quick chicken soup recipe

I’ve always loved how a bowl of chicken soup can lift the spirits, especially when time’s tight. But I found that rushing doesn’t have to mean sacrificing flavor or comfort. This recipe is my way of turning a busy day into a nourishing moment.

Why This Soup Calls Me Back Again and Again

It’s quick enough for weeknights but packed with enough flavor and comfort to satisfy every time. The way it smells as it cooks—garlic, herbs, and simmering chicken—reminds me of home, even on the busiest days. Plus, it’s endlessly adaptable, so I can tweak ingredients based on what’s in the fridge or what I crave.

Breaking Down the Key Ingredients

• Fresh chicken breast or thighs: Lean, quick-cooking protein that stays tender if not overdone. Swap for turkey if you like.
• Chicken broth: Rich and savory, forms the base. Use homemade or a good-quality store brand.
• Carrots and celery: Classic aromatics that add sweetness and depth. You can replace with parsnips or fennel.
• Spinach or kale: Adds a fresh, slightly bitter note; wilt it at the end for color.
• Lemon and herbs: Brighten and freshen the dish, making each spoonful lively.
• Salt and pepper: Basic seasonings that balance all flavors. Adjust to taste.
• Olive oil or butter: For sautéing veggies; adds richness and depth.

Tools of the Trade for a Quick Chicken Soup

• Large heavy-bottomed pot: Even heat distribution for simmering.
• Wooden spoon: Stirring gently without breaking down ingredients.
• Measuring cups and spoons: Accurate seasoning and broth measurements.
• Sharp knife: Quick, clean chopping of vegetables and chicken.
• Cutting board: Stable surface for prep.

How to Make It in a Few Easy Steps

Step 1: Start by gathering your ingredients and equipment. Keep it simple, but don’t forget the fresh herbs and a good chicken broth.

Step 2: Bring a large pot (about 4L capacity) to a gentle simmer over medium heat, around 70°C (160°F).

Step 3: Add diced chicken and cook until it’s just opaque, about 5-7 minutes; it’s the tender point where it’s still juicy.

Step 4: Stir in veggies—carrots, celery, maybe some spinach—let them soften for about 10 minutes. Keep an eye and a nose on it, smelling the sweet peppers and earthy herbs.

Step 5: Taste and adjust salt and pepper, then serve hot, garnished with a sprinkle of fresh herbs or a squeeze of lemon.

Cooking Checks and Tips to Nail It

• Chicken should be opaque and tender, not stringy or dry.
• Vegetables should be just softened, not mushy.
• Broth should be flavorful and clear, not cloudy or greasy.

Common Mistakes and How to Fix Them

• Chicken turning rubbery during simmer.? OVER-SIMMERED CHICKEN? Remove it early to prevent dryness.
• Over-salted broth.? SALT TOO MUCH? Dilute with a splash of water or add a potato to absorb excess salt.
• Vegetables overcooked.? VEGGIES MUSHY? Add delicate greens at the end, just before serving.
• Flat-tasting broth.? LACK OF FLAVOR? Boost with fresh herbs or a squeeze of lemon just before serving.

Quick Chicken Soup

This chicken soup is a comforting, nourishing dish made by simmering chicken with fresh vegetables and herbs. It features tender chunks of chicken, soft vegetables, and a flavorful broth that results in a clear, hearty soup with vibrant greens and bright citrus notes, perfect for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 large chicken breasts or thighs diced
• 6 cups chicken broth preferably homemade or high-quality store-bought
• 2 carrots carrots peeled and sliced
• 2 celery stalks celery sliced
• 2 cups spinach or kale roughly chopped
• 1 lemon lemon for juice and zest
• 2 tablespoons olive oil or butter for sautéing
• to taste salt and pepper for seasoning
• 1 clove garlic minced
• fresh herbs fresh herbs like parsley or thyme for garnish

Equipment

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

Method

 

1. Heat the olive oil or butter in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
   
2. Add the minced garlic and cook for about 30 seconds until fragrant, stirring gently.
   
3. Toss in the diced chicken and cook for 5-7 minutes, stirring occasionally, until the chicken turns opaque and just starts to brown.
   
4. Pour in the chicken broth and bring the mixture to a gentle simmer, around 70°C (160°F), reducing the heat if necessary.
   
5. Add the sliced carrots and celery, stirring to combine, then cover and let simmer for about 10 minutes or until the vegetables are tender and flavors meld.
   
6. Stir in the chopped greens and cook for another 2-3 minutes until wilted and vibrant, making the soup look lively and colorful.
   
7. Finish by squeezing fresh lemon juice into the soup, zesting a bit of lemon peel over the top, and seasoning with salt and pepper to taste.
8. Garnish with chopped fresh herbs for a bright, fresh aroma before serving hot.
9. Serve the soup in bowls, enjoying the tender chicken, softened vegetables, and flavorful broth with a slice of crusty bread if desired.