Classic Chicken Soup
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!
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!
Notes
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 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.
Nutrition
Calories: 151kcalCarbohydrates: 8gProtein: 18gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 53mgSodium: 986mgPotassium: 489mgFiber: 2gSugar: 4gVitamin A: 3488IUVitamin C: 6mgCalcium: 40mgIron: 1mg
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