There’s something deeply comforting about a steaming bowl of Homemade Chicken Soup — it’s warmth in a bowl, a little remedy for chilly evenings and seasonal sniffles alike. Made from simple, wholesome ingredients like tender poached chicken, crisp carrots, and fragrant fresh herbs, this soup is both nourishing and easy to make. Whether you’re cooking for a family dinner or wanting a soothing solo meal, the gentle aroma and bright flavors make it worth the time. If you enjoy exploring variations, you might also like this aromatic ginger-garlic chicken noodle soup as another cozy option.
Ingredients & Equipment
Ingredients:
- 2 poached chicken breasts
- 4 cups chicken broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup green beans, trimmed and chopped
- 1 teaspoon fresh thyme
- 1 teaspoon fresh parsley
- Salt and pepper to taste
Helpful notes:
- Use homemade or low-sodium store-bought chicken broth for the best control over flavor and salt. If you have leftover roast or baked chicken, it can replace poached breasts; just shred and add near the end.
- Fresh herbs brighten the soup, but dried thyme and parsley can be used if that’s what you have (use about one-third the amount).
- Green beans add a seasonal snap; substitute peas or diced zucchini in warmer months.
Equipment:
- Large heavy-bottomed pot or Dutch oven
- Cutting board and a sharp knife
- Wooden spoon or spatula
- Ladle and soup bowls
- Optional: Immersion blender (for a lightly creamy base), fine-mesh strainer, baking tray (if you choose to roast vegetables), kitchen thermometer
A note on tools: an immersion blender is handy if you like part of the broth slightly thickened without losing texture; a thermometer is useful if you’re poaching chicken from cold and want to ensure it reaches 165°F (74°C).
Step-by-Step Instructions (with tips)
In a large pot, heat a little olive oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent and fragrant, about 4–5 minutes. Tip: Don’t rush the onions — slow-sautéed onions add depth and a touch of sweetness.
Add the diced carrots, celery, and chopped green beans, cooking for about 5 minutes until they start to soften but still retain some bite. Tip: If you prefer a richer flavor, roast these vegetables on a baking tray with a touch of oil at 400°F (205°C) for 20–25 minutes before adding — roasting caramelizes the natural sugars and adds dimension.
Pour in the 4 cups of chicken broth and bring the mixture to a gentle boil. Tip: If you’re using low-sodium broth, taste and adjust salt later; you can always add more but you can’t take it away.
Add the 2 poached chicken breasts to the pot along with the fresh thyme and parsley. If your chicken is cold, allow it to warm through; if hot, shred it before stirring in. Tip: To poach chicken for the soup, simmer the breasts in just enough water to cover with aromatics (a bay leaf, some peppercorns, and a slice of onion) for about 12–15 minutes, until 165°F (74°C).
Reduce heat and simmer for 15–20 minutes so the flavors meld and the vegetables are tender. For a heartier texture, simmer a bit longer; for crisper vegetables, lower the simmer time. Tip: If you like tiny, tender noodles or rice, add them in during the last 8–10 minutes of simmering so they don’t overcook.
Season generously with salt and pepper to taste. Adjust brightness with a squeeze of fresh lemon or a sprinkle of chopped parsley if desired. Tip: Finish with a small drizzle of good olive oil or a pat of butter for a silkier mouthfeel.
Serve hot in warmed bowls with crusty bread or crackers. Tip: Reserve a little chopped chicken and some vegetables separately if you plan to have the soup as leftovers for meal prep — stirring those in freshly will keep texture lively.
Variations and flavor suggestions:
- Vegetarian swap: Replace chicken with firm tofu and use vegetable broth; add a tablespoon of miso at the end for umami.
- Comforting and creamy: Stir in 1/2 cup of heavy cream or a mashed potato for a thicker, velvety soup.
- Roasted garlic and herb: Roast the garlic cloves first to mellow their sharpness and add to the pot for a deep, nutty flavor.
- Gluten-free options: Use rice, quinoa, or gluten-free noodles instead of wheat noodles.
- Slow-cooker adaptation: Combine all ingredients (except delicate herbs and quick-cooking greens) and cook on low for 4–6 hours, then add greens in the last 20–30 minutes.
For another comforting bowl that uses different aromatics, check out this cozy crockpot chicken and wild rice soup for inspiration.
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Refrigerate soup in airtight containers within two hours of cooking. Properly stored, the soup will keep for 3–4 days in the refrigerator.
- If you plan to store for a few days, keep noodles, pasta, or rice separate and add when reheating to avoid them becoming mushy.
Freezing:
- For freezing, cool the soup completely and transfer to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. Label with the date.
- Chicken soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop over low heat.
Make-ahead strategies:
- Poach chicken a day ahead and refrigerate it in its broth to save time on the day you plan to serve the soup.
- Chop vegetables ahead and store them in an airtight container in the fridge for up to 2 days.
- If you want even faster weeknight prep, make a large batch of the broth and freeze it in quart portions that you can pull out as needed.
Reheating:
- Gently reheat on the stovetop, stirring occasionally. Add a splash of broth or water if the soup seems thick after refrigeration.
- If using a microwave, reheat in short bursts and stir between intervals for even warming.
Portioning:
- Freeze individual portions in 2-cup containers for quick lunches or single servings. This makes it easy to grab a comforting meal without defrosting a large batch.
How to Use / Serve This Dish
Serving ideas:
- Classic: Ladle into bowls with a slice of crusty sourdough, a pat of butter, and cracked black pepper.
- Family-style: Serve alongside a simple green salad and warm dinner rolls for an easy weeknight meal.
- For sick days: Serve with a squeeze of fresh lemon, a drizzle of honey (if tolerated), and saltines to dip.
- Kid-friendly: Use star-shaped or small alphabet pasta and finely chop the vegetables for picky eaters.
Creative variations and pairings:
- Add a handful of chopped kale or spinach in the last few minutes for extra nutrients and color.
- Garnish suggestions: chopped cilantro or parsley, toasted pumpkin seeds for crunch, a spoonful of pesto for herb-forward richness.
- For brunch: Turn leftovers into a savory bread pudding by layering torn bread, shredded chicken, vegetables, and ladling some broth over before baking until set.
- Wine and beverage pairings: A light-bodied white wine like Pinot Grigio or a dry Riesling complements the delicate flavors. For non-alcoholic choices, try ginger tea or sparkling water with lemon.
This soup also makes a terrific base for other dishes — stretch it into a hearty pot pie filling by thickening the broth and topping with flaky pastry, or use it as the cooking liquid for short-grain rice to infuse extra flavor.
FAQ
Q: Can I use rotisserie chicken instead of poached chicken breasts?
A: Yes, rotisserie chicken is a terrific shortcut. Shred the meat and add it during step 4 or near the end of simmering so it stays tender. Be mindful of added salt in rotisserie chicken and adjust seasoning accordingly.
Q: How long does this soup keep in the refrigerator and freezer?
A: In the fridge, your Homemade Chicken Soup will keep for 3–4 days. In the freezer, it’s best used within 3 months for optimal flavor. Thaw overnight in the fridge and reheat gently on the stove.
Q: Can I make this soup low-sodium or paleo-friendly?
A: Absolutely. Use low-sodium or homemade broth and omit any added salt until the end to control sodium levels. For paleo, skip any grain additions and stick with vegetables and chicken; use compliant broth and healthy fats like olive oil or avocado oil.
Q: My vegetables turned mushy/really soft. How can I avoid that?
A: To keep a firmer texture, cut vegetables into larger chunks, reduce simmer time, or add tender vegetables (like green beans or peas) in the last 5–8 minutes of cooking. Alternatively, roast vegetables ahead of time for texture that holds up better in the broth.
Conclusion
Homemade Chicken Soup is more than a recipe — it’s a ritual of comfort and seasonal warmth, bringing together simple ingredients into something restorative and delicious. Try adapting it by swapping vegetables, adding grains, or finishing with bright herbs to make it your own. If you’re looking for other takes on classic chicken soup, you can compare techniques with the Homemade Chicken Soup Recipe, explore a trendy kitchen-tested version at Best Homemade Chicken Soup Recipe – How To Make Chicken Soup, or read a heartwarming, from-scratch family version at Grandma’s Chicken Soup From Scratch – Fearless Dining. I’d love to hear how your pot turned out — share a photo, a tweak you made, or who you cooked it for and pass the comfort along.
Homemade Chicken Soup
Ingredients
Main Ingredients
- 2 pieces poached chicken breasts Use homemade or leftover chicken.
- 4 cups chicken broth Homemade or low-sodium preferred.
- 2 pieces carrots, diced
- 2 pieces celery stalks, diced
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 1 cup green beans, trimmed and chopped Can substitute with peas or diced zucchini.
- 1 teaspoon fresh thyme Use dried thyme if fresh is unavailable.
- 1 teaspoon fresh parsley Use dried parsley if fresh is unavailable.
- to taste Salt and pepper
Instructions
Preparation
- Heat a little olive oil in a large pot over medium heat. Add chopped onion and minced garlic and sauté until translucent and fragrant, about 4–5 minutes.
- Add diced carrots, celery, and chopped green beans. Cook for about 5 minutes until they start to soften but still retain some bite.
Cooking
- Pour in the chicken broth and bring to a gentle boil.
- Add the poached chicken breasts along with fresh thyme and parsley. Shred if hot.
- Reduce heat and simmer for 15–20 minutes until flavors meld and vegetables are tender.
- Season with salt and pepper to taste.
Serving
- Serve hot in warmed bowls with crusty bread or crackers.
