Why You’ll Love This Recipe
I love how simple and satisfying this soup is to prepare. The chicken adds richness, the vegetables bring freshness, and the herbs give it that homemade depth of flavor. I also like how versatile it is—I can add noodles for a heartier bowl, swap in rice, or keep it light and brothy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 1/2 lbs bone-in chicken thighs or breasts
8 cups chicken broth (low sodium preferred)
2 large carrots, sliced
2 celery stalks, sliced
1 medium onion, diced
3 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Salt and black pepper, to taste
1 tablespoon olive oil
1 cup egg noodles or pasta (optional)
2 tablespoons chopped fresh parsley (for garnish)
Directions
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I heat olive oil in a large pot over medium heat. I add the onion, carrots, and celery, and let them sauté for about 5 minutes until softened.
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I stir in the garlic and cook for another minute until fragrant.
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I pour in the chicken broth, then add the chicken, bay leaf, thyme, salt, and pepper. I bring it all to a boil, then reduce the heat and let it simmer gently for 30–35 minutes until the chicken is cooked through.
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I remove the chicken, shred the meat, and discard the bones and skin.
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If I’m adding noodles, I stir them into the pot and cook according to package directions.
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I return the shredded chicken to the pot, adjust the seasoning, and stir to combine.
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I garnish with fresh parsley before serving.
Servings and Timing
This recipe makes 6 servings. It takes about 10 minutes to prep and 40 minutes to cook, for a total of 50 minutes.
Variations
Sometimes I use a whole chicken for an even richer broth. I also like swapping noodles for rice, barley, or even quinoa. If I want a bright touch, I squeeze in a little lemon juice before serving. For extra depth, I occasionally add a splash of soy sauce or Worcestershire sauce to the broth.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze the soup for up to 3 months. When reheating, I warm it on the stovetop over medium heat until hot. If the noodles soak up too much broth, I add a splash of water or extra chicken stock.
FAQs
Can I make this soup with boneless chicken?
Yes, I sometimes use boneless thighs or breasts, but bone-in gives more flavor to the broth.
Can I make this in a slow cooker?
Yes, I cook it on low for 6–7 hours or high for 3–4 hours, then shred the chicken at the end.
Can I make this in an Instant Pot?
Yes, I cook on high pressure for about 10 minutes, then shred the chicken before serving.
Do I have to add noodles?
No, I sometimes skip them or use rice, barley, or potatoes instead.
Can I freeze chicken soup with noodles?
Yes, but I prefer freezing without noodles since they can get mushy. I add fresh noodles when reheating.
What can I use instead of parsley?
I like adding fresh dill, cilantro, or green onions for a different flavor.
How do I make the broth richer?
I simmer longer with bones or add a whole chicken for extra depth.
Can I use pre-cooked chicken?
Yes, I add shredded rotisserie chicken in the last 10 minutes of cooking.
Can I make it low-carb?
Yes, I skip the noodles and just enjoy the broth, chicken, and vegetables.
How do I thicken the soup?
I sometimes mash a few cooked vegetables into the broth or add a cornstarch slurry if I want a thicker consistency.
Conclusion
This Chicken Soup Recipe is one of my favorite comfort foods, bringing warmth and nourishment to any day. I love how simple it is to make, yet how deeply flavorful it turns out. Whether I add noodles, rice, or just enjoy it as a broth-based soup, it always feels like a bowl of homemade comfort.
