Name: Homemade Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 4 medium carrots, peeled and sliced; 3 parsnips, peeled and sliced; 3 celery ribs, sliced; 1/2 medium onion, diced; 1 leek, halved lengthwise, sliced, and rinsed; 4 garlic cloves, minced; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 boneless skinless chicken breasts; 2 sprigs fresh thyme; 2 sprigs fresh tarragon; 1 bay leaf; 5 cups low-sodium chicken broth; 1/4 cup roughly chopped fresh parsley

Jump to Recipe

There’s nothing more comforting than a warm bowl of Homemade Chicken Soup on a chilly evening. This nourishing recipe brings together tender poached chicken, hearty root vegetables, and fragrant fresh herbs in a rich, flavorful broth. Whether you need a soothing winter soup or a wholesome healthy recipe for your weekly meal prep, this classic soup delivers satisfying flavor in just 30 minutes.

Story

I always turn to Homemade Chicken Soup when temperatures drop and I crave something grounding and nourishing. Growing up, a pot of simmering soup meant comfort, warmth, and care. Over time, I refined my version into a vibrant Homemade Chicken Soup filled with colorful vegetables and fragrant herbs.

What makes this Homemade Chicken Soup stand out is the balance of textures and flavors. Sweet carrots and parsnips pair beautifully with tender poached chicken. Fresh thyme and tarragon infuse the broth with delicate herbal notes. Because this recipe cooks quickly, it works perfectly for busy evenings while still tasting like it simmered all day. Best of all, this Homemade Chicken Soup tastes even better the next day.

Ingredients

2 tablespoons extra virgin olive oil
4 medium carrots, peeled and sliced
3 parsnips, peeled and sliced
3 celery ribs, sliced
½ medium onion, diced
1 leek, halved lengthwise, sliced, and rinsed
4 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 boneless skinless chicken breasts
2 sprigs fresh thyme
2 sprigs fresh tarragon
1 bay leaf
5 cups low-sodium chicken broth
¼ cup roughly chopped fresh parsley

Step-by-Step Instructions

Preparing the Ingredients

First, wash and peel the carrots and parsnips, then slice them evenly so they cook at the same rate. Slice the celery and leek, making sure to rinse the leek thoroughly to remove grit. Dice the onion and mince the garlic. Pat the chicken breasts dry and set them aside. Keeping your vegetables uniform helps this classic soup cook evenly and look beautiful in every bowl.

Cooking Instructions

Heat olive oil in a large Dutch oven over medium heat. Add the carrots, parsnips, celery, leek, and onion. Cook for 4 to 5 minutes, stirring frequently until slightly softened. Then add the garlic, salt, and pepper and cook for one more minute.

Next, add the thyme, tarragon, bay leaf, chicken breasts, and chicken broth. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken fully cooks through.

Remove the chicken with tongs and place it on a cutting board. Shred it gently with two forks. Return the shredded chicken to the pot and simmer for another 1 to 2 minutes. Finally, remove the herb sprigs and bay leaf. Stir in fresh parsley and serve hot.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the chicken, as it can become dry. Simmer gently rather than boiling aggressively. Also, always rinse leeks carefully since sand often hides between the layers. Finally, add garlic after sautéing the harder vegetables so it doesn’t burn and turn bitter.

Pro Tips for Better Flavor

For deeper flavor, use high-quality low-sodium broth and adjust seasoning at the end. Fresh herbs make a noticeable difference, so do not substitute dried if possible. If you prefer richer broth, add an extra splash of olive oil before serving. A squeeze of lemon brightens this winter soup beautifully.

Serving and Storage

How to Serve

Serve Homemade Chicken Soup steaming hot in wide bowls. Garnish with extra chopped fresh parsley and freshly cracked black pepper. Pair it with crusty bread or a light side salad for a complete healthy recipe that satisfies without feeling heavy.

How to Store Leftovers

Allow the soup to cool completely before storing. Transfer it to airtight containers and refrigerate for up to four days. Reheat gently on the stovetop over medium-low heat. You can also freeze portions for up to three months, making this classic soup ideal for meal prep.

Conclusion

Homemade Chicken Soup remains one of the most comforting dishes you can prepare. With tender poached chicken, vibrant vegetables, and fragrant herbs, this recipe offers warmth and nourishment in every spoonful. Try it once, and it will quickly become your go-to winter soup for cozy evenings and busy weeknights alike.

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Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute boneless skinless chicken thighs for a slightly richer flavor. Thighs remain tender and juicy, making them a great option for this classic soup.

Can I make this soup ahead of time?

Absolutely. Homemade Chicken Soup tastes even better the next day as the flavors meld together. Simply store it in the refrigerator and reheat before serving.

Is this recipe suitable for meal prep?

Yes, this healthy recipe works perfectly for meal prep. Store individual portions in airtight containers for quick lunches or dinners throughout the week.