Homemade chicken soup that feels like a hug
There’s something quietly restorative about a pot of homemade chicken soup: simple ingredients, fast prep, and a bowl that warms you from the inside out. This version uses just two chicken breasts and pantry herbs so it’s perfect for weeknights, cold days, or when someone needs a little comfort. If you want a heartier cousin with cheese-filled pasta for a cozy twist, try the chicken tortellini soup take — but below is the clear, reliable method for the classic, light chicken broth with tender shredded chicken and vegetables.
Why you’ll love this dish
This soup is quick, affordable, and forgiving — ideal when you want something wholesome without fuss. It’s also kid-friendly and easy to customize: leave the herbs mild for picky eaters or bump the pepper and herbs for adults. The straightforward flavors make it a great base to add noodles, rice, or dumplings.
“Comforting, clean-tasting, and ready in under 40 minutes — my go-to when I want something simple that still feels special.”
Benefits at a glance:
- Fast: about 30–40 minutes total.
- Budget-friendly: common pantry staples.
- Versatile: easily adapted to add grains, noodles, or spices.
- Light but satisfying: clear broth, lean protein, and veggies.
How this recipe comes together
You’ll simmer chicken gently in broth, then use that same broth to cook the vegetables so every spoonful tastes cohesive. After shredding the cooked breasts, they go back into the pot with herbs for a short final simmer to meld flavors. Expect three main stages: cook the chicken, soften the vegetables, and combine everything for a quick finish.
What you’ll need
- 2 chicken breasts (about 1 to 1¼ lb total) — boneless, skinless.
- 4 cups chicken broth (low-sodium preferred).
- 2 carrots, chopped into bite-sized pieces.
- 2 celery stalks, chopped.
- 1 medium onion, diced.
- 2 cloves garlic, minced.
- 1 teaspoon dried thyme.
- 1 teaspoon dried rosemary.
- Salt and freshly ground black pepper, to taste.
- Fresh parsley, chopped, for garnish.
Notes and substitutions:
- Swap dried herbs for 1 tablespoon fresh thyme + 1 tablespoon fresh rosemary if available.
- Use bone-in chicken or a leftover rotisserie bird for deeper flavor (adjust cooking time if using bone-in).
- For gluten-free comfort, serve with rice or gluten-free noodles instead of wheat noodles.
Step-by-step instructions
- Pour the 4 cups of chicken broth into a large pot and bring it to a gentle simmer over medium heat.
- Add the chicken breasts to the simmering broth. Keep the heat at a gentle simmer (not a rolling boil) and cook until the chicken reaches 165°F and is opaque through, about 15–20 minutes depending on thickness.
- Remove the chicken to a cutting board and let rest for a couple of minutes. Shred into bite-sized pieces with two forks or chop with a knife. Set aside.
- In the same pot with the broth, add the chopped carrots, celery, diced onion, and minced garlic. Simmer until the vegetables soften, about 5–7 minutes.
- Stir in the dried thyme, dried rosemary, and season with salt and pepper. Taste the broth and adjust seasoning — salt often tastes different after the vegetables cook.
- Return the shredded chicken to the pot and simmer everything together for an additional 3–5 minutes so the flavors meld.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Safety tip: Always check chicken internal temperature with a probe thermometer; poultry is safe at 165°F.
Best ways to enjoy it
Serve this soup as a light meal or part of a larger spread. Great pairings:
- Crusty bread, sourdough, or a buttered roll for dunking.
- Cooked egg noodles or orzo folded in just before serving for a more filling bowl.
- A squeeze of lemon or a splash of hot sauce at the table to brighten flavors.
- A simple green salad on the side for extra greens.
If you like an Asian-flavored spin, consider the ginger-forward approach used in a ginger garlic chicken noodle soup for a warming alternative.
Storage and reheating tips
- Refrigerator: Cool the soup to room temperature within 90 minutes, transfer to airtight containers, and refrigerate for 3–4 days.
- Freezer: Freeze in individual portions for up to 3 months. Leave a little headspace in containers for expansion.
- Reheating: Thaw overnight in the fridge, then reheat on the stove until the liquid reaches a gentle boil and the center is steaming hot (165°F). If frozen in one large batch, thaw in the fridge before reheating for even warming.
- Avoid soggy vegetables/noodles: If you plan to add noodles, store them separately and add to hot soup just before serving.
Pro chef tips
- Keep the simmer gentle to prevent the broth from becoming cloudy and to keep chicken tender.
- Taste and season at the end. Broth can concentrate as it reduces, so add salt gradually.
- If you want a richer flavor without bones, add 1 teaspoon of chicken base or reduce the broth by a cup before adding vegetables.
- For faster shredding, cool the cooked breasts slightly and use a stand mixer with the paddle on low for 20–30 seconds.
- Add a splash of acid (lemon juice or a teaspoon of white wine vinegar) right before serving to lift the flavors.
Creative twists
- Noodle or rice bowl: Stir in cooked egg noodles, rice, or small pasta shapes at serving time.
- Immune-boosting ginger: Add 1 tablespoon grated fresh ginger with the garlic for warmth and a sharper flavor.
- Hearty grain: Add cooked farro or barley for chew and fiber.
- Vegetarian swap: Use vegetable broth and add chickpeas or tofu for protein.
- Mediterranean spin: Finish with a drizzle of good olive oil and extra parsley or dill.
Common questions
Q: Can I make this soup in a slow cooker?
A: Yes. Place chicken breasts and broth in the slow cooker and cook on low for 4–5 hours or high for 2–3 hours. Remove chicken, shred, return to the pot, then add the vegetables in the last 30–45 minutes so they stay tender.
Q: Can I use frozen chicken breasts?
A: You can, but cook from partially thawed to ensure even cooking. Ideally thaw overnight first. If using frozen, increase simmer time and confirm the chicken reaches 165°F before shredding.
Q: How do I prevent the vegetables from turning to mush?
A: Add them after the chicken has cooked and keep the simmer gentle. Cook just until tender — 5–7 minutes — and avoid prolonged simmering once the vegetables are added.
Q: Is this recipe suitable for meal prep?
A: Yes. Store soup and any noodles or rice separately. Reheat soup and add grains or noodles when serving to keep textures fresh.
Q: Can I use bone-in chicken for more flavor?
A: Absolutely. Use bone-in pieces and simmer until the meat easily separates from the bone (longer than boneless). Remove bones before shredding. Note: bone-in will deepen the broth flavor.
If you have any specific dietary needs or want a version with noodles or dumplings, tell me which direction you’d like and I’ll give a tailored variation.
Print
Homemade Chicken Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A comforting and wholesome homemade chicken soup made with tender shredded chicken and fresh vegetables, perfect for weeknights or when you need a warm hug in a bowl.
Ingredients
- 2 chicken breasts (about 1 to 1¼ lb total) — boneless, skinless
- 4 cups chicken broth (low-sodium preferred)
- 2 carrots, chopped into bite-sized pieces
- 2 celery stalks, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pour the 4 cups of chicken broth into a large pot and bring it to a gentle simmer over medium heat.
- Add the chicken breasts to the simmering broth and cook until the chicken reaches 165°F and is opaque through, about 15–20 minutes depending on thickness.
- Remove the chicken to a cutting board and let rest for a couple of minutes, then shred into bite-sized pieces.
- In the same pot, add the chopped carrots, celery, diced onion, and minced garlic. Simmer until the vegetables soften, about 5–7 minutes.
- Stir in the dried thyme, dried rosemary, and season with salt and pepper. Adjust seasoning to taste.
- Return the shredded chicken to the pot and simmer everything together for an additional 3–5 minutes so the flavors meld.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
For gluten-free comfort, serve with rice or gluten-free noodles instead of wheat noodles. You can also use leftover rotisserie chicken or bone-in chicken for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American