Category: Soups

In my kitchen, chicken soup is not just a comfort food but a ritual of slow, patient simmering. I’ve learned that the magic lies in the slow release of flavors and a clear, shimmering broth that’s both nourishing and soothing. This recipe is about peeling back the layers of simplicity to find something deeply satisfying, even if you’ve only got a handful of ingredients.

Why I Keep Returning to This Chicken Soup

It’s a simple, honest dish that feels like a warm hug after a long day. The slow simmering reveals layers of flavor I can’t resist, especially with a squeeze of lemon. It’s a reminder that good things come from patience and a handful of humble ingredients.

Breaking Down the Essentials of Chicken Soup

• Whole chicken or chicken breasts: Provides rich, meaty broth and tender meat that’s the soul of the soup.
• Carrots: Add sweetness and color, their natural sugars release as they cook.
• Celery: Offers a subtle crunch and aromatic base, essential for depth.
• Onions: Builds the backbone of flavor, fragrant and sweet as they soften.
• Fresh herbs (parsley, thyme): Lifts the soup with bright, herbal notes, essential for freshness.
• Lemon or lemon juice: Brightens the broth, adding a zesty, oozy contrast to the savory.
• Salt & pepper: Basic seasonings, crucial for drawing out flavors and balancing.

Tools of the Trade for a Perfect Chicken Soup

• Heavy-bottomed pot: Ensures even heat for gentle simmering.
• Slotted spoon: Skims foam and retrieves chicken pieces.
• Fine mesh strainer: Strains broth for clarity and smoothness.
• Sharp knife: Preps vegetables and chicken efficiently.

Step-by-Step Guide to a Heartwarming Chicken Soup

Step 1: Start by gathering your ingredients and prepping your tools. Use a heavy-bottomed pot to keep heat even.

Step 2: Bring water to a gentle simmer, about 90°C (194°F). Add chicken, vegetables, and herbs, then skim off foam for clarity.

Step 3: Simmer on low, around 80°C (176°F), for about an hour. The chicken should be tender enough to shred easily.

Step 4: Remove the chicken, let it cool slightly, then shred into bite-sized pieces. Strain the broth for a clear, flavorful base.

Cooking Checkpoints & Tips for Success

• Broth should be clear, not cloudy. Skim frequently to keep it pristine.
• Chicken should shred easily and be juicy, not dry or rubbery.
• Vegetables should be tender but not mushy, about 20-30 minutes into simmering.
• Taste and adjust salt and pepper at the end, after the soup’s cooled slightly.

Common Mistakes & How to Fix Them

• Not skimming the foam, resulting in a murky broth.? Skim foam regularly to keep broth clear.
• Boiling too vigorously, making broth cloudy.? Adjust heat to low after boiling.
• Shredding cold, dry chicken.? Shred chicken while still warm.
• Over-salting early, losing control of flavor.? Taste and season at the end.

Homemade Chicken Soup

This chicken soup is crafted through a slow simmering process that releases deep flavors, resulting in a clear, shimmering broth with tender shredded chicken and aromatic vegetables. Main ingredients include whole chicken or chicken breasts, carrots, celery, and onions, all gently cooked to develop a nourishing and comforting dish with a light, brothy texture. Finished with a squeeze of lemon and fresh herbs, it’s a simple yet satisfying bowl of warmth.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole or 2 chicken breasts or whole chicken preferably bone-in for richer flavor
• 2 large carrots peeled and sliced
• 2 stalks celery chopped
• 1 medium onion diced
• a handful fresh parsley and thyme for flavor
• to taste salt and pepper for seasoning
• 1 lemon lemon for juice

Equipment

• Heavy-bottomed pot
• Slotted spoon
• Fine mesh strainer
• Sharp knife

Method

 

1. Place your chicken and vegetables into a heavy-bottomed pot, then cover with water, ensuring everything is submerged.
   
2. Bring the water to a gentle simmer over medium heat, and skim off any foam that rises to keep the broth clear and pristine.
   
3. Reduce the heat to low and let everything simmer slowly for about an hour, allowing the flavors to meld and the chicken to become tender.
   
4. Carefully remove the chicken from the pot using a slotted spoon, then set it aside to cool slightly.
5. Strain the broth through a fine mesh strainer into another pot or bowl, leaving behind the vegetables and herbs for a clearer broth.
6. While the chicken cools, chop or shred it into bite-sized pieces, ensuring it’s juicy and tender.
7. Add the chopped carrots, celery, and onions to the strained broth, and bring it back to a gentle simmer.
8. Cook the vegetables until tender, about 20-30 minutes, filling your kitchen with a fragrant aroma.
9. Return the shredded chicken to the pot, stirring to combine, and season with salt and pepper to taste.
10. Squeeze fresh lemon juice into the broth to brighten the flavors, then stir gently.
11. Taste the soup and adjust seasoning if needed, then ladle into bowls and garnish with chopped parsley and thyme.

Notes

For extra richness, you can add a splash of olive oil or a few noodles for variation. Always taste and adjust seasoning at the end to ensure perfect balance.

This slow cooker chicken soup came from a day I was craving something bright and comforting, but with a little zing. I wanted a dish that could simmer itself while I did something else—like reading or just relaxing. The unexpected addition of lemongrass and ginger gives it an Asian-inspired twist, making every spoonful feel like a warm hug with a splash of citrus.

Why this soup keeps drawing me back

It’s simple, forgiving, and smells like home. The ginger-lemongrass combo always surprises me, adding a zest that lifts even the gloomiest days. Plus, it’s versatile—add noodles, greens, or even a splash of coconut milk. It’s the kind of dish I turn to when I want something nourishing without fuss.

Breaking down the ingredients

• Chicken thighs: They’re forgiving, juicy, and shred easily—perfect for slow cooking.
• Carrots and celery: Add sweetness and crunch; they balance the savory broth.
• Garlic and ginger: Create a fragrant base; use fresh for the best punch.
• Lemongrass: Lends a citrusy, herbal note; crush to release aroma.
• Chicken broth: The foundation of flavor; opt for low-sodium if you prefer control.
• Seasonings: Salt, pepper, and optional soy sauce deepen the umami.
• Fresh herbs: Garnish with cilantro or scallions for freshness.

Essential tools for this recipe

• Slow cooker: To cook the soup slowly and evenly without fuss.
• Sharp knife: To chop vegetables and shred chicken efficiently.
• Cutting board: Provides a safe surface for chopping.
• Ladle: To serve the soup neatly.

Step-by-step guide to a comforting, fragrant chicken soup

Step 1: Gather all ingredients and equipment. Set up your slow cooker on the counter.

Step 2: Chop carrots, celery, and onions into rough chunks. Toss them into the slow cooker.

Step 3: Add chicken pieces, garlic, ginger, and a stalk of lemongrass (crushed slightly to release aroma).

Step 4: Pour in chicken broth and season generously with salt and pepper.

Step 5: Cook on low for 6-8 hours, until chicken is fall-apart tender and vegetables are soft.

Step 6: Once done, remove chicken and lemongrass. Shred chicken with forks.

Step 7: Return shredded chicken to the broth. Adjust seasoning if needed.

Step 8: Serve hot, garnished with fresh herbs or a squeeze of lemon.

Cooking checkpoints to keep in mind

• Chicken should be easily shredded and tender, not stringy.
• Vegetables should be soft but not mushy, with a vibrant color.
• The broth should smell aromatic, with hints of ginger and lemongrass.
• Soup should be hot and steaming when served, with a clear, flavorful broth.

Common mistakes and how to fix them

• Soup tastes bland.? Add more salt if the broth tastes flat.
• Vegetables aren’t soft after cooking.? Crack open the lid slightly and cook longer if vegetables are still firm.
• Lemongrass flavor is too strong.? Remove lemongrass earlier next time to prevent overpowering flavor.
• Soup lacks fresh, lively aroma.? Use fresh ginger for a brighter, more zingy flavor.

Slow Cooker Lemongrass Chicken Soup

This fragrant chicken soup is made in the slow cooker, combining tender shredded chicken thighs with vibrant flavors of ginger, garlic, and lemongrass. The soup features a clear, aromatic broth with soft vegetables, offering a comforting yet zesty experience that can be customized with noodles or greens. It’s a fuss-free, nourishing dish perfect for relaxing days or when you want a flavorful meal without much effort.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian-inspired

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken thighs boneless, skinless
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 3 cloves garlic minced
• 1 inch fresh ginger peeled and grated
• 1 stalk lemongrass crushed slightly to release aroma
• 4 cups chicken broth low-sodium preferred
• to taste salt and pepper
• 2 tablespoons soy sauce optional, for deeper umami
• fresh cilantro or scallions for garnish

Equipment

• Slow cooker
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Gather all ingredients, then set up your slow cooker on the counter.
   
2. Chop the carrots and celery into rough, bite-sized pieces, and set them aside on a plate.
   
3. Place the chicken thighs into the slow cooker, along with the chopped carrots and celery.
   
4. Add the minced garlic, grated ginger, and crushed lemongrass stalk to the slow cooker, distributing them evenly.
   
5. Pour in the chicken broth, then season generously with salt and pepper. If using, add soy sauce for extra umami.
   
6. Cover the slow cooker and cook on low for 6 to 8 hours, until the chicken is tender and falling apart, and the vegetables are soft.
   
7. Once cooking is complete, carefully remove the chicken thighs and lemongrass stalk from the slow cooker.
8. Shred the chicken with two forks until it’s nicely pulled apart, then return it to the broth.
9. Taste the broth and adjust seasoning with more salt, pepper, or soy sauce if desired.
10. Ladle the hot soup into bowls, garnishing with fresh cilantro or scallions for a burst of freshness.
11. Serve steaming, enjoy the fragrant, zesty flavors that make this soup a comforting yet invigorating meal.

This slow cooker chicken soup came from a day I was craving something bright and comforting, but with a little zing. I wanted a dish that could simmer itself while I did something else—like reading or just relaxing. The unexpected addition of lemongrass and ginger gives it an Asian-inspired twist, making every spoonful feel like a warm hug with a splash of citrus.

Why this soup keeps drawing me back

It’s simple, forgiving, and smells like home. The ginger-lemongrass combo always surprises me, adding a zest that lifts even the gloomiest days. Plus, it’s versatile—add noodles, greens, or even a splash of coconut milk. It’s the kind of dish I turn to when I want something nourishing without fuss.

Breaking down the ingredients

• Chicken thighs: They’re forgiving, juicy, and shred easily—perfect for slow cooking.
• Carrots and celery: Add sweetness and crunch; they balance the savory broth.
• Garlic and ginger: Create a fragrant base; use fresh for the best punch.
• Lemongrass: Lends a citrusy, herbal note; crush to release aroma.
• Chicken broth: The foundation of flavor; opt for low-sodium if you prefer control.
• Seasonings: Salt, pepper, and optional soy sauce deepen the umami.
• Fresh herbs: Garnish with cilantro or scallions for freshness.

Essential tools for this recipe

• Slow cooker: To cook the soup slowly and evenly without fuss.
• Sharp knife: To chop vegetables and shred chicken efficiently.
• Cutting board: Provides a safe surface for chopping.
• Ladle: To serve the soup neatly.

Step-by-step guide to a comforting, fragrant chicken soup

Step 1: Gather all ingredients and equipment. Set up your slow cooker on the counter.

Step 2: Chop carrots, celery, and onions into rough chunks. Toss them into the slow cooker.

Step 3: Add chicken pieces, garlic, ginger, and a stalk of lemongrass (crushed slightly to release aroma).

Step 4: Pour in chicken broth and season generously with salt and pepper.

Step 5: Cook on low for 6-8 hours, until chicken is fall-apart tender and vegetables are soft.

Step 6: Once done, remove chicken and lemongrass. Shred chicken with forks.

Step 7: Return shredded chicken to the broth. Adjust seasoning if needed.

Step 8: Serve hot, garnished with fresh herbs or a squeeze of lemon.

Cooking checkpoints to keep in mind

• Chicken should be easily shredded and tender, not stringy.
• Vegetables should be soft but not mushy, with a vibrant color.
• The broth should smell aromatic, with hints of ginger and lemongrass.
• Soup should be hot and steaming when served, with a clear, flavorful broth.

Common mistakes and how to fix them

• Soup tastes bland.? Add more salt if the broth tastes flat.
• Vegetables aren’t soft after cooking.? Crack open the lid slightly and cook longer if vegetables are still firm.
• Lemongrass flavor is too strong.? Remove lemongrass earlier next time to prevent overpowering flavor.
• Soup lacks fresh, lively aroma.? Use fresh ginger for a brighter, more zingy flavor.

Slow Cooker Lemongrass Chicken Soup

This comforting chicken soup is made in a slow cooker, featuring tender chicken thighs, aromatic ginger, garlic, and fragrant lemongrass. The soup develops a clear, flavorful broth with soft vegetables and shredded chicken, perfect for a cozy, nourishing meal with an Asian-inspired twist.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs boneless, skinless
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 3 cloves garlic minced
• 1 inch fresh ginger peeled and minced
• 1 stalk lemongrass crushed slightly to release aroma
• 4 cups chicken broth low-sodium preferred
• to taste salt and pepper for seasoning
• optional soy sauce for added umami
• fresh cilantro or scallions for garnish

Equipment

• Slow cooker
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Gather all your ingredients and set up your slow cooker on the counter.
   
2. Chop the carrots and celery into rough chunks, then place them directly into the slow cooker.
   
3. Place the chicken thighs on top of the vegetables in the slow cooker.
   
4. Add minced garlic and ginger, then crush the lemongrass slightly and add it to the pot to release its aroma.
   
5. Pour in the chicken broth, making sure all ingredients are submerged, then season generously with salt and pepper.
6. Cover the slow cooker with its lid and cook on low for 6 to 8 hours, until the chicken is tender and easily shredded, and the vegetables are soft.
7. Once cooking is complete, carefully remove the chicken thighs and lemongrass stalk from the pot.
8. Shred the chicken thighs with two forks until they are pulled apart into bite-sized pieces.
9. Return the shredded chicken to the broth in the slow cooker, stirring to combine, and taste for seasoning, adding more salt, pepper, or soy sauce if desired.
10. Ladle the hot soup into bowls, garnishing with chopped cilantro or scallions for a fresh, herbal finish.
11. Enjoy your bright, fragrant, and nourishing lemongrass chicken soup—perfect for cozy days or when you need a comforting, flavorful meal.

Notes

For extra flavor, add a splash of lime or coconut milk before serving. Adjust seasoning to taste, and feel free to add noodles or greens for variety.

This slow cooker chicken soup came from a day I was craving something bright and comforting, but with a little zing. I wanted a dish that could simmer itself while I did something else—like reading or just relaxing. The unexpected addition of lemongrass and ginger gives it an Asian-inspired twist, making every spoonful feel like a warm hug with a splash of citrus.

Why this soup keeps drawing me back

It’s simple, forgiving, and smells like home. The ginger-lemongrass combo always surprises me, adding a zest that lifts even the gloomiest days. Plus, it’s versatile—add noodles, greens, or even a splash of coconut milk. It’s the kind of dish I turn to when I want something nourishing without fuss.

Breaking down the ingredients

• Chicken thighs: They’re forgiving, juicy, and shred easily—perfect for slow cooking.
• Carrots and celery: Add sweetness and crunch; they balance the savory broth.
• Garlic and ginger: Create a fragrant base; use fresh for the best punch.
• Lemongrass: Lends a citrusy, herbal note; crush to release aroma.
• Chicken broth: The foundation of flavor; opt for low-sodium if you prefer control.
• Seasonings: Salt, pepper, and optional soy sauce deepen the umami.
• Fresh herbs: Garnish with cilantro or scallions for freshness.

Essential tools for this recipe

• Slow cooker: To cook the soup slowly and evenly without fuss.
• Sharp knife: To chop vegetables and shred chicken efficiently.
• Cutting board: Provides a safe surface for chopping.
• Ladle: To serve the soup neatly.

Step-by-step guide to a comforting, fragrant chicken soup

Step 1: Gather all ingredients and equipment. Set up your slow cooker on the counter.

Step 2: Chop carrots, celery, and onions into rough chunks. Toss them into the slow cooker.

Step 3: Add chicken pieces, garlic, ginger, and a stalk of lemongrass (crushed slightly to release aroma).

Step 4: Pour in chicken broth and season generously with salt and pepper.

Step 5: Cook on low for 6-8 hours, until chicken is fall-apart tender and vegetables are soft.

Step 6: Once done, remove chicken and lemongrass. Shred chicken with forks.

Step 7: Return shredded chicken to the broth. Adjust seasoning if needed.

Step 8: Serve hot, garnished with fresh herbs or a squeeze of lemon.

Cooking checkpoints to keep in mind

• Chicken should be easily shredded and tender, not stringy.
• Vegetables should be soft but not mushy, with a vibrant color.
• The broth should smell aromatic, with hints of ginger and lemongrass.
• Soup should be hot and steaming when served, with a clear, flavorful broth.

Common mistakes and how to fix them

• Soup tastes bland.? Add more salt if the broth tastes flat.
• Vegetables aren’t soft after cooking.? Crack open the lid slightly and cook longer if vegetables are still firm.
• Lemongrass flavor is too strong.? Remove lemongrass earlier next time to prevent overpowering flavor.
• Soup lacks fresh, lively aroma.? Use fresh ginger for a brighter, more zingy flavor.

Slow Cooker Lemongrass Chicken Soup

This fragrant, comforting chicken soup is cooked slowly to develop deep flavors, featuring tender shredded chicken, crisp vegetables, and a vibrant broth infused with ginger, garlic, and lemongrass. The final dish has a clear, aromatic broth with juicy chicken and colorful vegetables, perfect for a cozy, nourishing meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian-inspired

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs boneless, skinless
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 3 cloves garlic minced
• 1 inch fresh ginger peeled and minced
• 1 stalk lemongrass bruised and crushed
• 4 cups chicken broth low-sodium preferred
• to taste salt and pepper
• optional soy sauce for deeper umami flavor
• fresh cilantro or scallions for garnish

Equipment

• Slow cooker
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Begin by chopping the carrots and celery into rough, bite-sized chunks, then set them aside.
   
2. Place the chicken thighs into the slow cooker, along with the chopped carrots and celery.
   
3. Add the minced garlic and ginger, spreading them evenly over the ingredients.
   
4. Bruise and slightly crush the lemongrass stalk, then add it to the slow cooker to release its citrusy aroma.
   
5. Pour in the chicken broth and season generously with salt and pepper, ensuring the ingredients are submerged.
6. Cover the slow cooker with the lid and cook on low for 6 to 8 hours, until the chicken is tender and shreds easily, and the vegetables are soft and vibrant.
7. Once cooked, remove the chicken thighs and lemongrass stalk from the slow cooker. Shred the chicken into bite-sized pieces using two forks.
8. Return the shredded chicken to the broth, stirring gently to combine. Taste and adjust seasoning with additional salt, pepper, or a splash of soy sauce if desired.
9. Remove the lemongrass stalk and discard, as its flavor has been infused into the broth.
10. Ladle the hot soup into bowls and garnish with fresh cilantro or scallions for a burst of brightness.
11. Serve immediately, enjoying the fragrant, zesty broth with tender chicken and colorful vegetables.

Notes

For added richness, stir in a splash of coconut milk before serving. This soup keeps well in the fridge for up to 2 days and can be reheated gently on the stove.

I’ve come to see this chicken soup as my emergency comfort. It’s not fancy, but it’s honest, filling, and perfect for nights when I need a quick hug in a bowl. The Instant Pot transforms what could be a long simmer into a 30-minute miracle, especially on busy days when time’s tight but hunger’s loud.

Why I keep coming back to this soup

It’s simple, honest, and adaptable. When life feels chaotic, I rely on this soup to ground me. It’s fast enough for a weeknight yet nourishing enough to feel like a warm blanket. Plus, the smell of simmering herbs and chicken always makes the house feel like home.

Breaking down the ingredients

• Chicken breasts: My go-to for tender, quick-cooking protein. Swap with thighs if you want richer flavor.: Lean, cooks fast, and shreds easily, giving the soup a hearty, satisfying texture.
• Carrots: Sweet, crunchy bites that brighten the broth with their natural sugar and color. Use parsnips for a rootier twist.: Adds a subtle sweetness and vibrant hue to your soup.
• Celery: Aromatic, with a crisp snap. Skip if you dislike it, but it’s the backbone of flavor.: Gives a fresh, slightly bitter note that balances the richness.
• Broth: Store-bought or homemade, it’s the soul of the soup. Use chicken or veggie for variety.: Rich and savory, it sets the stage for all other flavors.
• Herbs: Fresh thyme or parsley, brightens every spoonful. Dried works in a pinch, just use a bit more.: Imparts a fragrant, herbaceous note that elevates the broth.
• Noodles/Rice: Optional but filling, choose what you prefer. Ramen noodles cook fast, rice adds heart.: Adds texture and makes the meal more substantial.
• Lemon: Just a squeeze brightens everything. Skip if citrus isn’t your thing.: A quick dash adds a fresh, zingy contrast to the savory broth.

Tools that make it easy

• Instant Pot: Main cooking vessel, quick pressure cooking.
• Chef’s knife: Chopping veggies and shredding chicken.
• Cutting board: Prep surface for vegetables and chicken.
• Measuring cups and spoons: Getting broth, herbs, and seasonings right.
• Ladle: Serving the soup without fuss.

Step-by-step guide to soul-warming chicken soup in your Instant Pot

Step 1: Gather your ingredients and equipment. Set the Instant Pot to sauté mode.

Step 2: Sauté diced onions, carrots, and celery until fragrant, about 5 minutes.

Step 3: Add chicken breasts, broth, herbs, and a pinch of salt. Seal the lid.

Step 4: Cook on high pressure for 10 minutes. Release naturally for 10 minutes.

Step 5: Open carefully, shred the chicken, and add noodles or rice if desired.

Step 6: Adjust seasoning, add a squeeze of lemon for brightness.

Step 7: Let it sit for a few minutes before serving to meld flavors.

Cooking checkpoints to get it just right

• Onions should be translucent and sweet-smelling.
• Chicken should shred easily and be tender.
• Broth should be clear and aromatic, not cloudy.
• Noodles or rice should be cooked through but not mushy.

Common pitfalls and how to dodge them

• Over-salting the broth.? If the soup is too salty, dilute with a bit more broth or add a potato during cooking to absorb salt.
• Overcooking chicken leading to dryness.? If the chicken is tough, reduce pressure cook time slightly or ensure chicken is fresh.
• Cooking noodles directly with the chicken.? If the noodles turn to mush, add them after pressure cooking and quick sauté for a few minutes.
• Cooking at too high a pressure for too long.? If the broth is cloudy, let it rest for a few minutes to settle or strain before serving.

Instant Pot Chicken Soup

This comforting chicken soup is made using the Instant Pot, which quickly transforms simple ingredients into a warm, nourishing bowl. Tender shredded chicken, crunchy carrots, and aromatic herbs simmer together with broth and optional noodles or rice for a hearty, homestyle dish with a clear, flavorful broth and tender vegetables. Perfect for busy nights when you need a quick, satisfying hug in a bowl.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 large chicken breasts skinless, boneless
• 2 medium carrots peeled and sliced
• 2 stalks celery chopped
• 4 cups broth chicken or vegetable
• 1 tablespoon fresh thyme or parsley chopped, or 1 teaspoon dried
• 1 cup noodles or rice optional
• 1 lemon lemon for squeezing
• to taste salt and pepper

Equipment

• Instant Pot
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle

Method

 

1. Set your Instant Pot to sauté mode and add a splash of oil. Once hot, add diced carrots, chopped celery, and sauté for about 5 minutes until the vegetables become fragrant and start to soften, with the mixture turning slightly translucent and smelling sweet.
   
2. Add the chicken breasts to the pot, then pour in the broth. Sprinkle in your chopped herbs, and season with salt and pepper to taste. Seal the lid tightly, ensuring the valve is set to sealing.
   
3. Set the Instant Pot to high pressure and cook for 10 minutes. Once the cooking cycle is complete, allow a natural release for 10 minutes to let the chicken stay tender and the flavors meld.
   
4. Carefully open the lid, then remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup base.
   
5. If you’re adding noodles or rice, stir them into the hot soup now, then set the Instant Pot to sauté mode and cook for 3–5 minutes until the noodles or rice are tender and cooked through.
   
6. Squeeze fresh lemon juice into the soup, then taste and adjust seasoning with more salt, pepper, or herbs as needed. Let the soup sit for a couple of minutes to let the flavors deepen.
   
7. Serve the soup hot, ladling it into bowls and enjoying the hearty, aromatic broth with tender vegetables and shredded chicken—perfect for a cozy, comforting meal.

I’ve come to see this chicken soup as my emergency comfort. It’s not fancy, but it’s honest, filling, and perfect for nights when I need a quick hug in a bowl. The Instant Pot transforms what could be a long simmer into a 30-minute miracle, especially on busy days when time’s tight but hunger’s loud.

Why I keep coming back to this soup

It’s simple, honest, and adaptable. When life feels chaotic, I rely on this soup to ground me. It’s fast enough for a weeknight yet nourishing enough to feel like a warm blanket. Plus, the smell of simmering herbs and chicken always makes the house feel like home.

Breaking down the ingredients

• Chicken breasts: My go-to for tender, quick-cooking protein. Swap with thighs if you want richer flavor.: Lean, cooks fast, and shreds easily, giving the soup a hearty, satisfying texture.
• Carrots: Sweet, crunchy bites that brighten the broth with their natural sugar and color. Use parsnips for a rootier twist.: Adds a subtle sweetness and vibrant hue to your soup.
• Celery: Aromatic, with a crisp snap. Skip if you dislike it, but it’s the backbone of flavor.: Gives a fresh, slightly bitter note that balances the richness.
• Broth: Store-bought or homemade, it’s the soul of the soup. Use chicken or veggie for variety.: Rich and savory, it sets the stage for all other flavors.
• Herbs: Fresh thyme or parsley, brightens every spoonful. Dried works in a pinch, just use a bit more.: Imparts a fragrant, herbaceous note that elevates the broth.
• Noodles/Rice: Optional but filling, choose what you prefer. Ramen noodles cook fast, rice adds heart.: Adds texture and makes the meal more substantial.
• Lemon: Just a squeeze brightens everything. Skip if citrus isn’t your thing.: A quick dash adds a fresh, zingy contrast to the savory broth.

Tools that make it easy

• Instant Pot: Main cooking vessel, quick pressure cooking.
• Chef’s knife: Chopping veggies and shredding chicken.
• Cutting board: Prep surface for vegetables and chicken.
• Measuring cups and spoons: Getting broth, herbs, and seasonings right.
• Ladle: Serving the soup without fuss.

Step-by-step guide to soul-warming chicken soup in your Instant Pot

Step 1: Gather your ingredients and equipment. Set the Instant Pot to sauté mode.

Step 2: Sauté diced onions, carrots, and celery until fragrant, about 5 minutes.

Step 3: Add chicken breasts, broth, herbs, and a pinch of salt. Seal the lid.

Step 4: Cook on high pressure for 10 minutes. Release naturally for 10 minutes.

Step 5: Open carefully, shred the chicken, and add noodles or rice if desired.

Step 6: Adjust seasoning, add a squeeze of lemon for brightness.

Step 7: Let it sit for a few minutes before serving to meld flavors.

Cooking checkpoints to get it just right

• Onions should be translucent and sweet-smelling.
• Chicken should shred easily and be tender.
• Broth should be clear and aromatic, not cloudy.
• Noodles or rice should be cooked through but not mushy.

Common pitfalls and how to dodge them

• Over-salting the broth.? If the soup is too salty, dilute with a bit more broth or add a potato during cooking to absorb salt.
• Overcooking chicken leading to dryness.? If the chicken is tough, reduce pressure cook time slightly or ensure chicken is fresh.
• Cooking noodles directly with the chicken.? If the noodles turn to mush, add them after pressure cooking and quick sauté for a few minutes.
• Cooking at too high a pressure for too long.? If the broth is cloudy, let it rest for a few minutes to settle or strain before serving.

Instant Pot Chicken Soup

This comforting chicken soup is made using an Instant Pot, combining tender shredded chicken, sweet carrots, crunchy celery, and fragrant herbs in a savory broth. The dish has a hearty yet light texture, with noodles or rice added for extra substance and a bright squeeze of lemon for freshness, finished in about 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts skinless, boneless
• 2 medium carrots peeled and sliced
• 2 stalks celery sliced
• 4 cups broth chicken or vegetable
• 1 tablespoon fresh thyme or parsley chopped
• 1 cup noodles or rice optional, choose what you prefer
• 1 lemon lemon for squeezing at the end
• to taste salt and pepper

Equipment

• Instant Pot
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle

Method

 

1. Set your Instant Pot to sauté mode and add diced onions, carrots, and celery. Cook for about 5 minutes until fragrant, with the vegetables softening and the mixture becoming slightly translucent.
   
2. Add the chicken breasts on top of the sautéed vegetables, then pour in the broth. Sprinkle in chopped herbs and a pinch of salt. Seal the lid tightly.
   
3. Cook on high pressure for 10 minutes, then allow a natural release for 10 minutes before opening the lid carefully.
   
4. Open the lid, shred the tender chicken with two forks, and stir it into the broth. If adding noodles or rice, stir them in now.
   
5. Switch the Instant Pot to sauté mode again and cook the noodles or rice until tender, about 5 minutes. Adjust seasoning with salt and pepper as needed.
6. Squeeze fresh lemon juice into the soup for a bright, zesty flavor. Let it sit for a couple of minutes to meld the flavors.
7. Serve the soup hot, garnished with extra herbs if desired. Enjoy this cozy, nourishing bowl that’s perfect for chilly nights or when you need a quick comfort meal.

Notes

Feel free to customize with your favorite vegetables or herbs. For a richer flavor, use chicken thighs instead of breasts.

I’ve come to see this chicken soup as my emergency comfort. It’s not fancy, but it’s honest, filling, and perfect for nights when I need a quick hug in a bowl. The Instant Pot transforms what could be a long simmer into a 30-minute miracle, especially on busy days when time’s tight but hunger’s loud.

Why I keep coming back to this soup

It’s simple, honest, and adaptable. When life feels chaotic, I rely on this soup to ground me. It’s fast enough for a weeknight yet nourishing enough to feel like a warm blanket. Plus, the smell of simmering herbs and chicken always makes the house feel like home.

Breaking down the ingredients

• Chicken breasts: My go-to for tender, quick-cooking protein. Swap with thighs if you want richer flavor.: Lean, cooks fast, and shreds easily, giving the soup a hearty, satisfying texture.
• Carrots: Sweet, crunchy bites that brighten the broth with their natural sugar and color. Use parsnips for a rootier twist.: Adds a subtle sweetness and vibrant hue to your soup.
• Celery: Aromatic, with a crisp snap. Skip if you dislike it, but it’s the backbone of flavor.: Gives a fresh, slightly bitter note that balances the richness.
• Broth: Store-bought or homemade, it’s the soul of the soup. Use chicken or veggie for variety.: Rich and savory, it sets the stage for all other flavors.
• Herbs: Fresh thyme or parsley, brightens every spoonful. Dried works in a pinch, just use a bit more.: Imparts a fragrant, herbaceous note that elevates the broth.
• Noodles/Rice: Optional but filling, choose what you prefer. Ramen noodles cook fast, rice adds heart.: Adds texture and makes the meal more substantial.
• Lemon: Just a squeeze brightens everything. Skip if citrus isn’t your thing.: A quick dash adds a fresh, zingy contrast to the savory broth.

Tools that make it easy

• Instant Pot: Main cooking vessel, quick pressure cooking.
• Chef’s knife: Chopping veggies and shredding chicken.
• Cutting board: Prep surface for vegetables and chicken.
• Measuring cups and spoons: Getting broth, herbs, and seasonings right.
• Ladle: Serving the soup without fuss.

Step-by-step guide to soul-warming chicken soup in your Instant Pot

Step 1: Gather your ingredients and equipment. Set the Instant Pot to sauté mode.

Step 2: Sauté diced onions, carrots, and celery until fragrant, about 5 minutes.

Step 3: Add chicken breasts, broth, herbs, and a pinch of salt. Seal the lid.

Step 4: Cook on high pressure for 10 minutes. Release naturally for 10 minutes.

Step 5: Open carefully, shred the chicken, and add noodles or rice if desired.

Step 6: Adjust seasoning, add a squeeze of lemon for brightness.

Step 7: Let it sit for a few minutes before serving to meld flavors.

Cooking checkpoints to get it just right

• Onions should be translucent and sweet-smelling.
• Chicken should shred easily and be tender.
• Broth should be clear and aromatic, not cloudy.
• Noodles or rice should be cooked through but not mushy.

Common pitfalls and how to dodge them

• Over-salting the broth.? If the soup is too salty, dilute with a bit more broth or add a potato during cooking to absorb salt.
• Overcooking chicken leading to dryness.? If the chicken is tough, reduce pressure cook time slightly or ensure chicken is fresh.
• Cooking noodles directly with the chicken.? If the noodles turn to mush, add them after pressure cooking and quick sauté for a few minutes.
• Cooking at too high a pressure for too long.? If the broth is cloudy, let it rest for a few minutes to settle or strain before serving.

Instant Pot Chicken Soup

This comforting chicken soup is made using the Instant Pot to deliver tender shredded chicken, vibrant vegetables, and flavorful broth in just 30 minutes. It features a hearty mix of chicken breasts, carrots, celery, and herbs, resulting in a clear, aromatic soup with a satisfying texture. Perfect for busy nights when a warm, nourishing meal is needed quickly.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 pieces chicken breasts preferably boneless and skinless
• 2 large carrots peeled and sliced
• 2 stalks celery sliced
• 4 cups broth chicken or vegetable
• 1 tablespoon fresh thyme or parsley chopped
• 1 cup noodles or rice optional for heartiness
• 1 lemon lemon for squeezing
• to taste salt and pepper

Equipment

• Instant Pot
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle

Method

 

1. Set the Instant Pot to sauté mode and add a splash of oil. Once hot, add diced onions, carrots, and celery. Cook, stirring occasionally, until fragrant and vegetables are slightly softened, about 5 minutes.
   
2. Add the chicken breasts on top of the sautéed vegetables, then pour in the broth. Sprinkle with herbs, salt, and pepper.
   
3. Seal the lid and set the Instant Pot to high pressure for 10 minutes. Ensure the valve is set to sealing.
   
4. Once the cooking cycle finishes, allow natural pressure release for 10 minutes, then carefully turn the valve to vent to release remaining pressure.
   
5. Open the lid and check that the chicken is cooked through and tender. Remove the chicken and shred it with two forks.
6. Return the shredded chicken to the soup, then add noodles or rice if using. Set the Instant Pot to sauté mode again and cook until noodles or rice are tender, about 5 minutes.
7. Squeeze fresh lemon juice into the soup for brightness and stir to combine. Taste and adjust seasoning with salt and pepper as needed.
8. Let the soup sit for a minute or two to meld flavors, then ladle into bowls and serve hot, garnished with extra herbs if desired.

I’ve come to see this chicken soup as my emergency comfort. It’s not fancy, but it’s honest, filling, and perfect for nights when I need a quick hug in a bowl. The Instant Pot transforms what could be a long simmer into a 30-minute miracle, especially on busy days when time’s tight but hunger’s loud.

Why I keep coming back to this soup

It’s simple, honest, and adaptable. When life feels chaotic, I rely on this soup to ground me. It’s fast enough for a weeknight yet nourishing enough to feel like a warm blanket. Plus, the smell of simmering herbs and chicken always makes the house feel like home.

Breaking down the ingredients

• Chicken breasts: My go-to for tender, quick-cooking protein. Swap with thighs if you want richer flavor.: Lean, cooks fast, and shreds easily, giving the soup a hearty, satisfying texture.
• Carrots: Sweet, crunchy bites that brighten the broth with their natural sugar and color. Use parsnips for a rootier twist.: Adds a subtle sweetness and vibrant hue to your soup.
• Celery: Aromatic, with a crisp snap. Skip if you dislike it, but it’s the backbone of flavor.: Gives a fresh, slightly bitter note that balances the richness.
• Broth: Store-bought or homemade, it’s the soul of the soup. Use chicken or veggie for variety.: Rich and savory, it sets the stage for all other flavors.
• Herbs: Fresh thyme or parsley, brightens every spoonful. Dried works in a pinch, just use a bit more.: Imparts a fragrant, herbaceous note that elevates the broth.
• Noodles/Rice: Optional but filling, choose what you prefer. Ramen noodles cook fast, rice adds heart.: Adds texture and makes the meal more substantial.
• Lemon: Just a squeeze brightens everything. Skip if citrus isn’t your thing.: A quick dash adds a fresh, zingy contrast to the savory broth.

Tools that make it easy

• Instant Pot: Main cooking vessel, quick pressure cooking.
• Chef’s knife: Chopping veggies and shredding chicken.
• Cutting board: Prep surface for vegetables and chicken.
• Measuring cups and spoons: Getting broth, herbs, and seasonings right.
• Ladle: Serving the soup without fuss.

Step-by-step guide to soul-warming chicken soup in your Instant Pot

Step 1: Gather your ingredients and equipment. Set the Instant Pot to sauté mode.

Step 2: Sauté diced onions, carrots, and celery until fragrant, about 5 minutes.

Step 3: Add chicken breasts, broth, herbs, and a pinch of salt. Seal the lid.

Step 4: Cook on high pressure for 10 minutes. Release naturally for 10 minutes.

Step 5: Open carefully, shred the chicken, and add noodles or rice if desired.

Step 6: Adjust seasoning, add a squeeze of lemon for brightness.

Step 7: Let it sit for a few minutes before serving to meld flavors.

Cooking checkpoints to get it just right

• Onions should be translucent and sweet-smelling.
• Chicken should shred easily and be tender.
• Broth should be clear and aromatic, not cloudy.
• Noodles or rice should be cooked through but not mushy.

Common pitfalls and how to dodge them

• Over-salting the broth.? If the soup is too salty, dilute with a bit more broth or add a potato during cooking to absorb salt.
• Overcooking chicken leading to dryness.? If the chicken is tough, reduce pressure cook time slightly or ensure chicken is fresh.
• Cooking noodles directly with the chicken.? If the noodles turn to mush, add them after pressure cooking and quick sauté for a few minutes.
• Cooking at too high a pressure for too long.? If the broth is cloudy, let it rest for a few minutes to settle or strain before serving.

Instant Pot Chicken Soup

This comforting chicken soup is made using the Instant Pot, combining tender shredded chicken, sweet carrots, crunchy celery, and aromatic herbs in a savory broth. Finished with noodles or rice and a squeeze of lemon, it offers a warm, hearty, and nourishing bowl with a clear, flavorful broth and a satisfying texture.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 large chicken breasts preferably boneless and skinless
• 2 carrots carrots peeled and sliced
• 2 stalks celery chopped
• 4 cups broth chicken or vegetable
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 1 handful fresh parsley chopped, optional garnish
• 1 cup noodles or rice optional, for added heartiness
• 1 lemon lemon for squeezing fresh juice
• to taste salt and pepper for seasoning

Equipment

• Instant Pot
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle

Method

 

1. Set your Instant Pot to sauté mode and add a splash of oil. When hot, add chopped onions, carrots, and celery, sautéing until they soften slightly and the mixture smells fragrant, about 5 minutes.
   
2. Add the chicken breasts on top of the sautéed vegetables, then pour in the broth. Sprinkle with dried thyme and season with salt and pepper to taste. Seal the lid securely.
   
3. Cook on high pressure for 10 minutes, then let the pressure release naturally for about 10 minutes before opening the lid. The chicken should be cooked through and tender.
   
4. Carefully open the lid, remove the chicken breasts, and shred them with two forks. Return the shredded chicken to the pot.
   
5. If using noodles or rice, add them now and set the Instant Pot to sauté. Cook until noodles are tender or rice is fluffy, about 5 minutes, stirring occasionally.
6. Squeeze fresh lemon juice into the soup for brightness, then taste and adjust seasoning if needed.
7. Sprinkle chopped parsley over the soup for a fresh herbaceous note, then give it a final stir.
8. Serve hot, ladling the soup into bowls, and enjoy the comforting warmth and tender shredded chicken in every spoonful.

Chicken soup has always been my go-to when I want something familiar and nourishing, but I recently started adding a splash of lemon and herbs to brighten it up. It’s a small tweak that makes a big difference, especially on those chilly nights. I love how the process slows down, turning simple ingredients into something that feels like a warm hug.

Why I Keep Coming Back to This Recipe

It’s a straightforward, satisfying comfort that never feels routine. Each spoonful reminds me of quiet evenings and good company. The simple act of shredding chicken and stirring in lemon makes the process feel grounding, a small ritual that resets my day.

Breaking Down the Key Ingredients

• Chicken breasts: Lean and quick-cooking, they give the soup a tender, meaty base. Swap with thighs for more flavor.
• Onions: The aromatic backbone, sweet and savory as they soften. Shallots can replace if you want a milder note.
• Carrots: Add sweetness and color; they also soften beautifully. Parsnips can be a sweeter substitute.
• Celery: A crunchy, aromatic element that balances richness. Fennel could add a subtle anise flavor.
• Lemon: Brightens the broth with a fresh, tangy punch. Lime can be an alternative for a different zing.
• Broth: The soul of the soup—use homemade if possible. Store-bought works fine, but look for low-sodium.
• Herbs (parsley, thyme): Fresh herbs lift the dish with herbal brightness. Dried herbs can be used but less intensely.

Tools & Equipment You’ll Need

• Large heavy-bottomed pot: For even heat distribution and simmering the soup.
• Sharp knife: Chopping vegetables and shredding chicken.
• Cutting board: A sturdy surface for prep work.
• Ladle: Serving the hot soup.
• Measuring spoons and cups: For precise seasoning and broth measurement.

Step-by-Step Guide to a Heartwarming Chicken Soup

Step 1: Start by gathering your ingredients and equipment.

Step 2: In a large pot, heat a splash of oil over medium heat.

Step 3: Add chopped onions and cook until translucent, about 5 minutes.

Step 4: Toss in diced carrots and celery, cook for another 5 minutes, stirring occasionally.

Step 5: Push veggies to the side, add chicken breasts, and pour in enough broth to cover.

Step 6: Bring to a gentle simmer, about 20 minutes, until chicken is cooked through.

Step 7: Remove chicken, shred it, and return to the pot.

Step 8: Season with salt, pepper, and a squeeze of lemon for brightness.

Step 9: Let the soup rest off heat for 5 minutes to meld flavors.

Step 10: Serve hot with bread or noodles if desired.

Cooking Checkpoints & Tips for Success

• Ensure the chicken reaches an internal temperature of 75°C (165°F).
• Watch for the veggies to be tender but not mushy.
• Look for a clear, aromatic broth with a hint of lemon brightness.
• If the soup is too thick, add more broth or water to loosen it up.

Common Mistakes & How to Fix Them

• Soup turns out too gloopy.? Add more broth or water if the soup is too thick.
• Chicken is undercooked or unevenly cooked.? Reduce heat if chicken isn’t cooking evenly.
• Flavors are dull or flat.? Add a splash of lemon juice at the end.
• Broth becomes cloudy and greasy.? Skim foam off the surface during simmering.

Lemon-Herb Chicken Soup

This comforting chicken soup is enhanced with bright lemon and fresh herbs, creating a flavorful, nourishing broth. The process involves simmering tender chicken with aromatic vegetables, shredding the meat, and finishing with a splash of lemon for a lively finish. The final dish features a clear, fragrant broth with tender chicken and vibrant flavors, perfect for cozy evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 2 pieces chicken breasts lean and quick-cooking
• 1 large onion sliced
• 2 carrots carrots diced
• 2 stalks celery diced
• 1 lemon lemon zested and juiced
• 4 cups broth preferably homemade or low-sodium store-bought
• 2 tablespoons fresh parsley chopped
• 1 teaspoon fresh thyme chopped
• to taste salt and pepper
• 1 tablespoon oil for sautéing

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Ladle
• Measuring spoons and cups

Method

 

1. Gather all your ingredients and equipment to keep things organized and efficient.
   
2. Heat a tablespoon of oil in the large pot over medium heat until it shimmers and begins to smell fragrant.
   
3. Add sliced onions to the pot and cook, stirring occasionally, until they turn translucent and start to soften, about 5 minutes. The aroma will be sweet and savory as they release their aroma.
   
4. Stir in the diced carrots and celery, cooking for another 5 minutes until they begin to soften and release their color, filling the kitchen with a fresh veggie scent.
   
5. Push the vegetables to the side of the pot and place the chicken breasts in the cleared space.
   
6. Pour in the broth until the chicken is fully submerged, then bring the mixture to a gentle simmer over medium heat.
   
7. Let it simmer gently for about 20 minutes, until the chicken is cooked through and tender, and the broth is fragrant.
8. Remove the chicken breasts from the pot and place them on a cutting board. Shred the meat into bite-sized pieces with two forks, then return it to the soup.
9. Add freshly grated lemon zest and squeeze in the lemon juice, stirring well to brighten the flavors and infuse the broth with a lively tang.
10. Stir in chopped parsley and thyme, then season with salt and pepper to taste, adjusting until the flavors balance perfectly.
11. Let the soup rest off the heat for a few minutes to allow the flavors to meld and the broth to develop a clear, aromatic profile.
12. Serve the soup hot, garnished with extra herbs if desired, and enjoy the comforting, bright flavors with crusty bread or noodles.

Chicken soup has always been my go-to when I want something familiar and nourishing, but I recently started adding a splash of lemon and herbs to brighten it up. It’s a small tweak that makes a big difference, especially on those chilly nights. I love how the process slows down, turning simple ingredients into something that feels like a warm hug.

Why I Keep Coming Back to This Recipe

It’s a straightforward, satisfying comfort that never feels routine. Each spoonful reminds me of quiet evenings and good company. The simple act of shredding chicken and stirring in lemon makes the process feel grounding, a small ritual that resets my day.

Breaking Down the Key Ingredients

• Chicken breasts: Lean and quick-cooking, they give the soup a tender, meaty base. Swap with thighs for more flavor.
• Onions: The aromatic backbone, sweet and savory as they soften. Shallots can replace if you want a milder note.
• Carrots: Add sweetness and color; they also soften beautifully. Parsnips can be a sweeter substitute.
• Celery: A crunchy, aromatic element that balances richness. Fennel could add a subtle anise flavor.
• Lemon: Brightens the broth with a fresh, tangy punch. Lime can be an alternative for a different zing.
• Broth: The soul of the soup—use homemade if possible. Store-bought works fine, but look for low-sodium.
• Herbs (parsley, thyme): Fresh herbs lift the dish with herbal brightness. Dried herbs can be used but less intensely.

Tools & Equipment You’ll Need

• Large heavy-bottomed pot: For even heat distribution and simmering the soup.
• Sharp knife: Chopping vegetables and shredding chicken.
• Cutting board: A sturdy surface for prep work.
• Ladle: Serving the hot soup.
• Measuring spoons and cups: For precise seasoning and broth measurement.

Step-by-Step Guide to a Heartwarming Chicken Soup

Step 1: Start by gathering your ingredients and equipment.

Step 2: In a large pot, heat a splash of oil over medium heat.

Step 3: Add chopped onions and cook until translucent, about 5 minutes.

Step 4: Toss in diced carrots and celery, cook for another 5 minutes, stirring occasionally.

Step 5: Push veggies to the side, add chicken breasts, and pour in enough broth to cover.

Step 6: Bring to a gentle simmer, about 20 minutes, until chicken is cooked through.

Step 7: Remove chicken, shred it, and return to the pot.

Step 8: Season with salt, pepper, and a squeeze of lemon for brightness.

Step 9: Let the soup rest off heat for 5 minutes to meld flavors.

Step 10: Serve hot with bread or noodles if desired.

Cooking Checkpoints & Tips for Success

• Ensure the chicken reaches an internal temperature of 75°C (165°F).
• Watch for the veggies to be tender but not mushy.
• Look for a clear, aromatic broth with a hint of lemon brightness.
• If the soup is too thick, add more broth or water to loosen it up.

Common Mistakes & How to Fix Them

• Soup turns out too gloopy.? Add more broth or water if the soup is too thick.
• Chicken is undercooked or unevenly cooked.? Reduce heat if chicken isn’t cooking evenly.
• Flavors are dull or flat.? Add a splash of lemon juice at the end.
• Broth becomes cloudy and greasy.? Skim foam off the surface during simmering.

Bright Lemon Chicken Soup

This comforting chicken soup combines tender shredded chicken, aromatic vegetables, and a splash of fresh lemon to brighten the flavors. The process involves simmering the ingredients until tender and then adding herbs and lemon for a fresh, vibrant finish, resulting in a clear, nourishing broth with hearty chunks of chicken and vegetables.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 large chicken breasts lean, boneless, skinless
• 1 large onion diced
• 2 medium carrots diced
• 2 stalks celery diced
• 1 whole lemon zested and juiced
• 4 cups broth chicken or vegetable, low-sodium preferred
• 2 tablespoons olive oil
• 1 teaspoon dried thyme or fresh
• to taste salt and pepper
• 1 cup fresh parsley chopped, for garnish

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Ladle
• Measuring spoons and cups

Method

 

1. Begin by chopping the onion, carrots, and celery into small, even pieces to ensure they cook uniformly.
   
2. Heat a large heavy-bottomed pot over medium heat and add the olive oil, listening for a gentle sizzle.
   
3. Add the diced onion to the pot and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
4. Stir in the diced carrots and celery, cooking for another 5 minutes until they soften slightly and their aroma rises.
5. Push the vegetables to one side of the pot, place the chicken breasts in the cleared space, and pour in the broth to cover everything.
6. Bring the mixture to a gentle simmer, then reduce the heat to low and cook, uncovered, for about 20 minutes until the chicken is cooked through and the vegetables are tender.
7. Remove the chicken breasts from the pot and shred them using two forks, then return the shredded meat to the soup.
8. Add lemon zest and juice to the soup, stirring well to brighten the flavors, and season with salt, pepper, and thyme to taste.
9. Let the soup rest off the heat for a few minutes, allowing the flavors to meld and the broth to clarify slightly.
10. Ladle the hot, fragrant soup into bowls and garnish generously with chopped parsley for a fresh herbal finish.