This Chicken Soup is comfort in a bowl.
While chicken noodle soup is popular during the colder months and when sickness strikes, if you’re following a low-carb or gluten-free diet, you might think you’re out of luck. But, that’s not the case! Fortunately, you can have chicken soup that is delicious, nourishing, and comforting, without the noodles.
Chicken soup is a great make-ahead option that freezes well. If you can make a batch on a weekend, you can store it in the freezer for later in the week. Or bring it to a loved one who is recovering from surgery or illness. It reheats easily and is full of flavor.
The broth is the base of this chicken soup, and it does not disappoint. No canned, tinny broth here—you make your own, and the flavor is much more complex than the canned stuff. The fresh veggies, shredded chicken, and aromatics all combine to create a soup that warms your belly and your soul. A splash of fresh lemon juice is the special touch, brightening the flavor without making it a lemony soup.
Broth Basics
If you’ve never made your own broth before, don’t worry, it’s easy. Just dump the chicken thighs into your pot and cover them with cold water. Once the water boils, reduce to a simmer, and set a timer for 30 minutes. When your timer goes off, use a meat thermometer to check for doneness; The thermometer should read at least 165°F. Depending on the size of the chicken thighs, it may take a little more or less than 30 minutes. Strain the broth and give yourself a pat on the back. You just made broth from scratch!
HOW TO MAKE AHEAD AND STORE
Chicken soup is perfect to make ahead. Simply make as directed, let cool, and store in an airtight container. You can refrigerate the soup for up to 4 days or freeze it for up to 3 months. To use the frozen soup, let it thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Serving Suggestions
A steaming bowl of chicken soup is great with a side of cornbread or your favorite gluten-free bread. Try Gluten-Free Focaccia for a savory, hearty bread. You can also pair this chicken soup with a salad—two of my favorites are this Spinach Salad and Greek Salad.
Chicken Soup Recipe
Ingredients Â
- 6 bone-in skinless chicken thighs
- 6 cups cold water or enough to cover chicken
- 2 teaspoons olive oil
- 1 medium onion diced
- 3 large carrots chopped
- 3 celery stalks chopped
- 3 cloves garlic minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon lemon juice
- Freshly chopped parsley for garnish
InstructionsÂ
- Add chicken thighs to a stockpot. Cover with cold water. Bring to a boil, then cover and reduce heat to low.
- While broth simmers, heat olive oil in a separate pot over medium heat. Add onions, cook until translucent. Add carrots and celery, cook for about 10 minutes.
- Stir in minced garlic, dried herbs, salt, and pepper; cook 2 more minutes.
- Strain the broth into the pot with the vegetables, set chicken aside. Add bay leaf.
- Add lemon juice to the pot and bring to a boil. Reduce heat and simmer for 30 minutes. Adjust salt and pepper as needed.
- Shred the cooked chicken. Add shredded chicken back to the pot. Garnish with fresh parsley before serving.
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