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Winter calls for a bowl of something warm and hearty, but I like to give my chicken soup a little twist each year. This version uses a slow, gentle simmer that pulls out the deep, comforting flavors without losing the delicate texture of the chicken. It’s about balancing richness with a touch of brightness, so each spoonful feels like a warm hug with a bit of zing.

Why I Keep Coming Back to This Soup

It’s the simplicity that keeps me returning—each batch feels like a quiet victory. The slow simmer unlocks layers of flavor I can’t rush, making it perfect for chilly days. Plus, the subtle citrus lift always surprises me, no matter how many times I make it.

Breaking Down the Essentials

• Chicken thighs: Juicy and forgiving, they become tender and flavorful after slow simmering. Substitute with chicken breasts if you prefer leaner meat.
• Carrots: Sweet and earthy, they add color and texture. Use parsnips for a sweeter twist or skip for a quicker cook.
• Celery: Crunchy and aromatic, it builds depth in the broth. Fennel can be a good swap for a slightly aniseed note.
• Onions and garlic: The aromatic backbone of the soup, infusing every sip. Shallots can replace onions for a milder sweetness.
• Lemon: Brightens the broth with a zing that lifts all the flavors. Lime works if you want a slightly different citrus punch.
• Fresh herbs: Parsley and thyme add freshness and earthiness. Bay leaves contribute a subtle woodsy aroma.
• Broth: The foundation, preferably homemade or low-sodium for control. Vegetable broth can be used if you’re vegetarian.

Tools of the Trade for Soup Success

• Large stockpot: For simmering all ingredients evenly.
• Sharp chef’s knife: Chopping vegetables and preparing chicken.
• Ladle: Serving the soup and testing the broth.
• Tongs: Handling hot chicken pieces.
• Measuring spoons and cups: Ensuring precise seasoning.

Step-by-Step: Crafting Your Winter Chicken Soup

Step 1: Start by gathering all your ingredients and tools. Preheat your simmering pot to a gentle boil.

Step 2: In a large pot, heat a splash of oil over medium heat. Add chopped onions and garlic, cook until translucent and fragrant, about 5 minutes.

Step 3: Drop in the chicken pieces, skin-side down first, and brown for about 8 minutes. Turn to sear the other side.

Step 4: Add carrots, celery, and herbs. Pour in enough broth to cover everything by 2 inches. Bring to a boil, then reduce to a simmer.

Step 5: Simmer gently for 45-60 minutes, until the chicken is tender and falling apart.

Step 6: Remove the chicken, shred it with two forks, and return it to the pot.

Step 7: Season with salt, pepper, and a squeeze of lemon for brightness.

Step 8: Let the soup rest for 10 minutes before serving to meld flavors. Ladle into bowls, garnish with fresh herbs.

Cooking Checkpoints & Tips to Keep in Mind

• Ensure the chicken is fully submerged for even cooking.
• Watch for a gentle simmer, not a rolling boil, to keep the meat tender.
• Taste and adjust seasonings at the end—lemon brightens everything.
• The chicken should shred easily; if not, give it a few more minutes.

Common Mistakes & How to Fix Them

• Over-salting the broth.? If the soup is too salty, add a splash of water or a squeeze of lemon to balance.
• Undercooked chicken.? If the chicken isn’t shredding easily, give it extra simmer time.
• Lack of flavor depth.? Too bland? Stir in a teaspoon of soy sauce or a dash of hot sauce.
• Over-cooked vegetables.? If vegetables are overcooked and mushy, add them later or use firmer varieties.

Hearty Lemon Chicken Soup

This comforting chicken soup features tender chicken thighs simmered slowly with aromatic vegetables and herbs, resulting in a rich yet bright broth. The final dish has a clear, flavorful broth with shredded chicken and colorful vegetables, topped with fresh herbs and a squeeze of lemon for a zesty finish.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comforting

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs bone-in, skin-on preferred
• 2 large onions chopped
• 3 cloves garlic minced
• 3 carrots carrots sliced
• 2 stalks celery sliced
• 6 cups chicken broth preferably homemade or low-sodium
• 1 lemon lemon zest and juice
• 2 tablespoons fresh parsley chopped, for garnish
• 1 teaspoon fresh thyme or 1/2 teaspoon dried
• to taste salt and pepper for seasoning

Equipment

• Large stockpot
• Sharp chef’s knife
• Ladle
• Tongs
• Measuring spoons and cups

Method

 

1. Place all the chicken thighs in a large stockpot and add enough water to cover. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface. Cook for about 45 minutes until the chicken is tender.
   
2. While the chicken cooks, chop the onions, carrots, and celery. Mince the garlic and set aside.
3. Once the chicken is cooked, carefully remove the thighs from the broth and set aside to cool slightly. Strain the broth into a bowl or another pot, discarding the solids.
4. Heat a splash of oil in the same pot over medium heat. Add the chopped onions, garlic, carrots, and celery. Cook until the vegetables are soft and fragrant, about 5-7 minutes, with the vegetables beginning to caramelize slightly.
5. Pour the strained broth back into the pot with the vegetables. Bring to a gentle simmer and cook for another 15 minutes to develop flavor.
6. Meanwhile, shred the cooked chicken thighs into bite-sized pieces using two forks.
7. Add the shredded chicken to the simmering broth, stirring to combine. Season with salt, pepper, and fresh thyme. Zest the lemon directly into the soup and squeeze in the lemon juice for brightness.
8. Allow the soup to simmer for an additional 5-10 minutes, letting the flavors meld and the broth slightly thicken.
9. Taste and adjust seasoning as needed. Ladle the hot soup into bowls, garnish with chopped parsley, and serve with lemon wedges on the side.

Notes

For an extra depth of flavor, you can add a splash of soy sauce or hot sauce at the end. Ensure the chicken is fully shredded for the best texture, and don’t forget the bright citrus finish to lift the entire dish.

This healing chicken soup isn’t about fancy ingredients or complicated techniques. It’s about harnessing the humble power of homemade broth and simple veggies to nurture your body from the inside out. I’ve come to rely on it after long days or when I catch a cold, craving that warm, soothing sip that feels like a gentle hug.

Why This Soup Becomes a Weekly Ritual

It’s simple, honest nourishment. The scent of simmering broth triggers a sense of calm and care. Plus, it’s endlessly adaptable—add rice, noodles, or greens. It’s the kind of dish that reminds you slow, healing moments are worth making time for.

Breaking Down the Healing Ingredients

• Chicken bones: Rich in minerals, they form the nourishing base. Use leftover carcasses or wings for flavor.
• Apple cider vinegar: Helps extract minerals from bones, adding a subtle tang. Skip if you prefer plain broth.
• Carrots: Sweet and earthy, they bring a mellow sweetness that balances the broth’s savory depth.
• Celery: Adds a fresh, slightly peppery note and crisp texture to the soup.
• Onions: Layered with flavor and sweetness, they form the aromatic backbone.
• Fresh herbs (parsley, thyme): Brighten the soup with herbal freshness, essential for that healing boost.
• Cooked chicken: Tender, shredded bits that add protein and heartiness.

Tools of the Trade for a Soul-Soothing Soup

• Large stockpot: To hold the bones, broth, and vegetables during simmering.
• Fine sieve or strainer: To strain the broth for clarity.
• Sharp knife: To chop vegetables and shred chicken.
• Cutting board: A stable surface for prep work.
• Ladle: To serve the soup in bowls.

Step-by-Step Guide to Crafting Your Healing Chicken Soup

Step 1: Start by gently simmering chicken bones with a splash of apple cider vinegar for about 30 minutes. This helps draw out all the good, healing minerals.

Step 2: Remove the bones and strain the broth through a fine sieve. You want a clear, rich base that smells like warm, savory comfort.

Step 3: While the broth simmers, chop fresh vegetables—carrots, celery, onion—and sauté them until they’re just tender and releasing their sweet aroma.

Step 4: Add the vegetables to the broth and let everything simmer together for another 20 minutes, until the flavors meld and the house fills with a cozy scent.

Step 5: Finally, shred some cooked chicken into the soup, toss in a handful of herbs, and adjust salt and pepper to taste. Serve hot, with crusty bread on the side.

Cooking Checkpoints & Tips for Success

• Broth should be clear and golden, not cloudy or greasy.
• Vegetables should be tender but not mushy, with a hint of sweetness.
• Chicken should shred easily and be moist, not dry or stringy.
• The soup should smell fragrant with herbal notes and a hint of acidity from the vinegar.

Common Mistakes & How to Fix Them

• Not skimming foam, resulting in murky broth.? Skim off excess foam from the broth to keep it clear.
• Overcooked veggies turning to mush.? Add vegetables later if you prefer a firmer texture.
• Missing out on herbal flavor.? Use fresh herbs for brightness, or dried if you’re out.
• Over-salting the broth.? If broth is too salty, dilute with a splash of water or add a potato while simmering.

Healing Chicken Soup

This soothing chicken soup is made by simmering chicken bones and vegetables to create a nourishing, clear broth. It features tender shredded chicken and aromatic herbs, resulting in a comforting dish with a golden hue and a fragrant, hearty flavor. Perfect for long days or when feeling under the weather, it’s a simple, restorative meal that can be customized with rice, noodles, or greens.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds chicken bones leftover carcasses or wings
• 1 tablespoon apple cider vinegar helps extract minerals
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 1 large onion diced
• 1/4 cup fresh parsley chopped
• 2 teaspoons fresh thyme or 1 teaspoon dried
• 2 cups cooked chicken shredded
• to taste Salt and pepper

Equipment

• Large stockpot
• Fine sieve or strainer
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Place the chicken bones in a large stockpot and cover with cold water. Add a splash of apple cider vinegar to help draw out minerals. Bring to a gentle simmer and cook uncovered for about 30 minutes, skimming off foam as it appears and releasing a warm, savory aroma.
   
2. Remove the bones from the broth and strain through a fine sieve into a clean bowl, discarding solids. You should have a clear, golden broth that smells rich and comforting.
   
3. While the broth simmers, chop the carrots, celery, and onion into bite-sized pieces. Sauté the vegetables in a little oil in a separate pan until they just start to soften and release their sweet aroma, about 5-7 minutes.
   
4. Add the sautéed vegetables to the strained broth and bring to a gentle simmer. Let everything cook together for another 20 minutes until the vegetables are tender and the broth is fragrant with herbal and vegetable notes.
   
5. Shred the cooked chicken into bite-sized pieces and add it to the simmering soup. Stir in chopped parsley and thyme for a fresh herbal boost, then season with salt and pepper to taste. Let it simmer for another 5 minutes to meld flavors.
   
6. Serve the healing chicken soup hot in bowls, garnished with extra herbs if desired. Enjoy the warm, comforting aroma and soothing texture of this nourishing dish.
   

Notes

Feel free to add rice, noodles, or greens to customize your soup. For a richer broth, simmer the bones longer or add more herbs.

This healing chicken soup isn’t about fancy ingredients or complicated techniques. It’s about harnessing the humble power of homemade broth and simple veggies to nurture your body from the inside out. I’ve come to rely on it after long days or when I catch a cold, craving that warm, soothing sip that feels like a gentle hug.

Why This Soup Becomes a Weekly Ritual

It’s simple, honest nourishment. The scent of simmering broth triggers a sense of calm and care. Plus, it’s endlessly adaptable—add rice, noodles, or greens. It’s the kind of dish that reminds you slow, healing moments are worth making time for.

Breaking Down the Healing Ingredients

• Chicken bones: Rich in minerals, they form the nourishing base. Use leftover carcasses or wings for flavor.
• Apple cider vinegar: Helps extract minerals from bones, adding a subtle tang. Skip if you prefer plain broth.
• Carrots: Sweet and earthy, they bring a mellow sweetness that balances the broth’s savory depth.
• Celery: Adds a fresh, slightly peppery note and crisp texture to the soup.
• Onions: Layered with flavor and sweetness, they form the aromatic backbone.
• Fresh herbs (parsley, thyme): Brighten the soup with herbal freshness, essential for that healing boost.
• Cooked chicken: Tender, shredded bits that add protein and heartiness.

Tools of the Trade for a Soul-Soothing Soup

• Large stockpot: To hold the bones, broth, and vegetables during simmering.
• Fine sieve or strainer: To strain the broth for clarity.
• Sharp knife: To chop vegetables and shred chicken.
• Cutting board: A stable surface for prep work.
• Ladle: To serve the soup in bowls.

Step-by-Step Guide to Crafting Your Healing Chicken Soup

Step 1: Start by gently simmering chicken bones with a splash of apple cider vinegar for about 30 minutes. This helps draw out all the good, healing minerals.

Step 2: Remove the bones and strain the broth through a fine sieve. You want a clear, rich base that smells like warm, savory comfort.

Step 3: While the broth simmers, chop fresh vegetables—carrots, celery, onion—and sauté them until they’re just tender and releasing their sweet aroma.

Step 4: Add the vegetables to the broth and let everything simmer together for another 20 minutes, until the flavors meld and the house fills with a cozy scent.

Step 5: Finally, shred some cooked chicken into the soup, toss in a handful of herbs, and adjust salt and pepper to taste. Serve hot, with crusty bread on the side.

Cooking Checkpoints & Tips for Success

• Broth should be clear and golden, not cloudy or greasy.
• Vegetables should be tender but not mushy, with a hint of sweetness.
• Chicken should shred easily and be moist, not dry or stringy.
• The soup should smell fragrant with herbal notes and a hint of acidity from the vinegar.

Common Mistakes & How to Fix Them

• Not skimming foam, resulting in murky broth.? Skim off excess foam from the broth to keep it clear.
• Overcooked veggies turning to mush.? Add vegetables later if you prefer a firmer texture.
• Missing out on herbal flavor.? Use fresh herbs for brightness, or dried if you’re out.
• Over-salting the broth.? If broth is too salty, dilute with a splash of water or add a potato while simmering.

Healing Chicken Soup

This soothing chicken soup is crafted with a simple homemade broth, tender shredded chicken, and fresh vegetables like carrots, celery, and onions. It’s simmered until the flavors meld into a clear, golden liquid with a fragrant aroma, offering a comforting and nourishing final dish. Perfect for long days or when feeling under the weather, it can be customized with rice, noodles, or greens for added heartiness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds chicken bones or carcasses preferably with some meat on them
• 1 tablespoon apple cider vinegar helps extract minerals from bones
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 1 large onion diced
• 2 cloves garlic minced
• fresh parsley chopped, for garnish
• fresh thyme a few sprigs
• 2 cups cooked chicken shredded
• to taste salt and pepper

Equipment

• Large stockpot
• Fine sieve or strainer
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Place the chicken bones or carcasses into a large stockpot, add a splash of apple cider vinegar, and cover with water. Bring to a gentle simmer and cook uncovered for about 30 minutes. This helps extract nourishing minerals from the bones and fills the kitchen with a savory aroma.
   
2. Remove the bones and strain the broth through a fine sieve into a clean bowl or another pot. Discard the solids. You should have a clear, golden broth that smells warm and inviting.
   
3. While the broth is simmering, chop the carrots, celery, and onion into bite-sized pieces. Mince the garlic cloves and set everything aside.
4. In the same pot, add a little oil and sauté the chopped vegetables and minced garlic until they become tender and fragrant—about 5-7 minutes. You’ll notice the vegetables soften slightly and release a sweet aroma.
5. Pour the strained broth back into the pot with the sautéed vegetables. Bring the mixture to a gentle simmer and cook for another 20 minutes, allowing the flavors to meld and the soup to develop a comforting aroma.
6. Add the shredded cooked chicken into the soup, stirring gently to distribute. Let it warm through for 2-3 minutes.
7. Taste the broth and season with salt and pepper as needed. Toss in a few sprigs of fresh thyme for herbal brightness and sprinkle chopped parsley just before serving for a fresh finish.
8. Use a ladle to serve the hot soup into bowls, making sure each has a good mix of vegetables, chicken, and broth. The soup should look clear, golden, and inviting, with the aroma of herbs and simmered vegetables filling the air.
9. Garnish with additional chopped parsley if desired, and enjoy this nourishing bowl of healing comfort.

Notes

For added heartiness, serve with crusty bread or toss in cooked noodles or greens during the final simmer. Keep the broth refrigerated for up to 3 days or freeze for later use.

This healing chicken soup isn’t about fancy ingredients or complicated techniques. It’s about harnessing the humble power of homemade broth and simple veggies to nurture your body from the inside out. I’ve come to rely on it after long days or when I catch a cold, craving that warm, soothing sip that feels like a gentle hug.

Why This Soup Becomes a Weekly Ritual

It’s simple, honest nourishment. The scent of simmering broth triggers a sense of calm and care. Plus, it’s endlessly adaptable—add rice, noodles, or greens. It’s the kind of dish that reminds you slow, healing moments are worth making time for.

Breaking Down the Healing Ingredients

• Chicken bones: Rich in minerals, they form the nourishing base. Use leftover carcasses or wings for flavor.
• Apple cider vinegar: Helps extract minerals from bones, adding a subtle tang. Skip if you prefer plain broth.
• Carrots: Sweet and earthy, they bring a mellow sweetness that balances the broth’s savory depth.
• Celery: Adds a fresh, slightly peppery note and crisp texture to the soup.
• Onions: Layered with flavor and sweetness, they form the aromatic backbone.
• Fresh herbs (parsley, thyme): Brighten the soup with herbal freshness, essential for that healing boost.
• Cooked chicken: Tender, shredded bits that add protein and heartiness.

Tools of the Trade for a Soul-Soothing Soup

• Large stockpot: To hold the bones, broth, and vegetables during simmering.
• Fine sieve or strainer: To strain the broth for clarity.
• Sharp knife: To chop vegetables and shred chicken.
• Cutting board: A stable surface for prep work.
• Ladle: To serve the soup in bowls.

Step-by-Step Guide to Crafting Your Healing Chicken Soup

Step 1: Start by gently simmering chicken bones with a splash of apple cider vinegar for about 30 minutes. This helps draw out all the good, healing minerals.

Step 2: Remove the bones and strain the broth through a fine sieve. You want a clear, rich base that smells like warm, savory comfort.

Step 3: While the broth simmers, chop fresh vegetables—carrots, celery, onion—and sauté them until they’re just tender and releasing their sweet aroma.

Step 4: Add the vegetables to the broth and let everything simmer together for another 20 minutes, until the flavors meld and the house fills with a cozy scent.

Step 5: Finally, shred some cooked chicken into the soup, toss in a handful of herbs, and adjust salt and pepper to taste. Serve hot, with crusty bread on the side.

Cooking Checkpoints & Tips for Success

• Broth should be clear and golden, not cloudy or greasy.
• Vegetables should be tender but not mushy, with a hint of sweetness.
• Chicken should shred easily and be moist, not dry or stringy.
• The soup should smell fragrant with herbal notes and a hint of acidity from the vinegar.

Common Mistakes & How to Fix Them

• Not skimming foam, resulting in murky broth.? Skim off excess foam from the broth to keep it clear.
• Overcooked veggies turning to mush.? Add vegetables later if you prefer a firmer texture.
• Missing out on herbal flavor.? Use fresh herbs for brightness, or dried if you’re out.
• Over-salting the broth.? If broth is too salty, dilute with a splash of water or add a potato while simmering.

Healing Chicken Soup

This comforting chicken soup is made with a nourishing homemade broth, tender vegetables, and shredded cooked chicken, creating a clear, golden broth with a hearty, soothing texture. The process involves simmering bones for minerals, sautéing vegetables for sweetness, and combining everything for a warm, restorative meal. It’s a simple, adaptable dish that feels like a gentle hug in a bowl.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds chicken bones or carcasses preferably leftover wings or carcasses
• 1 tablespoon apple cider vinegar helps extract minerals from bones
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 1 large onion diced
• 2 cloves garlic minced
• 1 handful fresh parsley chopped, for garnish
• 1 sprig fresh thyme or 1 teaspoon dried
• 2 cups cooked chicken shredded, optional for added heartiness
• to taste salt and pepper for seasoning

Equipment

• Large stockpot
• Fine sieve or strainer
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Place the chicken bones in a large stockpot, add a splash of apple cider vinegar, and cover with cold water. Bring to a gentle simmer, skimming off any foam that rises to the surface, and let it simmer gently for about 30 minutes. This step helps extract nourishing minerals from the bones.
   
2. Remove the bones from the broth and strain the liquid through a fine sieve into a clean pot, discarding any solids. You should now have a clear, golden broth that smells warm and savory.
   
3. While the broth cools slightly, chop the carrots, celery, and onion into bite-sized pieces. Mince the garlic for added aroma.
4. Add a tablespoon of oil to a separate pan and sauté the chopped vegetables over medium heat until they’re tender and fragrant, about 5-7 minutes. The vegetables should release a sweet aroma and become slightly translucent.
5. Pour the sautéed vegetables into the strained broth and bring everything to a gentle simmer. Let it cook together for another 20 minutes, allowing the flavors to meld and the house to fill with a cozy scent.
6. Add the minced garlic and cook for another minute, stirring to release their aroma. Then, stir in the shredded cooked chicken if using, and add fresh herbs like parsley and thyme.
7. Season the soup with salt and pepper to taste, adjusting until it’s perfectly balanced. Let it simmer for a few more minutes for the flavors to settle.
8. Ladle the hot, fragrant soup into bowls, garnishing with additional chopped herbs if desired. Serve with crusty bread for a comforting, nourishing meal.

Notes

For a richer flavor, you can add rice or noodles during the final simmer. Always skim foam during the initial simmer for a clearer broth. Feel free to customize with your favorite herbs and vegetables.

I’ve always loved how chicken vegetable soup can feel like a warm hug on a chilly day. It’s a recipe I turn to when I want something straightforward but full of flavor, a reminder that simple ingredients can come together to create something comforting. This version is a little more rustic, a little more forgiving, perfect for those who want the essence of home in every bowl.

Why I keep returning to this simple soup.

It’s honest, filling, and quick to make. The aroma alone—garlic, herbs, chicken—brings a sense of calm after a busy day. Plus, it’s endlessly adaptable, which keeps it fresh even after dozens of bowls.

Breaking down the ingredients: honest notes and tweaks.

• Chicken: I prefer thighs for flavor and juiciness, but breasts work too, just watch the dryness.
• Carrots: Sweet and earthy—use fresh for the best bite. Swap with parsnips for a different sweetness.
• Celery: Adds a crisp, herbal punch. If you dislike it, replace with fennel for a subtle anise note.
• Onions: Builds the base flavor with a sweet undertone. Shallots can be a milder alternative.
• Broth: Homemade or store-bought—aim for rich and clear. Use vegetable broth for a vegan version.
• Herbs: Parsley, thyme, and bay leaves—fresh if possible for brightness. Dried works in a pinch.

Tools of the trade for a perfect simmer.

• Large heavy-bottomed pot: Heats evenly and prevents scorching.
• Wooden spoon: Stirs without scratching the pot.
• Chef’s knife: Chops vegetables and chicken efficiently.
• Measuring spoons and cups: Ensures accurate seasoning and broth quantities.

Step-by-step to a soulful bowl

Step 1: Gather your ingredients: chicken, vegetables, broth, herbs. Think of this as assembling your comfort kit.

Step 2: Start by sautéing onions and garlic in a large pot over medium heat until fragrant and translucent, about 5 minutes.

Step 3: Add diced chicken and cook until it’s just browned on all sides, about 7 minutes. Do not overcook, or it’ll dry out.

Step 4: Pour in broth, bring to a gentle simmer, and add chopped vegetables. Let it cook for 20–25 minutes, until veggies are tender.

Step 5: Season with salt, pepper, and herbs. Taste and adjust until it feels just right.

Cooking checkpoints and tips to keep in mind.

• Onions should be soft and translucent, not browned.
• Chicken should be cooked through but still juicy—no dry bites.
• Vegetables should be tender but not mushy—test with a fork.

Avoid these common pitfalls when making chicken vegetable soup.

• Using bland broth without seasoning.? If soup is bland, add a splash of soy sauce or a squeeze of lemon for brightness.
• Overcooking vegetables.? If veggies turn mushy, reduce cooking time or add delicate greens at the end.
• Overcooking chicken.? If chicken is dry, cook it gently and shred after cooking, not before.
• Soup is too thin.? If soup doesn’t thicken, stir in a slurry of cornstarch and water near the end.

Hearty Chicken Vegetable Soup

This rustic chicken vegetable soup is made by simmering tender chicken thighs with fresh vegetables, herbs, and savory broth, resulting in a comforting, flavorful dish with a clear, nourishing broth and tender ingredients. The process involves sautéing aromatics, browning chicken, and gently simmering everything until the flavors meld and the vegetables are perfectly tender.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds chicken thighs boneless and skinless preferred
• 2 large onions diced
• 3 cloves garlic minced
• 3 carrots carrots chopped
• 2 stalks celery chopped
• 6 cups chicken broth rich and clear
• 1 teaspoon dried thyme
• 2 bay leaves bay leaves
• 1/4 cup fresh parsley chopped, for garnish
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Chef’s knife
• Measuring spoons and cups

Method

 

1. Dice the onions and chop the carrots and celery to prepare for sautéing and simmering.
   
2. Heat the large heavy-bottomed pot over medium heat and add a splash of oil. Sauté the diced onions and minced garlic until fragrant and translucent, about 5 minutes, filling your kitchen with a warm aroma.
   
3. Push the aromatics to the side of the pot and add the chicken thighs, cooking until they develop a light golden color on each side, about 7 minutes. Use a wooden spoon to turn the chicken pieces for even browning.
   
4. Pour in the chicken broth and bring the mixture to a gentle simmer. Add the chopped carrots, celery, dried thyme, and bay leaves to the pot, stirring to combine.
   
5. Reduce the heat to low, cover the pot, and let everything simmer gently for 20–25 minutes, until the vegetables are tender and the chicken is cooked through. The broth will become flavorful and clear, with a comforting aroma filling the kitchen.
   
6. Remove the chicken thighs and shred them into bite-sized pieces, then return the shredded chicken to the soup, stirring well to combine. Season with salt and pepper to taste, and discard the bay leaves.
   
7. Ladle the soup into bowls and garnish with chopped fresh parsley for a burst of freshness and color. Serve hot, enjoying the comforting, rustic flavors with each spoonful.

Notes

For a richer flavor, you can sauté the vegetables longer for caramelization or add a squeeze of lemon at the end for brightness.

I’ve always loved how chicken vegetable soup can feel like a warm hug on a chilly day. It’s a recipe I turn to when I want something straightforward but full of flavor, a reminder that simple ingredients can come together to create something comforting. This version is a little more rustic, a little more forgiving, perfect for those who want the essence of home in every bowl.

Why I keep returning to this simple soup.

It’s honest, filling, and quick to make. The aroma alone—garlic, herbs, chicken—brings a sense of calm after a busy day. Plus, it’s endlessly adaptable, which keeps it fresh even after dozens of bowls.

Breaking down the ingredients: honest notes and tweaks.

• Chicken: I prefer thighs for flavor and juiciness, but breasts work too, just watch the dryness.
• Carrots: Sweet and earthy—use fresh for the best bite. Swap with parsnips for a different sweetness.
• Celery: Adds a crisp, herbal punch. If you dislike it, replace with fennel for a subtle anise note.
• Onions: Builds the base flavor with a sweet undertone. Shallots can be a milder alternative.
• Broth: Homemade or store-bought—aim for rich and clear. Use vegetable broth for a vegan version.
• Herbs: Parsley, thyme, and bay leaves—fresh if possible for brightness. Dried works in a pinch.

Tools of the trade for a perfect simmer.

• Large heavy-bottomed pot: Heats evenly and prevents scorching.
• Wooden spoon: Stirs without scratching the pot.
• Chef’s knife: Chops vegetables and chicken efficiently.
• Measuring spoons and cups: Ensures accurate seasoning and broth quantities.

Step-by-step to a soulful bowl

Step 1: Gather your ingredients: chicken, vegetables, broth, herbs. Think of this as assembling your comfort kit.

Step 2: Start by sautéing onions and garlic in a large pot over medium heat until fragrant and translucent, about 5 minutes.

Step 3: Add diced chicken and cook until it’s just browned on all sides, about 7 minutes. Do not overcook, or it’ll dry out.

Step 4: Pour in broth, bring to a gentle simmer, and add chopped vegetables. Let it cook for 20–25 minutes, until veggies are tender.

Step 5: Season with salt, pepper, and herbs. Taste and adjust until it feels just right.

Cooking checkpoints and tips to keep in mind.

• Onions should be soft and translucent, not browned.
• Chicken should be cooked through but still juicy—no dry bites.
• Vegetables should be tender but not mushy—test with a fork.

Avoid these common pitfalls when making chicken vegetable soup.

• Using bland broth without seasoning.? If soup is bland, add a splash of soy sauce or a squeeze of lemon for brightness.
• Overcooking vegetables.? If veggies turn mushy, reduce cooking time or add delicate greens at the end.
• Overcooking chicken.? If chicken is dry, cook it gently and shred after cooking, not before.
• Soup is too thin.? If soup doesn’t thicken, stir in a slurry of cornstarch and water near the end.

Chicken Vegetable Soup

This comforting chicken vegetable soup is made by simmering tender chicken thighs with a medley of fresh vegetables, herbs, and fragrant garlic in a rich broth. The final dish has a clear, hearty appearance with colorful chunks of vegetables and shredded chicken, offering a warm, satisfying texture perfect for chilly days.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 pounds chicken thighs boneless and skinless preferred
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 1 large onion diced
• 4 cups chicken broth rich and clear
• 2 cloves garlic minced
• 1 teaspoon dried thyme
• 2 bay leaves bay leaves
• 1/4 cup fresh parsley chopped, for garnish
• to taste Salt and pepper for seasoning

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Chef’s knife
• Measuring spoons and cups

Method

 

1. Begin by gathering all your ingredients: chicken thighs, fresh vegetables, broth, garlic, and herbs. This sets the stage for a cozy, nourishing soup.
   
2. Heat your large heavy-bottomed pot over medium heat. Add a splash of oil, then toss in diced onions and minced garlic. Sauté until fragrant and onions become translucent, about 5 minutes, filling your kitchen with a warm aroma.
3. Add the chicken thighs to the pot and cook until they are browned on all sides, about 7 minutes. Use a wooden spoon to turn the pieces, and listen for a gentle sizzle and smell that hints at richness.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor. Bring the mixture to a gentle simmer, then add chopped carrots, celery, dried thyme, and bay leaves. Cover and let it simmer for 20-25 minutes until the vegetables are tender and the chicken is cooked through.
5. Remove the chicken thighs from the pot and shred them with two forks. Return the shredded chicken to the soup and stir well. Taste the broth and season with salt and pepper as needed, adjusting to your preference.
6. Finally, sprinkle chopped fresh parsley over the soup for a burst of brightness. Ladle the steaming, colorful soup into bowls, and enjoy this hearty, comforting dish that feels like a warm hug.

I’ve always loved how chicken vegetable soup can feel like a warm hug on a chilly day. It’s a recipe I turn to when I want something straightforward but full of flavor, a reminder that simple ingredients can come together to create something comforting. This version is a little more rustic, a little more forgiving, perfect for those who want the essence of home in every bowl.

Why I keep returning to this simple soup.

It’s honest, filling, and quick to make. The aroma alone—garlic, herbs, chicken—brings a sense of calm after a busy day. Plus, it’s endlessly adaptable, which keeps it fresh even after dozens of bowls.

Breaking down the ingredients: honest notes and tweaks.

• Chicken: I prefer thighs for flavor and juiciness, but breasts work too, just watch the dryness.
• Carrots: Sweet and earthy—use fresh for the best bite. Swap with parsnips for a different sweetness.
• Celery: Adds a crisp, herbal punch. If you dislike it, replace with fennel for a subtle anise note.
• Onions: Builds the base flavor with a sweet undertone. Shallots can be a milder alternative.
• Broth: Homemade or store-bought—aim for rich and clear. Use vegetable broth for a vegan version.
• Herbs: Parsley, thyme, and bay leaves—fresh if possible for brightness. Dried works in a pinch.

Tools of the trade for a perfect simmer.

• Large heavy-bottomed pot: Heats evenly and prevents scorching.
• Wooden spoon: Stirs without scratching the pot.
• Chef’s knife: Chops vegetables and chicken efficiently.
• Measuring spoons and cups: Ensures accurate seasoning and broth quantities.

Step-by-step to a soulful bowl

Step 1: Gather your ingredients: chicken, vegetables, broth, herbs. Think of this as assembling your comfort kit.

Step 2: Start by sautéing onions and garlic in a large pot over medium heat until fragrant and translucent, about 5 minutes.

Step 3: Add diced chicken and cook until it’s just browned on all sides, about 7 minutes. Do not overcook, or it’ll dry out.

Step 4: Pour in broth, bring to a gentle simmer, and add chopped vegetables. Let it cook for 20–25 minutes, until veggies are tender.

Step 5: Season with salt, pepper, and herbs. Taste and adjust until it feels just right.

Cooking checkpoints and tips to keep in mind.

• Onions should be soft and translucent, not browned.
• Chicken should be cooked through but still juicy—no dry bites.
• Vegetables should be tender but not mushy—test with a fork.

Avoid these common pitfalls when making chicken vegetable soup.

• Using bland broth without seasoning.? If soup is bland, add a splash of soy sauce or a squeeze of lemon for brightness.
• Overcooking vegetables.? If veggies turn mushy, reduce cooking time or add delicate greens at the end.
• Overcooking chicken.? If chicken is dry, cook it gently and shred after cooking, not before.
• Soup is too thin.? If soup doesn’t thicken, stir in a slurry of cornstarch and water near the end.

Hearty Chicken Vegetable Soup

This rustic chicken vegetable soup combines tender chicken, sweet carrots, crisp celery, and aromatic herbs simmered in a flavorful broth. The final dish is a warm, comforting bowl with tender vegetables and juicy chicken, offering a soothing, rustic appearance and hearty texture. It’s quick to prepare and perfect for cozy days.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups chopped cooked chicken thighs preferably cooked and shredded
• 2 large onions diced
• 3 cloves garlic minced
• 2 carrots carrots peeled and chopped
• 2 stalks celery chopped
• 4 cups chicken broth rich and clear
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 2 bay leaves bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish chopped

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Chef’s knife
• Measuring spoons and cups

Method

 

1. Heat the large heavy-bottomed pot over medium heat. Add a splash of oil and sauté diced onions and minced garlic until fragrant and translucent, about 5 minutes, stirring occasionally.
   
2. Add the shredded chicken to the pot, stirring for 2-3 minutes until warmed through and lightly browned around the edges.
3. Stir in chopped carrots and celery, cooking for another 3-4 minutes until they start to soften and release their aroma.
4. Pour in the chicken broth, then add dried thyme, bay leaves, salt, and pepper. Bring the mixture to a gentle simmer over medium-high heat.
5. Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, until the vegetables are tender and flavors meld together.
6. Taste the soup and adjust seasoning with more salt, pepper, or herbs as desired. Remove the bay leaves.
7. Serve the soup hot, garnished with chopped fresh parsley for a bright finish.

This chicken and rice soup is a little different from the usual. It’s got a zing from lemon and ginger that lifts the whole bowl out of the ordinary. I love how it comes together quickly and feels like a warm, vibrant hug in a bowl, perfect for chilly nights or a quick lunch.

Why I Keep Coming Back to This Soup

It’s the kind of dish that feels both familiar and exciting. The zing of lemon and ginger keeps it from feeling too heavy, especially in spring. Plus, it’s quick to throw together, perfect after a long day when you just want something hot and satisfying.

Breaking Down the Key Ingredients

• Chicken: Shredded cooked chicken adds hearty protein; leftover rotisserie works great, or poach a breast.
• Rice: Short or medium grain; it becomes tender and slightly creamy, balancing the broth.
• Lemon: Brightens everything with zesty, fresh acidity, especially when added at the end.
• Ginger: A bit of grated ginger adds warmth and depth—skip if you want a milder soup.
• Carrots and celery: Adds sweetness and crunch, balancing the savory broth.
• Broth: Homemade or store-bought, choose a rich, flavorful one for best results.
• Herbs: Parsley or dill for freshness—add at the end for a pop of color and flavor.

Tools That Make It Easy

• Heavy-bottomed pot: Ensures even heat and prevents burning.
• Sharp knife: For chopping vegetables and chicken.
• Wooden spoon: Stirs gently without damaging the pot.

Step-by-Step for a Heartwarming Chicken and Rice Soup

Step 1: Start by gathering a heavy-bottomed pot, a sharp knife, and a wooden spoon—basic tools, but they’ll be your allies.

Step 2: Heat a splash of oil over medium heat, about 160°C (320°F). Add diced onions and garlic, cook until they’re translucent and fragrant, about 5 minutes.

Step 3: Add chopped carrots and celery, cook for another 5 minutes until they soften and smell sweet.

Step 4: Stir in shredded cooked chicken, rice, and a generous squeeze of lemon juice. Pour in chicken broth, bring to a gentle simmer—about 85°C (185°F)—and cook until the rice is tender, around 15 minutes.

Step 5: Taste and adjust salt, pepper, and lemon. Serve steaming hot, with fresh herbs if you like.

Cooking Checkpoints to Perfect Your Soup

• Onions should be translucent, not browned, to keep the flavor sweet.
• Rice should be tender but not mushy—taste test around 15 minutes.
• Soup should smell bright and savory, with a hint of lemon—adjust seasoning accordingly.

Avoid These Common Mistakes

• Burning onions or garlic.? Use a lower heat if ingredients start to brown too quickly.
• Overly thick or mushy rice.? Add rice later if it’s absorbing too much broth early on.
• Adding lemon juice too early.? Squeeze lemon after cooking to avoid bitterness.
• Clarity of broth.? Skim foam if it forms on the surface.

Lemon Ginger Chicken and Rice Soup

This vibrant chicken and rice soup combines shredded cooked chicken, tender rice, and crunchy vegetables in a flavorful broth infused with fresh lemon and ginger. The soup comes together quickly, offering a warm, comforting bowl with a bright, zesty finish and a slightly creamy texture. Perfect for chilly nights or a quick, satisfying lunch, it’s both nourishing and invigorating.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: International

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon oil vegetable or olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 2 carrots carrots chopped
• 2 stalks celery chopped
• 2 cups chicken broth preferably flavorful
• 1 cup cooked chicken shredded, leftovers work great
• 1 cup rice short or medium grain
• 1 piece lemon zested and juiced
• 1 inch ginger fresh, grated
• 2 tablespoons fresh herbs parsley or dill, chopped, for garnish

Equipment

• Heavy-bottomed pot
• Sharp knife
• Wooden spoon

Method

 

1. Heat a tablespoon of oil in a heavy-bottomed pot over medium heat until shimmering. Add diced onion and cook, stirring frequently, until translucent and fragrant, about 5 minutes.
   
2. Add minced garlic, grated ginger, chopped carrots, and celery to the pot. Cook, stirring often, until the vegetables soften and release their aroma, about 5 minutes.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Add shredded cooked chicken and rice, stirring to combine all ingredients evenly.
   
4. Reduce heat to low and cover the pot. Let the soup simmer gently until the rice is tender, about 15 minutes, stirring occasionally to prevent sticking.
   
5. While the soup cooks, zest the lemon and then juice it. Add the lemon zest to the pot, and squeeze in lemon juice, stirring well to incorporate the bright flavor.
   
6. Taste the soup and adjust the seasoning with salt, pepper, and additional lemon juice if desired. The soup should smell bright and savory with a hint of citrus.
   
7. Serve hot, garnished with chopped fresh herbs for a burst of color and freshness.

Notes

For an extra layer of flavor, add a pinch of red pepper flakes or a splash of soy sauce during cooking. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.

This chicken and rice soup is a little different from the usual. It’s got a zing from lemon and ginger that lifts the whole bowl out of the ordinary. I love how it comes together quickly and feels like a warm, vibrant hug in a bowl, perfect for chilly nights or a quick lunch.

Why I Keep Coming Back to This Soup

It’s the kind of dish that feels both familiar and exciting. The zing of lemon and ginger keeps it from feeling too heavy, especially in spring. Plus, it’s quick to throw together, perfect after a long day when you just want something hot and satisfying.

Breaking Down the Key Ingredients

• Chicken: Shredded cooked chicken adds hearty protein; leftover rotisserie works great, or poach a breast.
• Rice: Short or medium grain; it becomes tender and slightly creamy, balancing the broth.
• Lemon: Brightens everything with zesty, fresh acidity, especially when added at the end.
• Ginger: A bit of grated ginger adds warmth and depth—skip if you want a milder soup.
• Carrots and celery: Adds sweetness and crunch, balancing the savory broth.
• Broth: Homemade or store-bought, choose a rich, flavorful one for best results.
• Herbs: Parsley or dill for freshness—add at the end for a pop of color and flavor.

Tools That Make It Easy

• Heavy-bottomed pot: Ensures even heat and prevents burning.
• Sharp knife: For chopping vegetables and chicken.
• Wooden spoon: Stirs gently without damaging the pot.

Step-by-Step for a Heartwarming Chicken and Rice Soup

Step 1: Start by gathering a heavy-bottomed pot, a sharp knife, and a wooden spoon—basic tools, but they’ll be your allies.

Step 2: Heat a splash of oil over medium heat, about 160°C (320°F). Add diced onions and garlic, cook until they’re translucent and fragrant, about 5 minutes.

Step 3: Add chopped carrots and celery, cook for another 5 minutes until they soften and smell sweet.

Step 4: Stir in shredded cooked chicken, rice, and a generous squeeze of lemon juice. Pour in chicken broth, bring to a gentle simmer—about 85°C (185°F)—and cook until the rice is tender, around 15 minutes.

Step 5: Taste and adjust salt, pepper, and lemon. Serve steaming hot, with fresh herbs if you like.

Cooking Checkpoints to Perfect Your Soup

• Onions should be translucent, not browned, to keep the flavor sweet.
• Rice should be tender but not mushy—taste test around 15 minutes.
• Soup should smell bright and savory, with a hint of lemon—adjust seasoning accordingly.

Avoid These Common Mistakes

• Burning onions or garlic.? Use a lower heat if ingredients start to brown too quickly.
• Overly thick or mushy rice.? Add rice later if it’s absorbing too much broth early on.
• Adding lemon juice too early.? Squeeze lemon after cooking to avoid bitterness.
• Clarity of broth.? Skim foam if it forms on the surface.

Lemon Ginger Chicken and Rice Soup

This vibrant chicken and rice soup combines tender shredded chicken, fragrant ginger, and bright lemon for a comforting yet lively dish. It’s made by simmering vegetables, chicken, and rice in flavorful broth, then finishing with fresh citrus and herbs, resulting in a warm, slightly creamy soup with a colorful, inviting appearance.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 tbsp oil for sautéing
• 1 medium onion diced
• 2 cloves garlic minced
• 2 carrots carrots chopped
• 2 stalks celery chopped
• 2 cups chicken broth rich and flavorful
• 1 cup rice short or medium grain
• 2 cups shredded cooked chicken leftover or poached
• 1 lemon zest and juice
• 1 inch ginger grated
• Salt and pepper to taste
• 2 tbsp fresh herbs parsley or dill, chopped, for garnish

Equipment

• Heavy-bottomed pot
• Sharp knife
• Wooden spoon

Method

 

1. Heat a tablespoon of oil in a heavy-bottomed pot over medium heat until shimmering. Add diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
   
2. Add minced garlic, grated ginger, chopped carrots, and celery to the pot. Cook, stirring often, until the vegetables soften slightly and smell sweet, about 5 minutes.
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the rice, then cover and cook until the rice is tender, about 15 minutes, stirring occasionally to prevent sticking.
4. Uncover the pot, stir in shredded cooked chicken, and squeeze in the juice of one lemon. Taste and adjust seasoning with salt and pepper.
5. Finish by zesting a bit of lemon over the soup and sprinkling chopped fresh herbs on top for a burst of color and freshness.
6. Serve steaming hot, with an extra squeeze of lemon if desired, and enjoy the bright, comforting flavors in every bowl.

This chicken and rice soup is a little different from the usual. It’s got a zing from lemon and ginger that lifts the whole bowl out of the ordinary. I love how it comes together quickly and feels like a warm, vibrant hug in a bowl, perfect for chilly nights or a quick lunch.

Why I Keep Coming Back to This Soup

It’s the kind of dish that feels both familiar and exciting. The zing of lemon and ginger keeps it from feeling too heavy, especially in spring. Plus, it’s quick to throw together, perfect after a long day when you just want something hot and satisfying.

Breaking Down the Key Ingredients

• Chicken: Shredded cooked chicken adds hearty protein; leftover rotisserie works great, or poach a breast.
• Rice: Short or medium grain; it becomes tender and slightly creamy, balancing the broth.
• Lemon: Brightens everything with zesty, fresh acidity, especially when added at the end.
• Ginger: A bit of grated ginger adds warmth and depth—skip if you want a milder soup.
• Carrots and celery: Adds sweetness and crunch, balancing the savory broth.
• Broth: Homemade or store-bought, choose a rich, flavorful one for best results.
• Herbs: Parsley or dill for freshness—add at the end for a pop of color and flavor.

Tools That Make It Easy

• Heavy-bottomed pot: Ensures even heat and prevents burning.
• Sharp knife: For chopping vegetables and chicken.
• Wooden spoon: Stirs gently without damaging the pot.

Step-by-Step for a Heartwarming Chicken and Rice Soup

Step 1: Start by gathering a heavy-bottomed pot, a sharp knife, and a wooden spoon—basic tools, but they’ll be your allies.

Step 2: Heat a splash of oil over medium heat, about 160°C (320°F). Add diced onions and garlic, cook until they’re translucent and fragrant, about 5 minutes.

Step 3: Add chopped carrots and celery, cook for another 5 minutes until they soften and smell sweet.

Step 4: Stir in shredded cooked chicken, rice, and a generous squeeze of lemon juice. Pour in chicken broth, bring to a gentle simmer—about 85°C (185°F)—and cook until the rice is tender, around 15 minutes.

Step 5: Taste and adjust salt, pepper, and lemon. Serve steaming hot, with fresh herbs if you like.

Cooking Checkpoints to Perfect Your Soup

• Onions should be translucent, not browned, to keep the flavor sweet.
• Rice should be tender but not mushy—taste test around 15 minutes.
• Soup should smell bright and savory, with a hint of lemon—adjust seasoning accordingly.

Avoid These Common Mistakes

• Burning onions or garlic.? Use a lower heat if ingredients start to brown too quickly.
• Overly thick or mushy rice.? Add rice later if it’s absorbing too much broth early on.
• Adding lemon juice too early.? Squeeze lemon after cooking to avoid bitterness.
• Clarity of broth.? Skim foam if it forms on the surface.

Lemon Ginger Chicken and Rice Soup

This vibrant chicken and rice soup combines tender shredded chicken, al dente rice, and crunchy vegetables in a flavorful broth infused with fresh lemon and warming ginger. The soup comes together quickly, with a bright, comforting final texture that feels both hearty and refreshing, perfect for chilly nights or a speedy lunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 2 carrots carrots chopped
• 2 stalks celery chopped
• 2 cups chicken broth rich and flavorful
• 1 cup rice short or medium grain
• 2 cups shredded cooked chicken leftover rotisserie or poached breast
• 1 lemon lemon zested and juiced
• 1 inch ginger fresh, grated
• Salt to taste
• Pepper to taste
• Fresh parsley or dill for garnish herbs

Equipment

• Heavy-bottomed pot
• Sharp knife
• Wooden spoon

Method

 

1. Heat a tablespoon of olive oil in a heavy-bottomed pot over medium heat until shimmering, then add diced onion and minced garlic. Cook for about 5 minutes until the onion turns translucent and fragrant, with a gentle sizzle.
   
2. Add chopped carrots and celery to the pot. Stir and cook for another 5 minutes, allowing the vegetables to soften slightly and release their sweet aroma.
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the rice and grated ginger, then cover the pot and cook for about 15 minutes, or until the rice is tender and the soup is fragrant.
4. Uncover and stir in the shredded cooked chicken, then squeeze in fresh lemon juice and add lemon zest. Simmer for another 2-3 minutes to meld the flavors, tasting and adjusting salt and pepper as needed.
5. Remove from heat and ladle the hot soup into bowls. Garnish with chopped fresh parsley or dill for a burst of color and freshness.

Notes

For an extra zing, add more lemon juice or a dash of hot sauce. Using leftover rotisserie chicken makes this dish even quicker to prepare. Serve with crusty bread for a complete meal.