Name: Best Homemade Chicken Soup Recipe - So Easy
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6-8 servings
Ingredients: 10-12 bone-in, skinless chicken thighs; 3 quarts cold water; 1 tablespoon olive oil; 2 yellow onions, peeled and diced; 8 large carrots, peeled and chopped; 6 ribs celery, chopped; 5 cloves garlic, minced; 2 teaspoons salt; 1 teaspoon pepper; Juice from one lemon; 2 bay leaves; Fresh chopped parsley, for garnishing

Chicken Soup Recipe: When the world feels a little too chaotic, or a simple chill settles into your bones, there’s one dish that consistently brings comfort and warmth: a truly exceptional Chicken Soup Recipe. It’s more than just a meal; it’s a hug in a bowl, a culinary tradition passed down through generations, and a beacon of nourishment for the soul. We all have our cherished memories tied to this classic, whether it’s a parent making it when we were under the weather, or a comforting dinner shared with loved ones. What makes this particular Chicken Soup Recipe so special? It’s the harmonious blend of simple, wholesome ingredients, simmered to perfection, creating a broth so rich and flavorful it sings. The tender, succulent chicken, the perfectly cooked vegetables bursting with natural sweetness, and the delicate herbs all come together to create a symphony of taste and aroma that is simply irresistible. This recipe isn’t just about sustenance; it’s about creating a moment of pure, unadulterated bliss.

Ingredients:

10-12 bone-in, skinless chicken thighs
3 quarts cold water
1 tablespoon olive oil
2 yellow onions, peeled and diced
8 large carrots, peeled and chopped
6 ribs celery, chopped
5 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
Juice from one lemon
2 bay leaves
Fresh chopped parsley, for garnishing

Preparing the Base

Begin extract by preparing your chicken. We’re using bone-in, skinless chicken thighs for this recipe because they offer fantastic flavor and moisture to the broth. Place the chicken thighs in a large stockpot or Dutch oven. Pour in the 3 quarts of cold water. Cold water is key here; it helps to gently extract impurities from the chicken as it heats up, resulting in a clearer, cleaner-tasting broth.
Now, it’s time to build our aromatic foundation. Heat the 1 tablespoon of olive oil in a separate large skillet or pot over medium heat. Add the 2 diced yellow onions, 8 chopped carrots, and 6 chopped celery ribs. Sauté these vegetables for about 8-10 minutes, stirring occasionally, untilgin extractey begin to soften and the onions turn translucent. This process, known as mirepoix, is crucial for developing a deep, savory flavor that will permeate your entire soup. We want them to soften, not brown, as we’re aiming for sweetness and aromatic depth rather than caramelization at this stage.
Once the mirepoix is nicely softened, add the 5 minced cloves of garlic to the skillet. Cook for another minute until fragrant, being careful not to burn the garlic. Burnt garlic can impart a bitter taste to your soup, so keep a close eye on it. Add this sautéed vegetable and garlic mixture directly into the stockpot with the chicken and water.
To further enhance the flavor profile, add the 2 bay leaves to the pot. These aromatic leaves will infuse the broth with a subtle, herbaceous note. Now, season generously with 2 teaspoons of salt and 1 teaspoon of pepper. Remember, you can always adjust the seasoning at the end, but it’s important to season the broth while it’s cooking to allow the flavors to meld. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 1.5 to 2 hours. This slow simmer is where the magic happens, allowing the chicken to become incredibly tender and the broth to absorb all the wonderful flavors.
After the simmering time, carefully remove the chicken thighs from the pot using tongs. Place them on a plate or cutting board to cool slightly. Once the chicken is cool enough to handle, shred or dice the meat, discarding the bones and any excess skin. The chicken should be very tender and easy to pull apart. Strain the broth through a fine-mesh sieve into a clean pot or large bowl, discarding the cooked vegetables and bay leaves. This step ensures a clear and refined broth. Return the shredded chicken meat to the strained broth.
Finally, we bring it all together for the finishing touches. Reheat the soup gently over medium-low heat. Just before serving, stir in the juice from one lemon. The lemon juice adds a bright, fresh acidity that cuts through the richness of the broth and ties all the flavors together beautifully. Taste and adjust the salt and pepper if needed. Ladle the hot soup into bowls and garnish generously with fresh chopped parsley for a pop of color and freshness. This Chicken Soup Recipe is perfect for a comforting meal any day of the week.

Conclusion:

I hope you’ve enjoyed learning how to make this comforting and incredibly satisfying Chicken Soup Recipe. This recipe is more than just a meal; it’s a warm hug in a bowl, perfect for a chilly evening, when you’re feeling under the weather, or simply craving a taste of home. The beauty of this Chicken Soup Recipe lies in its simplicity and its ability to be adapted to your personal preferences. Don’t hesitate to experiment with different herbs and vegetables to make it your own!

Serving this delicious chicken soup is a breeze. It’s wonderful on its own, but also pairs beautifully with crusty bread for dipping, a simple side salad, or even some grilled cheese sandwiches. For variations, consider adding a splash of lemon juice at the end for brightness, a swirl of heavy cream for extra richness, or even a handful of pasta or rice for a heartier meal. Remember, cooking should be an enjoyable experience, so have fun with it!

Frequently Asked Questions about this Chicken Soup Recipe:

Can I make this Chicken Soup Recipe ahead of time?

Absolutely! This Chicken Soup Recipe actually tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

What kind of chicken is best for this Chicken Soup Recipe?

You can use a whole chicken for a richer broth, or bone-in, skin-on chicken pieces like thighs and drum extractsticks for great flavor. Boneless, skinless chicken breast can also be used, but it might result in a less deeply flavored broth and the chicken can become dry if overcooked. Just be sure to adjust cooking times accordingly.