Classic Chicken Soup is the kind of soup for when you’re under the weather or craving something hearty and cozy. Rich, flavorful, and full of love, this Chicken soup features lots of tender chicken, classic veggies, and a cozy broth with spices and herbs.
One-pot, 5 easy steps, perfect for making ahead or freezing – try my Chicken Noodle Soup too!
Classic Chicken Soup
Whenever I got the flu, I always had people recommend I make some Chicken Soup and I never did because I wasn’t a fan of chicken soup and didn’t grow up eating it (grandma made lots of Minestrone or rich beef stews)!
I got so curious of Chicken Soup that I decided to make a batch when I got the flu and, placebo or not, my flu got better super quickly and the broth turned out actually delicious so here’s my Classic Chicken Soup recipe hehe!
Why you’ll love it
- Flavorful, with aromatic veggies and herbs.
- One-pot, minimal dishes.
- Cozy and hearty, perfect if you feel under the weather.
- Make-ahead and freezer-friendly!
- Healthy and made from scratch.
Ingredients
Olive oil, for sauteing the veggies, cooking the chicken and drizzling right before serving for extra flavor! Olive oil is healthier and lighter than other options making it the perfect base for a healthy under-the-weather soup!
Chicken. For chicken, you can cook your own or use rotisserie or leftover roasted chicken (perfect if you don’t feel like cooking much with the flu). For cooking your own chicken, you can use breasts or thighs and I like searing it to add more flavor!
Oregano. I like adding oregano to the chicken right before searing to add extra flavor but you can also add it to the soup if you’re using rotisserie or leftover chicken or just skip it if you’re not a fan of oregano.
Onion, yellow onion has the best flavor for this kind of soup being milder but regular white onions also work!
Garlic, fresh.
Carrots, fresh.
Celery. If you’re not a fan of chopped celery in soups but like the aroma, you can also saute the celery without chopping it first, then letting it cook with the broth and removing it once the soup is done. This way you get the aroma of celery without actual celery in the soup, this is how my grandma used celery hehe.
Chicken broth or chicken bouillon. If you have homemade or store-bought chicken broth you can use that or if you have chicken bouillon just use plain water instead of broth (same amount) and then add the bouillon, all measurements are in the recipe card down below.
Bay leaves, nutmeg, allspice (optional). You can use all of these or just the ones you prefer! Classic Chicken Soup usually uses bay leaves but I love adding nutmeg (earthy) and allspice (warm and fragrant).
Lemon juice, optional, for some freshness and fun, for topping!
How to make Chicken Soup from scratch
STEP ONE: Prepare the chicken (if using rotisserie or leftover chicken, skip this step). Season the chicken with salt and oregano (if desired). In a large pot over high heat, add the olive oil. Once the olive oil is hot, add the chicken and cook until browned on both sides and cooked through, then remove from the pot and set aside.
STEP TWO: Saute the veggies. In the same pot over medium heat, add some more olive oil (if needed), then add the onions, garlic, carrots, and celery and saute until softened but not browned. Meanwhile, shred the chicken.
STEP THREE: Add the liquid. Add the broth or water and chicken bouillon, then add the bay leaves, nutmeg, and allspice (if using) and allow the broth to come to a simmer. Once simmering, add in the shredded chicken and mix.
STEP FOUR: Simmer for 15-20 minutes, covered, mixing from time to time.
STEP FIVE: Serve! Remove the bay leaves and allspice. Serve! Add freshly-squeezed lemon juice, an olive oil drizzle, and fresh parsley, if desired!
Variations
For Chicken Noodle Soup, try my Chicken Noodle Soup Recipe!
For a Greek-Inspired soup, add fresh dill and lemon juice.
For a richer soup, add a dollop of sour cream when serving.
Storing and Reheating Instructions
Storing Instructions: Allow the soup to cool down to room temperature before storing. Store covered or in an air-tight container in the refrigerator for up to 3-4 days.
Freezing Instructions: Allow the soup to cool down to room temperature before freezing. Store in freezer-safe containers or ziplock bags, keeping in mind the soup will expand when frozen. Freeze for up to 3 months. You can reheat from frozen.
Reheating Instructions: Reheat in a pot over medium-low heat with a splash of broth or water until it simmers, then simmer for a few minutes!
HAPPY COOKING!! I hope you'll love this Classic Chicken Soup Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More dinner recipes you’ll love:
Classic Chicken Soup
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) chicken breast (or chicken thighs or rotisserie chicken or leftover roasted chicken)
- 6 cloves garlic (minced)
- 2 medium yellow onions (minced)
- 2 carrots (chopped)
- 2 whole celery stalks (chopped)
- 6 cups (1.5 l) chicken broth (or water with 1 teaspoon chicken bouillon)
- 2 bay leaves
- 5 allspice berries (optional, or a dash of ground allspice)
- 1/4 teaspoon nutmeg (optional)
Instructions
- Prepare the chicken (skip if using rotisserie or leftover chicken). Season the chicken with salt and oregano (if desired). In a large pot over high heat, add the olive oil. Once the olive oil is hot, add the chicken and cook until browned on both sides and cooked through, then remove from the pot and set aside.
- Saute the veggies. In the same pot over medium heat, add some more olive oil (if needed), then add the onions, garlic, carrots, and celery and saute until softened but not browned. Meanwhile, shred the chicken.
- Add the liquid. Add the broth or water and chicken bouillon, then add the bay leaves, nutmeg, and allspice (if using) and allow the broth to come to a simmer. Once simmering, add in the shredded chicken and mix.
- Simmer for 15-20 minutes, covered, mixing from time to time.
- Serve! Remove the bay leaves and allspice. Serve! Add freshly-squeezed lemon juice, an olive oil drizzle, and fresh parsley, if desired!
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