Best Chicken Soup
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.
Servings: 4
Equipment
- Instant-read 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
Vary the vegetables: I've shared my favorite combo of vegetables, but you can use whatever you have to hand. Feel free to add zucchini, peas, turnips, parsnips, etc.
To store: Store any leftovers in an airtight container in the fridge for 4-5 days. Reheat in the microwave or stovetop as needed throughout the week. You can also freeze them for up to 3 months.
Nutrition
Calories: 547kcal | Carbohydrates: 37g | Protein: 38g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 1134mg | Potassium: 1251mg | Fiber: 3g | Sugar: 12g | Vitamin A: 6114IU | Vitamin C: 21mg | Calcium: 87mg | Iron: 3mg