, gluten-free noodles, or even extra veggies for a lighter bowl.
• Budget-friendly: Uses simple, affordable ingredients with big flavor payoff.
• Kid-approved: Mild, cozy, and easy to modify for picky eaters.

What Not to Do

• Don’t boil aggressively: A rolling boil can make chicken tough and noodles mushy. Keep it at a gentle simmer.
• Don’t skip seasoning: Low-sodium broth needs salt and pepper.Taste as you go.
• Don’t overcook noodles: Add them near the end and cook just until tender.
• Don’t forget acidity: A little lemon juice brightens the whole pot. It’s the difference between flat and fantastic.

Alternatives

• Herb swap: Use rosemary and bay for a deeper, woodsy flavor, or dill and parsley for a fresher profile.
• Vegetable variations: Add mushrooms, diced potatoes, kale, spinach, or peas in the last few minutes.
• Spice it up: Stir in red pepper flakes, a pinch of cayenne, or a splash of hot sauce for heat.
• Creamy version: Add 1/2 cup of cream or evaporated milk at the end, or stir in a spoonful of sour cream for richness.
• Grain choices: Swap noodles for rice, barley, or quinoa. Cook grains separately if you plan to freeze.
• Bone-in bonus: Simmer bone-in thighs or drumsticks for a richer broth.Remove bones before serving.

FAQ

Can I make this in a slow cooker?

Yes. Add all ingredients except noodles and lemon to the slow cooker, using raw chicken. Cook on Low for 6–7 hours or High for 3–4 hours.

Shred the chicken, stir in cooked noodles or rice, add lemon, and season to taste.

What’s the best cut of chicken for soup?

Chicken thighs stay tender and flavorful during simmering. Breasts work if you prefer lean meat—just avoid overcooking. Rotisserie chicken is perfect for a shortcut.

How can I thicken the soup?

You can mash some of the cooked carrots and return them to the pot, or stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water.

Simmer a few minutes until slightly thickened.

How do I make it gluten-free?

Use gluten-free noodles or skip them and add rice or quinoa. Also make sure your broth is labeled gluten-free.

Can I add more protein?

Absolutely. Add a can of drained chickpeas, extra chicken, or even a beaten egg whisked into the hot broth for an egg drop effect.

Why does my soup taste bland?

It likely needs salt and acid.

Add a pinch of salt, a grind of pepper, and a little more lemon juice. Fresh herbs at the end also lift the flavor.

Final Thoughts

This chicken soup is simple, adaptable, and consistently delicious. It’s the kind of recipe you can make on a busy weeknight or on a quiet Sunday and be glad you did.

Keep the technique gentle, season thoughtfully, and finish with fresh herbs and lemon. When you want something warm, nourishing, and comforting, this one never disappoints.