Easy Chicken Soup Recipe

Simple Chicken Soup

This comfort food classic is just as flavorful and soul-satisfying as Grandma’s chicken soup, but where hers took several hours-or a day-to make, ours takes under an hour. Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the carcass, bones and meat of a leftover roast chicken.

Prep: 0 5min0

Total: 0 55min0

Yield: 8 cups (4 servings)

Nutrition Facts: calories 157, Fat 3 grams, Saturated Fat 1 grams, Cholesterol 24 milligrams, Sodium 272 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams

Ingredients:

• Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken)
• 4 cups low-sodium chicken broth
• 2 medium carrots, sliced into 1/4-inch-thick rounds
• 2 celery stalks, sliced into 1/4-inch-thick slices
• 1 medium onion, chopped
• 1 bay leaf
• 1/2 cup white rice
• 2 tablespoons chopped parsley
• Kosher salt

Instruction:

1. Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
2. Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
3. Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
4. When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.

Easy 30-Minute Homemade Chicken Noodle Soup

Classic, comforting, and tastes just like grandma made but way easier and faster!! This soup is AMAZING and it’ll be your new favorite recipe!!

Prep: 5min

Total: 35min

Serving Size: 1

Nutrition Facts: calories 408 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 31 grams protein, Saturated Fat 3 grams saturated fat, servingSize 1, Sodium 10016 milligrams sodium, Sugar 15 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 9 grams unsaturated fat

Ingredients:

• 2 tablespoons olive oil
• 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
• 1 cup celery, sliced thin (about 2 stalks)
• 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
• 2 garlic cloves, minced
• 64 ounces (8 cups) low-sodium chicken broth, plus more if desired
• 2 bay leaves
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon dried oregano
• 1 teaspoon pepper, or to taste
• 12 ounces wide egg noodles (or your favorite noodles or pasta)
• 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
• 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
• 1 tablespoon lemon juice, optional
• salt, to taste

Instruction:

1. To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.Add the garlic and sauté for another 1 to 2 minutes.
3. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
4. Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
5. Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately.

Best Homemade Chicken Soup Recipe

This recipe for the best Homemade Chicken Soup is so easy and delicious! It’s ready in under 30 minutes!

Prep: 5min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 427 kcal, Carbohydrate 8 g, Protein 45 g, Fat 23 g, Saturated Fat 6 g, Cholesterol 121 mg, Sodium 242 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 roasted chicken
• 2 quarts water or chicken broth
• 3 stalks of celery (chopped)
• 2 carrots (chopped)
• 1 small onion (chopped)
• 2 cloves garlic
• ½ bunch fresh thyme
• sea salt and pepper
• juice of ½ lemon
• ¼ bunch fresh parsley (minced)

Instruction:

1. Put the roasted chicken in a large pot and put enough water (or broth) to cover the chicken.
2. Add celery, carrots, onion, garlic, and thyme. Slowly bring to a boil over medium heat. Reduce heat and simmer for 20-25 minutes.
3. Remove chicken and shred the meat once it’s cool enough to touch. Season shredded meat with salt and pepper, and place back into the pot. (add pasta if using and cook until done)
4. Add lemon juice and fresh parsley. Enjoy!

How to Make Homemade Chicken Soup | Allrecipes.com

FAQ

What gives chicken soup the most flavor?

How to add extra flavor to chicken soup?

Should I cook raw chicken before adding to soup?

What is the secret to making good soup?

• 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.