Welcome to Fresh Leaf Rezepte! Matteo’s love for cooking began in his grandmother’s kitchen, where fresh ingredients and family meals sparked a lifelong passion. Over twenty years, Sam cooked in diners, bistros, and street food stalls around the world, learning not just recipes but the stories and cultures behind them. Through Fresh Leaf Rezepte, Sam shares flavorful, easy-to-follow dishes perfect for everyday life, no fancy ingredients or endless hours needed. He believes cooking should be joyful, creative, and a way to bring people together.
When the days turn brisk and the wind starts nipping at your windowpanes, there’s only one thing I want simmering on the stove, Cold-Season Chicken Soup with Herbs. It’s the kind of meal that feels like a thick blanket wrapped around your shoulders, warm and reassuring.
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Cold Season Chicken Soup with Herbs
- Total Time: 55 minutes
- Yield: 6 servings
Description
This soul-soothing chicken soup is your go-to comfort when the air turns crisp. Filled with tender chicken, vibrant herbs, and a citrusy lift, it’s a warm bowl of care for chilly days.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced into rounds
- 2 celery stalks, chopped
- 1 ½ pounds boneless chicken thighs or breast
- 8 cups chicken broth (preferably homemade or low-sodium)
- 1 bay leaf
- 1 teaspoon dried thyme or 1 tablespoon fresh
- ½ teaspoon rosemary
- Salt and black pepper to taste
- ½ cup fresh parsley, chopped
- 1 tablespoon fresh dill
- 1 teaspoon lemon zest
- Juice from ½ lemon
- Optional: 1 cup egg noodles or cooked rice
- Optional: 1 cup baby spinach or kale
- Optional: Crushed red pepper flakes
Instructions
- In a large soup pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 4–5 minutes.
- Stir in garlic, carrots, and celery. Cook another 5 minutes until vegetables begin to soften.
- Add chicken pieces and pour in the chicken broth. Add bay leaf, thyme, rosemary, salt, and pepper. Bring to a gentle boil.
- Reduce heat to low, cover partially, and let simmer for 30–35 minutes until chicken is tender and easily shredded.
- Remove the chicken and shred with two forks. Return shredded chicken to the pot.
- If using noodles or rice, stir them in now and cook until tender.
- Remove bay leaf. Stir in parsley, dill, lemon zest, and lemon juice. Adjust seasoning to taste.
- Serve warm with crusty bread if desired.
Notes
Use chicken thighs for a richer flavor and don’t skip the fresh herbs at the end, they brighten the soup beautifully. Add leafy greens in the last few minutes for a nutritious boost.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
I’ve been making this soup every fall since my early twenties, a tradition that started in my tiny apartment kitchen with a battered Dutch oven and hand-me-down spices. Over time, I’ve perfected it into the one pot I always come back to. It’s not just the flavor, though the slow-simmered chicken and fresh herbs are incredible, but the way it brings people together. Friends have dropped by “just to say hi” and stayed for seconds. Family members request it before they even walk in the door. And it’s always the first thing I make when someone’s feeling under the weather.
This Cold-Season Chicken Soup with Herbs is more than soup. It’s comfort, nourishment, and care in a bowl.
Ingredients for Cold-Season Chicken Soup with Herbs
The ingredients here are simple, but quality matters. Use fresh herbs when possible, they give the broth a bright, layered flavor that dried just can’t replicate.
For the soup base:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced into rounds
- 2 celery stalks, chopped
- 1 ½ pounds boneless chicken thighs or breast
- 8 cups chicken broth (preferably homemade or low-sodium)
- 1 bay leaf
- 1 teaspoon dried thyme or 1 tablespoon fresh
- ½ teaspoon rosemary
- Salt and black pepper to taste
Fresh herb finishing touch:
- ½ cup fresh parsley, chopped
- 1 tablespoon fresh dill
- 1 teaspoon lemon zest
- Juice from ½ lemon
Optional add-ins:
- 1 cup egg noodles or cooked rice
- 1 cup baby spinach or kale (stirred in at the end)
- Crushed red pepper flakes for heat
Step-by-Step Instructions
Let’s break this down so even beginners can feel confident making it. This soup doesn’t demand fancy techniques, it’s just a slow build of flavor, layered one step at a time.
1. Build your aromatic base.
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until soft and translucent, about 4–5 minutes. Stir in garlic, carrots, and celery. Cook another 5 minutes until vegetables begin to soften and the aroma fills your kitchen.
2. Add chicken and broth.
Place chicken pieces into the pot. Pour in chicken broth, ensuring everything is submerged. Toss in the bay leaf, thyme, rosemary, and a few cracks of fresh pepper. Bring to a gentle boil.
3. Simmer and develop flavor.
Once it reaches a boil, reduce heat to low and cover partially. Let it simmer for about 30–35 minutes, or until the chicken is tender and easily shredded with a fork.
4. Shred the chicken.
Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the soup. If you’re adding noodles or rice, stir them in now and cook until tender (follow package instructions).
5. Finish with herbs and citrus.
Remove the bay leaf. Stir in chopped parsley, dill, lemon zest, and a squeeze of lemon juice. Taste and adjust seasoning, add salt if needed, or more lemon if you like it bright.
6. Serve warm.
Ladle into bowls and serve hot. Crusty bread on the side is highly recommended.
Tips for Success
This soup’s beauty lies in its simplicity, but a few helpful tweaks can take it from good to unforgettable.
Use chicken thighs for richer flavor.
While breast works fine, thighs stay juicy and infuse the broth with a deeper taste.
Don’t rush the simmer.
That low, gentle bubbling is where the magic happens. It gives the herbs time to bloom and the chicken time to absorb all that goodness.
Layer your seasoning.
Salt as you go—not just at the end. This brings out the sweetness of carrots and depth of the broth.
Finish with fresh ingredients.
Lemon and herbs at the end brighten the whole pot. It keeps the soup from feeling heavy, even after a hearty bowl.
Looking for more soul-warming inspiration? Check out this Spicy Chicken Noodle Soup or for something creamy, the Chicken Broccoli Cheese Soup is another reader favorite.
Variations and Customizations
This recipe is endlessly adaptable. Here are a few ways to make it your own:
Gluten-Free:
Skip the noodles and opt for rice or quinoa. Be sure to check your broth label to confirm it’s gluten-free.
Low-Carb:
Swap in chopped cauliflower or zucchini for noodles. They add body without the starch.
Extra Greens:
Throw in baby kale, spinach, or chard during the last 5 minutes for added nutrition.
Make It Creamy:
Stir in a splash of coconut cream or dairy-free half and half just before serving for a velvety finish.
You can also try this hearty Chicken Potato Soup if you prefer a thicker, stew-like consistency.
Storage and Reheating
Good news, this soup stores like a dream and tastes even better the next day.
To refrigerate:
Let the soup cool completely before transferring to an airtight container. Store in the fridge for up to 4 days.
To freeze:
Omit any added noodles (they tend to get mushy). Freeze in individual containers for easy reheating. Keeps well for up to 3 months.
To reheat:
Thaw overnight in the fridge if frozen. Warm gently on the stove over medium heat. Add a splash of broth if it thickened in the fridge.
Looking to meal prep? Pair it with this Cabbage Fat-Burning Soup for a week of cozy, satisfying lunches.
Frequently Asked Questions
What herbs go best in chicken soup?
Classic favorites are parsley, dill, thyme, rosemary, and bay leaves. Add basil or tarragon for a twist.
Can I use rotisserie chicken?
Absolutely! Just shred and add during the last 10 minutes of cooking. It cuts down on time and still gives a rich taste.
How do I make this spicy?
Add red pepper flakes or a diced jalapeño during step 1 with the vegetables. Or try the Spicy Chicken Noodle Soup for a full-on kick.
What’s the best side to serve with chicken soup?
Crusty sourdough, a light salad, or even grilled cheese makes a great pairing. For inspiration, check out this Tomato Soup Grilled Cheese Casserole.
Conclusion
This Cold-Season Chicken Soup with Herbs is everything you want when the weather turns cold or you’re feeling just a bit off. It’s warm, savory, and fresh all at once. Whether you’re feeding a crowd, storing it for the week, or delivering it to a friend in need, it’s the kind of soup that truly delivers comfort by the spoonful.
If you enjoyed this, you might also like the cozy Mississippi Chicken or the flavor-packed Asian Noodle Soup Guide.