Soup Recipes With Chicken – Cozy, Flavorful, and Easy to Make

Chicken soup feels like a warm hug in a bowl. It’s comforting, simple to put together, and endlessly flexible. Whether you’re feeding a family or meal-prepping for the week, a good chicken soup can do it all.

This version leans classic: tender chicken, vegetables, noodles or rice, and a savory broth. It’s the kind of recipe you’ll make once and keep coming back to whenever you want something wholesome and satisfying.

Why This Recipe Works

This recipe balances flavor and simplicity. You build a rich base with sautéed aromatics, then simmer chicken in seasoned broth for a clean, savory taste.

The vegetables cook until tender but not mushy, and you can choose noodles or rice based on your mood. The result is a soup that’s hearty without being heavy.

It’s also flexible. You can swap in what you have, from rotisserie chicken to frozen mixed vegetables.

With smart seasoning and a steady simmer, you’ll get a reliable, great-tasting pot every time.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces (or use 3 cups cooked, shredded rotisserie chicken)
• 2 tablespoons olive oil or butter
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 teaspoon dried parsley (or 2 teaspoons fresh)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup egg noodles or 3/4 cup white rice (see note below)
• Juice of 1/2 lemon (about 1 tablespoon)
• Fresh parsley, chopped, for garnish
• Optional add-ins: 1 cup frozen peas or corn, a pinch of red pepper flakes, 1 tablespoon soy sauce for depth

Note: If using rice, rinse it first and plan for a slightly longer simmer. If you prefer a brothier soup, cook noodles or rice separately and add to bowls when serving.

Step-by-Step Instructions

1. Prep the chicken and vegetables. Pat the chicken dry and cut into bite-size pieces. Dice the onion and slice the carrots and celery evenly so they cook at the same rate.
2. Sauté the aromatics. In a large pot or Dutch oven, heat the olive oil over medium heat.Add onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the onion turns translucent and the vegetables soften slightly. Add garlic and cook 30 seconds until fragrant.
3. Season the base. Stir in thyme, parsley, salt, and pepper.This wakes up the herbs and seasons the vegetables from the start.
4. Add broth and bay leaf. Pour in the chicken broth and drop in the bay leaf. Bring to a gentle boil over medium-high heat.
5. Add the chicken. Stir in the chicken pieces. Reduce heat to a steady simmer.Cook for 12–15 minutes, or until the chicken is cooked through and tender.
6. Add noodles or rice. If using egg noodles, simmer for 6–8 minutes until al dente. If using rice, simmer for 12–15 minutes until tender. Stir occasionally to prevent sticking.
7. Adjust and brighten. Remove the bay leaf.Stir in the lemon juice. Taste and adjust seasoning with more salt and pepper as needed. If using peas or corn, add them in the last 3–4 minutes of cooking.
8. Finish and serve. Ladle into bowls and top with chopped parsley.For extra richness, you can stir in a small knob of butter at the end.

How to Store

• Refrigerator: Cool the soup completely, then store in airtight containers for up to 4 days. If possible, store noodles or rice separately to prevent them from soaking up too much broth.
• Freezer: Freeze without noodles for best texture. Portion into freezer-safe containers, leaving a bit of headspace.Freeze for up to 3 months.
• Reheating: Warm gently on the stove over medium heat until hot. If the soup thickens, add a splash of broth or water. If serving with noodles, cook them fresh and add to bowls when reheating.

Benefits of This Recipe

• Nourishing and balanced: Protein from chicken, fiber from vegetables, and carbs from noodles or rice make it a complete meal.
• Budget-friendly: Uses basic, affordable ingredients that stretch into several servings.
• Flexible: Works with fresh or leftover chicken, and you can tailor the add-ins to what you have.
• Meal-prep friendly: Stores well and tastes even better the next day as the flavors meld.
• Comforting flavor: Gentle herbs and a light lemon finish keep it bright, not heavy.

Common Mistakes to Avoid

• Boiling too hard: A rolling boil can toughen chicken and make the broth cloudy.Keep it at a steady simmer.
• Overcooking noodles: They’ll keep absorbing liquid and turn mushy. Cook just to al dente or cook separately.
• Under-seasoning: Broth needs salt to shine. Taste at the end and adjust; a squeeze of lemon also boosts flavor.
• Skipping the sauté: Softening the onion, carrot, and celery first builds a sweeter, deeper base.
• Crowding the pot: Use a pot that gives the ingredients space to simmer evenly.

Alternatives

• Creamy Chicken Soup: Stir in 1/2 cup heavy cream or evaporated milk at the end.Add a splash of sherry for a restaurant-style finish.
• Chicken and Dumplings: Skip noodles and drop spoonfuls of biscuit dough onto the simmering soup. Cover and cook until fluffy.
• Lemon Chicken Orzo: Swap noodles for 3/4 cup orzo. Add extra lemon zest and a handful of spinach at the end.
• Spicy Southwest: Add chili powder, cumin, and a can of diced tomatoes with green chiles.Use corn and black beans; finish with cilantro and lime.
• Ginger-Garlic Healing Soup: Add sliced ginger, extra garlic, and a splash of soy sauce. Finish with green onions and a drizzle of sesame oil.
• Low-Carb: Skip noodles and rice. Add extra vegetables like zucchini or cauliflower florets.

FAQ

Can I use rotisserie chicken?

Yes.

Stir in shredded rotisserie chicken during the last 5–7 minutes of simmering to warm through. This shortens cook time and keeps the chicken tender.

How do I keep the noodles from getting soggy?

Cook noodles separately and add them to each bowl before serving. If cooking in the soup, stop at al dente and store leftovers without noodles when possible.

What if I only have water and bouillon?

That works.

Use bouillon to taste and add extra aromatics like garlic, thyme, and a bay leaf. A small splash of soy sauce or Worcestershire can add depth.

Can I make this in a slow cooker?

Yes. Add all ingredients except noodles and lemon.

Cook on Low for 6–7 hours or High for 3–4 hours. Shred the chicken if desired, add noodles for the last 20–30 minutes, then finish with lemon and parsley.

How can I thicken the soup?

Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer until slightly thickened, or mash some cooked potatoes or vegetables directly into the broth.

What vegetables can I add?

Good options include potatoes, green beans, peas, corn, zucchini, spinach, kale, or leeks. Add sturdier veggies earlier and tender greens at the end.

Is this recipe gluten-free?

It can be.

Use gluten-free noodles or rice and check that your broth is labeled gluten-free. All other ingredients are typically safe.

In Conclusion

This chicken soup is cozy, straightforward, and packed with gentle flavor. It’s easy to customize, easy to store, and easy to love.

Keep the steps simple, season well, and finish with a splash of lemon. You’ll have a bowl that tastes like home, any night of the week.