When the chilly air starts to nip at your nose, there’s nothing more comforting than a steaming bowl of chicken soup. It’s like a warm hug that wraps you up in nostalgia. You can pair this delicious dish with crusty bread, a fresh green salad, or even homemade biscuits.
The combination will lighten the heart and lift the spirits, especially on a gloomy day. So grab a spoon, and let’s dive into creating the best chicken soup you’ll ever make!
As a food enthusiast and a registered dietitian, I’ve spent countless hours perfecting comfort food recipes. Chicken soup holds a special place in my heart (and stomach).
I remember my grandmother stirring a big pot on the stove, the aroma filling every corner of the house. It was the ultimate remedy for the sniffles and the blues.
Today, I’m excited to share my take on chicken soup—one that combines wholesome ingredients with easy-to-follow steps. You’ll find that this recipe is not only delicious but also loaded with nutrients to keep you feeling your best.
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What is the Best Chicken Soup?
The best chicken soup is a harmonious blend of tender chicken, nourishing broth, and vibrant vegetables. It’s a versatile dish that can cater to your preferences, whether you want it hearty and chunky or light and brothy. This particular recipe balances flavors and textures beautifully, making it a go-to for any meal.
How Does It Taste?
Imagine tender chicken bathed in a savory broth, with each spoonful enhanced by the subtle sweetness of carrots and the earthy tones of herbs.
The broth is rich yet not overly heavy; it refreshes every sense. In every bite, you’ll taste comfort—trust me, it’s like a comforting embrace after a long day.
Why You’ll Love This?
You’ll love this chicken soup because it’s easy to make, wholesome, and incredibly satisfying. Everyone in the family will enjoy it, from the littlest of eaters to the pickiest.
Plus, it’s a fantastic way to use leftovers or any vegetables you have in your refrigerator. Whether you’re feeling under the weather or just need a cozy meal, this soup is a perfect choice.
Ingredients
Let’s gather our ingredients so we can start cooking! Here’s what you’ll need:
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
- 1 tablespoon avocado oil (or olive oil for a different flavor)
- 6 garlic cloves, minced
- 1 yellow onion, diced
- 2 large carrots, sliced thinly
- 2 celery stalks, chopped into bite-sized pieces
- 1 tablespoon freshly grated ginger
- 1 tablespoon freshly grated turmeric (or 1 teaspoon ground turmeric)
- 1 teaspoon freshly chopped rosemary
- 1 teaspoon freshly chopped thyme (stems removed)
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 cup pearl couscous
- ⅔ cup frozen peas (optional, but adds a nice color and flavor)
- 1 tablespoon lemon juice (optional, for a fresh citrusy brightness)
- 1 teaspoon garlic powder (optional, for extra garlic flavor)
Step by Step Directions
Step 1: Sauté the Aromatics
In a large pot, heat the avocado oil over medium heat. Add the diced onion and minced garlic. Sauté until they become translucent and fragrant, about 5 minutes. This simple step builds the flavor foundation, setting the stage for your soup.
Step 2: Add the Chicken
Next, add the chicken breasts (or thighs) to the pot. Cook them for about 5-7 minutes, just until they’re seared slightly. You’re not cooking them through yet! We want that golden-brown color and flavor.
Step 3: Add the Veggies
Toss in your sliced carrots and chopped celery. Stir everything together so the vegetables mingle with the chicken. Add the ginger, turmeric, rosemary, and thyme. This herbaceous mix is like nature’s pharmacy, adding depth and a touch of wellness to your dish.
Step 4: Pour in the Broth
Pour in the low-sodium chicken broth. Make sure it covers the chicken and veggies. Crank up the heat until it reaches a gentle boil, then reduce to a simmer. Cover the pot partially, letting it bubble away for about 30 minutes. This will allow all those flavors to meld together beautifully.
Step 5: Cook the Couscous
Now, add the pearl couscous to the pot. Stir everything together, then let it simmer for another 10-15 minutes. The couscous will absorb some of that delicious broth, becoming a heartier addition to your soup.
Step 6: Final Touches
Once the couscous has cooked, stir in the frozen peas (if using) and lemon juice for that zing. Season with salt and pepper to your taste. Remember, a fresh squeeze of lemon can brighten the whole dish.
Tips On Making the Best Chicken Soup
- Use Quality Broth: A rich, low-sodium chicken broth provides the soup’s flavor base. Look for options with simple ingredients.
- Don’t Rush the Aromatics: Sautéing the onion and garlic until fragrant builds a deep flavor profile that resonates throughout the soup.
- Experiment with Herbs: Add herbs you enjoy, but be mindful of amounts. Fresh herbs are potent and can overwhelm if you use too much.
- Turn Off the Heat: Allow the chicken to finish cooking in the residual heat for tenderness—this helps prevent overcooking.
- Make It Ahead: This soup tastes even better the next day. Make it in advance and enjoy the flavors that have developed overnight.
How Do You Store the Best Chicken Soup?
After cooking, let the soup cool completely before transferring it to airtight containers. Store it in the refrigerator for up to 4 days. If you’re planning to keep it longer, ladle it into freezer-friendly bags or containers.
This soup can be frozen for up to 3 months! When reheating, just add a splash of broth or water as it thickens.
What Other Substitutes Can You Use in the Best Chicken Soup?
If you’re looking to change things up, here are some substitutes to consider:
- Quinoa: A great gluten-free option, add it in place of couscous for an added protein punch.
- Zoodles: Replace couscous with spiralized zucchini for a low-carb option while maintaining a fresh flavor.
- Cauliflower Rice: For a nutrient-dense choice, substitute the pasta with cauliflower rice, adding a subtle crunch.
- Other Proteins: Feel free to swap chicken for turkey or a plant-based protein like chickpeas for a vegetarian option.
- Mixed Vegetables: Instead of carrots and celery, use any combination of seasonal vegetables. This expands the flavors and nutrition significantly.
Equipment
- Large pot
Ingredients
- 6 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts or thighs
- 1 tablespoon avocado oil or olive oil for a different flavor
- 6 garlic cloves minced
- 1 yellow onion diced
- 2 large carrots sliced thinly
- 2 celery stalks chopped into bite-sized pieces
- 1 tablespoon freshly grated ginger
- 1 tablespoon freshly grated turmeric or 1 teaspoon ground turmeric
- 1 teaspoon freshly chopped rosemary
- 1 teaspoon freshly chopped thyme stems removed
- ½ teaspoon sea salt
- Freshly ground black pepper to taste
- 1 cup pearl couscous
- ⅔ cup frozen peas optional, but adds a nice color and flavor
- 1 tablespoon lemon juice optional, for a fresh citrusy brightness
- 1 teaspoon garlic powder optional, for extra garlic flavor
Instructions
Step 1: Sauté the Aromatics
- In a large pot, heat the avocado oil over medium heat. Add the diced onion and minced garlic. Sauté until they become translucent and fragrant, about 5 minutes. This simple step builds the flavor foundation, setting the stage for your soup.
Step 2: Add the Chicken
- Next, add the chicken breasts (or thighs) to the pot. Cook them for about 5-7 minutes, just until they’re seared slightly. You’re not cooking them through yet! We want that golden-brown color and flavor.
Step 3: Add the Veggies
- Toss in your sliced carrots and chopped celery. Stir everything together so the vegetables mingle with the chicken. Add the ginger, turmeric, rosemary, and thyme. This herbaceous mix is like nature’s pharmacy, adding depth and a touch of wellness to your dish.
Step 4: Pour in the Broth
- Pour in the low-sodium chicken broth. Make sure it covers the chicken and veggies. Crank up the heat until it reaches a gentle boil, then reduce to a simmer. Cover the pot partially, letting it bubble away for about 30 minutes. This will allow all those flavors to meld together beautifully.
Step 5: Cook the Couscous
- Now, add the pearl couscous to the pot. Stir everything together, then let it simmer for another 10-15 minutes. The couscous will absorb some of that delicious broth, becoming a heartier addition to your soup.
Step 6: Final Touches
- Once the couscous has cooked, stir in the frozen peas (if using) and lemon juice for that zing. Season with salt and pepper to your taste. Remember, a fresh squeeze of lemon can brighten the whole dish.
Notes
- Use Quality Broth: A rich, low-sodium chicken broth provides the soup’s flavor base. Look for options with simple ingredients.
- Don’t Rush the Aromatics: Sautéing the onion and garlic until fragrant builds a deep flavor profile that resonates throughout the soup.
- Experiment with Herbs: Add herbs you enjoy, but be mindful of amounts. Fresh herbs are potent and can overwhelm if you use too much.
- Turn Off the Heat: Allow the chicken to finish cooking in the residual heat for tenderness—this helps prevent overcooking.
- Make It Ahead: This soup tastes even better the next day. Make it in advance and enjoy the flavors that have developed overnight.
Nutrition
Frequently Asked Questions
1. Can I use leftover chicken in this recipe?
Absolutely! Leftover roasted or rotisserie chicken works beautifully. Just skip the sautéing step and toss it in with the broth and vegetables.
2. How do I know when the chicken is cooked?
The chicken should reach an internal temperature of 165°F (75°C). Alternatively, it should be tender and easy to shred with a fork.
3. Can I make this soup in a slow cooker?
Yes! Add all the ingredients to the slow cooker and cook on low for 6-8 hours. The flavors will deepen and develop beautifully.
4. Is this soup gluten-free?
It can be! Simply replace pearl couscous with gluten-free pasta, quinoa, or omit grains entirely.
5. How can I add more flavor to my chicken soup?
You can add a splash of soy sauce, Worcestershire sauce, or even a few tablespoons of your favorite vinegar for tanginess. Just be mindful of salt levels.
6. What are some variations I can try?
Feel free to experiment with spices like cumin for a southwest twist or add a can of diced tomatoes for a hearty, tomato-based soup.
Conclusion
Now that you’ve journeyed through the intricacies of creating the best chicken soup, it’s time to make this dish your own. It’s more than just a recipe; it’s a way to warm your soul and connect with those you share it with.
So dust off that pot, grab your ingredients, and get ready to whip up a bowl of comfort that your family will cherish for years to come!
Enjoy every spoonful, and remember, there’s always room for another batch in the freezer for those chilly days that are sure to come. Happy cooking!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more