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Ultimate Chicken Soup

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A comforting bowl of Ultimate Chicken Soup, featuring tender chicken and soft vegetables in a rich broth, perfect for any time you need something soothing.

Ingredients

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  • 1.5–2 lb bone-in, skin-on chicken thighs (or 2 lb bone-in breasts; boneless works too)
  • 1 tablespoon olive oil (or butter)
  • 1 large onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 6 cups low-sodium chicken broth (plus 1–2 cups water as needed)
  • 1 teaspoon fine salt, to taste
  • 1/2 teaspoon black pepper, to taste
  • 1 cup egg noodles or 3/4 cup rice (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1–2 teaspoons fresh lemon juice, to taste

Instructions

  1. Pat the chicken dry and season with a little salt and pepper. Warm olive oil in a large pot over medium heat.
  2. Sear chicken, skin-side down, until lightly browned, 3–4 minutes per side. Transfer to a plate. (If using rotisserie chicken, skip searing.)
  3. Add onion, carrots, and celery to the pot. Cook 4–5 minutes, stirring, until slightly soft. Stir in garlic for 30 seconds.
  4. Add broth, bay leaves, thyme, and any chicken juices. Return chicken to the pot. If needed, add water to cover by about 1 inch.
  5. Bring to a boil, then reduce heat. Skim foam if needed. Cover partway and cook until chicken is tender.
  6. Simmer at a gentle bubble (about 190–200°F) for 20–25 minutes, until chicken is cooked through (165°F at the thickest part). Remove chicken, discard skin and bones, and shred meat. If adding noodles or rice, stir them into the pot now and cook until tender (noodles 6–8 minutes; rice 12–15 minutes).
  7. Return shredded chicken to the pot. Stir in parsley and lemon juice. Taste and adjust salt and pepper. Remove bay leaves. Ladle into bowls and serve hot.

Notes

For a lighter broth, simmer gently and avoid a rolling boil. Store broth and noodles/rice separately for leftovers.

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