Recipe For Chicken Soup

Homemade Chicken Soup is hard to beat. This recipe is filled with vegetables, herbs, and roasted chicken. It can help fight a cold and is the ultimate comfort food. For a more filling meal, just add egg noodles.

This Homemade Chicken Soup is like a shortcut version of grandma’s recipe which is just like my favorite jewish deli, Hymie’s. It can be ready in about an hour, and best of all, you won’t be sacrificing any flavor. Garlic, thyme, dill, and parsley add an aromatic flavor to the broth that’s both bright and savory. The herbs are a perfect complement to the juicy bits of roasted chicken.

I can’t think of a better soup to have on a frosty night or when you’re feeling under the weather. It’s excellent with a thick slice of crusty sourdough bread or with your favorite crackers on the side. Since the recipe doesn’t call for noodles, you can crumble the crackers in the broth or dip your hunk of bread right in.

If you must have noodles in your soup, I’ve got you covered. Classic Chicken Noodle Soup is the ultimate healthy comfort food. I also have rich and creamy versions like my Creamy Chicken Noodle Soup and Creamy Chicken Soup with Artichokes and Mushrooms.

Serve this soup with a slice of crusty bread on the side. Smear it with Roasted Garlic

Homemade Chicken Soup is also great with any style of dinner roll, like my classic Parker House Rolls. Or try Easy Brioche Rolls for soft rolls that have buttery flavor baked right in.

For a fancier bread to serve with this soup, homemade Garlic Knots are full of flavor and look gorgeous in a basket on the dinner table.

Freeze soup leftovers in an airtight freezer container, leaving ½ inch of space at the top. Or save freezer space by storing it in zip-top plastic freezer bags. It will last up to 3 months.

Use chicken stock in this soup and avoid broth if possible. Chicken stock is made with bones, so it’s much more rich and flavorful. But, if broth is all you have, the soup will still be delicious.

The Best Chicken Soup You’ll Ever Eat

The BEST chicken soup you’ll ever eat is the best homemade nourishing healthy soup when you’re feeling under the weather. Packed with anti-inflammatory ingredients like ginger, turmeric, garlic. This is the BEST CHICKEN SOUP RECIPE EVER!

Prep: 20min

Total: 55min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 269 kcal, Carbohydrate 30.4 g, Protein 23.8 g, Fat 5.3 g, Fiber 3.6 g, Sugar 3.5 g

Ingredients:

• 1 tablespoon avocado oil or olive oil
• 6 cloves of garlic, minced
• 1 yellow onion, diced
• 2 large carrots, thinly sliced
• 2 celery stalks, roughly chopped
• 1 tablespoon fresh grated ginger
• 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)
• 6 cups low sodium chicken broth
• 1 pound boneless skinless chicken breast or thighs
• 1 teaspoon freshly chopped rosemary
• 1 teaspoon freshly chopped thyme, stems removed
• ½ teaspoon salt
• Freshly ground black pepper
• 1 cup pearl or Israeli couscous
• 2/3 cup frozen peas (optional, but recommended)

Instruction:

1. Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
2. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
3. Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.
4. Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
5. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in frozen peas. If you find that you don’t have enough broth, feel free to add in another cup. Everyone likes their soup differently. Taste and adjust seasonings, if necessary. Enjoy.

The Best Homemade Chicken Soup Recipe

Just like grandma’s, or your favorite jewish deli, this easy Chicken Soup recipe is cozy and comforting.

Prep: 15min

Total: 75min

Yield: 6

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 186 kcal, Carbohydrate 14 g, Protein 13 g, Fat 8 g, Saturated Fat 1 g, Cholesterol 30 mg, Sodium 354 mg, Fiber 1 g, Sugar 7 g

Ingredients:

• 1 chicken breast half (skin on and bone in)
• 2 tablespoons olive oil
• 1 large vidalia onion (diced)
• 2 large carrots (small diced)
• 1 large celery stalk (diced)
• 3 garlic cloves (minced)
• 5 cups chicken stock (homemade or store bought)
• 1 tablespoon fresh chopped thyme
• 1 tablespoon fresh chopped dill
• 1 tablespoon fresh chopped parsley
• kosher salt and fresh ground pepper to taste

Instruction:

1. Preheat oven to 425 degrees.a plate and allow to cool to room temperature or until cool enough to handle.
2. Rub a little olive oil on the chicken breast and season liberally with kosher salt and pepper. Roast the chicken until cooked through, approximately 25-30 minutes.
3. Transfer to a plate and allow to cool to room temperature or until cool enough to handle.
4. Shred the chicken into small pieces and set aside.
5. In a large stock pot, heat the olive oil over med-high heat. Add the onions and cook until softened. Add the carrots and celery and continue to cook until soft. Stir in the garlic and cook for an additional minute.
6. Transfer the cooked chicken to the pot and stir to combine. Add the chicken stock, herbs, salt and pepper and allow the mixture to come to a boil. Turn down the heat to low and simmer for 10 minutes.
7. Serve immediately or transfer to airtight containers and freeze for up to 3 months.

Chicken Soup Recipe

This Homemade Chicken Soup Recipe is my absolute favorite soup recipe and is so easy to make from scratch!

Prep: 20min

Total: 110min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 153 kcal, Carbohydrate 4 g, Protein 20 g, Fat 6 g, Saturated Fat 1 g, Cholesterol 97 mg, Sodium 586 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

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 teaspoon salt
• 1 teaspoon pepper
• Juice from one lemon
• 2 bay leaves
• fresh chopped parsley (to garnish)

Instruction:

1. Make your broth. Add the chicken thighs to a large stockpot. Add approximately 3-4 quarts of cold water to the pot and bring to a boil. Cover and reduce heat to low. Simmer for approximately 30-45 minutes.
2. Cook the vegetables (mirepoix). As the broth simmers, chop and prepare your vegetables. Heat one tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until the onions turn translucent. Add the carrots and celery to the onions and mix well to combine. Continue to cook over medium heat for 10-15 minutes, stirring often. In the last two minutes stir in the minced garlic and sprinkle with salt and pepper. Mix well to combine and add the bay leaves. If the mirepoix starts to brown or burn, reduce heat to medium-low.
3. Strain the broth. After the broth has finished simmering and the chicken is cooked, remove the broth from heat. Use tongs to remove the chicken from the pot and transfer to a clean cutting board to cool. Carefully strain the broth through a fine-mesh strainer into the same pot as the vegetables.
4. Shred the chicken. Once the chicken is cool enough to handle, use two forks (or your hands) to shred the chicken. Set aside.
5. Simmer. Add the lemon juice to the pot and return the soup to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until the vegetables are fully cooked. In the last 5-10 minutes, return the shredded chicken back to the pot.
6. Serve. Season with additional salt and pepper, to taste and garnish with fresh chopped parsley if desired.

How to Make Homemade Chicken Soup | Allrecipes.com