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.

Hearty Chicken Soup

This chicken soup is made by gently simmering chicken breast or thighs with aromatic vegetables, herbs, and a flavorful broth. The soup develops a comforting, clear broth with tender chunks of chicken and wilted greens, creating a nourishing and visually inviting dish perfect for any day. It’s quick to prepare and easily adaptable to pantry ingredients.

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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 Notes

Ingredients

  

• 2 pieces chicken breasts or thighs diced
• 4 cups chicken broth preferably homemade or good quality store-bought
• 2 carrots carrots peeled and sliced
• 2 stalks celery chopped
• 2 cups spinach or kale roughly chopped
• 1 lemon lemon juiced, for brightness
• 2 cloves garlic minced
• 2 tablespoons olive oil or butter
• to taste salt and pepper

Equipment

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

Method

 

1. Gather all your ingredients: diced chicken, sliced carrots and celery, greens, garlic, broth, lemon, and your seasonings. Keep everything within reach to streamline the process.
   
2. Heat the large pot over medium heat and add the olive oil or butter. Once shimmering, add the minced garlic and sauté until fragrant, about 30 seconds—smell that warm aroma filling the kitchen.
   
3. Add the diced chicken to the pot and cook until it turns opaque, about 5-7 minutes, stirring occasionally. You’ll hear a gentle bubbling as it cooks, and it will turn a light golden color on the edges.
   
4. Pour in the chicken broth and bring the mixture to a gentle simmer. Use a wooden spoon to scrape up any browned bits from the bottom—these add flavor and richness.
   
5. Add the sliced carrots and chopped celery to the pot. Stir gently and let everything simmer together for about 10 minutes, until the vegetables are tender and the broth is fragrant.
   
6. Stir in your greens—spinach or kale—and cook for another 2-3 minutes until wilted and vibrant in color.
   
7. Squeeze fresh lemon juice into the soup, then taste and season with salt and pepper as needed. Adjust the brightness and saltiness to your liking.
8. Once everything is heated through and flavors melded, ladle the soup into bowls. Garnish with extra herbs or a squeeze of lemon if desired, and serve hot.

Notes

Feel free to customize with additional herbs or vegetables based on what you have at home. For a heartier version, add cooked rice or noodles just before serving.