Chicken Soup

chicken soup

Here’s a classic recipe for chicken soup:


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup uncooked egg noodles or pasta of your choice
  • Fresh parsley, chopped (for garnish, optional)
  • Lemon wedges (for serving, optional)


  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
  2. Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant.
  3. Pour in the chicken broth and add the whole chicken breasts, dried thyme, dried rosemary, bay leaf, salt, and pepper. Bring the soup to a simmer.
  4. Once simmering, reduce the heat to low and let the soup cook for about 20-25 minutes, or until the chicken is cooked through and tender.
  5. Remove the chicken breasts from the pot and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  6. Return the shredded chicken to the pot and add the uncooked noodles. Cook for another 8-10 minutes, or until the noodles are tender.
  7. Taste the soup and adjust the seasoning if needed, adding more salt and pepper as desired.
  8. Ladle the soup into bowls and garnish with chopped fresh parsley, if using. Serve hot with lemon wedges on the side for squeezing over the soup, if desired.
See also  Peachy Corn Bread Muffins

Enjoy your comforting and nourishing chicken soup!


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