Description
This classic chicken soup recipe is a comforting and flavorful dish made with tender shredded chicken, fresh vegetables, and aromatic herbs. Perfect for a nourishing meal, it is easy to prepare on the stovetop and can be customized with noodles or extra greens for added nutrition.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 8 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (rotisserie or boiled)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon turmeric (optional for color)
- Salt and black pepper to taste
Optional Add-ins
- 1 cup egg noodles or small pasta
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, minced garlic, sliced carrots, and celery. Cook for 5–7 minutes until the vegetables are softened and fragrant.
- Add Broth and Chicken: Pour in the low-sodium chicken broth and bring the mixture to a boil. Stir in the shredded cooked chicken, bay leaf, dried thyme, dried oregano, turmeric if using, and season with salt and black pepper to taste.
- Simmer Soup: Reduce heat to low and let the soup simmer gently for 20 minutes to allow flavors to meld together.
- Cook Noodles (Optional): If using egg noodles or small pasta, add them to the soup during the last 10 minutes of cooking. Continue cooking until the noodles are tender.
- Finish and Serve: Remove the bay leaf from the soup. Stir in fresh chopped parsley and the juice of half a lemon if desired. Adjust seasoning with additional salt and pepper as needed. Serve warm with crusty bread or crackers.
Notes
- For a richer and deeper flavor, use bone-in chicken thighs or a whole chicken and simmer for 1 to 2 hours before shredding the meat.
- Add leafy greens such as spinach or kale at the end of cooking for a nutrient boost.
- Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 4g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg
