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:
- 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.
- 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.
- 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.
- Shred the chicken. Once the chicken is cool enough to handle, use two forks (or your hands) to shred the chicken. Set aside.
- 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.
- Serve. Season with additional salt and pepper, to taste and garnish with fresh chopped parsley if desired.
Chicken soup 101
FAQ
What gives chicken soup the most flavor?
The best spices to use in chicken soup are paprika, onion powder, and garlic powder. Chicken’s salty flavor goes well with herbs like bay leaf, thyme, parsley, and coriander. You can also use marjoram, oregano, or rosemary.
What is the secret to making good soup?
7 Tips for Successful Soup Making
- Use a Sturdy Pot. It is worth investing in a heavy pot with a thick bottom to use for making soup. …
- Sauté the Aromatics. …
- Start with Good Broth. …
- Cut Vegetables to the Right Size. …
- Stagger the Addition of Vegetables. …
- Keep Liquid at a Simmer. …
- Season Just Before Serving.
How to add richness to chicken soup?
“If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth,” she says.
Should I cook raw chicken before adding to soup?
To guarantee that your chicken soup remains safe as well as healthy, Miss Vickie advises searing or browning the chicken in a separate pan first, then adding it to your broth. This not only improves safety, but also improves the taste and color of the soup, adding richness and an extra umami element to the flavor.
