Chicken Soup

Posted in Soups and Stews, Comfort Food
Chicken Soup
This is a steady, comforting chicken soup: tender shredded chicken, soft vegetables, and a broth that tastes like it has been cared for. It is exactly the kind of pot to make when you want dinner to feel restorative without making the process complicated.

Ingredients

  • 1 whole chicken, about 3½-4 lb, or 2 lb bone-in chicken thighs and breasts
  • 10 cups water or chicken stock
  • 1 large yellow onion, halved
  • 4 carrots, divided
  • 4 celery ribs, divided
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1½ tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 2 tbsp chopped parsley or dill
  • 1 tbsp lemon juice, optional

Instructions

  1. Make the broth: Add the chicken, water or stock, onion, 2 carrots, 2 celery ribs, garlic, bay leaves, thyme, salt, and pepper to a large pot. Bring to a gentle simmer.

  2. Cook the chicken: Simmer gently for 45-60 minutes, skimming if needed, until the chicken is cooked through and tender.

  3. Shred and strain: Remove the chicken to a plate. Strain the broth if you want it clear, discarding the spent vegetables and bay leaves. Shred the chicken when cool enough to handle.

  4. Add fresh vegetables: Dice the remaining carrots and celery. Return the broth to the pot, add the vegetables, and simmer for 10-12 minutes, until just tender.

  5. Finish the Soup: Stir in shredded chicken, parsley or dill, and lemon juice if using. Taste and adjust salt and pepper.

Sick Day Soup

This is the soup I want whenever I am sick: clear broth, tender chicken, soft carrots and celery, and enough herbs to make the whole bowl feel restorative. It is simple on purpose. The point is not to make the fanciest soup; it is to make something warm, steady, and comforting when you want food that takes care of you a little.

Keep the simmer gentle. A hard boil can make the broth cloudy and the chicken tough, while a quiet simmer gives you cleaner flavor and better texture. Serve with crackers, buttered toast, a simple sandwich, or a green salad. A squeeze of lemon at the table is especially good if the soup tastes rich but needs a little lift.

Tips

  • If making ahead, refrigerate for up to 4 days or freeze for up to 3 months.
  • If you add rice, pasta, or matzo balls, store them separately so they do not soak up all the broth.
  • Skim the broth if needed while the chicken simmers, but do not worry about making it perfectly clear.

Variations

  • Add turmeric for a golden, earthy version.
  • Add ginger and scallions for a brighter, sharper soup.
  • Stir in spinach or other tender greens at the end.
  • Play with the vegetables: parsnips, leeks, peas, or extra carrots all work.
  • For a noodle-like option without pasta, cut an onion into wide strips, add it near the end, and simmer just long enough for it to soften into a slippery, noodle-like texture.

Nutrition Facts

  • Serving Size: 1 bowl
  • Servings Per Recipe: 6
  • Calories: 330

% Daily Value

  • Total Fat: 16g (21% DV)
  • Saturated Fat: 4.5g (23% DV)
  • Cholesterol: 105mg (35% DV)
  • Sodium: 760mg (33% DV)
  • Total Carbohydrates: 9g (3% DV)
  • Dietary Fiber: 2g (7% DV)
  • Total Sugars: 4g
  • Protein: 36g
  • Vitamin A: 620mcg (69% DV)
  • Vitamin C: 10mg (11% DV)
  • Calcium: 60mg (5% DV)
  • iron: 2mg (11% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.