Easy Chicken Soup Recipe

Chicken soup is more than just a classic comfort food. Across the globe, it is cherished as a culinary symbol of warmth, love, and healing. As long as humans have been raising chickens, which began in Southeast Asia around 7,400 BC, we have likely been making chicken soup. From the kitchens of ancient Greece, where it was prescribed by Hippocrates as a cure for the common cold, to your grandmother's kitchen, the tradition of chicken soup has stood the test of time.

This recipe brings together hearty vegetables, tender chicken, and a beautifully seasoned broth to offer a bowl of comfort that feels like home. Whether you're under the weather or simply craving something warm and nourishing, this homemade chicken soup recipe is the perfect remedy.

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

Serves: 6-8

Ingredients:

• 1 whole chicken (about 3-4 pounds)
• 4 carrots, chopped
• 4 celery stalks, chopped
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 8 cups of water
• Fresh parsley for garnish

Cooking Instructions:

1. In a large pot, combine the whole chicken, carrots, celery, onion, garlic, bay leaves, thyme, salt, pepper, and water.
2. Bring the mixture to a boil over medium-high heat. Then reduce the heat to low and let it simmer, covered, for about an hour.
3. Remove the chicken from the pot and let it cool. Once it's cool enough to handle, remove and discard the skin and bones, then shred the chicken meat.
4. Return the shredded chicken to the pot and stir well. Continue to simmer the soup for another 20 minutes.
5. Adjust seasonings if necessary, then serve the soup hot, garnished with fresh parsley.

Q&A:

Can I use boneless, skinless chicken breasts in this recipe?

A: While you can use boneless, skinless chicken breasts, using a whole chicken or bone-in, skin-on chicken pieces will give the soup more flavor and depth. The bones add richness to the broth.

Can I add noodles to this soup?

A: Yes, to make chicken noodle soup, add about 2 cups of uncooked pasta during the last 10-15 minutes of cooking.

How can I store leftover chicken soup?

A: Leftover soup can be stored in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Can I make this soup in a slow cooker?

A: Yes, this recipe can be adapted for a slow cooker. Add all the ingredients to the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. Remove the chicken to shred it before returning it to the pot.

I have leftover roasted chicken. Can I use it in this recipe?

A: Yes, leftover chicken is a great option for this recipe. You can add it towards the end of cooking since it's already cooked. However, using a whole chicken or bone-in chicken parts initially will yield a richer flavor in the broth.

Can I make this soup spicier?

A: Of course! Feel free to add some red pepper flakes, cayenne pepper, or diced fresh chili when you're sautéing the vegetables, or sprinkle some on top before serving.

Can I make chicken soup vegetarian?

A: While this is a chicken soup recipe, you could make a vegetarian version by substituting the chicken with more vegetables or tofu and using vegetable broth instead of water.

Can I add other vegetables to this chicken soup?

A: Yes, feel free to add other vegetables that you like. Some good choices might be peas, green beans, or diced bell pepper.

My chicken soup is too thin. How can I thicken it?

A: There are a few ways to thicken soup. You can mix a few tablespoons of cornstarch with cold water to make a slurry, then stir it into the soup and let it simmer until thickened. Another method is to blend some of the soup (particularly the vegetables) and add it back into the pot.