This post may contain affiliate links. Please read our disclosure policy.
This is the best Chicken Soup Recipe to make when you’re craving simple comfort food or feeling under the weather. Made with bone-in chicken thighs simmered into a flavorful broth and filled with tender onions, carrots, celery, and juicy shredded chicken.
This classic chicken soup is my all-time favorite soup recipe. Much like my homemade chicken noodle soup recipe, this noodle-free version is wholesome, delicious, and filled with zero processed carbohydrates. Whether you make your own broth or purchase pre-made, this wintertime staple is perfect for chilly nights, sore throats, good days, and bad days.
It’s also my family’s favorite.
Filled with onions, carrots, and celery, feel free to add all your favorite vegetables including leeks, cucumber, parsnips, potatoes, and kale.
Chicken Soup Ingredients
1. Chicken: I have prepared this soup using chicken breasts, bone-in skin-on chicken thighs, boneless skinless chicken thighs, a combination of each, and every other combination you can imagine. While there is no “wrong” chicken for chicken soup, if you plan to prepare your own “quick” broth as I explain in this recipe (different from chicken stock or bone broth), I find that skinless bone-in chicken thighs are the best. The broth is flavorful, but not overly fatty and the chicken remains juicy – unlike chicken breasts which are prone to drying out from prolonged boiling.
2. Broth: Prepare your own or use your favorite store-bought broth. For this recipe, I simply simmered chicken thighs in water to make the broth base. For heartier broth recipes, check out my chicken stock or beef bone broth recipe.
3. Vegetables: Nearly every country has its own version of chicken soup. As such, each version will look and taste a little different from the next. The most common vegetables, however, include a mixture of onion, celery, and carrots (also known as the mirepoix).
4. Herbs: Keep it simple or go wild, the herbs you choose to flavor your soup are entirely up to you. In this version, I left things super simple and only added a touch of fresh chopped parsley after the soup was finished cooking. Other popular herbs, dried or fresh, include oregano, rosemary, and thyme.
5. Optional: Try adding some anti-inflammatory ingredients including garlic, ginger, and turmeric. If you’re new to cooking with any of these ingredients, start with a small amount and add more as needed.
How to Make Chicken Soup
1. Make your broth: Since we’re not making chicken stock, this should only take about 30-45 minutes at the most. Simply add the raw chicken thighs to a large stockpot, cover with cold water, and bring to a boil. Reduce to medium-low heat and simmer until the chicken is fully cooked. If you’re short on time, skip this step and use your favorite store-bought chicken stock and add shredded rotisserie chicken.
2. Cook the vegetables (mirepoix): While you wait for your chicken to finish cooking, cook the vegetables in a separate pot or Dutch oven set over medium heat. Cook the vegetables for 10-15 minutes or until they start to soften. Toward the end, add the salt, black pepper, bay leaves, and garlic (if using).
3. Strain the broth: Once the chicken is fully cooked, carefully remove the chicken from the pot and strain the broth through a fine-mesh strainer into the same pot containing the vegetables.
4. Shred the chicken once it is cool enough to handle. Do not return the chicken to the pot.
5. Simmer & serve: Simmer for 30 minutes, or until the vegetables are fully cooked and tender. In the last 10 minutes, add the shredded chicken and lemon juice and season to taste.
How to Freeze Leftover Chicken Soup
To freeze, allow your soup to cool at room temperature before transferring to the refrigerator to cool completely. Next, transfer to freezer-friendly containers or double-bag in freezer-friendly zip-lock bags. Remove most of the air, leaving just a small amount of space to allow the liquid to expand as it freezes.
- To reheat, allow the soup to thaw in the fridge overnight, then transfer to a pot and cook until heated through.
- Keep frozen for up to 6-8 months.
But what about if you don’t plan to freeze the leftovers? Enjoy within 5 days, thoroughly reheating each time.
How do You Add Flavor to Chicken Soup?
For the best possible flavor, make your own stock or chicken broth using fresh ingredients – ditch the bouillon cubes (most contain MSG). Brown your chicken pieces and add chicken bones, vegetable scraps, a few garlic cloves, and toss in some fresh herbs (fresh dill, fresh thyme, fresh parsley) to the simmering broth.
More Chicken Soup Recipes to Try,
- Aguadito de Pollo (Peruvian Chicken Soup)
- Greek Lemon Chicken Soup Recipe
- Chicken Enchilada Soup Recipe (Instant Pot)
- Easy Chicken Avocado Soup Recipe
- Matzo Ball Soup
- Easy Chicken and Rice Soup Recipe
- Creamy Chicken Tortellini Soup Recipe
- Easy Chicken Tortilla Soup Recipe
- Chicken Vegetable Soup Recipe
Have you tried making this easy chicken soup recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Chicken Soup Recipe
Ingredients
Instructions
- Make your broth. Add the chicken thighs to a large stockpot. Add approximately 3-4 quarts of cold water to the pot and bring to a boil. Cover and reduce heat to low. Simmer for approximately 30-45 minutes.
- Cook the vegetables (mirepoix). As the broth simmers, chop and prepare your vegetables. Heat one tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until the onions turn translucent. Add the carrots and celery to the onions and mix well to combine. Continue to cook over medium heat for 10-15 minutes, stirring often. In the last two minutes stir in the minced garlic and sprinkle with salt and pepper. Mix well to combine and add the bay leaves. If the mirepoix starts to brown or burn, reduce heat to medium-low.
- Strain the broth. After the broth has finished simmering and the chicken is cooked, remove the broth from heat. Use tongs to remove the chicken from the pot and transfer to a clean cutting board to cool. Carefully strain the broth through a fine-mesh strainer into the same pot as the vegetables.
- Shred the chicken. Once the chicken is cool enough to handle, use two forks (or your hands) to shred the chicken. Set aside.
- Simmer. Add the lemon juice to the pot and return the soup to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until the vegetables are fully cooked. In the last 5-10 minutes, return the shredded chicken back to the pot.
- Serve. Season with additional salt and pepper, to taste and garnish with fresh chopped parsley if desired.
Notes
- The best type of chicken for chicken soup includes anything that is considered dark meat (thighs, legs, wings). You may use chicken breasts, just take extra care not to overcook them when making the broth.
- Do you have to cook the stock separately? No. You may cook the chicken and the vegetables at the same time if you prefer. I take this extra step because I prefer a nice clear broth. This requires straining the broth through a cheesecloth or mesh strainer.
- If you’re in a hurry cut back on cook time and use store-bought chicken stock with shredded rotisserie chicken. Adjust seasoning as needed.
- Add other veggies including parsnips, potatoes, leeks, cabbage, or even kale.
- Can you put raw chicken in soup to cook? Yes. As long as you allow enough time for the chicken to cook completely.
- How long does it take for raw chicken to cook in soup? It will take 30-45 minutes for raw chicken pieces to fully cook (or poach) in a pot of simmering broth (although the total time will vary depending on the size of each piece).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this and was pressed for time, so I used rotisserie chicken and organic low sodium chicken stock. I routinely use all the ingredients in my Nona’s chicken soup recipe so I didn’t think it would be much different. Adding bay leaves, fresh lemon juice made this soup pop! Best chicken soup I ever made – sorry Nona ๐
I’m so happy to hear it turned out greatโeven surpassing Nona’s recipe is quite the compliment (sorry, Nona)! Rotisserie chicken is a wonderful time-saver, and I’m glad the bay leaves and lemon juice made the flavors pop for you. Thanks for sharing your feedback!
I’ve been making chicken noodle soup for many years, but thought I’d branch out a bit and try this recipe, because it looked so good! I am very impressed. I think it’s the best soup chicken soup I’ve ever made! I was skeptical about the lemon juice, but it added a nice brightness to the broth. I’m off to deliver it to my sick son, whose wife is out of town.
I’m thrilled to hear this is the best chicken soup you’ve ever madeโthat’s such a wonderful compliment! I agree, the lemon juice adds a lovely brightness to the broth. I hope your son feels better soon, and I’m sure your thoughtful delivery will help speed up his recovery!
Have used this recipe several times this winter. My husband and I both agree it is the best and perhaps the only chicken soup recipe we will ever use. My husband likes noodles in his so I cook some to add to his bowl Each time we reheat. I love to cook and have used many other recipes.
I’m delighted to hear that you and your husband love this chicken soup recipe enough to make it your go-to! Adding freshly cooked noodles when reheating is a wonderful ideaโit keeps them from getting mushy and ensures perfect texture. Thanks so much for sharing your experience, and happy cooking!
Hi Jessica, Your recipe looks perfect. What is your serving size please? Thank you.
It is about one tenth of what is left in the pot after boiling, which will vary based on the evaporation of the soup while cooking. It will probably be a bit more than two cups on average.
I love this recipe, it is simple and clean. Wonderful on a cold and when youโre not feeling well. My family loves it.
That’s great to hear! It’s wonderful when a comforting recipe becomes a family favorite, especially for cold days or when someone is under the weather.
Made today, wonderful soup!
Thanks, Bonnie ๐
For anyone who wants to learn how to make great easy chicken soup. Just read this recipe. Well done Chef Jessica! I always add doughboys made from pancake mix at the end.
I appreciate the kind words, Ed ๐
What’s wrong with MSG? It’s just a tastier form of salt. There is nothing to fear from MSG. Please don’t spread misinformation or myths. Great recipe otherwise. Thanks!
Thank you for your feedback and for bringing up an important point about MSG! You’re right that MSG (monosodium glutamate) is a flavor enhancer similar to salt, and it has been found safe for general consumption by many health organizations worldwide. The concerns about MSG often stem from early studies and anecdotal reports, but substantial scientific research has shown that MSG is safe for the vast majority of people when consumed in typical amounts. It’s always great to hear different perspectives, and I appreciate your support for the recipe. If anyone has dietary concerns or preferences, I recommend adjusting ingredients to suit their needs.
thank you for this comment! anti-msg is entirely based on government efforts to put Chinese restaurants out of business once we were done using them to build a railroads and didn’t want them here anymore. the Chinese food scare was completely fabricated. I used to think I was sensitive to MSG because of this but turns out I was actually allergic to garlic. MSG is in a ton of our food and people who think they are sensitive to it only think they’re reacting when they’re at a Chinese restaurant.
Delicious soup, and the easiest recipe. Thank you!