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Classic Chicken Soup

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This classic chicken soup is warm, simple, and full of tender chicken, carrots, celery, and herbs, perfect for cold nights and sick days.

Ingredients

Scale
  • 1.5 lb chicken thighs or breasts (bone-in for more flavor; or 3 cups cooked shredded chicken)
  • 1 tablespoon olive oil or butter
  • 1 large yellow onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 8 cups low-sodium chicken broth (or water with bouillon)
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 3–4 sprigs fresh)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup egg noodles or small pasta (optional; or 1/2 cup rice)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped (optional)
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Prep the produce. Dice onion, slice carrots and celery, mince garlic, and pat chicken dry and season lightly with salt and pepper.
  2. Warm oil in a large pot over medium heat. Sauté onion, carrots, and celery until soft, 5–6 minutes. Add garlic and cook for 30 seconds.
  3. Pour in broth. Add bay leaf and thyme. Nestle in the chicken (if using raw).
  4. Bring to a gentle boil over medium-high heat.
  5. Reduce heat to low. Skim any foam and taste, lightly season.
  6. Simmer on low, covered, until the chicken is cooked through (165°F) and veggies are tender, about 25–30 minutes.
  7. Remove chicken, shred, and return to the pot. Stir in noodles and cook until tender, 6–8 minutes (or simmer rice 12–15 minutes). Finish with parsley, dill, and lemon. Adjust salt and pepper. Serve hot.

Notes

Uses basic ingredients and gives rich flavor with little work. Freezes well without noodles.

Nutrition

Find it online: https://diymealprep.com/classic-chicken-soup/