Homemade Chicken Soup Comfort

This homemade chicken soup recipe is my absolute favorite when it comes to comforting meals that warm you up from the inside out. Made from scratch with simple ingredients, it yields a rich, flavorful broth and tender chicken that makes every spoonful feel like a hug. It’s perfect for a family dinner or a cozy solo lunch on a chilly day.

I first made this soup when I was recovering from a cold and found it incredibly soothing. Now my family always asks for it whenever someone feels under the weather.

Ingredients

• 10 to 12 bone-in skinless chicken thighs: which provide tender meat and rich flavor
• 3 quarts cold water: to slowly extract flavors for a clear broth
• 1 tablespoon olive oil: to sauté and bring out the sweetness in the vegetables
• 2 yellow onions, peeled and diced: to build a flavorful base
• 8 large carrots, peeled and chopped: for natural sweetness and color
• 6 ribs celery, chopped: for aromatic depth
• 5 cloves garlic, minced: because garlic adds a punch of savory warmth
• 2 teaspoons salt: to highlight all the flavors
• 1 teaspoon pepper: for a mild hint of spice
• Juice from one lemon: to brighten the soup and balance the richness
• 2 bay leaves: for subtle herbaceous notes
• Fresh chopped parsley: to garnish and add a fresh touch at the end
• Note: Choosing fresh vegetables and thighs with good color will enhance the overall taste and appearance of your soup.

Instructions

Make your broth:

Add the chicken thighs to a large stockpot and pour in 3 to 4 quarts of cold water. Place the pot over high heat and bring to a boil. Once boiling, cover the pot and reduce the heat to low to maintain a gentle simmer. Let this cook for 30 to 45 minutes until the chicken is fully cooked through and the broth has developed a rich flavor.

Cook the vegetables and build flavor:

While the broth simmers, prepare your mirepoix by chopping onions, carrots, and celery. Heat one tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and cook, stirring frequently, for about 4 to 5 minutes until onions become translucent. Then add the carrots and celery, stirring well to combine. Continue to cook for 10 to 15 minutes, stirring often, until the vegetables are tender but not browned. In the last two minutes, stir in the minced garlic, sprinkle with salt and pepper, and add the bay leaves. If you notice the vegetables starting to brown or stick, lower the heat to medium-low.

Strain the broth:

Once the chicken is cooked, remove the pot from heat. Use tongs to carefully lift out the chicken and set aside on a cutting board to cool. Pour the broth through a fine-mesh strainer into the pot with the cooked vegetables, discarding any solids. This step ensures a clear broth.

Shred the chicken:

When the chicken is cool enough to handle, use two forks or your hands to shred the meat into bite-sized pieces. Set this aside until ready to add back to the soup.

Simmer the soup:

Add the fresh lemon juice to the pot and bring the soup back to a boil. Then reduce the heat to low, cover, and let it simmer for 30 minutes or until the vegetables are fully cooked and tender. In the last 5 to 10 minutes of cooking, stir the shredded chicken back into the pot to warm through.

Serve the soup:

Taste the soup and adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish generously with fresh chopped parsley for a bright finish that complements the savory broth.

One of my favorite moments with this soup was serving it to my family during a winter gathering. The house filled with warmth and that familiar smell instantly made everyone feel cozy and cared for.

Storage Tips

Store the soup in airtight containers and refrigerate for up to five days. The flavors deepen when rested overnight. It also freezes well for up to three months. Thaw in the fridge overnight and reheat gently on the stove.

Ingredient Substitutions

You can swap chicken thighs for boneless breasts but watch cooking time as breasts cook faster and can dry out. Use vegetable broth and tofu for a vegetarian variation. Add other vegetables like parsnips, potatoes, or kale to mix flavors and textures.

Serving Suggestions

Serve the soup with crusty bread or warm crackers to soak up the broth. A side salad or simple roasted vegetables complement the soup for a heartier meal. Garnish with extra fresh herbs or a splash of hot sauce for some heat.

This soup is simple to scale for a crowd and perfect for making ahead. A squeeze of lemon and a sprinkle of parsley just before serving brightens the whole pot.

Your Recipe Questions Answered

→ What type of chicken is best for this dish?

Dark meat cuts like thighs, legs, and wings provide richer flavor and tender texture. Breasts can be used but require careful cooking to avoid dryness.

→ How long should the chicken simmer for optimal flavor?

Simmering for 30-45 minutes allows the chicken to cook fully while extracting deep flavor into the broth.

→ Can the vegetables be cooked with the chicken at the same time?

Yes, though cooking separately and straining the broth results in a clearer liquid; simultaneous cooking is quicker.

→ What are good vegetable additions to enhance the flavor?

Parsnips, potatoes, leeks, cabbage, or kale can be added for depth and variety.

→ How can I speed up the cooking process?

Use store-bought stock and shredded rotisserie chicken; adjust seasoning to taste for a quick alternative.