Ultimate Chicken Soup
The best chicken soup recipe! Tender chicken and winter vegetables come together for a nourishing, light, brothy, and healing soup.
- Total time
- 30 min
- Active time
- 10 min
- Yield
- 4, 4 servings
- Difficulty
- Medium
- Equipment
- 1 required
Ingredients and Constraints
Ingredients
Ingredient watchpoints7 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Carrot
4 medium carrots (peeled and sliced)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: CHICKEN SOUP
Parsnips
3 parsnips (peeled and sliced)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: CHICKEN SOUP
Ribs Celery
3 celery ribs (sliced)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: CHICKEN SOUP
Onion
½ medium onion (diced)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: CHICKEN SOUP
Leek
1 leek (halved lengthwise, sliced, and rinsed)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: CHICKEN SOUP
Garlic
4 garlic cloves (minced)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: CHICKEN SOUP
Parsley
¼ cup roughly chopped fresh parsley
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Details and source
Source: CHICKEN SOUP
Additional ingredient notes
SIMPLE CHICKEN SOUP INGREDIENTS
Chicken Breast: You’ll need two boneless, skinless chicken breast for poaching.
Though you could also swap in chicken thighs if you’d like. Poached chicken is the best method for an easy and healthy way to cook chicken! Vegetables: This is a classic and hearty mix of carrots, parsnips, leek, celery, onion, and garlic. If you’re not a fan of parsnips, you can also use turnips or potatoes. Just keep in mind that potatoes may need a few extra minutes to cook until fork-tender. Fresh Herbs: When it comes to seasoning your chicken soup, sprigs of fresh thyme, tarragon, and a bay leaf lend herbaceous goodness. See my notes below if using dried herbs. Chicken Broth: With a simple ingredient list, it’s important to choose a high-quality chicken broth for the best flavor. If you’re curious about the brand I use, I’ve linked it in the recipe card below.
Required setup
Equipment
My favorite soup pot!
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Can I use dried herbs instead of fresh herbs?
While I do feel that fresh is best in this recipe, if you only have dried herbs on hand, go ahead and use them!
Just keep in mind that dried herbs are a bit stronger in flavor, so I’d recommend starting with ½ teaspoon of each, and then adding more if you’d like.
Method Overview
Structured method notes that are separate from the step timeline.
HOW TO MAKE CHICKEN SOUP
Heat the oil in a large pot on medium heat.
Add the carrots, parsnips, celery, leek, and onion to the pot and cook for 4 to 5 minutes, stirring frequently. Then, add the garlic, salt, and pepper, and stir for another minute.
LISA’S TIPS
Those of you with an eagle eye may have noticed I added the garlic first in the video above.
While that’s not detrimental, I do believe the steps listed above are best – so follow those. For the shredded chicken hack (using a stand mixer) that I mention in the video, check out my shredded chicken recipe.
Source video
Source video
Method Timeline
Prep
ActivePrep
10 min
Prep time from the source recipe card.
Cook
ActiveCook
20 min
Cook time from the source recipe card.
Total
PassiveTotal
30 min
Total time from the source recipe card.
Step 1
Saute the veggies. Heat the oil in a large pot on medium heat. Add the carrots, parsnips, celery, leek, and onion to the pot and cook for 4 to 5 minutes, stirring frequently. Add the garlic, salt, and pepper, and stir for another minute.
medium heat
Image detailsSaute the veggies. Heat the oil in a large pot on medium heat. Add the carrots, parsnips, celery, leek, and onion to the pot and cook for 4 to 5 minutes, stirring frequently. Add the garlic, salt, and pepper, and stir for another minute.Downshiftology · CHICKEN SOUPDev reference Checks1
TimingInfoTimingfor 4 to 5 minutes
Target: 4-5 minute
Expected state: Add the carrots, parsnips, celery, leek, and onion to the pot and cook for 4 to 5 minutes, stirring frequently.
Inputs and tools8
Uses
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 4 garlic cloves (minced)
- 1 leek (halved lengthwise, sliced, and rinsed)
- ½ medium onion (diced)
- 3 parsnips (peeled and sliced)
- 4 medium carrots (peeled and sliced)
- 2 tablespoons extra virgin olive oil
Why and source
This step has reviewed source-backed guidance.
- Source: CHICKEN SOUP
Step 2
Poach the chicken. Add the thyme, tarragon, bay leaf, chicken, and broth. Bring to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 15 minutes, or until the chicken is fully cooked.
Image detailsPoach the chicken. Add the thyme, tarragon, bay leaf, chicken, and broth. Bring to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 15 minutes, or until the chicken is fully cooked.Downshiftology · CHICKEN SOUPDev reference Visual cue
until the chicken is fully cooked.
Checks2
Visual cueInfoVisualuntil the chicken is fully cooked.
Expected state: until the chicken is fully cooked.
TimingInfoTimingfor 15 minutes
Target: 15 minute
Expected state: Simmer the soup for 15 minutes, or until the chicken is fully cooked.
Inputs and tools4
Uses
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- 5 cups low-sodium chicken broth
Why and source
This step has reviewed source-backed guidance.
- Source: CHICKEN SOUP
Step 3
Shred the chicken. With tongs, remove the chicken to a cutting board and then gently shred the chicken with two forks. Place the shredded chicken back into the pot and simmer for an additional 1 to 2 minutes.
Image detailsShred the chicken. With tongs, remove the chicken to a cutting board and then gently shred the chicken with two forks. Place the shredded chicken back into the pot and simmer for an additional 1 to 2 minutes.Downshiftology · CHICKEN SOUPDev reference Checks1
TimingInfoTimingadditional 1 to 2 minutes
Target: 1-2 minute
Expected state: Place the shredded chicken back into the pot and simmer for an additional 1 to 2 minutes.
Why and source
This step has reviewed source-backed guidance.
- Source: CHICKEN SOUP
Step 4
Serve. Remove the sprigs of thyme, tarragon and the bay leaf. Stir in the parsley, and garnish with additional fresh parsley and black pepper before serving.
Image detailsServe. Remove the sprigs of thyme, tarragon and the bay leaf. Stir in the parsley, and garnish with additional fresh parsley and black pepper before serving.Downshiftology · CHICKEN SOUPDev reference Checks1
ServiceMain recipeSource service instruction
Serve. Remove the sprigs of thyme, tarragon and the bay leaf. Stir in the parsley, and garnish with additional fresh parsley and black pepper before serving.
Inputs and tools1
Uses
- ¼ cup roughly chopped fresh parsley
Why and source
This step has reviewed source-backed guidance.
- Source: CHICKEN SOUP
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
STORAGE TIPS
To store for the week: Always allow your soup to come to room temperature before storing away in the fridge in an airtight container.
This soup will stay good for 4 to 5 days — making it the perfect healthy meal to quickly reheat and enjoy throughout the week! To freeze for later: If you’ve been following me for a while, you know I’m a big fan of freezing extra portions of soups, whether that’s in a glass storage container or this silicone freezing tray. Leftovers will stay good for up to 3 months in the freezer. For reheating: To reheat a single serving, microwave it in a bowl for a few minutes until it’s warm to your liking.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Does chicken soup actually help when you have a cold?
While I’m no doctor, I think most would agree that chicken soups are nourishing.
And for me personally, it’s always been one of my go-to remedies for when I’m feeling under the weather. The light and warm broth soothes my body and the mix of healthy protein and veggies gives me the nutrients I need to keep my gut happy.
What else can I add to this soup?
You can always add more veggies to this soup, like peas or zucchini.
In fact, I add zucchini noodles along with spicy ginger and earthy turmeric in the golden chicken zoodle soup recipe in my Healthy Meal Prep cookbook!
Article photos
Photos used with the article notes.
Source: CHICKEN SOUP
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4, 4 servings
Garnish
Source step 4 creates or uses garnish.
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Source and Origin
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Adapted from source
Imported from the downshiftology page for dev review.
Copy risk: Unchecked
CHICKEN SOUP
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