You don’t need a long list of ingredients or fancy kitchen tools to make a great pot of Chicken Soup. With just a few fresh vegetables, some pantry staples, and tender chicken breasts, you’ll have a hearty and flavorful soup that comes together in one pot. If you’re after something comforting without having a pile of dishes in the sink and all that stress, this one’s gonna be your best choice.
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This chicken soup saves the day when I’ve got a busy week or a few people coming over. Whether it’s for a quiet dinner or you just want real comfort food that’s filling, it always fits and doesn’t ask much of you in the kitchen. It holds up well in the fridge or freezer, so if you want to make it ahead or store leftovers, you really have nothing much to worry about—just a stash of chicken soup waiting to be reheated when you’re ready.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making the best chicken soup recipe really low-stress if you follow my simple instructions below.
Sauté the Vegetables
Heat the olive oil in a large pot or a Dutch oven over medium heat. Add the carrots, parsnips, celery, leeks, and onion. If you need a good Dutch oven, this 6-quart enameled cast iron one heats evenly and holds everything beautifully.
Cook for about 4–5 minutes, stirring continuously until they begin to soften and release their aroma. I like using a long wooden spoon here to get right to the bottom of the pot without scratching it.
Add Garlic and Seasoning
Toss in the minced garlic cloves, salt, and pepper. A salt and pepper grinder set like this one makes seasoning super quick and looks nice on the table, too. Stir everything around for another minute so the garlic cooks just enough to mellow out.
Simmer the Chicken and Broth
Add the thyme, tarragon, bay leaf, and whole chicken breasts to the pot. Chicken thighs are also great as long as you remove the bone. Pour in the chicken broth and bring everything to a boil; you can use homemade or store-bought here.
Once it’s bubbling, reduce the heat, cover the pot so the chicken cooks just right and the broth doesn’t evaporate, and let it simmer gently for about 15 minutes until the chicken is cooked through.
Shred the Chicken and Return It
Use tongs to take out the chicken breasts from the pot and set them on a plate. I use silicone-tipped tongs so I don’t scratch the pot while lifting the chicken. You can shred right on a plate, but if you want to avoid a mess, a cutting board helps contain all the juices while you shred.
You can shred them using two forks; just pull the meat apart into bite-sized pieces so they’re easy to scoop up with the spoon when you eat, then add the shredded chicken back to the pot. However, I find this shredder works better with an ergonomic handle for comfortable use.
Don’t forget to stir them in so they soak up all the flavor.
Finish and Garnish
Let the soup simmer for another minute or two so the flavors come together even more. Remove the bay leaf (it’s done its job adding depth, but it’s tough and not meant to be eaten), and stir in chopped parsley, cilantro, or even baby spinach for a fresh, bright finish.
Give the soup a final taste before serving; a little extra black pepper on top is always welcome. Enjoy your creamy chicken soup while it’s warm!
If you’re bringing this to a potluck, a food thermos like this one helps it stay warm. You can also use a leakproof hard-sided container to prevent spills during the ride, and slip the whole thing into an insulated casserole carrier so it stays piping hot until you get there.
Chicken Soup
Add Preferred SourceEquipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups carrots peeled and sliced
- 1 cup parsnips peeled and sliced
- 1 cup celery ribs sliced
- ½ cup onion diced
- 1 leek halved lengthwise, sliced, and rinsed
- 4 garlic cloves minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 chicken breasts skinless and boneless
- 2 sprigs fresh thyme
- 2 sprigs dried or fresh tarragon
- 1 bay leaf
- 5 cups low-sodium chicken broth
- ¼ cup roughly chopped fresh parsley/cilantro
Instructions
- Heat oil in a large pot over medium heat. Add the carrots, parsnips, celery, leek, and onion. Cook for 4-5 minutes, stirring frequently. Add garlic, salt, and pepper, and cook for another minute.2 tablespoons extra virgin olive oil, 2 cups carrots, 1 cup parsnips, 1 cup celery ribs, ½ cup onion, 1 leek, 4 garlic cloves, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Add thyme, tarragon, bay leaf, chicken, and broth. Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes, or until the chicken is fully cooked.2 chicken breasts, 2 sprigs fresh thyme, 2 sprigs dried or fresh tarragon, 1 bay leaf, 5 cups low-sodium chicken broth
- Remove the chicken with tongs and shred it with two forks. Return the shredded chicken to the pot and simmer for 1-2 more minutes.
- Remove the bay leaf. Garnish with additional fresh parsley and black pepper before serving.¼ cup roughly chopped fresh parsley/cilantro
Video
Notes
- Prep Your Veggies First: Get your veggies chopped and ready before turning on the heat. It makes everything easier and keeps things moving quickly once you start cooking.
- Rinse Your Leeks Well: Leeks can hold onto dirt between the layers. Slice them first, then rinse thoroughly under cold water to make sure they’re clean.
- Use a Heavy Pot: A good-quality pot distributes heat evenly and helps the vegetables cook gently without burning.
- Simmer, Don’t Boil: Keep the soup at a low simmer once the chicken is in. Boiling too hard can dry out the chicken and make the broth cloudy.
- Shred the Chicken Warm: It’s easier to shred the chicken while it’s still warm. It also helps it soak up more of the broth’s flavor once it goes back in.
- Go for Fresh Herbs: Fresh thyme and tarragon make a big difference not only in taste, but also in aroma.
- Adjust Flavor If Needed: Once everything’s cooked, give it a final taste. Sometimes, just a pinch more salt or a squeeze of lemon brightens everything.
- Stir in the Parsley Last: Fresh parsley or cilantro adds a nice clean finish, but only if you add it right before serving.
Nutrition
Recipe Notes and Expert Tips
I’ve made this soup more times than I can count, and here are the little things that help it turn out right every time:
- Prep Your Veggies First: Get your veggies chopped and ready before turning on the heat. It makes everything easier and keeps things moving quickly once you start cooking. A sharp chef’s knife is perfect for getting smooth and neat slices.
- Rinse Your Leeks Well: Leeks can hold onto dirt between the layers. Slice them first, then rinse thoroughly under cold water to make sure they’re clean.
- Use a Heavy Pot: A good-quality pot distributes heat evenly and helps the vegetables cook gently without burning. This heavy-bottomed stockpot does just that, and is also nonstick for easy cleanup.
- Simmer, Don’t Boil: Keep the soup at a low simmer once the chicken is in. Boiling too hard can dry out the chicken and make the broth cloudy.
- Shred the Chicken Warm: It’s easier to shred the chicken while it’s still warm. It also helps it soak up more of the broth’s flavor once it goes back in.
- Go for Fresh Herbs: Fresh thyme and tarragon make a big difference not only in taste, but also in aroma.
- Adjust Flavor If Needed: Once everything’s cooked, give it a final taste. Sometimes, just a pinch more salt or a squeeze of lemon juice brightens everything.
- Stir in the Parsley Last: Fresh parsley or cilantro adds a nice, clean finish, but only if you add it right before serving.
How to Store Leftovers
Let the soup cool completely before transferring it to airtight containers. You can refrigerate it for up to 4 to 5 days; just warm gently on the stove or in the microwave. I use these microwave-safe glass containers, so they’re ready to reheat anytime I’m ready.
This chicken soup also freezes beautifully. Store it in freezer-safe containers, leaving a little room for expansion, and it’ll keep for up to 3 months. I use heavy-duty freezer containers that don’t crack in the cold, unlike ordinary plastic ones.
Thaw overnight in the refrigerator before reheating. If I need smaller servings, I reach for my silicone soup tray so I can portion them out, and they’re much easier to reheat.
What to Serve With Chicken Soup
I usually serve this soup with something simple, like a piece of warm, crusty bread or a grilled cheese sandwich, if I want to make it a full meal. To make it more filling, I serve it with a bowl of warm rice.
Sometimes, I sprinkle over some grated Parmesan cheese, which blends really well and adds more depth to the soup. Crackers or buttered toast are great, too, if you want something crunchy on the side.
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