This easy chicken soup isn’t about perfection; it’s about the messy, comforting process of making something nourishing. It’s a recipe I turn to when I need a quick hug in a bowl after a long day or when I want to clear out the fridge with minimal fuss. The best part? It’s forgiving, adaptable, and always reminds me of home, even if I’m just cooking for myself.
Why I Keep Coming Back to This Soup
It’s quick, forgiving, and always hits the spot. The simple act of simmering vegetables and chicken fills the kitchen with a cozy aroma. It’s adaptable—change herbs, add noodles, or skip the meat—yet always satisfying when you want something honest and warm.
Breaking Down the Ingredients
- Chicken: Shredded for tenderness, use thighs for flavor or breasts for leaner meat.
- Onions: Start with a fragrant base, the smell should turn sweet and inviting.
- Carrots: Add a subtle sweetness and color, use fresh for crunch or cooked for softness.
- Celery: Gives a fresh, slightly peppery note that balances the richness.
- Chicken broth: Look for low-sodium to control salt; homemade is best if you have it.
- Herbs and seasonings: Bay leaf and pepper are classic, but thyme or parsley can brighten the dish.
- Lemon (optional): A squeeze brightens the broth, especially if you want a fresh zing.
Tools of the Trade for a Cozy Bowl
- Large heavy-bottomed pot: Even heat distribution for simmering vegetables and chicken.
- Sharp knife: Precise chopping of vegetables.
- Cutting board: Stable surface for prep.
- Wooden spoon: Gentle stirring to avoid scratching the pot.
Step-by-Step Guide to a Soul-Soothing Chicken Soup
Step 1: Gather your equipment: a large heavy-bottomed pot, a sharp knife, a cutting board, and a wooden spoon.
Step 2: Dice onions, carrots, and celery; set aside.
Step 3: Sauté the vegetables in a splash of oil over medium heat until fragrant, about 5 minutes.
Step 4: Add shredded chicken, broth, a bay leaf, and season with salt and pepper.
Step 5: Bring to a simmer, then reduce heat to low. Cook uncovered for about 20 minutes.
Step 6: Remove the bay leaf, taste and adjust seasoning.
Step 7: Serve hot, garnished with fresh herbs if desired.
Cooking Checkpoints and Tips for Success
- Ensure the vegetables are tender and fragrant before adding the chicken.
- Simmer gently; a rolling boil can toughen the chicken and muddle flavors.
- Taste and adjust seasoning at the end for a balanced, flavorful broth.
Common Pitfalls and How to Avoid Them
- Over-salted broth.? Add salt gradually, tasting as you go, to avoid over-seasoning.
- Tough chicken from high heat.? Don’t boil vigorously; keep it at a gentle simmer for tender chicken.
- Forgetting to take out the bay leaf.? Remove the bay leaf before serving to prevent bitterness.
- Adding dried herbs too early.? Use fresh herbs at the end for bright flavor.
Comforting Chicken Soup
Ingredients
Equipment
Method
- Gather your equipment: a large heavy-bottomed pot, a sharp knife, a cutting board, and a wooden spoon.
- Dice the onion, carrots, and celery into small, even pieces—this helps them cook evenly and release their fragrant aromas.1 lb shredded chicken (thighs or breasts)
- Pour a tablespoon of olive oil into the pot and warm it over medium heat, then add the diced vegetables. Sauté until they become fragrant and start to soften, about 5 minutes, with a slight sizzle and a sweet smell filling the kitchen.1 lb shredded chicken (thighs or breasts)
- Add the shredded cooked chicken to the pot, stirring to combine with the vegetables, and cook for another 2 minutes to let the flavors mingle.1 lb shredded chicken (thighs or breasts)
- Pour in the chicken broth, then add the bay leaf, and season with salt and pepper to taste. Bring the mixture to a gentle simmer, hearing a soft bubbling sound.1 lb shredded chicken (thighs or breasts)
- Reduce the heat to low and let the soup simmer uncovered for about 20 minutes, allowing the flavors to meld and the vegetables to become tender. You’ll notice the broth darkening slightly and the vegetables softening when ready.
- Remove the bay leaf and taste the broth, adjusting the seasoning with more salt, pepper, or a squeeze of lemon if desired, to brighten the flavors.1 lb shredded chicken (thighs or breasts)
- Ladle the hot soup into bowls, garnishing with freshly chopped parsley or herbs for a burst of color and freshness.1 lb shredded chicken (thighs or breasts)
- Serve immediately while warm, and enjoy the cozy, nourishing goodness of this simple homemade chicken soup.
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