quick chicken soup recipe

I stumbled on this quick chicken soup idea during a hectic week when I needed something nourishing fast. It’s not fancy, but every spoonful carries a little piece of comfort that’s hard to beat. The secret is in the timing and a few simple tweaks that make the broth sing.

Why I Keep Coming Back to This Soup

It’s fast, honest, and adaptable. I love how a few simple ingredients transform into something cozy and satisfying. Plus, it’s perfect for those nights when I want to eat something warm without fuss or waiting.

Breaking Down the Ingredients

• Boneless chicken breasts or thighs: Quick-cooking, tender, and perfect for shredding or cubing.
• Chicken broth: The backbone of flavor—use homemade or good-quality store-bought.
• Onions and garlic: Builds the savory base; smell should turn sweet and fragrant.
• Mixed vegetables (carrots, celery, peas): Add color and texture, bright and fresh with a slight crunch.
• Lemon and herbs: Brighten the broth with citrus and fresh herbs for a lively finish.
• Olive oil or butter: For sautéing, adds richness and depth.
• Salt and pepper: Essential for balancing flavors; don’t skimp.

Tools & Equipment for This Quick Chicken Soup

• Large heavy-bottomed pot: For even heat and slow simmering.
• Sharp knife: For chopping vegetables and chicken.
• Cutting board: A sturdy surface for prep.
• Ladle: To serve the soup with ease.
• Measuring spoons: For accurate seasoning.

A Step-by-Step Guide to a Cozy, Fast Chicken Soup

Step 1: Start by gathering your ingredients and setting up your workspace.

Step 2: Heat a large, heavy-bottomed pot over medium heat, about 160°C (320°F).

Step 3: Add a splash of oil, then toss in chopped onions and garlic; cook until fragrant, about 2 minutes.

Step 4: Stir in diced chicken and cook until lightly browned, about 5 minutes.

Step 5: Pour in broth, bring to a simmer, then add vegetables and herbs.

Step 6: Simmer gently for 15 minutes, until chicken is cooked through and veggies soften.

Step 7: Taste and adjust salt and pepper.

Step 8: Serve hot with a squeeze of lemon and crusty bread.

Cooking Checkpoints & Tips for Success

• Broth should be gently simmering, not boiling hard, to keep flavors tender.
• Chicken is done when it reaches 74°C (165°F) internally and shreds easily.
• Vegetables should be tender but still hold their shape, not mushy.

Common Mistakes & How to Fix Them

• Too thick or concentrated.? Add more broth if the soup reduces too much during simmering.
• Overcooking chicken and vegetables.? Reduce heat if ingredients start boiling vigorously.
• Cloudy or greasy soup.? Skim foam off the surface for a cleaner broth.
• Flat flavor.? Taste and adjust seasoning before serving.

Quick Chicken Soup

This simple chicken soup combines tender shredded chicken with a flavorful broth, simmered with fresh vegetables and herbs. The process involves sautéing aromatics, boiling the chicken, and gently simmering to develop a cozy, comforting dish with a clear, inviting appearance. It’s a nourishing, fast option perfect for a warm, satisfying meal.

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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: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 pieces boneless chicken breasts or thighs diced
• 4 cups chicken broth preferably homemade or good quality store-bought
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 cup mixed vegetables carrots, celery, peas, chopped
• 1 lemon lemon for juice
• 2 tablespoons olive oil
• to taste salt and pepper for seasoning
• 2 tablespoons fresh herbs such as parsley or thyme, chopped

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Ladle
• Measuring spoons

Method

 

1. Chop the onion and mince the garlic, then set aside. Dice the chicken into small, bite-sized pieces.
   
2. Heat the large pot over medium heat and add the olive oil, allowing it to warm until shimmering and fragrant.
   
3. Add the chopped onion and minced garlic to the pot, sautéing until the onion turns translucent and fragrant, about 2 minutes. You should hear a gentle sizzle and see the mixture become slightly golden.
   
4. Stir in the diced chicken and cook until lightly browned on all sides, about 5 minutes. The chicken will release some juices and start to turn opaque.
   
5. Pour in the chicken broth, stirring to lift any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, watching the bubbles form slowly on the surface.
   
6. Add the chopped vegetables and fresh herbs to the broth, stirring well to combine. The vegetables should distribute evenly and start to sink slightly into the broth.
   
7. Lower the heat to maintain a gentle simmer and cook uncovered for about 15 minutes, or until the vegetables are tender and the chicken is cooked through. The broth should be clear and flavorful, with the ingredients softened but not mushy.
8. Taste the soup and season with salt and pepper as needed. Squeeze fresh lemon juice into the broth for brightness, stirring to incorporate.
9. Give the soup a final stir, ensuring all flavors meld together. The broth should be clear with a slight sheen, and the ingredients tender and colorful.
10. Serve the hot soup in bowls, optionally garnished with extra herbs. Enjoy the cozy, nourishing flavors with slices of crusty bread on the side.