Chicken slow simmered in a pot with carrots, celery, onions, and spices to create a homemade chicken soup that will stave off that Winter chill!
Winter has been wearing us out recently. So, Kim decided to make a homemade chicken soup to help us feel better.
She used chicken breast, carrots, celery, onions, and some carefully selected spices to make a soup that was perfect for keeping us warm.
We left out the noodles because, once stored, they get way too soggy to eat the next day. Enough talk, let’s get started!
Oh, if you want to to make a chicken soup in your pressure cooker, then try our Instant Pot chicken noodle soup. Just leave out the noodles.
How to make homemade chicken soup?
First, start by prepping the vegetables. You know, slice the carrots and celery, dice the onions, and mince the garlic.
Next, place your pot over low-medium heat and add the oil. Let it warm up a little before adding in the carrots, celery, and onion.
Now, go ahead and let the veggies cook for about seven (7) minutes. Toss in the garlic and let everything cook for another thirty (30) seconds.
After that, add in the bay leaves, broth, chicken, salt, pepper, and thyme. Give the ingredients a quick stir.
Then, increase the heat to medium and let the soup simmer for sixty (60) to ninety (90) minutes.
When the timer goes off, remove the chicken, sprigs of thyme, and bay leaves from the soup.
Afterward, shred the chicken using two (2) forks and discard the bay leaves and thyme.
Last, place the chicken back into the soup along with parsley and stir everything. Turn off the heat because the homemade chicken soup is done!
That’s it, the recipe is finished. Kim and I hope you enjoy the soup and we wish you all the best 🙂
Looking for a heartier soup? Then check out our chicken potato soup!
- For a quicker cook time, consider using pre-cooked, canned or rotisserie chicken. Also, cutting the chicken breast into smaller pieces (or using tenders) before adding it to the pot will help reduce some of the cook time.
- You can add noodles into the soup. Simply add them to the pot about twenty (20) minutes before the soup is done.
- Just an F.Y.I., you don’t have to use a Dutch oven for the recipe. Any pot will work as log as it’s large enough to hold all the ingredients.
Don’t forget to check out our Chicken Soup without Noodles web story!
- 2 Tablespoon Cooking Oil (or unsalted butter)
- 3 Large Carrots (sliced)
- 2 Medium Celery Stalks (sliced)
- 1 Large White Onion (diced)
- 3 Large Garlic Cloves (minced)
- 2 Large Bay Leaves
- 3 Small Thyme Sprigs (or 1/4 Teaspoon dried)
- Salt and Pepper to Taste
- 8 Cups Chicken Broth
- 1 1/2 Lbs. Chicken Breast
- 1/4 Cup Parsley (fresh or 2 Tablespoons dried)
- In a large stock pot or Dutch oven, heat two tablespoons of olive oil or butter over low-medium heat. Add the carrots, celery, and onion. Cook the vegetables for 7 to 8 minutes until they begin to soften and the onions become translucent. Add the garlic and cook for an additional 30 seconds.
- Next, add the bay leaves, thyme, salt, pepper, broth, and chicken breast. Bring the soup to a simmer and cook over medium heat for 1 to 1 ½ hours or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken breast to a waiting plate and use two forks to shred. Discard the thyme sprigs and bay leaves, then return the shredded chicken to the pot along with the fresh parsley. Stir to combine.
- Serve hot. Store leftovers in the refrigerator for up to 3 days.