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I’ve always believed that soup is a blank canvas—whatever you toss in, it should warm you up and settle your mind. This creamy chicken soup started as a way to use up leftover chicken but turned into a weekend staple. It’s honest, hearty, and flexible enough to adapt to what you’ve got.

Why this soup keeps calling me back

It’s simple, honest, and fills the house with a welcoming aroma. Each spoon feels like a small, warm hug, especially in colder months. Plus, tweaking the ingredients keeps it interesting—no two bowls need to be the same.

Inside the ingredients: what makes this soup sing

• Chicken breasts: Lean, tender, adds a hearty base. Swap for cooked turkey if you like a change.
• Heavy cream: Creates that velvety finish. Almond milk can be a lighter, nutty alternative.
• Carrots: Sweetens the broth with a subtle earthiness. Parsnips work well too.
• Celery: Brings a fresh, crisp note. Fennel can add a licorice hint.
• Cheddar cheese: Melts into richness, sharpness. Gouda or mozzarella are good substitutes.
• Lemon juice: Brightens flavors, cuts through richness. Lime also works for a different twist.
• Fresh herbs: Parsley or thyme add freshness. Basil can give it a summery lift.

Tools of the trade for cozy soup-making

• Large heavy-bottomed pot: Ideal for even heat distribution, prevents scorching.
• Wooden spoon or silicone spatula: Stirs without scratching your pot, keeps flavors integrated.
• Measuring cups and spoons: Ensures accurate seasoning and liquid ratios.
• Knife and chopping board: Prepares vegetables and chicken efficiently.
• Ladle: Serves the soup in generous, comforting portions.

Soup-making in steps: from sauté to simmer to serve

Step 1: Start by gathering all your ingredients and tools. It’s the kind of dish that demands a bit of prep but rewards you with warmth in every spoonful.

Step 2: Sauté diced onions and garlic in a large pot over medium heat until fragrant, about 3 minutes. They should be golden and aromatic—if they burn, turn down the heat.

Step 3: Add chopped chicken breasts and cook until they turn opaque and start to brown, about 5-7 minutes. This step builds the base of flavor.

Step 4: Pour in chicken broth, then toss in diced carrots and celery. Bring everything to a gentle simmer and let it cook for 20 minutes, until veggies soften.

Step 5: Stir in heavy cream and shredded cheese. Adjust the heat to low and let the soup thicken, about 5 minutes. It should be velvety and rich, not gloopy.

Step 6: Taste and season with salt, pepper, and a squeeze of lemon for brightness. Serve hot, garnished with fresh herbs.

How to tell it’s ready: checkpoints for creamy chicken soup

• The chicken should be cooked through and tender, not rubbery. Use a thermometer if unsure—165°F (74°C).
• The vegetables should be soft but not mushy—test with a fork.
• The soup’s surface should be velvety and slightly thickened, not watery or gloopy. Run a spoon through it.
• A good sign: the aroma of garlic, chicken, and melted cheese fills your kitchen—smells like comfort.

Common pitfalls and how to fix them

• Soup boiling vigorously when adding cream.? Use a gentle simmer; high heat curdles cream.
• Cheese sinking and forming lumps.? Stir constantly when adding cheese to prevent clumping.
• Chicken becoming stringy and tough.? Don’t overcook the chicken; it turns dry.
• Ending up with a bland soup.? Taste and adjust salt before serving.

Creamy Chicken Soup

This creamy chicken soup combines tender shredded chicken, sautéed vegetables, and a velvety broth made with heavy cream and melted cheese. It’s cooked in a single pot, resulting in a comforting, hearty dish with a smooth and rich texture, perfect for chilly days. The soup is finished with a bright squeeze of lemon and fresh herbs for a vibrant finish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 pounds chicken breasts boneless, skinless
• 1 cup heavy cream
• 2 large carrots diced
• 2 stalks celery diced
• 1 cup shredded cheddar cheese
• 1 tablespoon lemon juice freshly squeezed
• 2 cloves garlic minced
• 1 medium onion diced
• 2 cups chicken broth
• salt to taste
• pepper to taste

Equipment

• Large heavy-bottomed pot
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Knife and chopping board
• Ladle

Method

 

1. Dice the onion and mince the garlic, then set aside.
   
2. Place the chicken breasts in the large heavy-bottomed pot and cover with water. Bring to a gentle boil and cook until just done, about 15 minutes. Remove, let cool slightly, then shred with two forks.
   
3. In the same pot, add a splash of oil and sauté the diced onion and minced garlic over medium heat until fragrant and golden, about 3 minutes. Stir occasionally to prevent burning.
   
4. Add the diced carrots and celery to the pot, stirring to combine. Cook for another 5 minutes until the vegetables start to soften and release aroma.
   
5. Pour in the chicken broth, then add the shredded chicken back into the pot. Bring everything to a gentle simmer and cook for 20 minutes until the vegetables are tender.
   
6. Stir in the heavy cream and shredded cheddar cheese, then reduce the heat to low. Continue stirring until the cheese melts completely and the soup becomes velvety, about 5 minutes.
   
7. Season the soup with salt and pepper to taste. Squeeze in the lemon juice for brightness and stir well.
8. Garnish with chopped fresh herbs if desired, then ladle into bowls and serve hot.

I’ve always believed that soup is a blank canvas—whatever you toss in, it should warm you up and settle your mind. This creamy chicken soup started as a way to use up leftover chicken but turned into a weekend staple. It’s honest, hearty, and flexible enough to adapt to what you’ve got.

Why this soup keeps calling me back

It’s simple, honest, and fills the house with a welcoming aroma. Each spoon feels like a small, warm hug, especially in colder months. Plus, tweaking the ingredients keeps it interesting—no two bowls need to be the same.

Inside the ingredients: what makes this soup sing

• Chicken breasts: Lean, tender, adds a hearty base. Swap for cooked turkey if you like a change.
• Heavy cream: Creates that velvety finish. Almond milk can be a lighter, nutty alternative.
• Carrots: Sweetens the broth with a subtle earthiness. Parsnips work well too.
• Celery: Brings a fresh, crisp note. Fennel can add a licorice hint.
• Cheddar cheese: Melts into richness, sharpness. Gouda or mozzarella are good substitutes.
• Lemon juice: Brightens flavors, cuts through richness. Lime also works for a different twist.
• Fresh herbs: Parsley or thyme add freshness. Basil can give it a summery lift.

Tools of the trade for cozy soup-making

• Large heavy-bottomed pot: Ideal for even heat distribution, prevents scorching.
• Wooden spoon or silicone spatula: Stirs without scratching your pot, keeps flavors integrated.
• Measuring cups and spoons: Ensures accurate seasoning and liquid ratios.
• Knife and chopping board: Prepares vegetables and chicken efficiently.
• Ladle: Serves the soup in generous, comforting portions.

Soup-making in steps: from sauté to simmer to serve

Step 1: Start by gathering all your ingredients and tools. It’s the kind of dish that demands a bit of prep but rewards you with warmth in every spoonful.

Step 2: Sauté diced onions and garlic in a large pot over medium heat until fragrant, about 3 minutes. They should be golden and aromatic—if they burn, turn down the heat.

Step 3: Add chopped chicken breasts and cook until they turn opaque and start to brown, about 5-7 minutes. This step builds the base of flavor.

Step 4: Pour in chicken broth, then toss in diced carrots and celery. Bring everything to a gentle simmer and let it cook for 20 minutes, until veggies soften.

Step 5: Stir in heavy cream and shredded cheese. Adjust the heat to low and let the soup thicken, about 5 minutes. It should be velvety and rich, not gloopy.

Step 6: Taste and season with salt, pepper, and a squeeze of lemon for brightness. Serve hot, garnished with fresh herbs.

How to tell it’s ready: checkpoints for creamy chicken soup

• The chicken should be cooked through and tender, not rubbery. Use a thermometer if unsure—165°F (74°C).
• The vegetables should be soft but not mushy—test with a fork.
• The soup’s surface should be velvety and slightly thickened, not watery or gloopy. Run a spoon through it.
• A good sign: the aroma of garlic, chicken, and melted cheese fills your kitchen—smells like comfort.

Common pitfalls and how to fix them

• Soup boiling vigorously when adding cream.? Use a gentle simmer; high heat curdles cream.
• Cheese sinking and forming lumps.? Stir constantly when adding cheese to prevent clumping.
• Chicken becoming stringy and tough.? Don’t overcook the chicken; it turns dry.
• Ending up with a bland soup.? Taste and adjust salt before serving.

Creamy Chicken Soup

This hearty and comforting soup combines tender shredded chicken, vibrant vegetables, and a velvety cream base, resulting in a smooth, thick texture with a warm, inviting aroma. It’s made by sautéing aromatics, simmering chicken and vegetables, and finishing with cheese and cream for richness, creating a satisfying bowl perfect for colder days.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 420

Ingredients Equipment Method

Ingredients

  

• 2 cups chicken broth
• 2 cups heavy cream
• 1 cup shredded cheddar cheese
• 2 large chicken breasts cooked and shredded or diced
• 2 large carrots diced
• 2 stalks celery diced
• 1 small onion diced
• 2 cloves garlic minced
• 1 tablespoon lemon juice
• 2 tablespoons butter or oil
• to taste salt and pepper
• fresh parsley or thyme for garnish

Equipment

• Large heavy-bottomed pot
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Knife and chopping board
• Ladle

Method

 

1. Heat butter or oil in a large heavy-bottomed pot over medium heat. Add diced onion and minced garlic, sautéing until fragrant and golden, about 3 minutes.
   
2. Add diced carrots and celery to the pot, stirring to combine. Cook for about 5 minutes until vegetables start to soften and release their aroma.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Add the cooked and shredded chicken, stirring to distribute evenly. Let it simmer for 20 minutes until the vegetables are tender.
   
4. Stir in the heavy cream and shredded cheddar cheese, stirring constantly to prevent lumps and ensure a smooth, velvety texture. Lower the heat to medium-low and cook for another 5 minutes until the soup thickens slightly.
   
5. Season the soup with salt, pepper, and a squeeze of fresh lemon juice to brighten the flavors. Taste and adjust the seasoning as needed.
6. Serve the soup hot, garnished with chopped fresh parsley or thyme for a burst of freshness and color.

There’s something about homemade chicken soup that feels like a ritual of slow, honest cooking. It’s a recipe I turn to when I need to slow down, to connect with the simple act of transforming humble ingredients into something soothing. This version is about making every step count, with a focus on flavor depth and texture.

Why I keep returning to this chicken soup

It’s a recipe rooted in memory—those quiet weekends, the scent of simmering bones filling the house. Each spoonful feels like a small act of kindness, grounding me in the simple pleasure of honest cooking. It’s versatile, forgiving, and always comforting, no matter the season or mood.

Inside the ingredients: what makes this soup sing

• Chicken bones and carcass: Creates a deep, umami-rich broth. Use leftovers or ask your butcher for scraps.
• Vinegar (apple cider or white wine): Helps extract minerals from bones, adding subtle tang and clarity.
• Onions, carrots, celery: Classic aromatics, their sweetness balances the savory broth.
• Shredded cooked chicken: Adds protein and texture, leftover roast works well.
• Fresh herbs (parsley, thyme): Brightens the soup, their aroma lifts the whole bowl.
• Rice or noodles: Optional carbs, add at the end for heartiness.
• Lemon juice: A squeeze just before serving brightens flavors and cuts richness.

Tools of the trade for a soulful chicken soup

• Heavy-bottomed pot: Ensures even heat distribution for simmering.
• Strainer: Separates solids from broth for a clear, rich base.
• Sharp knife: Chops vegetables and chicken with precision.
• Wooden spoon: Stirs gently without scratching the pot.

Step-by-step guide to a soulful chicken soup

Step 1: Start with a heavy-bottomed pot, about 4 liters (quart) capacity.

Step 2: Bring 2 liters (quarts) of water to a gentle simmer over medium heat.

Step 3: Add the chicken bones and a splash of vinegar, letting it simmer for at least 2 hours.

Step 4: Skim off any foam or impurities that rise to the surface, about every 30 minutes.

Step 5: Once rich and milky, strain the broth, discarding the bones and solids.

Step 6: In the same pot, sauté chopped onions, carrots, and celery until fragrant and slightly caramelized.

Step 7: Add shredded cooked chicken, rice or noodles, and fresh herbs to the broth.

Step 8: Simmer for another 10-15 minutes, until everything is tender and flavors meld.

Cooking checkpoints and tips for perfection

• Broth should be rich, slightly milky, and free of foam.
• Vegetables should be tender but not mushy.
• Chicken should shred easily and stay moist.
• Soup should simmer gently, not boil vigorously, to keep flavors balanced.

Common pitfalls and how to dodge them

• Forgot to skim foam, resulting in cloudy broth.? Skim foam early and often to keep broth clear.
• Overboiled, causing cloudy, greasy broth.? Reduce heat if broth boils too vigorously.
• Soup tastes flat; add salt or acid to brighten.? Adjust seasoning at the end.
• Vegetables too mushy or undercooked.? Cook vegetables until tender.

Homemade Chicken Soup

This chicken soup is built on a rich, clear broth extracted from chicken bones simmered with vinegar, creating a deep umami flavor. Aromatic vegetables like onions, carrots, and celery are sautéed to develop sweetness and depth, then combined with shredded chicken, herbs, and optional rice or noodles for a comforting, hearty final dish with a slightly cloudy, nourishing appearance.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 5 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 liters water
• 1.5 kg chicken bones and carcass use leftovers or ask your butcher
• 1 tablespoon apple cider vinegar helps extract minerals from bones
• 1 large onion peeled and chopped
• 2 carrots carrots peeled and diced
• 2 stalks celery chopped
• 300 grams shredded cooked chicken leftover roast works well
• 1 handful fresh parsley chopped
• 1 teaspoon fresh thyme chopped
• 100 grams rice or noodles optional, add at the end
• 1 lemon lemon juice for brightening

Equipment

• Heavy-bottomed pot
• Strainer
• Sharp Knife
• Wooden spoon

Method

 

1. Place the chicken bones and carcass in a large heavy-bottomed pot, then cover with 2 liters of water. Bring to a gentle simmer over medium heat.
   
2. Add a splash of vinegar and let the broth simmer gently for at least 2 hours, skimming off foam and impurities with a spoon every 30 minutes.
   
3. Once the broth becomes rich and slightly milky, strain it through a strainer, discarding the bones and solids, and set the flavorful liquid aside.
   
4. Return the strained broth to the pot and place it over medium heat. Add chopped onions, carrots, and celery, then sauté until vegetables are fragrant and slightly caramelized, about 8-10 minutes.
   
5. Add shredded cooked chicken, chopped herbs, and your choice of rice or noodles to the pot, then pour in the hot broth.
   
6. Bring everything to a gentle simmer and cook for another 10-15 minutes until the vegetables are tender, the pasta is cooked, and flavors meld beautifully.
   
7. Taste the soup and add a squeeze of lemon juice for brightness, then adjust seasoning with salt if needed.
8. Serve hot, garnished with additional chopped parsley if desired, and enjoy the comforting aroma and nourishing flavor.

There’s something about homemade chicken soup that feels like a ritual of slow, honest cooking. It’s a recipe I turn to when I need to slow down, to connect with the simple act of transforming humble ingredients into something soothing. This version is about making every step count, with a focus on flavor depth and texture.

Why I keep returning to this chicken soup

It’s a recipe rooted in memory—those quiet weekends, the scent of simmering bones filling the house. Each spoonful feels like a small act of kindness, grounding me in the simple pleasure of honest cooking. It’s versatile, forgiving, and always comforting, no matter the season or mood.

Inside the ingredients: what makes this soup sing

• Chicken bones and carcass: Creates a deep, umami-rich broth. Use leftovers or ask your butcher for scraps.
• Vinegar (apple cider or white wine): Helps extract minerals from bones, adding subtle tang and clarity.
• Onions, carrots, celery: Classic aromatics, their sweetness balances the savory broth.
• Shredded cooked chicken: Adds protein and texture, leftover roast works well.
• Fresh herbs (parsley, thyme): Brightens the soup, their aroma lifts the whole bowl.
• Rice or noodles: Optional carbs, add at the end for heartiness.
• Lemon juice: A squeeze just before serving brightens flavors and cuts richness.

Tools of the trade for a soulful chicken soup

• Heavy-bottomed pot: Ensures even heat distribution for simmering.
• Strainer: Separates solids from broth for a clear, rich base.
• Sharp knife: Chops vegetables and chicken with precision.
• Wooden spoon: Stirs gently without scratching the pot.

Step-by-step guide to a soulful chicken soup

Step 1: Start with a heavy-bottomed pot, about 4 liters (quart) capacity.

Step 2: Bring 2 liters (quarts) of water to a gentle simmer over medium heat.

Step 3: Add the chicken bones and a splash of vinegar, letting it simmer for at least 2 hours.

Step 4: Skim off any foam or impurities that rise to the surface, about every 30 minutes.

Step 5: Once rich and milky, strain the broth, discarding the bones and solids.

Step 6: In the same pot, sauté chopped onions, carrots, and celery until fragrant and slightly caramelized.

Step 7: Add shredded cooked chicken, rice or noodles, and fresh herbs to the broth.

Step 8: Simmer for another 10-15 minutes, until everything is tender and flavors meld.

Cooking checkpoints and tips for perfection

• Broth should be rich, slightly milky, and free of foam.
• Vegetables should be tender but not mushy.
• Chicken should shred easily and stay moist.
• Soup should simmer gently, not boil vigorously, to keep flavors balanced.

Common pitfalls and how to dodge them

• Forgot to skim foam, resulting in cloudy broth.? Skim foam early and often to keep broth clear.
• Overboiled, causing cloudy, greasy broth.? Reduce heat if broth boils too vigorously.
• Soup tastes flat; add salt or acid to brighten.? Adjust seasoning at the end.
• Vegetables too mushy or undercooked.? Cook vegetables until tender.

Homemade Chicken Soup

This chicken soup is built on a rich, flavorful broth made from simmered chicken bones and vegetables, with added shredded chicken for heartiness. The final dish has a comforting, clear appearance with tender vegetables and a fragrant aroma, perfect for cozy moments. It’s a slow, mindful process that results in a nourishing, deeply satisfying bowl.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homemade

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 liters water
• 1 kg chicken bones and carcass leftovers or butcher scraps
• 2 tablespoons apple cider vinegar helps extract minerals from bones
• 2 onions diced
• 3 carrots carrots peeled and chopped
• 3 stalks celery chopped
• 2 cups shredded cooked chicken leftover roast or cooked chicken
• 1/4 cup fresh parsley chopped
• 2 sprigs fresh thyme whole
• 1 cup rice or noodles optional, add at the end
• 1 lemon lemon juice freshly squeezed, for brightness

Equipment

• Heavy-bottomed pot
• Strainer
• Sharp Knife
• Wooden spoon

Method

 

1. Place the chicken bones and carcass in a large heavy-bottomed pot and pour in 2 liters of water. Bring to a gentle simmer over medium heat.
   
2. Add the vinegar and let the broth simmer gently for at least 2 hours, skimming off any foam that rises to keep the broth clear and rich.
   
3. After simmering, strain the broth through a strainer into a clean pot, discarding the solids. You should see a clear, milky broth with a deep aroma.
   
4. Return the strained broth to the stove, then add diced onions, carrots, and chopped celery. Sauté over medium heat until the vegetables are fragrant and slightly caramelized, about 8-10 minutes.
   
5. Add the shredded cooked chicken, fresh parsley, and thyme sprigs to the pot. Pour in the hot broth and bring to a gentle simmer.
6. Simmer the soup for another 10-15 minutes, until the vegetables are tender and flavors meld together.
7. If using rice or noodles, add them now and cook until tender, about 8-10 minutes for rice or noodles.
8. Remove the thyme sprigs and stir in the lemon juice to brighten the flavors. Taste and adjust seasoning as needed with salt or pepper.
9. Serve the soup hot, garnished with additional fresh herbs if desired, and enjoy its comforting, hearty flavor.

Notes

Skimming foam regularly ensures a clear broth. Adjust seasoning at the end for best flavor. Use leftovers or ask your butcher for scraps to build a rich base.

There’s something about homemade chicken soup that feels like a ritual of slow, honest cooking. It’s a recipe I turn to when I need to slow down, to connect with the simple act of transforming humble ingredients into something soothing. This version is about making every step count, with a focus on flavor depth and texture.

Why I keep returning to this chicken soup

It’s a recipe rooted in memory—those quiet weekends, the scent of simmering bones filling the house. Each spoonful feels like a small act of kindness, grounding me in the simple pleasure of honest cooking. It’s versatile, forgiving, and always comforting, no matter the season or mood.

Inside the ingredients: what makes this soup sing

• Chicken bones and carcass: Creates a deep, umami-rich broth. Use leftovers or ask your butcher for scraps.
• Vinegar (apple cider or white wine): Helps extract minerals from bones, adding subtle tang and clarity.
• Onions, carrots, celery: Classic aromatics, their sweetness balances the savory broth.
• Shredded cooked chicken: Adds protein and texture, leftover roast works well.
• Fresh herbs (parsley, thyme): Brightens the soup, their aroma lifts the whole bowl.
• Rice or noodles: Optional carbs, add at the end for heartiness.
• Lemon juice: A squeeze just before serving brightens flavors and cuts richness.

Tools of the trade for a soulful chicken soup

• Heavy-bottomed pot: Ensures even heat distribution for simmering.
• Strainer: Separates solids from broth for a clear, rich base.
• Sharp knife: Chops vegetables and chicken with precision.
• Wooden spoon: Stirs gently without scratching the pot.

Step-by-step guide to a soulful chicken soup

Step 1: Start with a heavy-bottomed pot, about 4 liters (quart) capacity.

Step 2: Bring 2 liters (quarts) of water to a gentle simmer over medium heat.

Step 3: Add the chicken bones and a splash of vinegar, letting it simmer for at least 2 hours.

Step 4: Skim off any foam or impurities that rise to the surface, about every 30 minutes.

Step 5: Once rich and milky, strain the broth, discarding the bones and solids.

Step 6: In the same pot, sauté chopped onions, carrots, and celery until fragrant and slightly caramelized.

Step 7: Add shredded cooked chicken, rice or noodles, and fresh herbs to the broth.

Step 8: Simmer for another 10-15 minutes, until everything is tender and flavors meld.

Cooking checkpoints and tips for perfection

• Broth should be rich, slightly milky, and free of foam.
• Vegetables should be tender but not mushy.
• Chicken should shred easily and stay moist.
• Soup should simmer gently, not boil vigorously, to keep flavors balanced.

Common pitfalls and how to dodge them

• Forgot to skim foam, resulting in cloudy broth.? Skim foam early and often to keep broth clear.
• Overboiled, causing cloudy, greasy broth.? Reduce heat if broth boils too vigorously.
• Soup tastes flat; add salt or acid to brighten.? Adjust seasoning at the end.
• Vegetables too mushy or undercooked.? Cook vegetables until tender.

Homemade Chicken Soup

This chicken soup is built around a rich, clear broth simmered from chicken bones and vegetables, resulting in a soothing, flavorful dish. Shredded cooked chicken, fresh herbs, and optional rice or noodles add texture and heartiness, culminating in a comforting bowl with a bright hint of lemon. The process emphasizes slow simmering and gentle assembly to create a nourishing, homely meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 liters water
• 1.5 kg chicken bones and carcass use leftovers or ask your butcher
• 2 tbsp apple cider vinegar helps extract minerals
• 2 onions roughly chopped
• 2 stalks celery sliced
• 2 cups shredded cooked chicken leftovers or cooked beforehand
• 1/4 cup fresh parsley chopped
• 1 tsp fresh thyme chopped
• 1 cup rice or noodles optional, for heartiness
• 1 lemon juice brightens the soup

Equipment

• Heavy-bottomed pot
• Strainer
• Sharp Knife
• Wooden spoon

Method

 

1. Place the chicken bones and carcass in a large heavy-bottomed pot, add water, and bring to a gentle simmer over medium heat.
   
2. Add the vinegar, then let the mixture simmer gently for at least 2 hours, skimming off foam every 30 minutes to keep the broth clear and rich.
   
3. Once the broth is rich and milky with collagen, strain it through a strainer into a clean pot, discarding the solids.
   
4. In the same pot, sauté chopped onions, carrots, and celery over medium heat until fragrant and slightly caramelized, about 8-10 minutes.
   
5. Add shredded cooked chicken to the pot and stir to combine with the vegetables.
6. Pour the strained broth back into the pot, then bring to a gentle simmer.
7. If using rice or noodles, add them now and cook until tender, about 10-15 minutes.
8. Stir in chopped parsley, thyme, and a squeeze of lemon juice to brighten the flavors.
9. Taste the soup and adjust seasoning with salt or additional lemon juice as needed.
10. Serve the soup hot, garnished with extra herbs if desired, and enjoy the comforting, nourishing flavors.

Notes

For a richer broth, simmer longer or add extra bones. Feel free to customize with your favorite herbs or add vegetables like peas or spinach near the end.

There’s something about chicken soup that feels like a warm hug in a bowl, especially when it’s infused with unexpected lemon and herbs. I love how a simple base can transform into something lively, almost like a little party in your mouth. It’s a recipe born from chaos—cleaning out the fridge, tossing in whatever herbs I have, and ending up with something unexpectedly bright.

Why I keep returning to this chicken soup

It’s quick, adaptable, and always tastes like a little celebration. The lemon and herbs make it feel fresh, even on the dreariest days. Plus, it’s a reminder that simple ingredients can create something truly comforting.

Breaking down the ingredients

• Chicken breast or thighs: Cooked and shredded, they’re the protein backbone, tender and mild.
• Carrots and celery: The classic trio, adding sweetness and crunch, they bring texture and subtle flavor.
• Onions and garlic: Base aromatics; sauté until translucent and fragrant, building depth.
• Chicken broth: The soup’s liquid foundation, rich and savory, ideally homemade or low-sodium.
• Lemon juice: Brightens everything up, giving the soup a lively citrus kick.
• Fresh herbs (parsley, thyme): Herbaceous notes that lift and freshen each spoonful.
• Salt and pepper: Seasoning essentials—don’t skimp, but don’t overdo.

Tools of the trade for your chicken soup adventure

• Large pot: To simmer the soup evenly and hold all ingredients comfortably.
• Sharp knife: For chopping vegetables and herbs efficiently.
• Cutting board: A stable surface for prep work.
• Ladle: To serve and check the soup’s consistency.
• Measuring spoons: To add lemon juice and seasonings accurately.

Step-by-step to a soul-warming chicken soup

Step 1: Start by gently sautéing chopped onions, carrots, and celery in a large pot over medium heat until softened and fragrant, about 8 minutes.

Step 2: Add garlic and cook for another minute, until it’s just fragrant. Watch out for burning garlic—the smell should be sweet and aromatic.

Step 3: Pour in chicken broth, bring to a simmer, then add shredded cooked chicken and your choice of herbs. Simmer for 20 minutes to meld flavors.

Step 4: Taste and adjust salt. Finish with a splash of lemon juice and a handful of fresh herbs for brightness.

Cooking checkpoints and tips to keep in mind

• Onions should be translucent and fragrant, not browned.
• Chicken broth should be simmering gently, not boiling vigorously.
• Lemon juice added at the end keeps it bright and fresh, not dull.
• Soup should be hot and steaming, with the chicken tender and shreddable.

Common mistakes and how to fix them

• Adding lemon too early.? Add lemon juice at the end to prevent bitterness.
• Boiling chicken vigorously.? Simmer gently to avoid tough chicken.
• Over-salting.? Taste and adjust salt before serving.
• Dried herbs too early or in excess.? Use fresh herbs for maximum flavor.

Lemon Herb Chicken Soup

A bright and comforting chicken soup infused with fresh lemon and herbs, featuring tender shredded chicken, crunchy vegetables, and a fragrant broth. The soup is simmered until flavors meld, then finished with a splash of lemon for a lively finish, resulting in a vibrant, hearty dish with a clear broth and tender ingredients.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked chicken, shredded preferably from cooked chicken breast or thighs
• 2 carrots carrots peeled and diced
• 2 celery stalks celery diced
• 1 medium onion chopped
• 3 cloves garlic minced
• 4 cups chicken broth preferably homemade or low-sodium
• 1 tablespoon lemon juice freshly squeezed
• 2 tablespoons fresh parsley chopped
• 1 teaspoon fresh thyme chopped
• to taste salt adjust before serving
• to taste black pepper freshly ground

Equipment

• Large pot
• Sharp Knife
• Cutting board
• Ladle
• Measuring spoons

Method

 

1. Begin by heating a large pot over medium heat. Add chopped onions, carrots, and celery, and sauté until they soften and become fragrant, about 8 minutes, with the vegetables glistening and slightly translucent.
   
2. Add minced garlic to the vegetables and cook for another minute, until it releases a sweet aroma and becomes fragrant, being careful not to burn it.
   
3. Pour in the chicken broth and bring it to a gentle simmer. Once simmering, stir in the shredded cooked chicken, chopped parsley, and thyme. Let the soup simmer gently for about 20 minutes to develop flavors.
   
4. Taste the broth and season with salt and pepper as needed. Adjust the seasoning to your preference, keeping in mind that flavors will intensify slightly as it continues to simmer.
   
5. Just before serving, stir in the freshly squeezed lemon juice for a bright citrus note that lifts the entire dish, and add a handful of chopped parsley for freshness.
   
6. Serve the soup hot, with the shredded chicken tender and the broth clear and vibrant, garnished with extra herbs if desired. Enjoy this lively, comforting bowl that feels like a little celebration in every spoonful.
   

Notes

For extra flavor, use homemade chicken broth. Feel free to add other herbs like dill or basil for variation. The lemon juice is best added at the end to keep the soup bright and fresh.

There’s something about chicken soup that feels like a warm hug in a bowl, especially when it’s infused with unexpected lemon and herbs. I love how a simple base can transform into something lively, almost like a little party in your mouth. It’s a recipe born from chaos—cleaning out the fridge, tossing in whatever herbs I have, and ending up with something unexpectedly bright.

Why I keep returning to this chicken soup

It’s quick, adaptable, and always tastes like a little celebration. The lemon and herbs make it feel fresh, even on the dreariest days. Plus, it’s a reminder that simple ingredients can create something truly comforting.

Breaking down the ingredients

• Chicken breast or thighs: Cooked and shredded, they’re the protein backbone, tender and mild.
• Carrots and celery: The classic trio, adding sweetness and crunch, they bring texture and subtle flavor.
• Onions and garlic: Base aromatics; sauté until translucent and fragrant, building depth.
• Chicken broth: The soup’s liquid foundation, rich and savory, ideally homemade or low-sodium.
• Lemon juice: Brightens everything up, giving the soup a lively citrus kick.
• Fresh herbs (parsley, thyme): Herbaceous notes that lift and freshen each spoonful.
• Salt and pepper: Seasoning essentials—don’t skimp, but don’t overdo.

Tools of the trade for your chicken soup adventure

• Large pot: To simmer the soup evenly and hold all ingredients comfortably.
• Sharp knife: For chopping vegetables and herbs efficiently.
• Cutting board: A stable surface for prep work.
• Ladle: To serve and check the soup’s consistency.
• Measuring spoons: To add lemon juice and seasonings accurately.

Step-by-step to a soul-warming chicken soup

Step 1: Start by gently sautéing chopped onions, carrots, and celery in a large pot over medium heat until softened and fragrant, about 8 minutes.

Step 2: Add garlic and cook for another minute, until it’s just fragrant. Watch out for burning garlic—the smell should be sweet and aromatic.

Step 3: Pour in chicken broth, bring to a simmer, then add shredded cooked chicken and your choice of herbs. Simmer for 20 minutes to meld flavors.

Step 4: Taste and adjust salt. Finish with a splash of lemon juice and a handful of fresh herbs for brightness.

Cooking checkpoints and tips to keep in mind

• Onions should be translucent and fragrant, not browned.
• Chicken broth should be simmering gently, not boiling vigorously.
• Lemon juice added at the end keeps it bright and fresh, not dull.
• Soup should be hot and steaming, with the chicken tender and shreddable.

Common mistakes and how to fix them

• Adding lemon too early.? Add lemon juice at the end to prevent bitterness.
• Boiling chicken vigorously.? Simmer gently to avoid tough chicken.
• Over-salting.? Taste and adjust salt before serving.
• Dried herbs too early or in excess.? Use fresh herbs for maximum flavor.

Lemon Herb Chicken Soup

This bright and comforting chicken soup combines tender shredded chicken with a flavorful broth infused with fresh herbs, lemon juice, and aromatic vegetables. The soup features a vibrant, clear appearance with a hearty yet soothing texture, perfect for cozy days or when you need a quick, uplifting meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked shredded chicken preferably from cooked chicken breasts or thighs
• 1 cup carrots diced
• 2 stalks celery diced
• 1 onion chopped
• 3 cloves garlic minced
• 4 cups chicken broth preferably homemade or low-sodium
• 2 tablespoons lemon juice freshly squeezed
• 1 tablespoon fresh parsley chopped
• 1 teaspoon fresh thyme chopped
• to taste salt and pepper seasoning to taste

Equipment

• Large pot
• Sharp Knife
• Cutting board
• Ladle
• Measuring spoons

Method

 

1. Heat a large pot over medium heat and add a splash of oil. Add chopped onions, carrots, and celery, cooking until the vegetables are tender and fragrant, about 8 minutes. The vegetables should be slightly softened and aromatic.
   
2. Add the minced garlic to the vegetables and cook for another minute, stirring constantly until fragrant. Be careful not to burn the garlic; it should smell sweet and aromatic.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Once simmering, add the shredded cooked chicken and chopped herbs. Let everything simmer together for about 20 minutes, allowing the flavors to meld and the soup to develop a rich aroma.
   
4. Taste the soup and season with salt and pepper as needed. Then, remove the pot from heat and stir in the freshly squeezed lemon juice for a bright, citrusy kick.
5. Ladle the hot soup into bowls, garnish with extra fresh herbs if desired, and serve immediately. The soup should be steaming, with tender vegetables, shredded chicken, and a vibrant, clear broth.

Notes

Feel free to customize with other fresh herbs or add a splash of olive oil before serving for extra richness.

There’s something about chicken soup that feels like a warm hug in a bowl, especially when it’s infused with unexpected lemon and herbs. I love how a simple base can transform into something lively, almost like a little party in your mouth. It’s a recipe born from chaos—cleaning out the fridge, tossing in whatever herbs I have, and ending up with something unexpectedly bright.

Why I keep returning to this chicken soup

It’s quick, adaptable, and always tastes like a little celebration. The lemon and herbs make it feel fresh, even on the dreariest days. Plus, it’s a reminder that simple ingredients can create something truly comforting.

Breaking down the ingredients

• Chicken breast or thighs: Cooked and shredded, they’re the protein backbone, tender and mild.
• Carrots and celery: The classic trio, adding sweetness and crunch, they bring texture and subtle flavor.
• Onions and garlic: Base aromatics; sauté until translucent and fragrant, building depth.
• Chicken broth: The soup’s liquid foundation, rich and savory, ideally homemade or low-sodium.
• Lemon juice: Brightens everything up, giving the soup a lively citrus kick.
• Fresh herbs (parsley, thyme): Herbaceous notes that lift and freshen each spoonful.
• Salt and pepper: Seasoning essentials—don’t skimp, but don’t overdo.

Tools of the trade for your chicken soup adventure

• Large pot: To simmer the soup evenly and hold all ingredients comfortably.
• Sharp knife: For chopping vegetables and herbs efficiently.
• Cutting board: A stable surface for prep work.
• Ladle: To serve and check the soup’s consistency.
• Measuring spoons: To add lemon juice and seasonings accurately.

Step-by-step to a soul-warming chicken soup

Step 1: Start by gently sautéing chopped onions, carrots, and celery in a large pot over medium heat until softened and fragrant, about 8 minutes.

Step 2: Add garlic and cook for another minute, until it’s just fragrant. Watch out for burning garlic—the smell should be sweet and aromatic.

Step 3: Pour in chicken broth, bring to a simmer, then add shredded cooked chicken and your choice of herbs. Simmer for 20 minutes to meld flavors.

Step 4: Taste and adjust salt. Finish with a splash of lemon juice and a handful of fresh herbs for brightness.

Cooking checkpoints and tips to keep in mind

• Onions should be translucent and fragrant, not browned.
• Chicken broth should be simmering gently, not boiling vigorously.
• Lemon juice added at the end keeps it bright and fresh, not dull.
• Soup should be hot and steaming, with the chicken tender and shreddable.

Common mistakes and how to fix them

• Adding lemon too early.? Add lemon juice at the end to prevent bitterness.
• Boiling chicken vigorously.? Simmer gently to avoid tough chicken.
• Over-salting.? Taste and adjust salt before serving.
• Dried herbs too early or in excess.? Use fresh herbs for maximum flavor.

Lemon Herb Chicken Soup

This bright and comforting chicken soup combines tender shredded chicken with sautéed vegetables, infused with fresh herbs and a splash of lemon juice. The soup is simmered until flavors meld and finished with a burst of citrus, resulting in a vibrant, flavorful broth with tender ingredients and a clear, inviting appearance.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked chicken, shredded preferably from cooked breasts or thighs
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth preferably homemade or low-sodium
• 2 tablespoons lemon juice freshly squeezed
• 1 handful chopped parsley fresh
• 1 sprig fresh thyme
• to taste salt and pepper

Equipment

• Large pot
• Sharp Knife
• Cutting board
• Ladle
• Measuring spoons

Method

 

1. Heat a large pot over medium heat and add chopped onions, carrots, and celery. Sauté for about 8 minutes until the vegetables are soft, fragrant, and slightly translucent.
   
2. Add minced garlic to the vegetables and cook for another minute until fragrant, being careful not to let it burn.
   
3. Pour in the chicken broth and bring it to a gentle simmer. Add the shredded cooked chicken, fresh thyme sprig, and season with salt and pepper.
   
4. Reduce the heat to low and let the soup simmer uncovered for about 20 minutes, allowing the flavors to meld and the vegetables to become tender.
5. Taste the soup and adjust salt and pepper as needed. Remove the thyme sprig before proceeding.
6. Stir in the freshly squeezed lemon juice and chopped parsley for brightness and freshness, giving the soup a final stir.
7. Serve the soup hot, with a sprinkle of extra herbs if desired, and enjoy the vibrant, comforting flavors.

Notes

For an extra hearty version, add cooked noodles or rice. Using fresh herbs at the end preserves their bright flavor. Always taste and adjust seasoning before serving.

There’s something about chicken soup that feels like a warm hug in a bowl, especially when it’s infused with unexpected lemon and herbs. I love how a simple base can transform into something lively, almost like a little party in your mouth. It’s a recipe born from chaos—cleaning out the fridge, tossing in whatever herbs I have, and ending up with something unexpectedly bright.

Why I keep returning to this chicken soup

It’s quick, adaptable, and always tastes like a little celebration. The lemon and herbs make it feel fresh, even on the dreariest days. Plus, it’s a reminder that simple ingredients can create something truly comforting.

Breaking down the ingredients

• Chicken breast or thighs: Cooked and shredded, they’re the protein backbone, tender and mild.
• Carrots and celery: The classic trio, adding sweetness and crunch, they bring texture and subtle flavor.
• Onions and garlic: Base aromatics; sauté until translucent and fragrant, building depth.
• Chicken broth: The soup’s liquid foundation, rich and savory, ideally homemade or low-sodium.
• Lemon juice: Brightens everything up, giving the soup a lively citrus kick.
• Fresh herbs (parsley, thyme): Herbaceous notes that lift and freshen each spoonful.
• Salt and pepper: Seasoning essentials—don’t skimp, but don’t overdo.

Tools of the trade for your chicken soup adventure

• Large pot: To simmer the soup evenly and hold all ingredients comfortably.
• Sharp knife: For chopping vegetables and herbs efficiently.
• Cutting board: A stable surface for prep work.
• Ladle: To serve and check the soup’s consistency.
• Measuring spoons: To add lemon juice and seasonings accurately.

Step-by-step to a soul-warming chicken soup

Step 1: Start by gently sautéing chopped onions, carrots, and celery in a large pot over medium heat until softened and fragrant, about 8 minutes.

Step 2: Add garlic and cook for another minute, until it’s just fragrant. Watch out for burning garlic—the smell should be sweet and aromatic.

Step 3: Pour in chicken broth, bring to a simmer, then add shredded cooked chicken and your choice of herbs. Simmer for 20 minutes to meld flavors.

Step 4: Taste and adjust salt. Finish with a splash of lemon juice and a handful of fresh herbs for brightness.

Cooking checkpoints and tips to keep in mind

• Onions should be translucent and fragrant, not browned.
• Chicken broth should be simmering gently, not boiling vigorously.
• Lemon juice added at the end keeps it bright and fresh, not dull.
• Soup should be hot and steaming, with the chicken tender and shreddable.

Common mistakes and how to fix them

• Adding lemon too early.? Add lemon juice at the end to prevent bitterness.
• Boiling chicken vigorously.? Simmer gently to avoid tough chicken.
• Over-salting.? Taste and adjust salt before serving.
• Dried herbs too early or in excess.? Use fresh herbs for maximum flavor.

Lemon Herb Chicken Soup

This vibrant chicken soup combines tender shredded chicken, sweet carrots, and crunchy celery in a savory broth infused with garlic and fresh herbs. Brightened with lemon juice, it offers a lively, comforting dish with a clear, steamy appearance and a burst of fresh flavor in every spoonful.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 2 cups chicken broth preferably homemade or low-sodium
• 1 cup shredded cooked chicken use cooked chicken breast or thighs
• 2 carrots carrots peeled and sliced
• 2 stalks celery chopped
• 1 onion diced
• 3 cloves garlic minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice freshly squeezed
• 2 tablespoons fresh parsley chopped
• 1 teaspoon fresh thyme chopped or leaves stripped
• to taste salt and pepper season as desired

Equipment

• Large pot
• Sharp Knife
• Cutting board
• Ladle
• Measuring spoons

Method

 

1. Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and chopped celery. Sauté, stirring occasionally, until the vegetables are soft and fragrant, about 8 minutes.
   
2. Add minced garlic to the vegetables and cook for another minute until it becomes fragrant and slightly golden.
   
3. Pour in the chicken broth and bring it to a gentle simmer. Add the shredded cooked chicken and sprinkle in the chopped herbs. Let the soup simmer gently for 20 minutes, allowing flavors to meld.
   
4. Taste the broth and season with salt and pepper as needed. Stir in the fresh lemon juice to brighten the flavors, and cook for another 2 minutes.
5. Ladle the hot soup into bowls, garnishing with additional chopped parsley if desired. Serve immediately, enjoying the vibrant aroma and comforting warmth.