quick chicken soup recipe

When time is tight but I crave something wholesome, this chicken soup hits the spot. It’s about using what’s on hand and still feeling like I’ve made a nourishing meal. The aroma of garlic and chicken all together feels like a tiny win in a busy day.

Why I Keep Coming Back to This Soup

It’s quick, adaptable, and always feels like a warm hug after a hectic day. Its bright flavors revive me, and the simplicity makes it a no-brain choice when I need comfort without fuss.

Inside the Bowl: Ingredient Breakdown

• Chicken broth: The savory base that defines the soup’s heart. Use homemade for depth, or a good quality store-bought.
• Cooked chicken: Tender, shredded chicken adds protein and comfort. Leftover roast chicken works perfectly.
• Vegetables (carrots, celery, onion): Builds flavor and texture, adding sweetness and crunch.
• Lemon juice: Brightens everything up with a zing that lifts the savory notes.
• Herbs (parsley, thyme): Fresh herbs add a burst of freshness, essential for finishing.
• Olive oil: A splash to sauté and a drizzle for richness.
• Salt & pepper: Basic, but crucial for flavor balance.

Tools of the Trade

• Large pot: To cook the soup evenly and hold all ingredients.
• Knife and chopping board: To prep vegetables and chicken.
• Ladle: For serving the soup.
• Measuring spoons: To season accurately.

Step-by-Step to a Heartwarming Bowl

Step 1: Start by gathering your ingredients and setting up your equipment.

Step 2: Heat a tablespoon of olive oil in a large pot over medium heat, about 180°C (350°F).

Step 3: Add chopped onions and garlic, sauté until fragrant and translucent, around 3-4 minutes.

Step 4: Toss in diced carrots and celery, cook until they soften slightly, about 5 minutes.

Step 5: Pour in chicken broth, bring to a boil, then reduce to simmer for 10 minutes.

Step 6: Add shredded cooked chicken, season with salt, pepper, and a squeeze of lemon for brightness.

Step 7: Simmer for another 5 minutes to let flavors meld.

Step 8: Taste and adjust seasoning if needed.

Step 9: Serve hot, garnished with fresh herbs or a dash of chili flakes.

Cooking Checkpoints & Tips

• Broth should be bubbling gently, not boiling vigorously.
• Vegetables should be tender but not mushy.
• Chicken should be heated through and easily shredded.
• Soup should smell savory with a hint of lemon and herbs.

Common Mistakes & How to Fix Them

• Over-salted broth.? If the broth is too salty, add a splash of water or a potato to absorb excess salt.
• Overcooked vegetables.? If vegetables are mushy, reduce cooking time or add them later in the process.
• Undercooked chicken.? If chicken isn’t hot enough, simmer for a few more minutes.
• Insufficient seasoning.? If broth lacks flavor, add more herbs or a dash of soy sauce.

Hearty Chicken Soup

This comforting chicken soup combines tender shredded chicken, flavorful vegetables, and a savory broth, simmered to create a warm, nourishing dish. Brightened with lemon juice and finished with fresh herbs, it boasts a clear, inviting appearance and a balanced, satisfying texture. Perfect for a quick, adaptable meal that feels like a hug in a bowl.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups chicken broth preferably homemade or good quality store-bought
• 2 cups cooked chicken shredded, leftover roast chicken works well
• 1 onion diced
• 2 cloves garlic minced
• 2 carrots carrots diced
• 2 stalks celery diced
• 1 lemon lemon juice freshly squeezed
• 2 tablespoons olive oil
• to taste salt & pepper adjust to preference
• 2 tablespoons fresh parsley chopped, for garnish
• 1 teaspoon fresh thyme chopped, optional

Equipment

• Large pot
• Knife and chopping board
• Ladle
• Measuring spoons

Method

 

1. Gather all ingredients and gather your equipment to keep the process smooth.
   
2. Heat a tablespoon of olive oil in a large pot over medium heat until it shimmers and begins to gently sizzle.
   
3. Add diced onion and minced garlic to the pot, sauté until fragrant and translucent, about 3-4 minutes. The onion should turn slightly golden and the garlic will smell aromatic.
   
4. Stir in diced carrots and celery, cooking until they soften slightly, about 5 minutes. They should become tender but still hold their shape, and the mixture will smell sweet and savory.
   
5. Pour in the chicken broth, increasing the heat to bring it to a gentle boil. Once bubbling, reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld and the vegetables to cook through.
   
6. Add the shredded cooked chicken to the pot, stirring to combine. Season with salt and pepper, then squeeze in fresh lemon juice for a bright, zesty flavor. Let it simmer for another 5 minutes to heat the chicken thoroughly and develop the flavors.
   
7. Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice if needed. The broth should be flavorful and balanced.
8. Serve the hot soup in bowls, garnished with chopped fresh parsley and a sprinkle of thyme for added freshness and aroma. The soup will look clear, vibrant, and inviting with tender vegetables and shredded chicken floating gently within.

Notes

For an extra hearty touch, add cooked rice or noodles. Use leftover roast chicken for quick prep. Adjust lemon juice and herbs to taste for perfect brightness.