Introduction

Oh, hello there! You know those days? The ones where you just need a warm hug in a bowl? That’s exactly what this homemade chicken soup is for. It’s the kind of recipe that instantly makes your kitchen smell amazing and your heart feel full. Forget those store-bought cans – this is the real deal, and trust me, it’s surprisingly simple to whip up, even on a busy weeknight.

Why You’ll Love This Recipe

Fast: Ready in about 45 minutes from start to finish!
Easy: Minimal chopping and straightforward steps make this a beginner-friendly delight.
Giftable: Imagine sharing a jar of this goodness with a friend who’s feeling under the weather. Pure love!
Crowd-pleasing: This soup is a universally loved classic that everyone, from kids to grandparents, will adore.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need for this bowl of comfort:

2 boneless, skinless chicken breasts: The stars of our show!
1 bay leaf: Adds a subtle, aromatic depth.
4 medium carrots: For that classic sweetness and beautiful color.
3 celery ribs: The backbone of flavor in so many great soups.
4 garlic cloves: Because everything is better with garlic!
1 leek: A milder, sweeter cousin to the onion.
1/2 medium onion: Adds a foundational savory note.
1/4 cup fresh parsley: For a burst of freshness at the end.
3 parsnips: These add a lovely, slightly sweet, earthy flavor that’s so comforting.
2 sprigs fresh tarragon: A little hint of anise-like magic.
2 sprigs fresh thyme: Earthy and aromatic, a soup staple.
5 cups low-sodium chicken broth: The base for all that savory goodness.
1/2 teaspoon freshly ground black pepper: For a gentle kick.
1 teaspoon kosher salt: To bring all the flavors together.
2 tablespoons extra virgin olive oil: To get our veggies nice and soft.

How to Make It

Alright, let’s get cooking! Put on your favorite apron, maybe hum a little tune, and let’s make some magic happen.

Get Started: Grab a big pot or a Dutch oven. Pour in the olive oil and let it warm up over medium heat. You want it shimmery but not smoking.
Sauté the Veggies: Toss in your chopped leek, onion, carrots, celery, and parsnips. Stir them around for about 8-10 minutes until they start to get nice and tender. This is where all that wonderful soup flavor begins!
Fragrant Garlic: Now, add your minced garlic. Give it a quick stir for about 1 minute until you can really smell that lovely garlicky aroma. Be careful not to burn it!
Chicken In! Nestle those chicken breasts right into the pot with the softened veggies.
Broth and Herbs: Pour in the chicken broth. Now, add your bay leaf, thyme sprigs, tarragon sprigs, salt, and pepper. Give it a gentle stir.
Simmer Time: Turn the heat up just a tad to bring the soup to a gentle boil. Once it’s bubbling, reduce the heat to low, pop a lid on, and let it simmer away for 20-25 minutes. This is when all those flavors meld together beautifully, and the chicken cooks through perfectly.
Shred and Return: Carefully take out those cooked chicken breasts. Shred them using two forks – it’s super satisfying! Then, stir the shredded chicken back into the pot.
Fresh Finish: Stir in your chopped fresh parsley. It adds such a lovely pop of green and a bright, fresh flavor.
Serve and Enjoy: Ladle this glorious soup into bowls. Serve it piping hot and savor every spoonful!

Substitutions & Additions

This recipe is wonderfully flexible! Feel free to play around and make it your own.

Veggie Swaps: No parsnips? No problem! You can add potatoes, sweet potatoes, or even a handful of frozen peas or corn towards the end of cooking.
Herb Power: Don’t have tarragon or thyme? Use dried herbs (about 1/3 of the fresh amount) or experiment with other favorites like rosemary or marjoram.
Noodle Love: Want to make it even heartier? Add some small pasta like ditalini, elbows, or even broken-up spaghetti during the last 10 minutes of simmering.
Grain Goodness: For a gluten-free option, you could add cooked rice or quinoa instead of pasta.

Tips for Success

A few little tricks to make your soup even more wonderful:

Don’t Crowd the Pot: Make sure your pot is large enough. Overcrowding can steam the vegetables instead of sautéing them, leading to less flavor.
Low-Sodium Broth is Key: Starting with low-sodium broth gives you more control over the saltiness of your soup. You can always add more if needed.
Prep Ahead: Chop all your vegetables the day before and store them in an airtight container in the fridge. This makes weeknight soup-making a breeze!
Taste and Adjust: Always taste your soup before serving. Does it need a pinch more salt? A grind of pepper? Your taste buds are the best guide!

How to Store It

This soup is a fantastic make-ahead meal!

In the Fridge: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day!
In the Freezer: This soup freezes beautifully. Once cooled, pour it into freezer-safe containers or heavy-duty freezer bags. It will last in the freezer for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

FAQs

Can I use bone-in chicken for this soup? Yes, you absolutely can! Bone-in chicken will add even more depth of flavor to your broth. Just be sure to cook it until it’s fully done and then remove the bones before shredding the meat.
Is this soup gluten-free? This recipe, as written, is naturally gluten-free! If you choose to add pasta or grains, just ensure they are gluten-free varieties.
Can I make this soup vegetarian? You sure can! Simply omit the chicken and use vegetable broth instead of chicken broth. You might want to add a can of drained and rinsed chickpeas or white beans for protein.

Homemade Chicken Soup

A warm and comforting homemade chicken soup recipe that's easy to make and perfect for any occasion. Packed with vegetables and flavor, this soup is a hug in a bowl.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Servings 6 bowls

Equipment

Large pot or Dutch oven
Forks for shredding chicken
Airtight containers for storage
freezer-safe containers or bags for freezing

Ingredients

Main ingredients

2 boneless, skinless chicken breasts The stars of our show!
1 bay leaf Adds a subtle, aromatic depth.
4 medium carrots For that classic sweetness and beautiful color.
3 ribs celery The backbone of flavor in so many great soups.
4 garlic cloves Because everything is better with garlic!
1 leek A milder, sweeter cousin to the onion.
0.5 medium onion Adds a foundational savory note.
0.25 cup fresh parsley For a burst of freshness at the end.
3 parsnips These add a lovely, slightly sweet, earthy flavor that's so comforting.
2 sprigs fresh tarragon A little hint of anise-like magic.
2 sprigs fresh thyme Earthy and aromatic, a soup staple.
5 cups low-sodium chicken broth The base for all that savory goodness.
0.5 teaspoon freshly ground black pepper For a gentle kick.
1 teaspoon kosher salt To bring all the flavors together.
2 tablespoons extra virgin olive oil To get our veggies nice and soft.

Instructions

Grab a big pot or a Dutch oven. Pour in the olive oil and let it warm up over medium heat. You want it shimmery but not smoking.
Toss in your chopped leek, onion, carrots, celery, and parsnips. Stir them around for about 8-10 minutes until they start to get nice and tender. This is where all that wonderful soup flavor begins!
Now, add your minced garlic. Give it a quick stir for about 1 minute until you can really smell that lovely garlicky aroma. Be careful not to burn it!
Nestle those chicken breasts right into the pot with the softened veggies.
Pour in the chicken broth. Now, add your bay leaf, thyme sprigs, tarragon sprigs, salt, and pepper. Give it a gentle stir.
Turn the heat up just a tad to bring the soup to a gentle boil. Once it's bubbling, reduce the heat to low, pop a lid on, and let it simmer away for 20-25 minutes. This is when all those flavors meld together beautifully, and the chicken cooks through perfectly.
Carefully take out those cooked chicken breasts. Shred them using two forks – it's super satisfying! Then, stir the shredded chicken back into the pot.
Stir in your chopped fresh parsley. It adds such a lovely pop of green and a bright, fresh flavor.
Ladle this glorious soup into bowls. Serve it piping hot and savor every spoonful!

Notes

This soup is a fantastic make-ahead meal! It stores well in the fridge for 3-4 days and freezes beautifully for up to 3 months. For a vegetarian option, omit the chicken and use vegetable broth, and consider adding chickpeas or white beans for protein.