Basic chicken soup – This simple yet flavorful chicken soup is perfect for any day you crave comfort. Packed with hearty veggies, tender chicken, and fragrant herbs, it’s easy to make and deeply satisfying.
Why You’ll Love This Recipe
This basic chicken soup recipe:
- Uses simple, pantry-staple ingredients.
- Is packed with nutrients and flavors.
- Can be easily customized to suit your preferences.
- Takes minimal effort yet delivers maximum comfort.
The Recipe: Basic Chicken Soup
Ingredients:
- Chicken: A whole chicken or bone-in, skin-on chicken thighs work best for flavor.
- Vegetables: Carrots, celery, onions, and garlic provide a classic base.
- Broth: Water or low-sodium chicken broth as the liquid base.
- Herbs and Spices: Bay leaves, thyme, parsley, salt, and pepper for seasoning.
- Optional Add-ins: Noodles, rice, or potatoes for extra heartiness.
Tips and Tricks for Perfect Chicken Soup
- Use Bone-In Chicken: Chicken bones add depth to the broth, making it rich and flavorful.
- Don’t Rush the Simmer: Allowing the soup to cook slowly extracts maximum flavor from the ingredients.
- Skim the Foam: As the soup simmers, skim off any foam or impurities to keep the broth clear.
- Fresh Herbs Matter: Garnish with fresh parsley or dill for a pop of flavor before serving.
- Enhance the Broth: Add a splash of lemon juice or apple cider vinegar for brightness.
Variations to Try
The beauty of basic chicken soup is its adaptability. Here are some variations you can experiment with:
- Creamy Chicken Soup: Add a splash of heavy cream or coconut milk for a rich texture.
- Asian-Inspired: Incorporate ginger, soy sauce, and scallions for an Asian twist.
- Spicy Chicken Soup: Add chili flakes or a dash of hot sauce for some heat.
- Vegetarian Substitute: Use vegetable broth and tofu instead of chicken for a meatless version.
- Chicken Noodle Soup: Toss in egg noodles or pasta for the classic twist loved by kids and adults alike.
How to Serve Basic Chicken Soup
- As a Main Meal: Serve it with crusty bread or a side of buttered rolls.
- As a Starter: Pair it with a fresh salad or a lighter appetizer.
- For Sick Days: Serve it plain or with saltine crackers for an easy-to-digest meal.
Pro Tip: Sprinkle a pinch of Parmesan cheese or a drizzle of olive oil over the soup for an elevated touch.
Storing and Reheating Chicken Soup
Refrigerating: Store the soup in an airtight container in the fridge for up to 4 days.
Freezing: Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It will keep for up to 3 months. Remember to freeze without noodles for the best texture.
Reheating: Warm it over low heat on the stove, stirring occasionally. If frozen, thaw it overnight in the refrigerator before reheating.
Recipe FAQs
1. Can I use pre-cooked chicken?
Yes! While the flavor won’t be as deep, pre-cooked rotisserie chicken is a great shortcut. Simply add it during the last 15 minutes of cooking.
2. What’s the best way to keep the broth clear?
Skimming foam and using low heat for simmering are key. Avoid stirring too much while the soup cooks.
3. How do I make it gluten-free?
Use gluten-free noodles or skip them entirely, adding potatoes or rice instead.
4. Can I make this soup in an Instant Pot?
Absolutely! Pressure cook the ingredients for about 20 minutes, then shred the chicken and adjust seasonings.
5. How can I thicken the soup?
Mix a slurry of cornstarch and cold water, then stir it into the soup while it’s simmering.
Basic Chicken Soup
Basic chicken soup - This simple yet flavorful chicken soup is perfect for any day you crave comfort. Packed with hearty veggies, tender chicken, and fragrant herbs, it’s easy to make and deeply satisfying.
Ingredients
- 2 tbsp olive oil
- 4 carrots & 3 parsnips, peeled and sliced
- 3 celery ribs, sliced
- ½ onion, diced
- 1 leek, halved, sliced, rinsed
- 4 garlic cloves, minced
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 boneless, skinless chicken breasts
- Fresh herbs: 2 sprigs thyme, 2 sprigs tarragon, 1 bay leaf
- 5 cups chicken broth
- ¼ cup fresh parsley, chopped
Instructions
- Sauté the Veggies: Heat olive oil in a large pot over medium heat. Toss in carrots, parsnips, celery, leek, and onion. Cook for 4-5 minutes until softened, stirring frequently. Add garlic, salt, and pepper; stir for another minute.
- Poach the Chicken: Add thyme, tarragon, bay leaf, chicken, and broth. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes until chicken is cooked.
- Shred and Finish: Remove the chicken, shred it with two forks, and return it to the pot. Simmer for 1-2 more minutes. Discard the herb sprigs and bay leaf.
- Serve: Stir in parsley and garnish with fresh parsley and a sprinkle of black pepper. Enjoy hot with your favorite crusty bread!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 275Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 57mgSodium 1580mgCarbohydrates 24gFiber 5gSugar 8gProtein 23g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making basic chicken soup at home is easier than you think, and the results are far superior to anything store-bought. With this foolproof recipe and helpful tips, you’ll be able to create a pot of soup that’s flavorful, nourishing, and endlessly adaptable.
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