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Nothing warms my soul quite like a bowl of homemade chicken soup. I've perfected this recipe over years of making it for my family. The secret lies in using bone-in chicken thighs which create the most incredible broth. I load it up with tender carrots, onions and celery then add perfectly shredded chicken. It's my ultimate comfort food that works magic whether you're feeling under the weather or just need something cozy and delicious.
What Makes This Soup Special
The beauty of this chicken soup lies in its simplicity and wholesome ingredients. I love that it's naturally free from processed carbs while being incredibly satisfying. My family requests this soup all year round but it's especially perfect during cold winter nights. I often make a big batch when someone has a sore throat. The best part is you can use store-bought broth when short on time or make your own for that extra special touch.
What You'll Need
- Chicken: I use 2 pounds of skinless bone-in chicken thighs. They give the best flavor but chicken breasts work too.
- Broth: 6 cups of chicken broth. Homemade is wonderful but good quality store-bought works great.
- Vegetables: 1 cup each of diced onions carrots and celery. Sometimes I add leeks or kale when I want extra vegetables.
- Herbs: Fresh parsley is a must. Thyme rosemary or oregano add wonderful flavor too.
- Optional: 1 teaspoon each of garlic ginger and turmeric. I add these when making it for someone who's feeling under the weather.
Let's Make The Soup
- Start With The Broth
- Put your chicken thighs in a stockpot cover with cold water and bring to a boil. Let it simmer on medium-low for about 30 to 45 minutes until the chicken is done.
- Get Those Veggies Going
- While the chicken cooks sauté your onions carrots and celery in another pot for 10 to 15 minutes. Add salt pepper and bay leaves near the end.
- Strain Your Broth
- Take out the chicken and strain that golden broth right into your vegetable pot.
- Prepare The Chicken
- Once it's cool enough shred your chicken into nice bite-sized pieces.
- Finish It Up
- Let everything simmer together for 30 minutes. Add your chicken and a splash of lemon juice in the final 10 minutes. Taste and adjust the seasoning.
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Storage Tips From My Kitchen
My soup keeps beautifully in the freezer. Let it cool completely then pack it in freezer containers or double zip-lock bags. Make sure to squeeze out the air before sealing. It stays good for up to 6 months in the freezer. For the fridge store it up to 5 days and heat it thoroughly each time you serve.
Making It Extra Special
Want to take your soup to the next level? Try making your own broth using chicken bones vegetable scraps and whole garlic cloves. I love throwing in fresh herbs from my garden. My grandmother taught me that browning the chicken first makes the broth incredibly rich. These little touches really make the soup sing.
Frequently Asked Questions
- → Can I use chicken breast instead of thighs?
Yes, you can use chicken breast instead of thighs. Just be careful not to overcook it as breast meat tends to dry out faster than dark meat.
- → How long can I store this soup?
The soup can be stored in the fridge for up to 4 days. You can also freeze it for up to 3 months in an airtight container.
- → Can I add noodles to this soup?
Yes, you can add any type of pasta or noodles. Cook them separately and add to individual bowls when serving to prevent them from getting mushy.
- → Why strain the broth?
Straining the broth removes any impurities and gives you a clear, clean-tasting soup. It's an extra step that makes the soup look and taste better.
- → Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Put all ingredients except the parsley in the pot and cook on low for 6-8 hours or on high for 3-4 hours.