This best chicken soup recipe is hearty, healing, and full of flavor, making it the ultimate comfort food for chilly days or when you’re feeling under the weather.
Packed with tender chicken, vibrant vegetables, and fresh herbs, it’s a cozy bowl of nourishment that’s as delicious as it is soothing.
I remember the first time I made this soup during a cold winter evening when my family was craving something warm and comforting.
The aroma of fresh thyme and simmering chicken filled the house, and by the time I ladled it into bowls, everyone was hooked. Now, it’s a go-to recipe that brings a little extra love to our mealtime, especially during the colder months.
What’s Inside This Recipe?
My Take on This Best Chicken Soup Recipe
This recipe holds a special place in my heart because of its simplicity and the way it brings people together. Here are a few things I love about it:
- It’s a one-pot wonder, making cleanup a breeze—perfect for busy weeknights.
- The combination of fresh herbs like thyme and tarragon adds a depth of flavor that’s hard to beat.
- It’s incredibly versatile, so you can customize it with your favorite veggies or make it creamier if you’re in the mood for creamy chicken soup.
Whether you’re looking for a nourishing winter soup recipe or an easy meal the whole family will love, this chicken soup checks all the boxes.
Ingredients
Here’s everything you’ll need to make this hearty and healing chicken soup. Gather these simple ingredients, and let’s get started!
- 2 tablespoons extra-virgin olive oil
- 4 medium carrots, peeled and sliced
- 3 parsnips, peeled and sliced
- 3 celery ribs, sliced
- ½ medium onion, diced
- 1 leek, halved lengthwise, sliced, and rinsed
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 boneless, skinless chicken breasts
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- 5 cups low-sodium chicken broth
- ¼ cup roughly chopped fresh parsley
You’ll also need a large pot or Dutch oven for this recipe.
How to Make the Best Chicken Soup Recipe
Making this soup is easier than you might think! Follow these simple steps, and you’ll have a steaming pot of homemade chicken soup ready in no time.
1. Saute the vegetables
Heat the olive oil in a large pot over medium heat. Add the carrots, parsnips, celery, onion, and leek. Cook for 4 to 5 minutes, stirring frequently, until the vegetables begin to soften. Add the garlic, salt, and pepper, and stir for another minute.
2. Poach the chicken
Add the fresh thyme, tarragon, bay leaf, chicken breasts, and chicken broth to the pot. Bring the soup to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for about 15 minutes, or until the chicken is fully cooked.
3. Shred the chicken
Use tongs to carefully remove the cooked chicken breasts and transfer them to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Add the shredded chicken back into the soup and let it simmer for an additional 1 to 2 minutes.
4. Serve and enjoy
Remove the sprigs of thyme, tarragon, and the bay leaf from the pot. Stir in the chopped fresh parsley and give the soup a taste to adjust the seasoning. Ladle the soup into bowls, garnish with extra parsley and freshly ground black pepper, and serve warm.
How to Serve Your Chicken Soup Recipe
- This chicken soup is a meal in itself, but you can serve it with a slice of crusty bread or a side of buttery crackers for dipping.
- If you’re hosting guests, pair it with a fresh green salad to round out the meal.
- For an extra cozy touch, serve the soup in rustic bowls and top with a sprinkle of fresh herbs.
Storing and Enjoying Leftovers
- Leftovers are a gift when it comes to chicken soup! Store any remaining soup in an airtight container in the refrigerator for up to 4 days.
- When reheating, warm it gently on the stovetop over medium heat or in the microwave, stirring occasionally to ensure even heating.
- For longer storage, freeze the soup in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Top Tips for Customizing Your Chicken Soup Recipe
Here are a few ways to make this recipe your own:
- Swap out the parsnips for potatoes or sweet potatoes for a heartier texture.
- Want a creamy chicken soup? Stir in a splash of heavy cream or coconut milk before serving.
- Add cooked noodles, rice, or quinoa to make the soup extra filling—perfect for a complete meal.
- If you’re out of fresh tarragon, substitute with a pinch of dried tarragon or use extra thyme.
Your Questions About Chicken Soup Answered
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add even more flavor and richness to the soup. Just be sure to adjust the cooking time, as thighs may take a bit longer to cook through.
Can I make this soup in advance?
Yes! This soup tastes even better the next day as the flavors have more time to meld. Make it ahead and store it in the refrigerator until you’re ready to reheat and serve.
Can I use leftover chicken?
Definitely! If you have cooked chicken on hand, skip the poaching step and add the shredded chicken during the last few minutes of cooking to warm it through.
How can I make this soup gluten-free?
This recipe is naturally gluten-free as written, but if you’re adding noodles or a side of bread, be sure to use gluten-free options.
Chicken Soup Recipe
This hearty and healing chicken soup recipe is the perfect way to bring warmth and comfort to your table. I can’t wait for you to try it and see how easy it is to make a homemade soup that’s packed with flavor and love.
If you give this recipe a go, I’d love to hear how it turned out! Leave a comment below or tag WandaRecipes.com on social media to share your creations. And don’t forget to explore more cozy soup recipes on the site for your next family meal.
Happy cooking!
Chicken Soup Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 medium carrots peeled and sliced
- 3 parsnips peeled and sliced
- 3 celery ribs sliced
- ½ medium onion diced
- 1 leek halved lengthwise, sliced, and rinsed
- 4 garlic cloves minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 boneless skinless chicken breasts
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- 5 cups low-sodium chicken broth
- ¼ cup roughly chopped fresh parsley
Instructions
Saute the vegetables
- Heat the olive oil in a large pot over medium heat. Add the carrots, parsnips, celery, onion, and leek. Cook for 4 to 5 minutes, stirring frequently, until the vegetables begin to soften. Add the garlic, salt, and pepper, and stir for another minute.
Poach the chicken
- Add the fresh thyme, tarragon, bay leaf, chicken breasts, and chicken broth to the pot. Bring the soup to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for about 15 minutes, or until the chicken is fully cooked.
Shred the chicken
- Use tongs to carefully remove the cooked chicken breasts and transfer them to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Add the shredded chicken back into the soup and let it simmer for an additional 1 to 2 minutes.
Serve and enjoy
- Remove the sprigs of thyme, tarragon, and the bay leaf from the pot. Stir in the chopped fresh parsley and give the soup a taste to adjust the seasoning. Ladle the soup into bowls, garnish with extra parsley and freshly ground black pepper, and serve warm.
Notes
How to Serve Your Chicken Soup
- This chicken soup is a meal in itself, but you can serve it with a slice of crusty bread or a side of buttery crackers for dipping.
- If you’re hosting guests, pair it with a fresh green salad to round out the meal.
- For an extra cozy touch, serve the soup in rustic bowls and top with a sprinkle of fresh herbs.
Storing and Enjoying Leftovers
- Leftovers are a gift when it comes to chicken soup! Store any remaining soup in an airtight container in the refrigerator for up to 4 days.
- When reheating, warm it gently on the stovetop over medium heat or in the microwave, stirring occasionally to ensure even heating.
- For longer storage, freeze the soup in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Top Tips for Customizing Your Chicken Soup
Here are a few ways to make this recipe your own:- Swap out the parsnips for potatoes or sweet potatoes for a heartier texture.
- Want a creamy chicken soup? Stir in a splash of heavy cream or coconut milk before serving.
- Add cooked noodles, rice, or quinoa to make the soup extra filling—perfect for a complete meal.
- If you’re out of fresh tarragon, substitute with a pinch of dried tarragon or use extra thyme.
