Category: Soups

This chicken soup came about on an especially chaotic Tuesday, when I needed something quick but not bland. It’s my go-to because it’s forgiving and flexible, with a punch of lemon that wakes everything up. The Instant Pot makes it almost too easy, which is a blessing on busy days.

Why I keep making this soup

It’s simple, forgiving, and always hits the spot. The lemon keeps it lively, even on the gloomiest days. Plus, it’s a reminder that good food can come together fast without sacrificing flavor or soul.

Breaking down the ingredients

• Chicken breasts: Lean and quick-cooking, they become tender and shreddable, perfect for adding protein.
• Onion, celery, carrots: The classic soffritto base, adding sweetness and a bit of crunch.
• Garlic and thyme: Aromatic and earthy, they deepen the flavor, with garlic adding a subtle pungency.
• Chicken broth: The soul of the soup, use good quality or homemade for richness.
• Lemon juice and zest: Brightens up the entire bowl with citrus zing, a real flavor lift.
• Salt and pepper: Essential seasoning to enhance all other flavors.
• Fresh herbs (parsley, thyme): Finish with herbs for color and freshness, a quick aroma boost.

Tools of the trade for this chicken soup

• Instant Pot (or pressure cooker): Fast, hands-off cooking to tenderize chicken and develop flavors.
• Sharp knife: Chop vegetables evenly and safely.
• Cutting board: Protect surfaces and provide a stable chopping area.
• Ladle: Serve the soup without splashing.

Step-by-step guide to a cozy, bright chicken soup

Step 1: Start by gathering all your ingredients. Turn the Instant Pot to sauté mode, and add a splash of oil.

Step 2: Sauté diced onion, celery, and carrots for about 5 minutes until they soften and smell sweet.

Step 3: Add garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.

Step 4: Pour in chicken broth, add chicken breasts, and secure the lid.

Step 5: Set the Instant Pot to high pressure for 10 minutes. Once done, do a natural release for 10 minutes.

Step 6: Open the lid carefully. Remove chicken, shred it, and return to the soup.

Step 7: Stir in lemon juice and zest, taste, and adjust seasoning. Serve hot with fresh herbs.

Cooking checkpoints to get it just right

• Vegetables should be tender but not mushy, with a slight crunch.
• Chicken should be shredded easily and remain juicy.
• Soup should have a clear, flavorful broth with a bright lemon aroma.

Common mistakes and how to fix them

• Not enough liquid, resulting in a gloopy or burnt base.? Add more broth if the soup is too thick or concentrated.
• Overcooked chicken becoming stringy.? Reduce cooking time slightly if chicken is overcooked and dry.
• Lemon flavor is muted or bitter.? Add a splash more lemon juice to brighten flavor if too dull.
• Herbs losing potency in the soup.? Use fresh herbs for a vibrant finish, or dry if out of season.

Bright Lemon Chicken Soup in the Instant Pot

This quick and forgiving chicken soup uses the Instant Pot to tenderize chicken breasts and develop rich flavors, with a vibrant kick of lemon that brightens every spoonful. The dish features a comforting base of sautéed vegetables, aromatic herbs, and shredded chicken, resulting in a clear, flavorful broth with tender vegetables and juicy chicken pieces. Perfect for busy days, it offers a cozy yet lively eating experience.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces chicken breasts lean and quick-cooking
• 1 medium onion diced
• 2 stalks celery chopped
• 2 carrots carrots sliced
• 3 cloves garlic minced
• 1 teaspoon dried thyme
• 4 cups chicken broth preferably homemade or good quality
• 1 lemon zest and juice
• to taste salt and pepper seasoning
• 2 tablespoons fresh parsley chopped, for garnish

Equipment

• Instant Pot
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Set your Instant Pot to sauté mode and add a splash of oil. Once hot, add the diced onion, chopped celery, and sliced carrots. Sauté for about 5 minutes until the vegetables soften and release a sweet aroma, stirring occasionally.
   
2. Add the minced garlic, dried thyme, salt, and pepper to the vegetables. Cook for another minute until the garlic is fragrant and slightly golden.
   
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Place the chicken breasts into the broth, ensuring they are submerged.
   
4. Secure the lid on the Instant Pot, set it to high pressure, and cook for 10 minutes. Once the cooking cycle finishes, let it naturally release for 10 minutes before carefully opening the lid.
   
5. Remove the chicken breasts from the soup and set aside to cool slightly. Use two forks to shred the chicken into bite-sized pieces.
   
6. Return the shredded chicken to the soup, then stir in the lemon zest and freshly squeezed lemon juice. Taste and adjust seasonings with more salt, pepper, or lemon as desired.
   
7. Garnish the soup with chopped fresh parsley for a burst of color and freshness. Serve hot, with crusty bread if you like.

Notes

For an extra hearty version, add cooked noodles or rice to the soup before serving. Using fresh herbs enhances brightness, but dried herbs work in a pinch. Adjust lemon to taste for a perfect zing.

This chicken soup came about on an especially chaotic Tuesday, when I needed something quick but not bland. It’s my go-to because it’s forgiving and flexible, with a punch of lemon that wakes everything up. The Instant Pot makes it almost too easy, which is a blessing on busy days.

Why I keep making this soup

It’s simple, forgiving, and always hits the spot. The lemon keeps it lively, even on the gloomiest days. Plus, it’s a reminder that good food can come together fast without sacrificing flavor or soul.

Breaking down the ingredients

• Chicken breasts: Lean and quick-cooking, they become tender and shreddable, perfect for adding protein.
• Onion, celery, carrots: The classic soffritto base, adding sweetness and a bit of crunch.
• Garlic and thyme: Aromatic and earthy, they deepen the flavor, with garlic adding a subtle pungency.
• Chicken broth: The soul of the soup, use good quality or homemade for richness.
• Lemon juice and zest: Brightens up the entire bowl with citrus zing, a real flavor lift.
• Salt and pepper: Essential seasoning to enhance all other flavors.
• Fresh herbs (parsley, thyme): Finish with herbs for color and freshness, a quick aroma boost.

Tools of the trade for this chicken soup

• Instant Pot (or pressure cooker): Fast, hands-off cooking to tenderize chicken and develop flavors.
• Sharp knife: Chop vegetables evenly and safely.
• Cutting board: Protect surfaces and provide a stable chopping area.
• Ladle: Serve the soup without splashing.

Step-by-step guide to a cozy, bright chicken soup

Step 1: Start by gathering all your ingredients. Turn the Instant Pot to sauté mode, and add a splash of oil.

Step 2: Sauté diced onion, celery, and carrots for about 5 minutes until they soften and smell sweet.

Step 3: Add garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.

Step 4: Pour in chicken broth, add chicken breasts, and secure the lid.

Step 5: Set the Instant Pot to high pressure for 10 minutes. Once done, do a natural release for 10 minutes.

Step 6: Open the lid carefully. Remove chicken, shred it, and return to the soup.

Step 7: Stir in lemon juice and zest, taste, and adjust seasoning. Serve hot with fresh herbs.

Cooking checkpoints to get it just right

• Vegetables should be tender but not mushy, with a slight crunch.
• Chicken should be shredded easily and remain juicy.
• Soup should have a clear, flavorful broth with a bright lemon aroma.

Common mistakes and how to fix them

• Not enough liquid, resulting in a gloopy or burnt base.? Add more broth if the soup is too thick or concentrated.
• Overcooked chicken becoming stringy.? Reduce cooking time slightly if chicken is overcooked and dry.
• Lemon flavor is muted or bitter.? Add a splash more lemon juice to brighten flavor if too dull.
• Herbs losing potency in the soup.? Use fresh herbs for a vibrant finish, or dry if out of season.

Bright Lemon Chicken Soup in the Instant Pot

This quick and forgiving chicken soup is cooked entirely in the Instant Pot, combining tender shredded chicken, aromatic vegetables, and a punch of lemon for a lively finish. The soup boasts a clear, flavorful broth with a comforting yet bright flavor profile, finished with fresh herbs. It’s perfect for busy days when you want a warm, soul-satisfying meal that comes together effortlessly.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts lean and quick-cooking
• 1 medium onion diced
• 2 stalks celery chopped
• 2 carrots carrots chopped
• 3 cloves garlic minced
• 1 teaspoon dried thyme or fresh thyme
• 4 cups chicken broth preferably good quality or homemade
• 1 large lemon zest and juice
• to taste salt and pepper seasoning
• 2 tablespoons olive oil for sautéing
• 2 tablespoons fresh parsley chopped, for garnish

Equipment

• Instant Pot
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Set your Instant Pot to sauté mode and add olive oil. Once hot, add the diced onion, chopped celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and release a sweet aroma.
   
2. Add the minced garlic, dried thyme, salt, and pepper to the vegetables. Cook for another minute until the garlic becomes fragrant and slightly golden.
3. Pour in the chicken broth, then place the chicken breasts into the pot, ensuring they are submerged in the liquid. Secure the lid on the Instant Pot and set it to high pressure for 10 minutes.
4. Once the cooking time is complete, let the Instant Pot do a natural release for 10 minutes, then carefully quick-release any remaining pressure. Open the lid to reveal a bubbling, fragrant broth.
5. Remove the chicken breasts from the soup and transfer them to a cutting board. Shred the chicken using two forks, then return the shredded meat to the soup, stirring well to combine.
6. Zest the lemon directly into the soup, then squeeze in the lemon juice, stirring to brighten the flavors. Taste and adjust seasoning with salt and pepper as needed.
7. Simmer the soup for a few more minutes to allow flavors to meld, then ladle into bowls. Garnish each serving with chopped fresh parsley for a burst of color and freshness.

Notes

For extra flavor, consider adding a dash of hot sauce or a sprinkle of grated Parmesan. Use fresh herbs when possible for the brightest aroma.

This chicken soup came about on an especially chaotic Tuesday, when I needed something quick but not bland. It’s my go-to because it’s forgiving and flexible, with a punch of lemon that wakes everything up. The Instant Pot makes it almost too easy, which is a blessing on busy days.

Why I keep making this soup

It’s simple, forgiving, and always hits the spot. The lemon keeps it lively, even on the gloomiest days. Plus, it’s a reminder that good food can come together fast without sacrificing flavor or soul.

Breaking down the ingredients

• Chicken breasts: Lean and quick-cooking, they become tender and shreddable, perfect for adding protein.
• Onion, celery, carrots: The classic soffritto base, adding sweetness and a bit of crunch.
• Garlic and thyme: Aromatic and earthy, they deepen the flavor, with garlic adding a subtle pungency.
• Chicken broth: The soul of the soup, use good quality or homemade for richness.
• Lemon juice and zest: Brightens up the entire bowl with citrus zing, a real flavor lift.
• Salt and pepper: Essential seasoning to enhance all other flavors.
• Fresh herbs (parsley, thyme): Finish with herbs for color and freshness, a quick aroma boost.

Tools of the trade for this chicken soup

• Instant Pot (or pressure cooker): Fast, hands-off cooking to tenderize chicken and develop flavors.
• Sharp knife: Chop vegetables evenly and safely.
• Cutting board: Protect surfaces and provide a stable chopping area.
• Ladle: Serve the soup without splashing.

Step-by-step guide to a cozy, bright chicken soup

Step 1: Start by gathering all your ingredients. Turn the Instant Pot to sauté mode, and add a splash of oil.

Step 2: Sauté diced onion, celery, and carrots for about 5 minutes until they soften and smell sweet.

Step 3: Add garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.

Step 4: Pour in chicken broth, add chicken breasts, and secure the lid.

Step 5: Set the Instant Pot to high pressure for 10 minutes. Once done, do a natural release for 10 minutes.

Step 6: Open the lid carefully. Remove chicken, shred it, and return to the soup.

Step 7: Stir in lemon juice and zest, taste, and adjust seasoning. Serve hot with fresh herbs.

Cooking checkpoints to get it just right

• Vegetables should be tender but not mushy, with a slight crunch.
• Chicken should be shredded easily and remain juicy.
• Soup should have a clear, flavorful broth with a bright lemon aroma.

Common mistakes and how to fix them

• Not enough liquid, resulting in a gloopy or burnt base.? Add more broth if the soup is too thick or concentrated.
• Overcooked chicken becoming stringy.? Reduce cooking time slightly if chicken is overcooked and dry.
• Lemon flavor is muted or bitter.? Add a splash more lemon juice to brighten flavor if too dull.
• Herbs losing potency in the soup.? Use fresh herbs for a vibrant finish, or dry if out of season.

Bright Lemon Chicken Soup in the Instant Pot

This chicken soup is made using the Instant Pot to quickly tenderize chicken breasts and develop rich flavors. It features a base of sautéed vegetables, aromatic garlic and thyme, and is brightened with fresh lemon juice and zest. The final dish is a clear, flavorful broth with shredded chicken, tender vegetables, and a lively citrus kick, perfect for cozying up on a busy day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts lean, boneless, skinless
• 1 medium onion diced
• 2 stalks celery chopped
• 2 carrots carrots diced
• 3 cloves garlic minced
• 1 teaspoon thyme dried or fresh
• 4 cups chicken broth preferably homemade or good quality
• 1 lemon zest and juice
• to taste salt and pepper seasoning
• 2 tablespoons olive oil for sautéing
• fresh parsley chopped, for garnish

Equipment

• Instant Pot
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Set the Instant Pot to sauté mode and add olive oil, letting it heat until shimmering and fragrant.
   
2. Add diced onion, chopped celery, and diced carrots to the pot. Sauté for about 5 minutes until the vegetables soften and release a sweet aroma, stirring occasionally.
3. Stir in minced garlic and sprinkle in thyme, cooking for 1 minute until fragrant, making sure not to burn the garlic.
4. Pour in chicken broth, then place the chicken breasts directly into the liquid, ensuring they are mostly submerged.
5. Secure the lid on the Instant Pot, set it to high pressure, and cook for 10 minutes.
6. Once the cooking cycle completes, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
7. Open the lid, remove the chicken breasts, and shred them using two forks. Return the shredded chicken to the soup.
8. Add lemon zest and squeeze in fresh lemon juice, stirring well to combine and brighten the flavors.
9. Taste the soup and season with salt and pepper as needed, adjusting to your preference.
10. Garnish with chopped parsley and serve steaming hot, enjoying the vibrant flavor and comforting warmth.

Notes

For a richer broth, use homemade chicken stock. Feel free to add other herbs like dill or basil for variation. Make sure not to overcook the chicken to keep it juicy and shredded easily.

Chicken noodle soup often feels like a warm blanket, but this version shakes things up with a punch of lemongrass and ginger. It’s a reminder that even the simplest dishes can surprise you with their depth. I love how these fresh flavors cut through the richness of the chicken, giving every spoonful a lively kick.

This isn’t just a quick fix for cold days; it’s a way to reconnect with a dish that’s been part of every childhood and every lazy weekend. The process is straightforward, but the results are complex enough to keep me coming back. It’s a soup that feels like home, no matter where you are.

Why this soup keeps pulling me back

It’s the combination of bright lemongrass and soothing chicken that hits a sweet spot. The process is simple, yet each batch feels like a small victory. It’s quick enough to make on a weeknight but feels special enough to serve when friends pop in. That balance of comfort and freshness makes it a dish I never tire of.

Breaking down the key ingredients

• Chicken breast or thighs: Cooked and shredded, they add protein and richness. Use leftovers or poach fresh for tenderness.
• Rice noodles: Quick-cooking and light, they soak up flavors without turning mushy—just a 3-minute boil.
• Lemongrass stalks: Bruised and simmered, they bring a bright, lemony aroma that invigorates the broth.
• Carrots and celery: Add sweetness and crunch, balancing the savory broth—use what you have.
• Fresh herbs and chili flakes: Garnish with cilantro or basil for freshness; chili adds a gentle heat.
• Lemon or lime: A squeeze brightens everything, making each spoonful zing.
• Chicken broth: Use homemade or store-bought, but go for the low-sodium kind to control salt.

Tools of the trade for this chicken noodle soup

• Large heavy-bottomed pot: For simmering the broth and cooking the noodles.
• Wooden spoon: To stir ingredients gently without breaking down delicate veggies.
• Sharp knife: For chopping vegetables and slicing chicken.
• Measuring spoons and cups: For accurate seasoning and broth adjustments.
• Ladle: To serve the soup hot and keep broth clear.

Step-by-step to a soul-warming bowl

Step 1: Start with a big pot on medium heat. Drop in a splash of oil and toss in diced onions and garlic. Cook until translucent, about 5 minutes, and the kitchen fills with a sweet, roasted aroma.

Step 2: Add sliced carrots, celery, and a stalk of lemongrass (bruised). Cook for another 10 minutes until the veggies are tender and fragrant.

Step 3: Pour in chicken broth, bring to a simmer. Drop in shredded cooked chicken and rice noodles. Let everything mingle for about 8 minutes, until the noodles are just tender.

Step 4: Taste and adjust salt. Add a squeeze of lemon or lime for brightness. Serve hot, garnished with fresh herbs and a sprinkle of chili flakes.

Cooking checkpoints and tips to keep in mind

• Noodles should be al dente, not mushy. Keep an eye on the timing.
• Lemongrass adds a citrusy zing, but bruise it well to release flavor.
• The broth should be clear and aromatic. If cloudy, simmer longer or skim impurities.
• Adjust seasoning at the end with salt, acid, and pepper for balanced flavor.

Avoid these common pitfalls in your soup

• Boiling vigorously can cloud the broth.? IF TOO CLOUDY, simmer longer and skim impurities off the surface.
• Over-salting the broth.? DUMPED too much salt? Add a potato or a splash of water to dilute the saltiness.
• Cooking noodles directly in the broth too long.? IF noodles overcook, remove and rinse with cold water to halt cooking.
• Under-seasoning the broth.? IF the soup lacks flavor, add a splash of fish sauce or soy for depth.

Lemongrass Chicken Noodle Soup

This vibrant chicken noodle soup combines tender shredded chicken, rice noodles, and fresh vegetables in a fragrant broth infused with lemongrass and ginger. The dish features a bright, aromatic flavor profile with a comforting, clear broth and al dente noodles, making it both hearty and refreshing. It’s a quick, wholesome meal that captures the essence of home cooking with a lively twist.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups chicken broth low-sodium preferred
• 1 lb cooked chicken breast or thighs shredded
• 3 oz rice noodles quick-cooking variety
• 2 stalks lemongrass bruised, sliced
• 2 carrots carrots sliced thinly
• 2 celery stalks celery sliced
• 2 cloves garlic minced
• 1 small onion diced
• 1 tablespoon oil vegetable or neutral oil
• to taste salt
• to taste lemon or lime juice freshly squeezed

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Sharp knife
• Measuring spoons and cups
• Ladle

Method

 

1. Heat a large pot over medium heat and add the oil. Toss in diced onions and minced garlic, cooking until soft and fragrant, about 5 minutes, until the mixture is translucent and starts to brown slightly.
   
2. Add sliced carrots, celery, and bruised lemongrass stalks to the pot. Cook everything together for about 10 minutes, stirring occasionally, until the vegetables are tender and release a fragrant aroma.
   
3. Pour in the chicken broth and bring it to a gentle simmer. Drop in the shredded cooked chicken and stir to combine. Let it simmer for 5 minutes to meld the flavors.
   
4. Add the rice noodles to the simmering broth. Cook for about 3 minutes, or until the noodles are just tender and al dente. Keep an eye on them to prevent overcooking.
   
5. Remove the pot from heat and taste the broth. Adjust the salt as needed, and squeeze in fresh lemon or lime juice for brightness. Stir gently to incorporate the flavors.
   
6. Ladle the hot soup into bowls and garnish generously with chopped fresh herbs and a sprinkle of chili flakes if you like some heat. Serve immediately while steaming hot.
   

Notes

For extra flavor, simmer the broth longer or add a splash of fish sauce. Using freshly squeezed citrus enhances brightness, so don’t skip it. Keep noodles separate if making ahead to prevent sogginess.

Chicken noodle soup often feels like a warm blanket, but this version shakes things up with a punch of lemongrass and ginger. It’s a reminder that even the simplest dishes can surprise you with their depth. I love how these fresh flavors cut through the richness of the chicken, giving every spoonful a lively kick.

This isn’t just a quick fix for cold days; it’s a way to reconnect with a dish that’s been part of every childhood and every lazy weekend. The process is straightforward, but the results are complex enough to keep me coming back. It’s a soup that feels like home, no matter where you are.

Why this soup keeps pulling me back

It’s the combination of bright lemongrass and soothing chicken that hits a sweet spot. The process is simple, yet each batch feels like a small victory. It’s quick enough to make on a weeknight but feels special enough to serve when friends pop in. That balance of comfort and freshness makes it a dish I never tire of.

Breaking down the key ingredients

• Chicken breast or thighs: Cooked and shredded, they add protein and richness. Use leftovers or poach fresh for tenderness.
• Rice noodles: Quick-cooking and light, they soak up flavors without turning mushy—just a 3-minute boil.
• Lemongrass stalks: Bruised and simmered, they bring a bright, lemony aroma that invigorates the broth.
• Carrots and celery: Add sweetness and crunch, balancing the savory broth—use what you have.
• Fresh herbs and chili flakes: Garnish with cilantro or basil for freshness; chili adds a gentle heat.
• Lemon or lime: A squeeze brightens everything, making each spoonful zing.
• Chicken broth: Use homemade or store-bought, but go for the low-sodium kind to control salt.

Tools of the trade for this chicken noodle soup

• Large heavy-bottomed pot: For simmering the broth and cooking the noodles.
• Wooden spoon: To stir ingredients gently without breaking down delicate veggies.
• Sharp knife: For chopping vegetables and slicing chicken.
• Measuring spoons and cups: For accurate seasoning and broth adjustments.
• Ladle: To serve the soup hot and keep broth clear.

Step-by-step to a soul-warming bowl

Step 1: Start with a big pot on medium heat. Drop in a splash of oil and toss in diced onions and garlic. Cook until translucent, about 5 minutes, and the kitchen fills with a sweet, roasted aroma.

Step 2: Add sliced carrots, celery, and a stalk of lemongrass (bruised). Cook for another 10 minutes until the veggies are tender and fragrant.

Step 3: Pour in chicken broth, bring to a simmer. Drop in shredded cooked chicken and rice noodles. Let everything mingle for about 8 minutes, until the noodles are just tender.

Step 4: Taste and adjust salt. Add a squeeze of lemon or lime for brightness. Serve hot, garnished with fresh herbs and a sprinkle of chili flakes.

Cooking checkpoints and tips to keep in mind

• Noodles should be al dente, not mushy. Keep an eye on the timing.
• Lemongrass adds a citrusy zing, but bruise it well to release flavor.
• The broth should be clear and aromatic. If cloudy, simmer longer or skim impurities.
• Adjust seasoning at the end with salt, acid, and pepper for balanced flavor.

Avoid these common pitfalls in your soup

• Boiling vigorously can cloud the broth.? IF TOO CLOUDY, simmer longer and skim impurities off the surface.
• Over-salting the broth.? DUMPED too much salt? Add a potato or a splash of water to dilute the saltiness.
• Cooking noodles directly in the broth too long.? IF noodles overcook, remove and rinse with cold water to halt cooking.
• Under-seasoning the broth.? IF the soup lacks flavor, add a splash of fish sauce or soy for depth.

Lemongrass Chicken Noodle Soup

This vibrant chicken noodle soup features a fragrant, brothy base infused with bright lemongrass and ginger. Tender shredded chicken and quick-cooking rice noodles sit in a clear, aromatic broth, finished with fresh herbs and a citrus squeeze for a lively, comforting dish. Its combination of bold flavors and comforting textures makes it a perfect quick yet soulful meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb chicken breast or thighs cooked and shredded
• 8 oz rice noodles quick-cooking
• 2 stalks lemongrass bruised
• 2 carrots carrots sliced
• 2 celery stalks celery sliced
• 1 small onion diced
• 3 cloves garlic minced
• 4 cups chicken broth low-sodium preferred
• 1 tablespoon oil vegetable or neutral oil
• to taste salt
• to taste pepper
• 1 lemon or lime lemon or lime for squeezing
• a handful fresh herbs cilantro or basil, chopped
• a pinch chili flakes

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Sharp knife
• Measuring spoons and cups
• Ladle

Method

 

1. Start by heating a tablespoon of oil in a large heavy-bottomed pot over medium heat. Drop in diced onion and minced garlic, cooking until they turn translucent and fragrant, about 5 minutes. You’ll notice a sweet aroma filling the kitchen.
   
2. Add sliced carrots, sliced celery, and bruised lemongrass stalks to the pot. Continue cooking for another 10 minutes, stirring occasionally, until the vegetables are tender and aromatic with a citrusy scent.
3. Pour in the chicken broth, bringing the mixture to a gentle simmer. Add the shredded cooked chicken to the broth and stir to combine. Let everything simmer together for 8 minutes, allowing the flavors to meld.
4. While the broth simmers, cook the rice noodles separately in boiling water for about 3 minutes, until just tender. Drain and rinse with cold water to stop the cooking process, then set aside.
5. Add the cooked noodles to the soup, stirring gently to distribute them evenly. Let everything simmer together for another 2 minutes, so the noodles soak up some broth flavor.
6. Taste the broth and adjust the seasoning with salt and pepper as needed. Squeeze in fresh lemon or lime juice for brightness, then remove from heat.
7. Ladle the hot soup into bowls and garnish generously with chopped fresh herbs and a sprinkle of chili flakes for a bit of heat. Serve immediately for the best flavor and texture.

Notes

Use fresh herbs and a squeeze of citrus just before serving to keep flavors bright. Adjust chili flakes for desired heat. For a richer broth, add a splash of fish sauce or soy sauce at the end.

Chicken noodle soup often feels like a warm blanket, but this version shakes things up with a punch of lemongrass and ginger. It’s a reminder that even the simplest dishes can surprise you with their depth. I love how these fresh flavors cut through the richness of the chicken, giving every spoonful a lively kick.

This isn’t just a quick fix for cold days; it’s a way to reconnect with a dish that’s been part of every childhood and every lazy weekend. The process is straightforward, but the results are complex enough to keep me coming back. It’s a soup that feels like home, no matter where you are.

Why this soup keeps pulling me back

It’s the combination of bright lemongrass and soothing chicken that hits a sweet spot. The process is simple, yet each batch feels like a small victory. It’s quick enough to make on a weeknight but feels special enough to serve when friends pop in. That balance of comfort and freshness makes it a dish I never tire of.

Breaking down the key ingredients

• Chicken breast or thighs: Cooked and shredded, they add protein and richness. Use leftovers or poach fresh for tenderness.
• Rice noodles: Quick-cooking and light, they soak up flavors without turning mushy—just a 3-minute boil.
• Lemongrass stalks: Bruised and simmered, they bring a bright, lemony aroma that invigorates the broth.
• Carrots and celery: Add sweetness and crunch, balancing the savory broth—use what you have.
• Fresh herbs and chili flakes: Garnish with cilantro or basil for freshness; chili adds a gentle heat.
• Lemon or lime: A squeeze brightens everything, making each spoonful zing.
• Chicken broth: Use homemade or store-bought, but go for the low-sodium kind to control salt.

Tools of the trade for this chicken noodle soup

• Large heavy-bottomed pot: For simmering the broth and cooking the noodles.
• Wooden spoon: To stir ingredients gently without breaking down delicate veggies.
• Sharp knife: For chopping vegetables and slicing chicken.
• Measuring spoons and cups: For accurate seasoning and broth adjustments.
• Ladle: To serve the soup hot and keep broth clear.

Step-by-step to a soul-warming bowl

Step 1: Start with a big pot on medium heat. Drop in a splash of oil and toss in diced onions and garlic. Cook until translucent, about 5 minutes, and the kitchen fills with a sweet, roasted aroma.

Step 2: Add sliced carrots, celery, and a stalk of lemongrass (bruised). Cook for another 10 minutes until the veggies are tender and fragrant.

Step 3: Pour in chicken broth, bring to a simmer. Drop in shredded cooked chicken and rice noodles. Let everything mingle for about 8 minutes, until the noodles are just tender.

Step 4: Taste and adjust salt. Add a squeeze of lemon or lime for brightness. Serve hot, garnished with fresh herbs and a sprinkle of chili flakes.

Cooking checkpoints and tips to keep in mind

• Noodles should be al dente, not mushy. Keep an eye on the timing.
• Lemongrass adds a citrusy zing, but bruise it well to release flavor.
• The broth should be clear and aromatic. If cloudy, simmer longer or skim impurities.
• Adjust seasoning at the end with salt, acid, and pepper for balanced flavor.

Avoid these common pitfalls in your soup

• Boiling vigorously can cloud the broth.? IF TOO CLOUDY, simmer longer and skim impurities off the surface.
• Over-salting the broth.? DUMPED too much salt? Add a potato or a splash of water to dilute the saltiness.
• Cooking noodles directly in the broth too long.? IF noodles overcook, remove and rinse with cold water to halt cooking.
• Under-seasoning the broth.? IF the soup lacks flavor, add a splash of fish sauce or soy for depth.

Lemongrass Chicken Noodle Soup

This vibrant chicken noodle soup features a fragrant broth infused with bright lemongrass and ginger, complemented by tender shredded chicken and quick-cooking rice noodles. The final dish has a clear, aromatic broth with colorful vegetables and a lively, comforting texture. Garnished with fresh herbs and chili flakes, it offers a delightful balance of warmth and freshness in every spoonful.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 tablespoon oil vegetable or neutral oil
• 1 small onion diced
• 3 cloves garlic minced
• 2 carrots carrots sliced
• 2 stalks celery sliced
• 1 stalk lemongrass bruised and chopped into large pieces
• 4 cups chicken broth low-sodium preferred
• 2 cups cooked chicken shredded
• 3 oz rice noodles quick-cooking variety
• 1 lemon lemon or lime juiced
• to taste salt and pepper
• fresh cilantro or basil for garnish
• chili flakes for garnish optional

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Sharp knife
• Measuring spoons and cups
• Ladle

Method

 

1. Heat a large heavy-bottomed pot over medium heat. Add a tablespoon of oil and sauté diced onion and minced garlic until fragrant and translucent, about 5 minutes, filling your kitchen with a sweet, roasted aroma.
   
2. Add sliced carrots, celery, and bruised lemongrass to the pot. Cook for another 10 minutes, stirring occasionally, until the vegetables are tender and release a fragrant aroma.
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Add the shredded cooked chicken and the rice noodles. Cook for about 8 minutes, or until the noodles are just tender and slightly chewy.
4. Taste the broth and season with salt and pepper as needed. Squeeze in fresh lemon or lime juice to brighten the flavors, and stir gently to combine.
5. Remove the lemongrass stalks and discard. Ladle the hot soup into bowls, garnishing each with fresh herbs and a sprinkle of chili flakes if desired for added heat and freshness.
6. Serve immediately while the broth is steaming and the flavors are vibrant. Enjoy a bowl of this comforting yet lively chicken noodle soup that’s perfect for any day.

This isn’t your ordinary chicken soup. I like to think of it as a health-boosting, soul-warming potion that I turn to when I want real nourishment. Using simple ingredients, I build layers of flavor that make every spoonful feel like a little victory against the chill.
The trick is in the slow simmer—letting the flavors meld and the chicken become melt-in-your-mouth tender. It’s a recipe that’s forgiving but rewarding, perfect for those days when you need something honest and hearty.

Why I Keep Coming Back to This Soup

It’s a reliable, healing bowl that always reminds me of home. The slow simmer fills my kitchen with comforting smells, and the tender chicken makes me feel cared for. It’s flexible enough to tweak with what’s in the fridge, yet consistent in delivering warmth and nourishment. Sometimes, I just need a simple, honest meal that fuels both body and mind.

Breaking Down the Key Ingredients

• Chicken thighs: Juicy, forgiving, and full of flavor; I prefer bone-in for richness, swap for breasts if you like leaner.
• Carrots: Sweet and earthy, they add body and color; use parsnips for a rooty twist.
• Celery: Crunchy and slightly bitter, it balances the richness; fennel can be a lovely swap.
• Kale or spinach: Vivid greens that wilt quickly, adding a fresh, slightly bitter note; chard works well too.
• Ginger: A sharp, spicy kick that clears the sinuses; omit if you dislike heat, replace with turmeric for earthiness.
• Lemon: Brightens everything with its zesty shimmer; lime is a good substitute for a different citrus note.
• Homemade chicken stock: Deep, comforting, and full of umami; store-bought works, but homemade adds soul.

Tools of the Trade for a Perfect Chicken Soup

• Large heavy-bottomed pot: For even heat distribution and simmering.
• Wooden spoon: To stir without scratching the pot.
• Sharp knife: For chopping vegetables and shredding chicken.
• Cutting board: A sturdy surface for prep work.
• Ladle: To serve the hot broth.

Step-by-Step to a Nourishing Bowl

Step 1: Start with a gentle sauté of aromatics—onions, garlic, and a hint of ginger—in a large pot over medium heat until fragrant and translucent, about 5 minutes.

Step 2: Add chopped carrots and celery, cooking for another 8 minutes until they soften slightly and release sweet, earthy scents.

Step 3: Pour in homemade chicken stock or a good-quality store-bought version, bringing it to a gentle simmer and skimming off any foam for clarity.

Step 4: Drop in bone-in chicken thighs, simmer on low for 30 minutes, until the meat is tender and falling off the bone.

Step 5: Remove the chicken, shred it, and return it to the pot. Stir in leafy greens like kale or spinach during the last 5 minutes for a vibrant, nutritious boost.

Step 6: Taste and adjust salt, pepper, or a squeeze of lemon to brighten the flavors. Serve hot, with a sprinkle of fresh herbs.

Cooking Checks and Tips for Success

• The chicken should be perfectly tender and easy to shred when done.
• Vegetables should be softened but not mushy; they still hold some bite.
• The broth should be clear, with a balanced, savory aroma—if cloudy, simmer a bit longer.
• Taste and adjust seasoning before serving to ensure flavor is bright and balanced.

Common Mistakes and How to Fix Them

• Over-salting the broth.? Use too much salt initially — Rinse the chicken or add acid like lemon to balance.
• Boiling the chicken vigorously.? Chicken dries out — Lower heat to gentle simmer after adding chicken.
• Overcooking vegetables.? Vegetables turn mushy — Add greens at the last minute.
• Aggressive boiling or stirring.? Broth is cloudy — Simmer gently and avoid stirring too much.

Hearty Chicken Vegetable Soup

This chicken vegetable soup is built around slow simmered chicken thighs and fresh vegetables, creating a nourishing and comforting broth with tender meat and vibrant greens. The cooking process melds flavors through gentle simmering, resulting in a clear, fragrant, and hearty dish with melt-in-your-mouth chicken and colorful vegetables that retain some bite.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skinless for less grease
• 2 medium carrots peeled and chopped
• 2 stalks celery chopped
• 1 bunch kale or spinach roughly chopped
• 1 inch fresh ginger sliced thin
• 1 whole lemon for juice and zest
• 4 cups chicken stock homemade or good quality store-bought
• 1 medium onion diced
• 2 cloves garlic minced
• to taste Salt and pepper for seasoning

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Begin by heating the large pot over medium heat and adding a splash of oil. Sauté diced onion, minced garlic, and sliced ginger until fragrant and the onion is translucent, about 5 minutes.
   
2. Add chopped carrots and celery to the pot, stirring well. Cook for another 8 minutes until the vegetables soften slightly and release sweet aromas, stirring occasionally.
   
3. Pour in the chicken stock, bringing the mixture to a gentle simmer. Skim off any foam that rises to the surface to keep the broth clear.
   
4. Gently drop in the bone-in chicken thighs. Reduce the heat to low and let them simmer uncovered for about 30 minutes, until the chicken is tender and falling off the bone.
   
5. Carefully remove the chicken thighs from the pot and set aside to cool slightly. Shred the meat with two forks, discarding the bones.
   
6. Return the shredded chicken to the soup, stirring to combine. Add the chopped greens during the last 5 minutes of cooking, allowing them to wilt and turn vibrant green.
   
7. Finish by squeezing fresh lemon juice into the soup to brighten the flavors. Taste and adjust salt and pepper as needed.
8. Serve the hot, nourishing soup in bowls, garnished with a little extra lemon zest or herbs if desired.

This isn’t your ordinary chicken soup. I like to think of it as a health-boosting, soul-warming potion that I turn to when I want real nourishment. Using simple ingredients, I build layers of flavor that make every spoonful feel like a little victory against the chill.
The trick is in the slow simmer—letting the flavors meld and the chicken become melt-in-your-mouth tender. It’s a recipe that’s forgiving but rewarding, perfect for those days when you need something honest and hearty.

Why I Keep Coming Back to This Soup

It’s a reliable, healing bowl that always reminds me of home. The slow simmer fills my kitchen with comforting smells, and the tender chicken makes me feel cared for. It’s flexible enough to tweak with what’s in the fridge, yet consistent in delivering warmth and nourishment. Sometimes, I just need a simple, honest meal that fuels both body and mind.

Breaking Down the Key Ingredients

• Chicken thighs: Juicy, forgiving, and full of flavor; I prefer bone-in for richness, swap for breasts if you like leaner.
• Carrots: Sweet and earthy, they add body and color; use parsnips for a rooty twist.
• Celery: Crunchy and slightly bitter, it balances the richness; fennel can be a lovely swap.
• Kale or spinach: Vivid greens that wilt quickly, adding a fresh, slightly bitter note; chard works well too.
• Ginger: A sharp, spicy kick that clears the sinuses; omit if you dislike heat, replace with turmeric for earthiness.
• Lemon: Brightens everything with its zesty shimmer; lime is a good substitute for a different citrus note.
• Homemade chicken stock: Deep, comforting, and full of umami; store-bought works, but homemade adds soul.

Tools of the Trade for a Perfect Chicken Soup

• Large heavy-bottomed pot: For even heat distribution and simmering.
• Wooden spoon: To stir without scratching the pot.
• Sharp knife: For chopping vegetables and shredding chicken.
• Cutting board: A sturdy surface for prep work.
• Ladle: To serve the hot broth.

Step-by-Step to a Nourishing Bowl

Step 1: Start with a gentle sauté of aromatics—onions, garlic, and a hint of ginger—in a large pot over medium heat until fragrant and translucent, about 5 minutes.

Step 2: Add chopped carrots and celery, cooking for another 8 minutes until they soften slightly and release sweet, earthy scents.

Step 3: Pour in homemade chicken stock or a good-quality store-bought version, bringing it to a gentle simmer and skimming off any foam for clarity.

Step 4: Drop in bone-in chicken thighs, simmer on low for 30 minutes, until the meat is tender and falling off the bone.

Step 5: Remove the chicken, shred it, and return it to the pot. Stir in leafy greens like kale or spinach during the last 5 minutes for a vibrant, nutritious boost.

Step 6: Taste and adjust salt, pepper, or a squeeze of lemon to brighten the flavors. Serve hot, with a sprinkle of fresh herbs.

Cooking Checks and Tips for Success

• The chicken should be perfectly tender and easy to shred when done.
• Vegetables should be softened but not mushy; they still hold some bite.
• The broth should be clear, with a balanced, savory aroma—if cloudy, simmer a bit longer.
• Taste and adjust seasoning before serving to ensure flavor is bright and balanced.

Common Mistakes and How to Fix Them

• Over-salting the broth.? Use too much salt initially — Rinse the chicken or add acid like lemon to balance.
• Boiling the chicken vigorously.? Chicken dries out — Lower heat to gentle simmer after adding chicken.
• Overcooking vegetables.? Vegetables turn mushy — Add greens at the last minute.
• Aggressive boiling or stirring.? Broth is cloudy — Simmer gently and avoid stirring too much.

Hearty Chicken Vegetable Soup

This chicken vegetable soup is a comforting, slow-simmered dish that combines tender chicken thighs with a medley of carrots, celery, and greens. The process involves building layers of flavor through aromatics and gentle simmering, resulting in a clear, fragrant broth with melt-in-your-mouth chicken and vibrant vegetables. It’s a nourishing, versatile soup perfect for cozy days and wholesome meals.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 tablespoons olive oil for sautéing aromatics
• 1 large onion finely chopped
• 3 cloves garlic minced
• 1 inch fresh ginger peeled and minced
• 2 carrots carrots peeled and chopped
• 2 stalks celery chopped
• 4 cups chicken stock preferably homemade
• 4 bone-in chicken thighs skinless, boneless if preferred
• 2 cups greens kale, spinach, or chard, roughly chopped
• to taste salt and pepper for seasoning
• 1 lemon lemon for brightening the flavor

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion, garlic, and minced ginger, sautéing until fragrant and the onion turns translucent, about 5 minutes. The kitchen should fill with a warm, savory aroma.
   
2. Add the chopped carrots and celery to the pot. Cook for about 8 minutes, stirring occasionally, until the vegetables soften slightly and release their sweet, earthy scents. They should begin to look a little glossier and tender.
   
3. Pour in the chicken stock, bringing the mixture to a gentle simmer. Use a wooden spoon to skim off any foam or impurities that rise to the surface, resulting in a clearer broth. The stock should start bubbling gently and smell deeply savory.
   
4. Gently nestle the chicken thighs into the simmering broth. Reduce the heat to low and let them simmer uncovered for about 30 minutes, until the meat is tender and easily falls off the bone. You’ll notice the broth deepening in flavor and the chicken turning opaque and juicy.
   
5. Remove the chicken thighs from the pot and set aside to cool slightly. Use two forks to shred the meat into bite-sized pieces, discarding bones and skin if present. Return the shredded chicken to the pot, stirring to combine.
6. Add the chopped greens to the soup during the last 5 minutes of cooking. Stir until wilted and vibrant, adding a fresh, slightly bitter note that balances the richness of the broth. The greens should be tender but still lively in color.
7. Taste the soup and season with salt and pepper as needed. Squeeze in fresh lemon juice to brighten the overall flavor and add a zesty shimmer. Adjust seasoning, then ladle into bowls when ready to serve.
8. Serve the hot, nourishing chicken soup with a sprinkle of fresh herbs if desired. Enjoy the comforting aroma, tender chicken, and vibrant vegetables in every spoonful.

This isn’t your ordinary chicken soup. I like to think of it as a health-boosting, soul-warming potion that I turn to when I want real nourishment. Using simple ingredients, I build layers of flavor that make every spoonful feel like a little victory against the chill.
The trick is in the slow simmer—letting the flavors meld and the chicken become melt-in-your-mouth tender. It’s a recipe that’s forgiving but rewarding, perfect for those days when you need something honest and hearty.

Why I Keep Coming Back to This Soup

It’s a reliable, healing bowl that always reminds me of home. The slow simmer fills my kitchen with comforting smells, and the tender chicken makes me feel cared for. It’s flexible enough to tweak with what’s in the fridge, yet consistent in delivering warmth and nourishment. Sometimes, I just need a simple, honest meal that fuels both body and mind.

Breaking Down the Key Ingredients

• Chicken thighs: Juicy, forgiving, and full of flavor; I prefer bone-in for richness, swap for breasts if you like leaner.
• Carrots: Sweet and earthy, they add body and color; use parsnips for a rooty twist.
• Celery: Crunchy and slightly bitter, it balances the richness; fennel can be a lovely swap.
• Kale or spinach: Vivid greens that wilt quickly, adding a fresh, slightly bitter note; chard works well too.
• Ginger: A sharp, spicy kick that clears the sinuses; omit if you dislike heat, replace with turmeric for earthiness.
• Lemon: Brightens everything with its zesty shimmer; lime is a good substitute for a different citrus note.
• Homemade chicken stock: Deep, comforting, and full of umami; store-bought works, but homemade adds soul.

Tools of the Trade for a Perfect Chicken Soup

• Large heavy-bottomed pot: For even heat distribution and simmering.
• Wooden spoon: To stir without scratching the pot.
• Sharp knife: For chopping vegetables and shredding chicken.
• Cutting board: A sturdy surface for prep work.
• Ladle: To serve the hot broth.

Step-by-Step to a Nourishing Bowl

Step 1: Start with a gentle sauté of aromatics—onions, garlic, and a hint of ginger—in a large pot over medium heat until fragrant and translucent, about 5 minutes.

Step 2: Add chopped carrots and celery, cooking for another 8 minutes until they soften slightly and release sweet, earthy scents.

Step 3: Pour in homemade chicken stock or a good-quality store-bought version, bringing it to a gentle simmer and skimming off any foam for clarity.

Step 4: Drop in bone-in chicken thighs, simmer on low for 30 minutes, until the meat is tender and falling off the bone.

Step 5: Remove the chicken, shred it, and return it to the pot. Stir in leafy greens like kale or spinach during the last 5 minutes for a vibrant, nutritious boost.

Step 6: Taste and adjust salt, pepper, or a squeeze of lemon to brighten the flavors. Serve hot, with a sprinkle of fresh herbs.

Cooking Checks and Tips for Success

• The chicken should be perfectly tender and easy to shred when done.
• Vegetables should be softened but not mushy; they still hold some bite.
• The broth should be clear, with a balanced, savory aroma—if cloudy, simmer a bit longer.
• Taste and adjust seasoning before serving to ensure flavor is bright and balanced.

Common Mistakes and How to Fix Them

• Over-salting the broth.? Use too much salt initially — Rinse the chicken or add acid like lemon to balance.
• Boiling the chicken vigorously.? Chicken dries out — Lower heat to gentle simmer after adding chicken.
• Overcooking vegetables.? Vegetables turn mushy — Add greens at the last minute.
• Aggressive boiling or stirring.? Broth is cloudy — Simmer gently and avoid stirring too much.

Hearty Chicken Soup

This chicken soup is a comforting, nourishing dish made with tender chicken thighs, fresh vegetables, and a flavorful homemade broth. Slow simmered to meld flavors and produce melt-in-your-mouth meat, it features vibrant greens and a bright citrus finish for a wholesome, satisfying final bowl.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skin-on for richness
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 4 cups homemade chicken stock or store-bought quality
• 2 cups leafy greens kale, spinach, or chard, roughly chopped
• 1 inch fresh ginger sliced thin
• 1 whole lemon for juice and zest
• to taste salt and pepper for seasoning

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Begin by heating your large pot over medium heat, then add a splash of oil. Sauté sliced ginger for about 1 minute until fragrant, then add chopped onions, garlic, and ginger slices, cooking until onions turn translucent and the kitchen fills with a warm aroma, about 5 minutes.
   
2. Add chopped carrots and celery to the pot, stirring to coat them in the aromatic mixture. Cook for about 8 minutes until vegetables soften slightly and release their sweet scents.
   
3. Pour in the chicken stock, bringing the mixture to a gentle simmer. Skim off any foam that rises to the surface to keep the broth clear and clean.
   
4. Place the bone-in chicken thighs into the simmering broth. Reduce the heat to low, cover partially, and let it simmer gently for about 30 minutes until the chicken is tender and falling off the bone.
   
5. Remove the chicken thighs from the pot and set aside to cool slightly. Shred the meat with two forks, discarding the bones and skin if desired.
6. Return the shredded chicken to the pot, stirring to combine. During the last 5 minutes of simmering, add your chopped greens and cook until wilted and vibrant.
7. Finish by squeezing fresh lemon juice into the soup for brightness, and season with salt and pepper to taste. Stir well and let sit for a minute to meld flavors.
8. Ladle the hot, nourishing soup into bowls, ensuring each serving includes tender chicken, flavorful broth, and colorful greens. Serve immediately for best flavor and texture.

Notes

Feel free to customize the greens or add a dash of hot sauce for extra warmth. For an even richer broth, simmer the chicken bones longer or add extra herbs.

This isn’t your ordinary chicken soup. I like to think of it as a health-boosting, soul-warming potion that I turn to when I want real nourishment. Using simple ingredients, I build layers of flavor that make every spoonful feel like a little victory against the chill.
The trick is in the slow simmer—letting the flavors meld and the chicken become melt-in-your-mouth tender. It’s a recipe that’s forgiving but rewarding, perfect for those days when you need something honest and hearty.

Why I Keep Coming Back to This Soup

It’s a reliable, healing bowl that always reminds me of home. The slow simmer fills my kitchen with comforting smells, and the tender chicken makes me feel cared for. It’s flexible enough to tweak with what’s in the fridge, yet consistent in delivering warmth and nourishment. Sometimes, I just need a simple, honest meal that fuels both body and mind.

Breaking Down the Key Ingredients

• Chicken thighs: Juicy, forgiving, and full of flavor; I prefer bone-in for richness, swap for breasts if you like leaner.
• Carrots: Sweet and earthy, they add body and color; use parsnips for a rooty twist.
• Celery: Crunchy and slightly bitter, it balances the richness; fennel can be a lovely swap.
• Kale or spinach: Vivid greens that wilt quickly, adding a fresh, slightly bitter note; chard works well too.
• Ginger: A sharp, spicy kick that clears the sinuses; omit if you dislike heat, replace with turmeric for earthiness.
• Lemon: Brightens everything with its zesty shimmer; lime is a good substitute for a different citrus note.
• Homemade chicken stock: Deep, comforting, and full of umami; store-bought works, but homemade adds soul.

Tools of the Trade for a Perfect Chicken Soup

• Large heavy-bottomed pot: For even heat distribution and simmering.
• Wooden spoon: To stir without scratching the pot.
• Sharp knife: For chopping vegetables and shredding chicken.
• Cutting board: A sturdy surface for prep work.
• Ladle: To serve the hot broth.

Step-by-Step to a Nourishing Bowl

Step 1: Start with a gentle sauté of aromatics—onions, garlic, and a hint of ginger—in a large pot over medium heat until fragrant and translucent, about 5 minutes.

Step 2: Add chopped carrots and celery, cooking for another 8 minutes until they soften slightly and release sweet, earthy scents.

Step 3: Pour in homemade chicken stock or a good-quality store-bought version, bringing it to a gentle simmer and skimming off any foam for clarity.

Step 4: Drop in bone-in chicken thighs, simmer on low for 30 minutes, until the meat is tender and falling off the bone.

Step 5: Remove the chicken, shred it, and return it to the pot. Stir in leafy greens like kale or spinach during the last 5 minutes for a vibrant, nutritious boost.

Step 6: Taste and adjust salt, pepper, or a squeeze of lemon to brighten the flavors. Serve hot, with a sprinkle of fresh herbs.

Cooking Checks and Tips for Success

• The chicken should be perfectly tender and easy to shred when done.
• Vegetables should be softened but not mushy; they still hold some bite.
• The broth should be clear, with a balanced, savory aroma—if cloudy, simmer a bit longer.
• Taste and adjust seasoning before serving to ensure flavor is bright and balanced.

Common Mistakes and How to Fix Them

• Over-salting the broth.? Use too much salt initially — Rinse the chicken or add acid like lemon to balance.
• Boiling the chicken vigorously.? Chicken dries out — Lower heat to gentle simmer after adding chicken.
• Overcooking vegetables.? Vegetables turn mushy — Add greens at the last minute.
• Aggressive boiling or stirring.? Broth is cloudy — Simmer gently and avoid stirring too much.

Hearty Chicken and Vegetable Soup

This chicken and vegetable soup features tender chicken thighs simmered slowly with carrots, celery, and greens to develop a rich, flavorful broth. The slow simmering process melds the ingredients, resulting in a comforting dish with melt-in-your-mouth chicken and vibrant, softened vegetables. The final appearance is a clear, nourishing broth filled with colorful vegetables and shredded chicken, ready to warm you from the inside out.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 pounds bone-in chicken thighs preferably skinless for leaner option
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 4 cups chicken stock homemade or store-bought
• 2 cups leafy greens (kale, spinach, or chard) roughly chopped
• 1 inch fresh ginger peeled and minced
• 1 whole lemon for zest and juice
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Place a large heavy-bottomed pot over medium heat, then add a splash of oil. Once hot, add the chicken thighs and sear until golden brown on each side, about 4-5 minutes per side. Remove and set aside.
   
2. Add chopped onions, minced ginger, and a pinch of salt to the same pot. Sauté for about 5 minutes until fragrant and translucent, with the aromatics softening and releasing a rich aroma.
   
3. Stir in chopped carrots and celery, cooking for another 8 minutes until the vegetables start to soften slightly and their scents deepen.
   
4. Pour in the chicken stock, bringing the mixture to a gentle simmer. Skim off any foam that rises to the surface to keep the broth clear and clean.
   
5. Return the seared chicken thighs to the pot, nestling them into the broth. Reduce the heat to low and let everything simmer gently for 30 minutes until the chicken is tender and falling off the bone.
6. Remove the chicken thighs carefully, shred the meat with two forks, and discard the bones. Return the shredded chicken to the pot.
7. Add chopped greens to the simmering soup during the last 5 minutes, stirring until wilted and vibrant.
8. Zest and squeeze fresh lemon juice into the soup, then taste and adjust seasoning with salt and pepper as needed.
9. Give the soup a gentle stir, ensuring all flavors meld together and the greens are evenly distributed. Ladle into bowls and serve hot, garnished with additional lemon if desired.