Hearty Chicken Soup

There was a Tuesday last winter when I threw this soup together with whatever I had in the fridge, and it turned into something I now crave every time the weather drops. The kitchen steamed up, the windows fogged, and the smell of thyme and garlic filled the whole apartment. I ate two bowls standing at the stove before I even thought to sit down.

I made this for my neighbor when she was getting over a cold, and she texted me later that night asking for the recipe. She said it was the first thing that actually made her feel human again. Now every time I make it, I think about her sitting on her couch wrapped in a blanket with a bowl in her lap.

Ingredients

• Boneless, skinless chicken thighs or breasts: Thighs stay juicier and more tender, but breasts work fine if thats what you have on hand.
• Olive oil: Just enough to get everything sizzling without making the soup greasy.
• Onion, carrots, and celery: The holy trinity of soup, they build the backbone of flavor and sweetness.
• Garlic cloves: Dont skip this, the fragrance when it hits the hot oil is half the magic.
• Potato: It breaks down slightly as it cooks and thickens the broth in the best way.
• Frozen or fresh peas: They add a pop of color and a little sweetness at the end.
• Low-sodium chicken broth: You can control the salt level yourself, and it wont taste like a salt lick.
• Bay leaf, thyme, oregano, black pepper, and salt: These are the quiet heroes that make everything taste like it simmered all day.
• Fresh parsley: Stir it in at the end for brightness and a touch of freshness.
• Cooked noodles, rice, or barley (optional): Add them if you want something heartier, but the soup is perfect without them too.

Instructions

Start with the aromatics:

Heat the olive oil in a large pot over medium heat, then toss in the onion, carrots, and celery. Let them soften for about 5 minutes, stirring occasionally until they smell sweet and look glossy.

Wake up the garlic:

Add the minced garlic and stir for just a minute until it fills your kitchen with that unmistakable aroma. Dont let it brown or itll taste bitter.

Build the base:

Stir in the chicken, potato, bay leaf, thyme, oregano, salt, and pepper. Pour in the chicken broth and bring everything to a boil, then lower the heat and let it simmer uncovered for 30 minutes.

Shred the chicken:

Pull the chicken out of the pot and shred it with two forks, then return it to the soup. It should fall apart easily if its cooked through.

Finish with the peas and parsley:

Stir in the peas and cook for 5 more minutes. Add the fresh parsley and any optional noodles, rice, or barley now.

Taste and adjust:

Give it a taste and add more salt or pepper if it needs it. Ladle into bowls and serve hot.

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One Sunday I doubled the batch and froze half of it in quart containers, and it saved me on three separate nights when I was too tired to think about dinner. I just reheated it on the stove and felt like I had a little piece of that Sunday afternoon all over again.

How to Store and Reheat

Let the soup cool completely before transferring it to airtight containers. It keeps in the fridge for up to 4 days and in the freezer for up to 3 months. Reheat gently on the stove over medium-low heat, stirring occasionally, and add a splash of broth or water if it thickened up too much.

What to Serve Alongside

I almost always tear into a crusty baguette while this is still steaming, but a simple green salad or buttered crackers work just as well. If youre feeling fancy, pour a chilled glass of Sauvignon Blanc and pretend youre at a bistro instead of your own kitchen.

Ways to Make It Your Own

This soup is forgiving and flexible, so feel free to swap things around based on what you have or what sounds good. Sometimes I add a squeeze of lemon juice right before serving for a little zing, or toss in a handful of spinach at the end for extra greens.

• Try sweet potatoes or parsnips instead of regular potatoes for a slightly sweeter, earthier flavor.
• Use bone-in chicken for richer broth, just remove the bones before shredding.
• Stir in a spoonful of miso paste or a splash of soy sauce for a deeper umami kick.

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This soup has become my answer to cold nights, bad days, and the feeling that everything is a little too much. It always brings me back to center.

Recipe Help & Support

→ What cut of chicken works best for this soup?

Boneless, skinless chicken thighs or breasts are ideal as they cook evenly and remain tender in the broth.

→ Can I substitute any vegetables in this soup?

Yes, sweet potatoes or parsnips can replace potatoes for a different flavor profile without compromising heartiness.

→ How do I enhance the flavor of the broth?

Using bone-in chicken for simmering adds richer depth; remove bones before serving. Adding a squeeze of lemon juice brightens the final taste.

→ Is it possible to make this soup gluten-free?

Yes, omit noodles or use gluten-free grains like rice or gluten-free pasta to keep it gluten-free.

→ What herbs provide the best aroma and flavor?

Dried thyme and oregano combined with fresh parsley offer a well-rounded herbal aroma that complements the chicken and vegetables.

→ How long should I simmer the soup for best results?

Simmer uncovered for about 30 minutes until the chicken is cooked through and the vegetables are tender, ensuring flavors meld nicely.