The best chicken soup doesn’t need much—just tender poached chicken, hearty winter veggies, and fresh herbs simmered in chicken broth. It’s a simple combo that feels like a cozy hug for your taste buds and gives your immune system a nice boost.
I’ve been making this chicken soup for over a decade, and it’s my go-to recipe when the weather turns cold and I want something light, brothy, nourishing, and warm.
While many chicken soups have pasta noodles, I like to swap those out for parsnips. They’re just as filling and add a sweet flavor that pairs perfectly with the fresh herbs. This soup is packed with nutrient-rich vegetables like carrots, parsnips, leek, celery, and onion. The fresh thyme and tarragon really make it special and unique.
To store your soup, let it cool to room temperature first. Then, put it in an airtight container and pop it in the fridge. It’ll stay good for 4 to 5 days, making it a perfect healthy meal to quickly reheat throughout the week. To reheat a single serving, just microwave it in a bowl for a few minutes until it’s warm.
Shredded Chicken Soup Recipe
Ingredients
- 10-12 bone-in skinless Chicken thighs
- 3 quarts Cold water
- 1 tbsp Olive oil
- 2 yellow Onions peeled and diced
- 8 Large carrots peeled and chopped
- 6 ribs Celery chopped
- 5 cloves Garlic minced
- 2 tsp Salt
- 1 tsp Pepper
- Juice from one lemon
- 2 Bay leaves
- Fresh chopped parsley for garnish
Instructions
Make the Broth:
- Add the chicken thighs to a large stockpot and cover with 3-4 quarts of cold water.
- Bring to a boil, then cover and reduce heat to low. Simmer for about 30-45 minutes.
Cook the Vegetables:
- While the broth is simmering, chop and prepare your vegetables.
- Heat one tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add the onion and cook, stirring often, for 4-5 minutes until the onions turn translucent.
- Add the carrots and celery, mix well, and continue to cook over medium heat for 10-15 minutes, stirring often.
- In the last two minutes, stir in the minced garlic and season with salt and pepper. Add the bay leaves.
- If the vegetables start to brown, reduce the heat to medium-low.
Strain the Broth:
- After the broth has finished simmering and the chicken is cooked, remove the broth from heat.
- Use tongs to remove the chicken from the pot and transfer it to a clean cutting board to cool.
- Carefully strain the broth through a fine-mesh strainer into the pot with the vegetables.
Shred the Chicken:
- Once the chicken is cool enough to handle, use two forks (or your hands) to shred the chicken. Set aside.
- Add the lemon juice to the pot and return the soup to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes or until the vegetables are fully cooked.
- In the last 5-10 minutes, return the shredded chicken to the pot.
- Season with additional salt and pepper to taste.
- Garnish with fresh chopped parsley if desired.
Notes
- The best type of chicken for chicken soup includes dark meat (thighs, legs, wings). You can use chicken breasts, but be careful not to overcook them when making the broth.
- You don’t have to cook the stock separately. You can cook the chicken and the vegetables together if you prefer. I strain the broth to get a nice, clear soup, which requires using a cheesecloth or mesh strainer.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 155 kcal |
| Carbohydrates | 5g |
| Protein | 23g |
| Fat | 5g |
| Cholesterol | 98mg |
| Sodium | 586mg |
| Fiber | 2g |
| Potassium | 379mg |
Can I Use Chicken Breasts Instead of Thighs in This Recipe?
Yes, you can use chicken breasts instead of thighs. However, chicken thighs are preferred because they tend to be more flavorful and less likely to dry out. If you use chicken breasts, make sure to watch the cooking time closely to prevent them from becoming overcooked and dry.
Can I Freeze the Shredded Chicken Soup?
Yes, you can freeze this shredded chicken soup. To do so, let the soup cool completely before transferring it to freezer-safe containers or bags. Leave some space at the top of the container for the soup to expand as it freezes. Label the containers with the date, and store them in the freezer for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and then heat it on the stovetop or in the microwave until warmed through.