How to make chicken soup
To make chicken soup, start by sautéing 1 diced onion, 2–3 chopped carrots, and 2–3 chopped celery stalks in 1–2 tablespoons olive oil for 5–8 minutes, until softened. Add 3–4 minced garlic cloves and cook 30 seconds. Stir in 1–2 teaspoons salt, 1 teaspoon black pepper, and optional herbs (1–2 teaspoons dried thyme or
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How to Make Chicken Soup (Classic, Easy)
To make chicken soup, start by sautéing 1 diced onion, 2–3 chopped carrots, and 2–3 chopped celery stalks in 1–2 tablespoons olive oil for 5–8 minutes, until softened. Add 3–4 minced garlic cloves and cook 30 seconds. Stir in 1–2 teaspoons salt, 1 teaspoon black pepper, and optional herbs (1–2 teaspoons dried thyme or parsley). Add 8 cups chicken broth (or stock). For the chicken, use 1 whole chicken (or 2–3 pounds bone-in pieces). Bring to a simmer, then cook 25–45 minutes (until the chicken is cooked through). Remove chicken, shred or chop, and return it to the pot. Add noodles or rice if desired (e.g., 1–2 cups cooked noodles or 1 cup uncooked rice—cook until tender). Finish with lemon juice (1–2 tablespoons) and taste for seasoning.
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Optional Variations
For a richer flavor, roast chicken pieces first or use a mix of dark and white meat. For a thicker soup, add a slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer 2–3 minutes. For a lighter version, use only broth and vegetables, and add shredded chicken at the end to prevent overcooking.
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Professional-care note (Food safety)
Chicken should reach a safe internal temperature of 165°F / 74°C. Refrigerate leftovers within 2 hours and reheat to steaming hot. If you have a medical condition requiring a special diet (e.g., low-sodium), adjust salt and broth accordingly or consult a clinician.
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