Favorite Chicken Soup Recipe
This chicken soup is SO good. Yes, there are a bazillion recipes out there for chicken soup, but this one is mine, and I love it so much I must share.
I wanted to do a quick follow up to my post yesterday for making your own chicken stock so you have the perfect recipe to use your fresh stock! And while you could of course make my chicken tortilla soup, it’s nice to have options 🙂 This soup is made a million times better because it’s made with homemade broth using a store-bought rotisserie chicken. It saves time, reduces waste and is just so dang comforting I want to eat it all winter. Plus you only need 7 simple ingredients!
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Ingredients for chicken soup
- Shredded rotisserie chicken
- Homemade chicken stock – store-bought is ok too!
- Onion
- Carrot
- Celery
- Garlic
- Herbs de Provence
- Oil – I prefer to cook with olive oil or avocado oil
- Salt & black pepper
I have a whole step-by-step guide here to making your own stock so I’m not going to go into that in depth in this post.
How to make chicken soup
It’s super simple to make this soup. Just saute the veggies until tender, and add the herbs, chicken, and stock. Bring to a boil and then let simmer for a few minutes. Taste and add salt if necessary. Then enjoy with a nice crusty piece of bread!
Make it chicken noodle
You can easily make this chicken noodle soup! Just add an extra 1/2 quart of stock and 1 cup of pasta once the soup comes to a boil! Cook until pasta is al dente.
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PrintFavorite Chicken Soup
This chicken soup is so comforting and delicious. It’s perfect for days when you’re feeling under the weather, but it’s great even when you’re not!
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 4 1x
- Category: Soup
- Cuisine: American
Ingredients
- 1 tbsp oil
- 1 cup yellow or white onion (diced)
- 1 cup carrot (chopped)
- 3/4 cup celery
- 2 cloves garlic (minced)
- 1 tsp herbs de provence
- 2 cups cooked chicken
- 1 1/2 quarts chicken stock
- salt and pepper
Instructions
- Add 1 tbsp oil to large pot. Add onion, carrot and celery. Sprinkle with 1/4 tsp salt and a pinch of pepper. Sauté until vegetables soften, about 10 minutes.
- Add garlic and cook about 1 minute. Add the herbs de provence, chicken stock and chicken. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Taste and add any additional salt and pepper if necessary. I usually end up adding about another 3/4 tsp. Remove from heat and serve.
