Chicken Soup: Easy Homemade Recipe

What you’ll make and why it helps

You’re getting an easy homemade chicken soup that’s ready in about 50-60 minutes, delivers 6 generous bowls, and tastes like care in a pot. It’s weeknight-friendly, freezer-friendly, and good value.

Standout: 15 minutes prep, 35-45 minutes cook, 6 bowls.

Here’s the plain truth. Chicken soup is not a magic cure, but the warm, brothy combo has real science behind it. A Cleveland Clinic review notes chicken soup’s anti-inflammatory properties can help ease cold and flu symptoms by supporting hydration and comfort (https://health.clevelandclinic.org/benefits-of-chicken-soup). Homemade also tends to win on nutrient density and gut-friendly goodness compared to many shelf-stable versions, especially when you control salt and simmer gently - a theme echoed in nutrition research on home cooking and soups (Journal of Nutrition and Dietetics: https://www.nutritionjournal.com/homemade-soup-benefits). And for your wallet, one pot can spin into three or four different meals, saving time and money in tight weeks - a solid meal-prep move popularized by Budget Bytes.

Kit list:

• Heavy pot with lid
• Chopping board and sharp knife
• Ladle and tongs
• Measuring cups and spoons
• Containers for leftovers

Look, no one likes fuss or hidden costs. This is the switcha way - simple steps, clear wins, and no wasted ingredients.

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Ingredients

Essentials

• 1.5 lb boneless, skinless chicken thighs, or 2 cups cooked leftover/rotisserie chicken, shredded
• 2 tablespoons olive oil or 2 tablespoons unsalted butter
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced
• 3 celery ribs, sliced
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 8 cups low-sodium chicken stock or water
• 1/4 cup fresh parsley, chopped
• 1 to 2 tablespoons fresh lemon juice, to taste
• Kosher salt and freshly ground black pepper

Functional boosters (optional, evidence-aware)

• 1 tablespoon finely grated fresh ginger
• 1/2 teaspoon ground turmeric or 1 teaspoon grated fresh turmeric
• Extra lemon wedges for serving

Why these: ginger and turmeric bring an extra anti-inflammatory nudge that fits the cold-and-flu brief, while lemon brightens flavor and pairs with vitamin C-rich sides.

Starch options - cook separately for best leftovers

Pick one, cook in a separate pot, then add to bowls so nothing goes mushy in the fridge.

• 6 oz egg noodles
• 6 oz small pasta shapes
• 3/4 cup uncooked white or brown rice
• 1/2 cup pearl barley

Starch quick guide:

Optional vegetables - use what’s in the fridge

• 1 leek, sliced and rinsed
• 2 cups chopped kale or spinach
• 1 cup peas or corn
• 8 oz mushrooms, sliced

Allergy-friendly swaps

• Gluten-free: use rice or certified gluten-free pasta
• Dairy-free: use olive oil instead of butter

Low-sodium note

Start with low-sodium stock and season to taste. If cooking for kids or anyone watching salt, taste at the end and add gradually.

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Step-by-step instructions

1. Sweat the aromatics - 5 to 7 minutes

• Heat oil or butter in a large heavy pot over medium heat.
• Add onion, carrot, and celery with a pinch of salt. Cook 5-7 minutes until softened and glossy.
• Stir in garlic for 30 seconds until fragrant. If using ginger and turmeric, add now with the garlic for a mellow infusion.

2. Build the broth - 20 to 25 minutes

• Add chicken thighs, bay leaf, thyme, and stock or water. Bring just to a simmer.
• Skim any foam. Keep the heat gentle so the broth stays clear.
• Simmer 20-25 minutes until chicken is cooked through and tender.

Time-saver: using rotisserie chicken? Simmer aromatics with stock and herbs for 10 minutes, then add 2 cups shredded chicken to heat through for 3-5 minutes.

3. Shred and season

• Lift chicken onto a board. Shred with two forks or use a stand mixer with paddle on low for 15-30 seconds.
• Return meat to the pot. Stir in parsley and 1 tablespoon lemon juice. Taste and add more lemon if you like it brighter.
• Season with salt and plenty of black pepper.

4. Add starch smartly

• For best leftovers, keep starch separate. Add cooked noodles, pasta, rice, or barley to bowls, then ladle soup over.
• If cooking starch in the pot, add near the end and top up with hot water or stock if needed.

5. Finish and serve

• Taste and adjust acidity and salt. Add extra herbs if you have them.
• Serve hot. Reheat leftovers to 165°F.

Doneness cues:

• Vegetables tender but not collapsing
• Chicken pulls apart easily
• Broth tastes balanced - savory, lightly herby, bright from lemon

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Tips and variations

Health-forward ideas

• Keep it brothy and warm for easier sipping when you’re under the weather. Cleveland Clinic highlights chicken soup’s anti-inflammatory benefits that may help with cold symptoms (https://health.clevelandclinic.org/benefits-of-chicken-soup).
• Gut-friendly angle: homemade soup tends to carry more nutrient density and avoids some of the additives found in many ready-made options. Gentle simmering helps, too. See research discussions in the Journal of Nutrition and Dietetics (https://www.nutritionjournal.com/homemade-soup-benefits).

Budget and batch - one pot, multiple meals Turn the base soup into fresh meals across the week. Store starch separately and season at the end.

Stretch the value

• Use the carcass or bones to simmer a quick stock with onion ends, carrot peels, and celery tops for 45-60 minutes. Strain and freeze.

Storage and freezing

• Cool quickly. Refrigerate up to 3-4 days. Freeze up to 3 months.
• Store starch separately so it stays firm.

Dietary and nutrition tweaks

• Gluten-free: choose rice or GF pasta.
• Lower sodium: start with low-sodium stock and finish with lemon or herbs instead of extra salt.
• Dairy-free: use olive oil and skip cream.
• Higher protein: add extra chicken or stir in a cup of chickpeas.

Instant Pot

• Sauté aromatics. Add raw thighs, herbs, and 8 cups stock. High pressure 10 minutes, natural release 10 minutes. Shred, season, and finish with lemon and parsley.

Slow cooker

• Add all base ingredients except parsley and lemon. Low 6-7 hours or High 3-4 hours. Shred, then stir in parsley and lemon to finish.

Flavor boosters

• 1 tablespoon white miso dissolved in a ladle of hot broth
• 1 to 2 teaspoons soy sauce or Worcestershire for depth
• A Parmesan rind simmered with the broth, remove before serving

Troubleshooting

• Too bland: add a pinch of salt and a squeeze of lemon, then fresh herbs.
• Too fatty: chill, lift the solid fat cap, reheat.
• Too thin: simmer lid-off for 10 minutes or add a scoop of cooked starch.

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Nutrition information

Base brothy version - per serving (about 1 1/2 cups soup, no starch):

• Calories: ~220
• Protein: ~25 g
• Fat: ~8 g
• Carbs: ~12 g
• Fiber: ~2 g
• Sodium: ~520 mg (varies by stock)
• Key micronutrients: vitamin A from carrots, some vitamin C when you add lemon and greens, iron from chicken and leafy greens.

Variant notes

• With noodles: add roughly 180 calories and 30 g carbs per 1 cup cooked egg noodles.
• With rice: add roughly 200 calories and 44 g carbs per 1 cup cooked white rice.

Quick comparison:

*Tip: to lower sodium, use low-sodium stock, taste before salting, and finish with lemon and herbs for flavor.

Context that keeps it honest

• Immune support: warmth, hydration, and anti-inflammatory effects can help you feel better, but soup is not a cure. Stay hydrated and follow medical advice when ill. Source: Cleveland Clinic (https://health.clevelandclinic.org/benefits-of-chicken-soup).
• Homemade advantage: more control over salt and ingredients, and often better nutrient density than many store-bought soups. Source: Journal of Nutrition and Dietetics (https://www.nutritionjournal.com/homemade-soup-benefits).

Next steps

• Batch-cook this base today, freeze two portions, and plan one variation for midweek.
• Keep a lemon, ginger knob, and a bag of frozen veg on hand for quick upgrades.
• Note what your crew likes, then lock it in as your house soup.