<aside> 📋 Homemade Chicken Soup

Just like my polish grandma's, or your favorite jewish deli, this easy Chicken Soup recipe is cozy and comforting. Made in under an hour with leftover chicken or rotisserie from the store.

6 servings • Prep time: 15 minutes • Cook time: 60 minutes • Total time: 75 minutes

Ingredients

• [ ] 1 bone-in, skin-on chicken breast half
• [ ] 2 tablespoons olive oil
• [ ] 1 large vidalia onion (diced)
• [ ] 2 large carrots (diced)
• [ ] 1 large celery stalk (diced)
• [ ] 3 garlic cloves (minced)
• [ ] 5 cups chicken stock (homemade or store bought)
• [ ] 1 tablespoon fresh chopped thyme
• [ ] 1 tablespoon fresh chopped dill
• [ ] 1 tablespoon fresh chopped parsley
• [ ] kosher salt and fresh ground pepper to taste

Instructions

1. Preheat oven to 425˚F.
2. Rub a little olive oil on the chicken breast and season liberally with kosher salt and pepper. Roast the chicken until cooked through and reads 165˚F on a meat thermometer, approximately 25-30 minutes.
3. Transfer to a plate and allow to cool to room temperature or until cool enough to handle. Shred the chicken into small pieces and set aside.
4. In a large stock pot, heat the olive oil over med-high heat. Add the onions and cook until softened. Add the carrots and celery and continue to cook until soft. Stir in the garlic and cook for an additional minute.
5. Transfer the cooked chicken to the pot and stir to combine. Add the chicken stock, herbs, salt and pepper and allow the mixture to come to a boil. Turn down the heat to low and simmer for 10 minutes.
6. Serve immediately or transfer to airtight containers and freeze for up to 3 months. </aside>

Homemade Chicken Soup is hard to beat. This recipe is filled with vegetables, herbs, and roasted chicken. It can help fight a cold and is the ultimate comfort food. For a more filling meal, just add egg noodles.

Chicken soup in a bowl with a spoon and slices of crusty bread in the background.

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Homemade Chicken Soup

This Homemade Chicken Soup is a version of my polish grandma’s recipe which is just like my favorite jewish deli, Hymie’s. It can be ready in about an hour, and best of all, you won’t be sacrificing any flavor. Garlic, thyme, dill, and parsley add an aromatic flavor to the broth that’s both bright and savory. The herbs are a perfect complement to the juicy bits of roasted chicken.

I can’t think of a better soup to have on a frosty night or when you’re feeling under the weather. It’s excellent with a thick slice of crusty sourdough bread or with your favorite crackers on the side. Since the recipe doesn’t call for noodles, you can crumble the crackers in the broth or dip your hunk of bread right in.

If you must have noodles in your soup, I’ve got you covered. Classic Chicken Noodle Soup is the ultimate healthy comfort food. I also have rich and creamy versions like my Creamy Chicken Noodle Soup and Creamy Chicken Soup with Artichokes and Mushrooms.

Ingredients

• Chicken – Leftover roast chicken is handy to help this recipe come together in minutes. Or you can easily roast chicken breasts while prepping your other ingredients.
• Vegetables – Onion, carrots, celery and garlic provide the base of the flavor packed soup.
• Chicken Stock – Homemade chicken stock shines in this recipe but you can use store bought stock or chicken broth.
• Fresh Herbs – Thyme, dill and fresh parsley add a ton of flavor and freshness.

For full ingredient list and instructions, see the recipe card at the bottom.

Two bowls of chicken soup with saltine crackers and bread on the side.

How to Make Chicken Soup

1. Prepare the raw chicken breast. Rub a bit of olive oil on the chicken breast and season it liberally with salt and pepper.