There are certain dishes that just feel like a warm hug from the inside out. For me, that’s always been chicken soup. It’s more than just food; it’s a memory. I can still see my grandma, her hands dusted with flour, stirring a huge pot on the stove, the aroma filling our tiny kitchen. It was her go-to for everything – a sniffly nose, a bad day, or just when we needed a little extra comfort. When I started cooking for myself, recreating that magic was top of my list. And let me tell you, this recipe for chicken soup is my absolute favorite. It’s surprisingly simple, ridiculously flavorful, and honestly, it’s a lifesaver on those nights when you just don’t have the energy to do much more than chop a few veggies. Forget those bland, store-bought cans; this is the real deal, a bowl of pure, soul-warming goodness. It’s the kind of chicken soup that makes you feel instantly better, no matter what’s going on.
What is a cozy chicken soup?
So, what exactly makes this chicken soup so special? Think of it as the ultimate comfort food, elevated. It’s not just chicken and broth; it’s a symphony of tender chicken, perfectly cooked vegetables, and a rich, savory broth that’s infused with herbs and a secret little something that just makes it sing. It’s essentially your grandma’s chicken soup, but maybe a little bit better (don’t tell her I said that!). The “cozy” in the name isn’t just for show; it’s how you’ll feel after one spoonful. It’s a classic for a reason, but I’ve tweaked it over the years to bring out the best flavors and make it super approachable for busy home cooks. It’s the kind of dish that reminds you that simple ingredients can create something truly extraordinary.
Why you’ll love this recipe?
Honestly, where do I even begin with why you’ll fall head over heels for this chicken soup? First off, the flavor is just *unreal*. We’re talking deep, savory notes from the chicken and broth, brightened by fresh herbs and that subtle hint of something special I mentioned. It’s complex without being complicated. Secondly, it’s shockingly simple. You can absolutely throw this together on a weeknight after a long day. The steps are straightforward, and the results are way more impressive than the effort involved. It’s also incredibly cost-effective. Using a whole chicken or even just Chicken Thighs can make a huge pot of soup that feeds a crowd or gives you plenty of leftovers. And talk about versatile! This chicken soup is perfect on its own, but it’s also fantastic served alongside crusty bread, fluffy biscuits, or even some simple noodles. What I love most about this recipe, though, is how it makes me *feel*. It’s a bowl of pure comfort, a reminder of simpler times, and a guaranteed mood-booster. It’s the antithesis of those sad, watery soups you might have tried from a carton. This is the real deal, and it’s going to become your new favorite for when you need a little pick-me-up or are just craving something deeply satisfying.
How do I make a delicious chicken soup?
Quick Overview
Making this delicious chicken soup is all about building layers of flavor from the start. We’ll gently simmer chicken with aromatic vegetables to create a rich broth, then add more veggies and herbs to create that classic, comforting taste. It’s a hands-off process for the most part, allowing the ingredients to work their magic. You’ll end up with a deeply flavorful, incredibly satisfying bowl of soup that feels like it took hours, but is actually quite manageable, even on a busy evening.
Ingredients
For the Broth & Chicken: For the Broth & Chicken: For the Broth & Chicken: For the Broth
1 whole chicken (about 3-4 lbs) or 2-3 lbs bone-in, skin-on chicken thighs (my personal favorite for extra flavor!)
2 tablespoons Olive oil
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
1 large yellow onion, quartered
4-5 sprigs fresh parsley
2-3 sprigs fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
1 tablespoon kosher salt (you can adjust this later)
For the Soup Base:
2 tablespoons olive oil
1 cup diced carrots (about 2 medium)
1 cup diced celery (about 2 stalks)
1 cup diced yellow onion (about 1 medium)
2 cloves garlic, minced
8 cups low-sodium chicken broth (or more, depending on your pot size)
1 teaspoon dried dill (or 2 tablespoons fresh, added at the end)
Salt and freshly ground black pepper to taste
Optional Add-ins:
1 cup cooked noodles (egg noodles, ditalini, or orzo work beautifully)
Fresh parsley or dill, for garnish
Step-by-Step Instructions
Step 1: Prep the Chicken and Aromatics
If you’re using a whole chicken, pat it dry thoroughly with paper towels – this helps with browning. If using thighs, same thing! In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and sear them on all sides until golden brown. This browning is crucial for developing a deep, rich flavor in your broth. Don’t overcrowd the pot; do this in batches if necessary. Once browned, remove the chicken and set it aside. Toss in your roughly chopped carrots, celery, and onion into the same pot. Sauté for about 5-7 minutes until they start to soften and brown a bit, scraping up any browned bits from the bottom of the pot – that’s pure flavor!
Step 2: Build the Broth
Add the seared chicken back to the pot with the sautéed vegetables. Tuck in the fresh parsley sprigs, thyme sprigs, bay leaves, and peppercorns. Pour in about 8 cups of low-sodium chicken broth (or enough to generously cover the chicken and vegetables). Add the tablespoon of kosher salt. Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover the pot loosely, and let it simmer gently for at least 1 hour, or up to 1.5 hours for thighs, or 1.5-2 hours for a whole chicken. This slow simmer is where all the magic happens, allowing the chicken to become incredibly tender and the flavors to meld beautifully.
Step 3: Strain and Shred the Chicken
Carefully remove the chicken from the pot and place it on a plate or cutting board to cool slightly. Strain the broth through a fine-mesh sieve into a large bowl or another clean pot. Discard the cooked vegetables, herbs, and peppercorns; they’ve done their job. Once the chicken is cool enough to handle, shred or dice the meat, discarding the skin and bones. You should have about 4-6 cups of shredded chicken. Skim off any excess fat from the surface of the strained broth if you prefer a less oily soup. I usually leave a little bit of fat because it adds so much flavor!
Step 4: Sauté Fresh Vegetables
In the same pot you used earlier (no need to wash it!), heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced carrots, celery, and onion. Cook for about 8-10 minutes, stirring occasionally, until the vegetables are softened but not mushy. You want them to have a nice bite to them in the finished soup. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Step 5: Combine and Simmer
Pour the strained, flavorful broth back into the pot with the sautéed fresh vegetables. Add the shredded chicken back into the pot as well. Stir in the dried dill (or save fresh dill for the end). Bring the soup to a gentle simmer and cook for another 15-20 minutes, or until the fresh vegetables are tender. Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. This is your chance to make it perfect for your palate!
Step 6: Add Noodles (Optional) and Serve
If you’re adding noodles, cook them separately according to package directions until al dente. Drain them well and stir them into the soup just before serving, or serve the soup over the noodles in individual bowls. This prevents the noodles from getting mushy if you have leftovers. Ladle the hot chicken soup into bowls. Garnish generously with fresh chopped parsley or dill for a burst of freshness and color. Trust me, this step makes a difference!
What to Serve It With
This chicken soup is a meal in itself, but there are so many wonderful ways to complement it! For breakfast, if you’re feeling a little under the weather or just want something incredibly comforting to start your day, a small bowl with a side of plain toast or some simple crackers can be surprisingly satisfying. It’s like a warm hug to get you going. For a more leisurely brunch, I love serving this with a side of my Grandma’s Fluffy Biscuits (you know, the ones that are impossibly light and buttery?). The soup soaks into the biscuits beautifully. If you’re looking to make it a more substantial meal for lunch or dinner, a crusty baguette is always a winner. You can even serve it with a simple green salad dressed with a light vinaigrette to balance out the richness of the soup. For a truly cozy snack, especially on a chilly afternoon, just a big mug of this soup with some saltine crackers is pure bliss. My family loves it with little mini grilled cheese sandwiches for dipping – talk about ultimate comfort!
Top Tips for Perfecting Your Chicken Soup
Over the years, I’ve learned a few tricks that really take this chicken soup from good to absolutely outstanding. When it comes to the chicken itself, don’t skip searing it! That golden-brown crust is where so much delicious flavor begins. For the broth, using bone-in, skin-on chicken pieces, especially thighs, yields a much richer and more flavorful liquid. If you have the time, letting the broth simmer for longer (even up to 3 hours) will deepen the flavor even more, but an hour and a half is perfectly fine for a weeknight. When you strain the broth, don’t be afraid to really press down on those cooked aromatics to extract every last bit of goodness. I learned this the hard way – I used to be too gentle and ended up with a less flavorful broth! For the fresh vegetables that go into the finished soup, I like to dice them relatively small so they cook quickly and are easy to eat with a spoon. And speaking of cooking, don’t overcook them; you want them tender-crisp, not mushy. If you’re adding noodles, always cook them separately and add them to bowls right before serving. Trust me on this one; nobody likes a bowl of soggy noodles! I also like to add a touch of dried dill for that classic chicken soup flavor, but if you have fresh dill, stir it in right at the very end for a brighter, more vibrant taste. And finally, always taste and adjust your seasonings! Salt is crucial for bringing out all the other flavors, and a good grind of black pepper adds a nice little kick.
Storing and Reheating Tips
One of the best things about this chicken soup is how well it keeps! Once it has cooled down a bit, I usually transfer any leftovers into airtight containers. It’ll stay perfectly delicious in the refrigerator for up to 3-4 days. The flavors actually tend to deepen overnight, which is fantastic! If you plan on making a big batch and want it to last even longer, this soup freezes beautifully. Just make sure to let it cool completely before portioning it into freezer-safe containers or bags. It should last in the freezer for about 3-4 months. When you’re ready to reheat it, the best method is on the stovetop. Gently warm it over low to medium heat, stirring occasionally, until it’s heated through. If it seems a little thick after refrigerating or freezing, you can add a splash of water or extra chicken broth to loosen it up. If you’ve added noodles, they might absorb some liquid during storage, so you might need a little extra liquid when reheating to get the perfect consistency. If you’re reheating frozen soup, let it thaw in the refrigerator overnight before warming it on the stove. For a quicker thaw, you can place the sealed container in a bowl of lukewarm water. Avoid reheating it in the microwave if possible, as it can sometimes make the broth a bit cloudy.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to chicken soup recipe that I truly believe is the ultimate comfort in a bowl. It’s the kind of recipe that’s been honed over time, with little tweaks here and there, all aimed at maximizing flavor and ease. It’s simple enough for a busy weeknight, yet special enough to impress guests. If you love this comforting classic, you might also enjoy my Creamy Tomato Soup or my hearty Lentil Stew recipe. They both bring that same feeling of warmth and satisfaction. I really hope you give this chicken soup a try. It’s more than just a recipe; it’s a hug from my kitchen to yours. I can’t wait to hear how yours turns out! Please leave a comment below and tell me what you think, or share your own favorite chicken soup memories!
chicken soup
Ingredients
For the Tortilla Strips
- 10 small corn tortillas cut into 0.25-inch wide strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt or to taste
For the Soup
- 2 tablespoons olive oil
- 1 cup sweet Vidalia or yellow onion peeled and diced small (about 1 medium onion)
- 1 large jalapeno pepper diced, seeds removed for less spice (optional)
- 4 cloves garlic peeled and finely minced
- 4 cups low-sodium chicken broth 32 ounces
- 29 ounces diced tomatoes and juice two 14.5-ounce cans, petite diced, no-salt-added
- 15 ounces black beans one 15-ounce can, drained and rinsed
- 2 cups shredded cooked chicken
- 1.5 cups corn frozen (straight from freezer), canned (drained), or fresh
- 1 tablespoon lime juice plus more to taste if desired
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons salt or to taste
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika regular paprika may be substituted
- 0.25 teaspoon cayenne pepper optional and to taste
- 0.33 cup fresh cilantro leaves finely minced, or to taste
Optional Garnishes
- diced avocado for serving (optional)
- shredded cheese for serving (optional, e.g., cheddar or Mexican blend)
- sour cream for serving (optional)
Instructions
Make the Tortilla Strips
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or foil to save cleanup time.
- Loosely scatter the tortilla strips, evenly drizzle with 2 tablespoons olive oil, evenly sprinkle with 1 teaspoon kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
- While strips bake, begin making the soup.
Make the Soup
- To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
- Add the onion, diced jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the minced garlic and sauté for 1 to 2 minutes. Stir intermittently.
- Add the chicken broth, diced tomatoes and juice, black beans, shredded cooked chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, black pepper, smoked paprika, and optional cayenne pepper. Bring the mixture to a boil.
- Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
- Add the finely minced cilantro and boil for 1 minute.
- Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
- Ladle soup into bowls, top generously with the baked tortilla strips, and optionally garnish with diced avocado, shredded cheese, and/or sour cream; serve immediately.
