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Homemade Chicken Soup

This comforting homemade chicken soup is perfect for chilly days or when you need a little pick-me-up. Made with tender chicken, vegetables, and a flavorful broth, it's a nourishing dish that is easy to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups
  • 1 measuring spoons
  • 1 wooden spoon or ladle
  • 1 ladle for serving

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 leaves bay leaves
  • to taste none salt
  • to taste none pepper
  • 1 cup frozen peas (optional)
  • 2 cups egg noodles (optional)
  • to taste none fresh parsley, chopped for garnish (optional)

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, or until the vegetables are softened.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Place the chicken breasts in the pot and add the chicken broth, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil.
  • Once boiling, reduce the heat to low, cover, and let simmer for about 30 minutes, or until the chicken is fully cooked.
  • Remove the chicken breasts from the pot and shred the meat with two forks. Return the shredded chicken to the soup.
  • If you’re using egg noodles, add them to the soup and cook according to package directions, usually about 8-10 minutes.
  • Stir in the frozen peas if using and allow to heat through for about 5 minutes.
  • Taste and adjust salt and pepper as needed. Remove the bay leaves before serving.
  • Ladle the soup into bowls and garnish with chopped fresh parsley if desired.

Notes

You can use rotisserie chicken for a quicker option; just add it after sautéing the vegetables.
For a thicker soup, consider adding diced potatoes or corn.
Store any leftovers in the refrigerator for up to three days or freeze for later use.