Description
A comforting and straightforward homemade chicken soup made with fresh vegetables, tender shredded chicken, and flavorful herbs simmered in a rich chicken stock. This recipe is perfect for a nourishing meal that’s easy to prepare and deliciously satisfying.
Ingredients
Soup Base
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 medium leek, white and light green parts only, halved and sliced (about 2 cups)
- 2 celery ribs, diced (about 1 cup)
- 2 large carrots, cut into ¼-inch thick slices or diced (about 1½ cups)
- 4 cloves garlic, minced
- 8 cups chicken stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon sea salt
Chicken and Seasoning
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 tablespoon minced flat-leaf parsley, plus more for serving
- ¼ teaspoon freshly cracked black pepper, plus more for serving
- Freshly grated Parmesan, for serving (optional)
Instructions
- Cook the Veggies: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Once the oil is hot and glistening, add the chopped onion, sliced leeks, diced celery, and carrots. Cook, stirring often, until the onions become translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Stock and Herbs: Pour in the chicken stock, then add the bay leaves, fresh thyme sprigs, and sea salt. Increase the heat to high to bring the mixture to a boil.
- Cook the Chicken: Once boiling, add the boneless skinless chicken breasts to the pot. Reduce the heat to a simmer and cook until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender, approximately 20 minutes.
- Shred the Chicken: Remove the chicken from the pot and let it cool slightly on a cutting board. Use two forks to shred the chicken into roughly 1-inch pieces. Discard the bay leaves and thyme sprigs from the soup.
- Return Chicken and Season: Return the shredded chicken to the pot. Stir in the fresh lemon juice, minced parsley, and freshly cracked black pepper. Cook for 2 to 3 minutes more until the chicken is heated through and flavors meld.
- Serve: Ladle the hot soup into bowls and garnish with additional parsley, black pepper, and freshly grated Parmesan cheese if desired. Enjoy immediately.
Notes
- Using fresh herbs like thyme and parsley enhances the flavor but dried herbs can be substituted if necessary.
- For a richer broth, homemade chicken stock is recommended but store-bought stock works well too.
- Adjust salt and pepper to taste at the end of cooking.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adding Parmesan cheese is optional but adds a nice umami boost.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
