There’s something about a quick chicken soup that feels like a secret weapon, especially on chilly days or when you’re under the weather. It’s humble but nourishing, and it comes together fast enough to save your day. I’ve found that the real trick is keeping it simple—just a few good ingredients and a little patience.
Why I keep coming back to this recipe
It’s fast, honest, and pure comfort. No fuss, just good ingredients turning into something nourishing. When the world feels chaotic, this soup is a quiet, dependable place to land.
What’s in your bowl? The simple truths behind each ingredient
- Chicken breast or thighs: Lean, tender, and quick-cooking. Thighs stay juicier and more forgiving.
- Chicken broth: The flavor base—use homemade if you can, or a good quality store-bought.
- Onions and garlic: Builds the aroma and sweetness—don’t skimp, even if it makes you cry.
- Fresh herbs: Parsley or dill add brightness, a vivid green pop, and fresh flavor.
- Optional veggies: Carrots, celery, greens—whatever you have, adds texture and color.
Tools of the trade for a swift, soulful soup
- Large pot: To hold all ingredients and allow for even simmering.
- Sharp knife: For chopping vegetables and chicken efficiently.
- Cutting board: Keeps your workspace organized and safe.
- Ladle: To serve and check soup as it cooks.
Step-by-step to a bowl of comforting warmth
Step 1: Start by gathering all your ingredients and prep your tools. It’s all about efficiency, so have everything within reach.
Step 2: Heat a large pot over medium heat, about 160°C (320°F). Add a splash of oil and let it warm up.
Step 3: Sauté chopped onions and garlic until they’re fragrant and translucent, about 3-4 minutes. They should smell sweet and inviting.
Step 4: Add chopped chicken pieces, cook until they’re lightly browned, around 5 minutes. Stir occasionally.
Step 5: Pour in chicken broth, bring to a gentle simmer. Skim off any foam that rises to the surface.
Step 6: Let it simmer gently for 15-20 minutes. The chicken should be tender and the broth rich.
Step 7: Taste and adjust seasoning with salt and pepper. Add fresh herbs if you like, like parsley or dill.
Step 8: Serve hot, with crusty bread or noodles if you’re feeling extra. Enjoy the warmth.
Cooking checkpoints and tips to get it just right
- Chicken should be cooked through but not dry, aim for an internal temp of 75°C (165°F).
- Broth should be clear and fragrant, not greasy or murky.
- Vegetables, if added, should be tender but not mushy, about 4-5 minutes after adding them.
Common mistakes and how to fix them
- Boiling vigorously can toughen chicken and cloud the broth.? Use a gentle simmer instead of a rolling boil to keep chicken tender.
- Over-salting early can ruin the flavor.? Add salt gradually and taste as you go to avoid over-salting.
- A murky soup can hide under-seasoned flavors.? Don’t skip the skimming for a clearer broth.
- Undercooked chicken is unsafe; overcooked loses tenderness.? Ensure chicken is cooked through but not overdone.
Simple Chicken Soup
Ingredients
Equipment
Method
- Chop the onion and mince the garlic, preparing them for sautéing.
- Dice the chicken into bite-sized pieces, setting them aside for later.
- Heat a large pot over medium heat and add the olive oil, allowing it to warm up until it shimmers.
- Sauté the chopped onions and minced garlic in the hot oil, stirring frequently, until they are fragrant and translucent, about 3-4 minutes.
- Add the diced chicken to the pot, cooking until lightly browned and cooked through, about 5 minutes.
- Pour in the chicken broth and bring the mixture to a gentle simmer, skimming off any foam that rises to the surface.
- Add sliced carrots and celery if using, then let the soup simmer gently for 15-20 minutes until vegetables are tender and chicken is very soft.
- Taste the soup and season with salt and pepper as needed, then stir in chopped fresh herbs for a burst of brightness.
- Use a ladle to serve the hot, clear broth filled with tender chicken and vegetables, garnished with extra herbs if desired.
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