7 Steps to the Best Homemade Chicken Soup (Cozy, Nourishing & Delicious)
There’s nothing quite like a warm bowl of homemade chicken soup — whether you’re feeling under the weather, craving comfort, or just want a hearty dinner that feeds the whole family. This version is rich in flavor and loaded with veggies, herbs, and tender shredded chicken. It’s simple, satisfying, and perfect any time of year.
🌟 What You’ll Need
Ingredients (Serves ~4):
- 2 tablespoons extra‑virgin olive oil
- 4 medium carrots, peeled & sliced
- 3 celery stalks, sliced
- ½ medium onion, diced
- 1 leek (cleaned & sliced)
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 boneless, skin‑less chicken breasts
- 5 cups low‑sodium chicken broth
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- ¼ cup fresh parsley, roughly chopped
Tip: Fresh herbs add bright flavor, but you can substitute dried herbs (about half the amount) if needed.
👩🍳 How to Make It
1. Heat Olive Oil
Heat the olive oil in a large soup pot over medium heat. This creates the base for your flavorful broth.
2. Sauté the Veggies
Add the carrots, celery, leek, and diced onion. Cook for 4–5 minutes until the vegetables start to soften. Stir in the garlic and season with salt and pepper, cooking 1 more minute to release aromatics.
3. Add Broth & Herbs
Pour in the chicken broth along with the thyme sprigs, tarragon, and bay leaf. Bring the mixture to a gentle boil.
4. Poach the Chicken
Add the chicken breasts to the pot. Reduce heat to low, cover, and simmer for about 15 minutes, or until the chicken is fully cooked through (internal temp ~165°F/74°C).
5. Shred the Chicken
Remove the chicken to a cutting board and shred the meat using two forks. Return the shredded chicken back into the pot. This gives you tender, juicy pieces throughout.
6. Simmer to Blend Flavors
Let the soup simmer another 1–2 minutes to blend flavors. Adjust salt and pepper to taste once done.
7. Garnish & Serve
Remove the herb stems and bay leaf. Stir in chopped fresh parsley and top with more black pepper if you like. Serve hot with a slice of crusty bread or crackers.
🥄 Tips for the Best Chicken Soup
✔ Go easy on salt at first — you can always add more at the end
✔ Add extra veggies like zucchini or peas for more fiber and color
✔ This soup keeps beautifully in the fridge for 4–5 days and can be frozen for up to 3 months
✔ For a richer broth, use bone‑in chicken pieces or homemade stock
🍲 Why This Soup Works
This recipe builds its flavor in layers: sautéed vegetables deepen the base, herbs infuse brightness, and gently poached chicken keeps the broth light yet nourishing. It’s the kind of chicken soup that’s healing and flavorful — perfect for cozy evenings or feeding loved ones.
