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This is the best chicken soup recipe for winter—tender chicken and hearty vegetables simmered in a light, flavorful broth that will warm and comfort you.
The winter months are the perfect time to enjoy a cozy and comforting bowl of chicken soup. The combination of tender chicken, hearty veggies, and flavorful chicken stock is the perfect immunity boost—the soup is warming, nourishing, and so satisfying.
It might seem like a long shopping list, but you only need simple ingredients and pantry staples that you probably already have in your kitchen—winter vegetables like potatoes and carrots, herbs like thyme and parsley, and even chicken stock.
Plus, my chicken soup recipe is quick and easy to make, taking just about 30 minutes. Or you can make it even faster if you use already-boiled chicken (check my method for how to boil chicken breasts).
And if you’re craving more carbs, be sure to try my chicken and rice soup or chicken tortilla soup!
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Ingredients
- Chicken breasts: You will need boneless, skinless chicken breasts to make this chicken soup recipe. Alternatively, use boneless chicken tights.
- Chicken stock: You can use your favorite store-bought chicken broth or homemade chicken stock.
- Vegetables: I use a mix of carrots, potatoes, celery, and leeks for the soup’s base. You can also add others, like parsnips, zucchini, etc.
- Herbs and aromatics: I love to use fresh parsley and fresh thyme. You will also need onion, garlic, lemon peel, and optionally (but highly recommended) ginger and turmeric.
- Spices: You will need a bay leaf, salt, pepper.
- Olive oil and butter.
- To garnish: some lemon juice for added brightness.
See the printable recipe card below for full information on ingredients and quantities.
How to make chicken soup
Prepare and sauté the vegetables: First, clean and pat dry the vegetables. Peel the potato and carrots with a vegetable peeler, and peel the ginger and turmeric with a spoon (see the details in my post on how to peel ginger).
Then, chop the potato, carrots, leek, and celery into even, bite-sized pieces. Dice the onion. Grate or mince the garlic, ginger, and turmeric.
Next, heat the oil and butter in a large pot over medium heat. Add the chopped vegetables and cook them for about 5 minutes, stirring occasionally. Then, add the minced garlic, ginger, and turmeric, along with the salt and pepper. Stir and cook for another minute or so.
Poach the chicken: Add the whole chicken breasts to the pot. Then, add the thyme stalks, bay leaves, and lemon peel. Pour the broth over the ingredients and bring to a boil.
Then, reduce the heat to low and cover the pot with a lid. Let it simmer until the chicken is fully cooked – about 15-20 minutes – or even a bit longer to develop the flavors more.
To check that the chicken is fully cooked, you can either use a food thermometer (the internal temperature should be 165ºF/74ºC or pierce the flesh with a fork or know and check that the juices are running clear.
Shred the cooked chicken: Once the chicken is fully cooked, carefully remove it from the pot. Place it on a plate or cutting board and shred it with two forks or by hand. Then, transfer the shredded chicken back to the soup and let it simmer for a couple of minutes (so it warms up again).
Finish the soup: Remove the lemon peel, bay leaf, and sprigs of thyme. Finally, add the parsley, stir to combine, and remove the chicken soup from the heat. Taste and adjust the seasonings to your liking.
Serve: The chicken soup is now ready to serve and enjoy! I love squeezing some lemon juice and serving it with freshly cracked black pepper.
Make sure to keep the leftovers in an airtight container in the refrigerator for 4-5 days.
Tips for making chicken soup
- Simmer Low and Slow: The longer you simmer the soup at heat, the better the flavors will develop.
- Customize Your Soup: Feel free to add additional vegetables like peas, zucchini, parsnips, turnips, or whatever you have to hand for extra flavor and nutrition.
- Freeze for Later: This chicken soup freezes well. Store it in an airtight container, leaving headspace for expansion. Freeze it for up to 3 months. Just thaw and reheat when needed.
More healthy soup recipes
You can also browse through my collection of easy soup recipes—there’s a delicious soup for everyone!
If you try this easy chicken soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Best Chicken Soup
Equipment
- Food Thermometer optional
Ingredients
- 1 lb chicken breasts 2 boneless, skinless breasts
- 8 cups chicken stock
- 2 carrots large, chopped
- 2 stalks celery chopped
- 1 potato medium-sized (1.5 cups chopped)
- 1 leek
- 1/4 cup fresh parsley chopped
- 3-4 sprigs fresh thyme or 1/2 tsp dried thyme
- 1 onion medium-sized (1/2 cup diced)
- 2 cloves garlic minced
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 bay leaf
- 1 Tbsp ginger minced (or 1 tsp dried ginger), optional
- 1 tsp turmeric minced (or 1/4 tsp turmeric powder), optional
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon peel small (without the white rind) or 1 tsp lemon zest
- 1/2 lemon for serving
Instructions
- Clean and peel the vegetables. Chop the potato, carrots, leek, and celery into even, bite-sized pieces. Dice the onion. Grate or mince the garlic, ginger, and turmeric.
- Heat the oil and butter in a large saucepan over medium heat. Add the chopped potato, carrots, leek, celery, and onion. Cook them for about 5 minutes, stirring occasionally.
- Add the minced garlic, ginger, turmeric, salt, and pepper. Stir and cook for 1 minute.
- Add the whole chicken breasts, thyme stalks, bay leaves, and lemon peel. Add the broth. Bring to a boil.
- Reduce the heat to low and cover the pot. Simmer for 15-20 minutes until the chicken is fully cooked. To check for doneness, use a food thermometer (internal chicken temperature should be 165ºF/74ºC) or pierce the flesh with a knife or a fork (the juices should run clear).
- Carefully remove the cooked chicken from the pot and place it on a plate or a cutting board. Shred it by hand or with two forks.
- Transfer the shredded chicken back to the soup and simmer for 1-2 minutes.
- Remove the lemon peel, bay leaf, and sprigs of thyme. Add the parsley and stir to combine. Taste and adjust the seasonings as needed.The chicken soup is now ready to serve!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this soup, so nourishing!