quick chicken soup recipe

This quick chicken soup was born out of late-night fridge raids and a craving for something nourishing yet fast. It’s the kind of recipe that saves you on busy weeknights or when you’re under the weather and just need that warm bowl. I’ve tweaked it over years, making it my go-to for simple comfort.

Why I Keep Coming Back to This Soup

It’s the kind of recipe that always delivers, no matter the day. Its simplicity means I can throw it together in a rush, yet it still feels nourishing and real. Plus, it’s endlessly adaptable—whatever’s in the fridge, it can usually find a home here.

Ingredients Breakdown: What’s in Your Bowl?

• Chicken (breasts or thighs): Lean, quick-cooking protein that’s tender when cooked right. Substitutes include turkey or tofu for variety.
• Chicken stock or broth: The flavorful base—homemade if you have time, or store-bought for convenience. Opt for low-sodium to control salt.
• Vegetables (carrots, celery, onion): Classic aromatics that add sweetness and depth. Swap with parsnips or leeks if you like.
• Herbs (parsley, thyme): Fresh herbs brighten the broth and add herbal complexity. Dried herbs work in a pinch.
• Lemon (optional): A splash at the end lifts the flavors with bright acidity. Lime or vinegar can work too.
• Salt & pepper: Essential seasonings to bring out all the flavors. Adjust at the end for perfect balance.
• Olive oil or butter: A little fat to sauté the veggies—adds richness and smoothness.

Tools & Equipment for a Fast, Easy Soup

• Large saucepan: To cook all the ingredients evenly in a single pot.
• Chef’s knife: For chopping vegetables and chicken efficiently.
• Cutting board: Provides a safe surface for prepping ingredients.
• Ladle: To serve the soup with ease.

Step-by-Step: How to Make This Chicken Soup

Step 1: Start with a sturdy 4-quart pot, big enough to hold all the ingredients comfortably.

Step 2: Bring 1.5 liters (6 cups) of chicken stock to a gentle simmer over medium heat—look for that soft, rolling bubble.

Step 3: Add chopped chicken breasts or thighs (about 250 grams/8 oz), and cook until just opaque—about 8 minutes.

Step 4: Toss in diced vegetables like carrots, celery, and onion, then simmer until tender—about 10 minutes.

Step 5: Stir in herbs, salt, and pepper. Let it simmer for another 5 minutes for flavors to meld.

Step 6: Taste and adjust seasoning. If it’s too bland, a squeeze of lemon brightens it right up.

Cooking Checkpoints & Tips to Keep in Mind

• The chicken should be just cooked through; overcooked chicken gets dry and stringy.
• Vegetables should be tender but not mushy—test with a fork or knife.
• The broth should be clear and fragrant, not cloudy or dull—adjust the simmer if needed.

Common Mistakes & How to Fix Them

• Overcooked chicken becoming dry.? If the chicken is tough, reduce cooking time to prevent overcooking.
• Too thick or gloopy consistency.? Add more broth if the soup gets too thick or starchy.
• Vegetables turning to mush.? If vegetables are mushy, lower the simmer or add them later.
• Lack of brightness in flavor.? Add acid (like lemon) at the end if flavors seem flat.

Quick Chicken Soup

This quick chicken soup combines tender chicken, aromatic vegetables, and fresh herbs simmered in flavorful broth. The final dish features a clear, steaming bowl with tender chunks of chicken and vibrant vegetables, perfect for comforting weeknights or when you’re under the weather. It’s a simple, adaptable recipe that delivers warmth and nourishment in under 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1.5 liters chicken stock or broth low-sodium preferred
• 250 grams chicken breasts or thighs cut into bite-sized pieces
• 2 carrots carrots diced
• 2 stalks celery diced
• 1 onion diced
• 2 tablespoons olive oil or butter for sautéing
• 2 tablespoons fresh parsley chopped, optional
• 1 teaspoon dried thyme
• to taste salt & pepper adjust at end
• 1 lemon lemon optional, for brightness

Equipment

• Large saucepan
• Chef’s knife
• Cutting board
• Ladle

Method

 

1. Pour the chicken stock into a large saucepan and bring it to a gentle simmer over medium heat, watching for a soft bubbling that signals it’s ready for the next step.
   
2. Add the bite-sized chicken pieces into the simmering broth, stirring gently. Cook for about 8 minutes until the chicken is just opaque and tender, filling the kitchen with a savory aroma.
   
3. Meanwhile, heat the olive oil or melt the butter in a separate pan or directly in the pot, then toss in the diced carrots, celery, and onion. Sauté for about 5 minutes until the vegetables are fragrant and starting to soften, with a slight sizzle and a gentle aroma.
   
4. Transfer the sautéed vegetables into the simmering broth, stirring to combine. Continue simmering for another 10 minutes until the vegetables are tender but still hold their shape, and the broth is fragrant.
   
5. Stir in the dried thyme, chopped parsley if using, and season with salt and pepper. Let the soup simmer for another 5 minutes so the flavors meld together beautifully.
   
6. Taste the broth and adjust seasoning as needed. For a bright, fresh note, squeeze in a little lemon juice right at the end, stirring well to brighten the flavors.
   
7. Once everything is heated through and flavorful, ladle the steaming soup into bowls. Garnish with extra parsley if desired, and serve hot for a comforting, nourishing meal.