Classic chicken soup is a nourishing and comforting dish made by slowly simmering chicken and vegetables in a rich, flavourful broth. This homemade chicken soup is amazingly easy to prepare, gives a good immunity boost and can be prepared during anytime of the year.
Whenever me and my kiddo are under the weather, especially in the winter season, I make different types of soups at home. Most of the times, I swap my dinner meal with this comforting chicken soup and crusty bread during the chilly winter nights to feel warm and cozy.
Even when I was expecting my baby decades ago, my doctor always recommended chicken soup for sore throat and told never to take any antibiotics. So, I always recommend soothing chicken soup for all pregnant women. However, please do consult your doctor in case of any illness and before undergoing self-remedies.
I have not added noodles in this recipe. Addition of noodles is optional, and it makes this homemade chicken noodle soup a weekday or a busy weeknight meal option by itself. You may cook orzo pasta separately and add it to this soup instead of noodles.
Classic homemade chicken soup ingredients:
- Chicken: You may use whole chicken, chicken breasts or chicken thighs. I have used boneless, skinless chicken breasts in this immunity bursting chicken soup recipe.
- Vegetables: I have used a combination of carrots, celery, onion, and garlic in this recipe. You may even add peas, zucchini, potatoes, or parsnips.
- Seasoning: For seasoning I have used bay leaves, black pepper powder and salt. You may add fresh thyme, fresh minced dill, or other herbs too. While serving the soup, I serve it with lemon wedges. Addition of lemon to this soup makes it bright and refreshing.
- Chicken broth: I have added chicken broth in this recipe. You may replace it with vegetable stock or water, but the taste of the homemade classic chicken soup will change.
Other soup recipes to try:
- Detox cabbage soup
- Beetroot, carrot and spinach soup
- Palak soup
- Pumpkin soup with coconut milk
- Carrot tomato soup
- Roasted cauliflower soup
- Carrot celery soup
- Creamy tomato soup
Here is a list of healthy winter soup recipes.
How to make classic chicken soup without noodles:
- Heat a pot and add oil. After oil gets, add chicken breast pieces and sear for 5-7 minutes on both sides until chicken turns slightly brownish.
- Remove the chicken pieces and keep them aside.
- In the same pot, add onion and sauté till onion turns pinkish.
- Add garlic and sauté till garlic turns aromatic.
- Mix the vegetables, that is carrot and celery.
- Cook for 4-5 minutes till vegetables turn soft and tender.
- Add the chicken pieces back to the pot with vegetables, pour in the chicken broth, bay leaf, pepper and salt and boil nicely on high flame.
- Lower the heat to medium and cook the soup for 30-40 minutes or until the chicken is fully cooked.
- Again, remove the chicken pieces from the soup and keep them on a plate.
- Using 2 forks, shred the chicken and add it back to the soup pot and simmer for 2 minutes.
- Taste the soup and adjust salt and pepper if needed.
- Garnish with finely chopped celery leaves or parsley.
- Serve with lemon wedges for fresh taste.
Can this classic chicken soup be made in advance?
Yes! You may store this soup after cooling it in a fridge in an airtight container for up to 4-5 days.
You may even add this soup in freezer bags or airtight container after it cools down and store in freezer for up to 3 months.
Just reheat in a microwave before serving and enjoy this bowl of comfort.
Classic Chicken Soup
Ingredients
- 3 chicken breasts cut into pieces or whole
- 2 medium onion chopped
- 5 garlic cloves minced
- 3 medium carrots peeled and chopped
- 3 celery stalks
- 2 bay leaves
- 6 cups chicken broth or water
- 2 teaspoon pepper powder or as per taste
- ½ teaspoon salt or as per taste
- 2 tablespoon olive oil
- Few celery leaves chopped
- 1 lemon sliced for garnish
Instructions
- Heat a pot and add oil. After oil gets, add chicken breast pieces and sear for 5-7 minutes on both sides until chicken turns slightly brownish.
- Remove the chicken pieces and keep them aside.
- In the same pot, add onion and sauté till onion turns pinkish.
- Add garlic and sauté till garlic turns aromatic.
- Mix the vegetables, that is carrot and celery and cook for 4-5 minutes till vegetables turn soft and tender.
- Add the chicken pieces back to the pot with vegetables, pour in the chicken broth, bay leaf, pepper and salt and boil nicely on high flame.
- Lower the heat to medium and cook the soup for 30-40 minutes or until the chicken is fully cooked.
- Again, remove the chicken pieces from the soup and keep them on a plate.
- Using 2 forks, shred the chicken and add it back to the soup pot and simmer for 2 minutes.
- Taste the soup and adjust salt and pepper if needed.
- Garnish with finely chopped celery leaves or parsley.
- Serve with lemon wedges for fresh taste.
Video
Notes
- Whole chicken maybe be used instead of chicken breast.
- Other vegetables like peas, zucchini, potatoes, or parsnips may be added.
- You may add fresh thyme, fresh minced dill, or other herbs too.
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