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Easy chicken soup recipe

Ingredients: 1–1.5 lb (450–700 g) chicken (bone-in for richer flavor or boneless for quicker), 1 onion (diced), 2–3 carrots (sliced), 2–3 celery stalks (chopped), 3–4 cloves garlic (minced), 8 cups (about 2 L) chicken broth, 1–2 tsp salt (to taste), 1/2 tsp black pepper, 1–2 tsp dried thyme or Italian seasoning, 1 bay

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  1. Easy Chicken Soup Recipe (en-US)

    Ingredients: 1–1.5 lb (450–700 g) chicken (bone-in for richer flavor or boneless for quicker), 1 onion (diced), 2–3 carrots (sliced), 2–3 celery stalks (chopped), 3–4 cloves garlic (minced), 8 cups (about 2 L) chicken broth, 1–2 tsp salt (to taste), 1/2 tsp black pepper, 1–2 tsp dried thyme or Italian seasoning, 1 bay leaf (optional), and 2–3 cups egg noodles or cooked rice (optional). Optional add-ins: chopped parsley, lemon juice, or spinach. Steps: 1) In a large pot, sauté onion, carrots, and celery in a little oil or butter for 5–7 minutes until softened. Add garlic and cook 30–60 seconds. 2) Add chicken, broth, salt, pepper, thyme/seasoning, and bay leaf. Bring to a boil, then reduce to a gentle simmer for 20–30 minutes (boneless) or 35–45 minutes (bone-in) until chicken is cooked through. 3) Remove chicken, shred or chop, then return it to the pot. 4) If using noodles, add them and simmer until tender (or add cooked rice at the end). 5) Taste and adjust seasoning; finish with parsley and a squeeze of lemon if desired.

  2. Quick Tips

    For faster flavor, use bone-in chicken or add a splash of soy sauce (small amount) or extra herbs. If the soup tastes flat, adjust salt first. Avoid overcooking noodles—cook separately and stir in at serving time if you want them to stay firm.

  3. Professional-care note (health)

    If you have a compromised immune system, are pregnant, or are managing a medical condition, consider food-safety guidance: cook chicken to 165°F/74°C, refrigerate leftovers within 2 hours, and reheat to steaming hot. If symptoms worsen or you have dietary restrictions, consult a qualified clinician or dietitian.

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

Can I use rotisserie chicken?

Yes. Simmer broth with vegetables and seasonings for 10–15 minutes, then add shredded rotisserie chicken at the end to heat through.

How do I store and reheat?

Cool quickly, refrigerate up to 3–4 days, or freeze up to 2–3 months. Reheat until steaming hot; cook noodles separately for best texture.

What can I substitute for noodles?

Use rice, barley, or potatoes (add potatoes early and simmer until tender).

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