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