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Creamy chicken vegetable soup with carrots, celery, and herbs in a white bowl.

Chicken Soup Recipe

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Soup
Cuisine American
Servings 4 servings
Calories 236 kcal

Ingredients
  

  • 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

Instructions
 

  • Add chicken thighs to a stockpot. Cover with cold water. Bring to a boil, then cover and reduce heat to low.
    Raw chicken thighs in a gray cooking pot, ready for baking or cooking.
  • 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.
    Chopped carrots, celery, and onions Cooking in a skillet for soup or stew preparation.
  • Stir in minced garlic, dried herbs, salt, and pepper; cook 2 more minutes.
    Chopped vegetables and herbs in a stainless steel skillet for savory cooking.
  • Strain the broth into the pot with the vegetables, set chicken aside. Add bay leaf.
    Steaming vegetables in a kitchen strainer over a pot for healthy cooking.
  • 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.
    Shredded cooked chicken in a white bowl.

Nutrition

Calories: 236kcalCarbohydrates: 8gProtein: 30gFat: 8gSaturated Fat: 2gSodium: 771mgFiber: 2g
Keyword Chicken Soup Recipe
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