Author: Logan

What makes this winter chicken soup stand out? It’s the way the slow simmer extracts every ounce of flavor from simple ingredients. I’ve been making this for years, tweaking it each time to get that perfect balance of tender chicken, bright herbs, and a deeply savory broth.

Why I keep coming back to this recipe

It’s simple but soulful, reminding me of family dinners and quiet evenings. The way it slowly develops flavor makes every bowl a small victory. Plus, it’s forgiving—adjust ingredients, and it still tastes like a warm hug.

Breaking down the ingredients: what they bring

• Chicken (preferably bone-in thighs): Gives a rich, meaty flavor and tender meat. Use boneless if you prefer less fuss.
• Carrots and celery: Sweet and aromatic, they form the backbone of the soup’s depth.
• Onions: Sweetens as it cooks, adding a mellow base note.
• Fresh thyme and bay leaves: Herbal aromatics that infuse the broth with earthy, fragrant notes.
• Lemon: Brightens the broth, cuts through richness with a zesty pop.
• Chicken stock: Can be homemade or store-bought—aim for a good-quality, low-sodium version.
• Salt and pepper: Essential for balancing flavors, add to taste.

Tools of the trade for a perfect winter chicken soup

• Heavy-bottomed pot—preferably cast iron or stainless steel: Ensures even heat and prevents scorching.
• Sharp chef’s knife: For chopping vegetables and shredding chicken.
• Ladle: To skim foam and serve the soup.
• Tongs: To handle hot chicken pieces.
• Measuring cups and spoons: Accurate seasoning and broth measurements.

Step-by-step for a soulful winter chicken soup

Step 1: Start with a large heavy-bottomed pot and heat it over medium. Add a splash of oil and toss in chopped onions, carrots, and celery. Cook until fragrant and slightly softened, about 5 minutes.

Step 2: Push the veggies to the side, then add chicken pieces—preferably bone-in thighs or breasts, skin on if you like extra richness. Sear until golden, about 7 minutes.

Step 3: Pour in enough chicken stock to cover everything—about 1.5 liters or 6 cups. Bring to a gentle simmer, then reduce heat to low. Skim off any foam that rises.

Step 4: Add herbs like thyme and bay leaves, then cover partially. Let it simmer quietly for at least an hour, stirring occasionally, until the chicken is falling apart and the broth is deeply flavored.

Step 5: Remove the chicken, shred it with forks, and return it to the pot. Adjust salt, pepper, and add a squeeze of lemon for brightness. Serve hot, with crusty bread.

Step 6: Let the soup rest for 10 minutes after turning off the heat. It will thicken slightly and flavors meld.

Step 7: Check for doneness by probing the chicken—it should reach 75°C (165°F). The broth should be rich and clear, and the chicken tender and juicy.

Cooking checkpoints and tips to keep in mind

• Vegetables should be fragrant and slightly translucent before adding chicken.
• Chicken skin should be golden but not burnt—adjust heat if necessary.
• Broth should be clear and fragrant, not cloudy—skim foam early.
• Chicken should be falling apart easily when shredded—if not, give it more time.

Common mistakes and how to fix them

• Veggies are burnt and bitter.? Reduce heat if vegetables burn before softening.
• Cloudy broth with scum.? Skim foam early to keep broth clear.
• Soup tastes flat or dull.? Add lemon juice at the end for brightness.
• Chicken is tough and chewy.? If chicken isn’t shredding easily, simmer longer.

Hearty Winter Chicken Soup

This winter chicken soup is built on a slow simmer that extracts deep, savory flavors from simple ingredients like bone-in chicken, aromatic vegetables, and fresh herbs. The final dish features tender shredded chicken floating in a clear, flavorful broth with bright notes from lemon, and a comforting, homey texture perfect for cold evenings.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces bone-in chicken thighs preferably skin-on for more flavor
• 2 large carrots peeled and sliced
• 2 stalks celery sliced
• 1 large onion diced
• 2 teaspoons fresh thyme or 1 teaspoon dried thyme
• 6 cups chicken stock preferably low-sodium
• 1 whole lemon for squeezing at the end
• to taste salt and pepper for seasoning

Equipment

• Heavy-bottomed pot
• Sharp chef’s knife
• Ladle
• Tongs
• Measuring cups and spoons

Method

 

1. Heat a heavy-bottomed pot over medium heat and add a splash of oil. Toss in diced onions, sliced carrots, and celery. Cook, stirring occasionally, until fragrant and slightly translucent, about 5 minutes.
   
2. Push the vegetables to the side of the pot and add the chicken thighs, skin side down if using skin-on. Sear until golden brown, about 7 minutes, then flip and sear the other side briefly.
   
3. Pour in chicken stock to cover the ingredients, about 6 cups. Bring the broth to a gentle simmer, then reduce heat to low and skim off any foam that rises to the surface.
   
4. Add fresh thyme and bay leaves to the pot. Cover partially and let everything simmer slowly for at least an hour, until the chicken is tender and falling apart, and the broth is deeply flavorful.
5. Remove the chicken from the broth and shred it into bite-sized pieces with two forks. Return the shredded chicken to the pot and stir to combine.
6. Squeeze fresh lemon juice into the soup to add brightness, then season with salt and pepper to taste. Give everything a gentle stir.
7. Turn off the heat and let the soup rest for 10 minutes, allowing flavors to meld and the broth to thicken slightly. Serve hot, garnished with fresh herbs or crusty bread on the side.

Notes

For a clearer broth, skim foam regularly during simmering. Feel free to add chopped parsley or a dash of hot sauce for extra flavor.

This chicken soup is born from a need for tangible comfort, not just culinary nostalgia. It’s a reminder that healing comes in simple, honest forms—slow-cooked, fragrant, and nourishing. I’ve learned that the act of simmering away worries, one gentle boil at a time, can be surprisingly restorative.

Why I Keep Coming Back to This Soup

It’s a simple ritual that reconnects me to quiet moments of care. The smell of simmering chicken and herbs always feels like a gentle hug. No matter the chaos outside, this soup offers a steady, soothing rhythm I trust.

Breaking Down the Healing Elements

• Chicken pieces: I prefer bone-in, skin-on for flavor, but boneless works in a pinch.: Adds richness and depth, the marrow and skin release comforting oils.
• Carrots: Sweet, earthy, and slightly crunchy if not overcooked.: Gives body and a subtle sweetness to balance the savory broth.
• Celery: Crisp at first, then soft, with a faint peppery aroma.: Layered with fresh herbal notes that lift the broth.
• Garlic: Pungent and fragrant, releases a warm, spicy aroma.: A pinch of garlic makes everything feel more alive.
• Homemade or store-bought broth: Rich, salty, and umami-packed.: Base that carries every flavor—use what reminds you of home.
• Lemon: Brightens the broth with a zing that cuts through richness.: A squeeze just before serving transforms the whole pot.
• Fresh herbs: Parsley, thyme—herbaceous hits that refresh the palate.: Add at the end for a burst of green and freshness.

Tools of the Trade for a Healing Brew

• Large heavy-bottomed pot: Even heat distribution for slow simmering.
• Wooden spoon: Stirring gently without breaking up ingredients.
• Sharp knife: Chopping vegetables cleanly.
• Skimmer or slotted spoon: Removing foam and impurities.

Step-by-step for a Soul-Soothing Brew

Step 1: Start by gathering your ingredients and equipment.

Step 2: In a large pot, brown chicken pieces over medium heat until golden, about 8-10 minutes.

Step 3: Add chopped vegetables and garlic, cook until fragrant, about 5 minutes.

Step 4: Pour in broth, bring to a boil, then reduce to simmer for 1 hour.

Step 5: Skim off foam and fat as it rises, keeping the broth clear.

Cooking Checks to Keep You Steady

• Chicken should be tender and falling off the bone.
• Vegetables should be soft but not mushy, with a sweet aroma.
• Broth should be clear, not cloudy, and taste rich but balanced.

Troubleshooting the Healing Pot

• Letting foam accumulate makes it murky.? Skim foam early to keep broth clear.
• Rapid boiling can toughen chicken.? Adjust heat if boiling too aggressively.
• Over-salting early can ruin the broth.? Add salt gradually.
• Undercooked chicken is unsafe; overcooked can be dry.? Check chicken doneness.

Healing Chicken Soup

This comforting chicken soup is made by slow simmering bone-in chicken pieces with fragrant herbs, carrots, celery, and garlic, resulting in a clear, nourishing broth with tender meat and soft vegetables. The final dish is warm, fragrant, and visually inviting, with bright herbs and a zing of lemon to lift the flavors. It’s a simple, restorative meal perfect for cozy, mindful moments.

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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: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces bone-in chicken thighs or drumsticks preferably skin-on for flavor
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 4 cloves garlic minced
• 6 cups broth homemade or store-bought, rich and salty
• 1 lemon lemon juiced, for brightness
• 1/4 cup fresh parsley chopped
• 1 tablespoon fresh thyme chopped
• to taste salt and pepper for seasoning

Equipment

• Large heavy-bottomed pot
• wooden spoon
• sharp knife
• Skimmer or slotted spoon

Method

 

1. Place the chicken pieces in a large heavy-bottomed pot and heat over medium. Cook until golden brown on all sides, about 8-10 minutes, listening for a gentle sizzle and watching for a rich, browned exterior.
   
2. Add chopped carrots, celery, and minced garlic to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables become fragrant and slightly softened, with aromas rising and veggies beginning to turn tender.
   
3. Pour in the broth, bringing the mixture to a gentle boil. Once bubbling, reduce the heat to low and let it simmer uncovered for 1 hour, during which the broth will deepen in flavor and the chicken will become tender and falling off the bone.
   
4. Skim off any foam or impurities that rise to the surface with a skimmer or slotted spoon, keeping the broth clear and pristine.
   
5. Check that the chicken is tender and easily pulls away from the bone, then remove the chicken pieces and set aside for a moment.
   
6. Stir in freshly squeezed lemon juice, chopped parsley, and thyme into the broth. Season with salt and pepper to taste, adjusting for a balanced, bright flavor.
   
7. Return the chicken to the pot, letting it reheat briefly in the fragrant broth, just enough to warm through and absorb the flavors.
8. Serve the soup hot, with a sprinkle of fresh herbs on top and a squeeze of lemon for an extra zing. Enjoy this soothing, nourishing bowl that feels like a warm hug.

This chicken soup is born from a need for tangible comfort, not just culinary nostalgia. It’s a reminder that healing comes in simple, honest forms—slow-cooked, fragrant, and nourishing. I’ve learned that the act of simmering away worries, one gentle boil at a time, can be surprisingly restorative.

Why I Keep Coming Back to This Soup

It’s a simple ritual that reconnects me to quiet moments of care. The smell of simmering chicken and herbs always feels like a gentle hug. No matter the chaos outside, this soup offers a steady, soothing rhythm I trust.

Breaking Down the Healing Elements

• Chicken pieces: I prefer bone-in, skin-on for flavor, but boneless works in a pinch.: Adds richness and depth, the marrow and skin release comforting oils.
• Carrots: Sweet, earthy, and slightly crunchy if not overcooked.: Gives body and a subtle sweetness to balance the savory broth.
• Celery: Crisp at first, then soft, with a faint peppery aroma.: Layered with fresh herbal notes that lift the broth.
• Garlic: Pungent and fragrant, releases a warm, spicy aroma.: A pinch of garlic makes everything feel more alive.
• Homemade or store-bought broth: Rich, salty, and umami-packed.: Base that carries every flavor—use what reminds you of home.
• Lemon: Brightens the broth with a zing that cuts through richness.: A squeeze just before serving transforms the whole pot.
• Fresh herbs: Parsley, thyme—herbaceous hits that refresh the palate.: Add at the end for a burst of green and freshness.

Tools of the Trade for a Healing Brew

• Large heavy-bottomed pot: Even heat distribution for slow simmering.
• Wooden spoon: Stirring gently without breaking up ingredients.
• Sharp knife: Chopping vegetables cleanly.
• Skimmer or slotted spoon: Removing foam and impurities.

Step-by-step for a Soul-Soothing Brew

Step 1: Start by gathering your ingredients and equipment.

Step 2: In a large pot, brown chicken pieces over medium heat until golden, about 8-10 minutes.

Step 3: Add chopped vegetables and garlic, cook until fragrant, about 5 minutes.

Step 4: Pour in broth, bring to a boil, then reduce to simmer for 1 hour.

Step 5: Skim off foam and fat as it rises, keeping the broth clear.

Cooking Checks to Keep You Steady

• Chicken should be tender and falling off the bone.
• Vegetables should be soft but not mushy, with a sweet aroma.
• Broth should be clear, not cloudy, and taste rich but balanced.

Troubleshooting the Healing Pot

• Letting foam accumulate makes it murky.? Skim foam early to keep broth clear.
• Rapid boiling can toughen chicken.? Adjust heat if boiling too aggressively.
• Over-salting early can ruin the broth.? Add salt gradually.
• Undercooked chicken is unsafe; overcooked can be dry.? Check chicken doneness.

Healing Chicken Soup

This comforting chicken soup is made by slow-simmering bone-in chicken pieces with fresh vegetables and herbs, creating a fragrant, nourishing broth. The final dish features tender chicken, soft vegetables, and a clear, flavorful liquid, brightened with a squeeze of lemon and fresh herbs. It’s a simple, soulful meal that offers warmth and healing in every spoonful.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1.5 pounds bone-in chicken pieces preferably skin-on for flavor
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 4 cloves garlic minced
• 6 cups broth homemade or store-bought
• 1 lemon zested and juiced
• 1/4 cup fresh parsley chopped
• 1 teaspoon fresh thyme chopped or whole sprigs
• to taste salt and pepper for seasoning

Equipment

• Large heavy-bottomed pot
• wooden spoon
• sharp knife
• Skimmer or slotted spoon

Method

 

1. Place the chicken pieces in a large heavy-bottomed pot and brown them over medium heat until golden brown on all sides, about 8-10 minutes. This adds depth of flavor to the broth.
   
2. Add the chopped carrots, celery, and minced garlic to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables are fragrant and slightly softened.
   
3. Pour in the broth, bringing the mixture to a gentle boil. Once bubbling, reduce the heat to low and cover the pot to simmer. Let it cook slowly for about 1 hour, allowing the flavors to meld and the chicken to become tender.
4. As the soup simmers, skim off any foam or impurities that rise to the surface with a skimmer or slotted spoon to keep the broth clear.
5. Check that the chicken is tender and falling off the bone, and that the vegetables are soft but not mushy. Taste the broth and season with salt and pepper as needed.
6. Just before serving, add the lemon zest and juice to brighten the broth, then stir in the chopped parsley and thyme for a fresh herbal note.
7. Remove the chicken pieces from the pot, discard the skin if desired, and shred the meat into bite-sized pieces. Return the shredded chicken to the soup or serve on the side.
8. Give everything a gentle stir, taste once more, and adjust seasoning if necessary. The broth should be clear, fragrant, and comforting.
9. Serve the soup hot, garnished with a little extra fresh herbs and a squeeze of lemon if desired. Enjoy the warmth and healing in every spoonful.

This chicken vegetable soup is a relic from a time when I needed comfort fast. It’s unpretentious, honest, and always makes the kitchen smell like home. I love how it can be a quick weekday fix or a slow weekend project, depending on how much love you toss in.

Why I keep returning to this humble bowl

It’s a reminder that simple can be satisfying. No matter the season or mood, this soup wraps me in a quiet sense of home. It’s forgiving, adaptable, and never fails to soothe, especially when I need a quick pause from chaos.

Breaking down the ingredients that make this soup special

• Chicken: Cooked, shredded chicken adds hearty protein, making the soup filling and comforting.
• Carrots: Sweet, earthy, and slightly crunchy, they bring color and texture.
• Celery: Adds a subtle bitterness and aromatic lift to the broth.
• Potatoes: Tender and starchy, they soak up flavors and provide body.
• Onions and garlic: Fundamental aromatics that build a fragrant base.
• Chicken broth: The flavor backbone, rich and savory, with a smoky undertone if using homemade.
• Lemon: A bright splash that cuts through richness, making every spoon lively.

Tools of the trade for a simple, soulful soup

• Heavy-bottomed pot: Ensures even heat for simmering and prevents scorching.
• Wooden spoon: Stirs the soup gently, avoiding metal reactions.
• Chef’s knife: Chops vegetables uniformly to cook evenly.
• Measuring spoons and cups: Helps balance seasonings and liquids precisely.
• Ladle: Serves the soup in big, satisfying scoops.

Step-by-step for a cozy, nourishing bowl

Step 1: Start with a deep, heavy-bottomed pot on medium heat, about 180°C / 355°F.

Step 2: Add a splash of olive oil, then toss in chopped onions and garlic. Cook until translucent, about 5 minutes, smell sweet and earthy.

Step 3: Stir in diced carrots, celery, and potatoes. Cook for another 8 minutes, veggies should soften and release aroma.

Step 4: Pour in chicken broth, bring to a gentle simmer, about 95°C / 203°F, and add shredded cooked chicken.

Step 5: Simmer gently for 20-25 minutes, until flavors meld and vegetables are tender, stirring occasionally.

Step 6: Taste and adjust salt and pepper as needed. Finish with a squeeze of lemon for brightness.

Cooking checkpoints and tips to keep in mind

• Veggies should be tender but not mushy, test with a fork.
• Broth should be clear and steaming, not boiling vigorously.
• Chicken should be shredded and heated through, no pink parts.
• Taste test for seasoning, adjust salt and acidity before serving.

Common pitfalls and how to fix them

• Over-salted the soup, making it too salty to fix.? Add a splash of vinegar or lemon to brighten dull broth.
• Soup is bland, missing depth.? Dilute with a bit of water or more broth, then re-season.
• Veggies are mushy.? Simmer longer or add a splash of soy sauce for umami boost.
• Broth is cloudy.? Lower heat and cook for less time, or add a splash of cold water to stop cooking.

Hearty Chicken Vegetable Soup

This chicken vegetable soup combines tender shredded chicken with colorful carrots, celery, and potatoes simmered in a savory broth. The final dish has a comforting, slightly chunky texture with vibrant flavors, finished with a bright splash of lemon for added freshness. It’s perfect for a quick weeknight meal or a slow weekend project that fills the kitchen with warm aromas.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 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
• 3 cloves garlic minced
• 2 medium carrots diced
• 2 stalks celery diced
• 2 medium potatoes diced
• 4 cups chicken broth
• 2 cups cooked chicken shredded
• 1 tablespoon lemon juice
• to taste salt and pepper

Equipment

• Heavy-bottomed pot
• wooden spoon
• Chef’s knife
• Measuring spoons and cups
• Ladle

Method

 

1. Heat a heavy-bottomed pot over medium heat and add a splash of olive oil. When the oil shimmers and smells fragrant, add diced onions and minced garlic. Cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
   
2. Add diced carrots, celery, and potatoes to the pot. Stir well, then cook for another 8 minutes, until the vegetables start to soften and release their aroma.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Once simmering, stir in the shredded cooked chicken and allow everything to cook together for 20-25 minutes, until the vegetables are tender and flavors meld.
   
4. Taste the broth and season with salt and pepper as needed. Squeeze in fresh lemon juice to brighten the flavors and give the soup a lively finish.
   
5. Give the soup a gentle stir, then ladle into bowls, ensuring each serving has a good mix of vegetables and chicken. Serve hot and enjoy the comforting, hearty flavors.
   

Notes

Feel free to customize with your favorite vegetables or add herbs like parsley for extra freshness.

This chicken vegetable soup is a relic from a time when I needed comfort fast. It’s unpretentious, honest, and always makes the kitchen smell like home. I love how it can be a quick weekday fix or a slow weekend project, depending on how much love you toss in.

Why I keep returning to this humble bowl

It’s a reminder that simple can be satisfying. No matter the season or mood, this soup wraps me in a quiet sense of home. It’s forgiving, adaptable, and never fails to soothe, especially when I need a quick pause from chaos.

Breaking down the ingredients that make this soup special

• Chicken: Cooked, shredded chicken adds hearty protein, making the soup filling and comforting.
• Carrots: Sweet, earthy, and slightly crunchy, they bring color and texture.
• Celery: Adds a subtle bitterness and aromatic lift to the broth.
• Potatoes: Tender and starchy, they soak up flavors and provide body.
• Onions and garlic: Fundamental aromatics that build a fragrant base.
• Chicken broth: The flavor backbone, rich and savory, with a smoky undertone if using homemade.
• Lemon: A bright splash that cuts through richness, making every spoon lively.

Tools of the trade for a simple, soulful soup

• Heavy-bottomed pot: Ensures even heat for simmering and prevents scorching.
• Wooden spoon: Stirs the soup gently, avoiding metal reactions.
• Chef’s knife: Chops vegetables uniformly to cook evenly.
• Measuring spoons and cups: Helps balance seasonings and liquids precisely.
• Ladle: Serves the soup in big, satisfying scoops.

Step-by-step for a cozy, nourishing bowl

Step 1: Start with a deep, heavy-bottomed pot on medium heat, about 180°C / 355°F.

Step 2: Add a splash of olive oil, then toss in chopped onions and garlic. Cook until translucent, about 5 minutes, smell sweet and earthy.

Step 3: Stir in diced carrots, celery, and potatoes. Cook for another 8 minutes, veggies should soften and release aroma.

Step 4: Pour in chicken broth, bring to a gentle simmer, about 95°C / 203°F, and add shredded cooked chicken.

Step 5: Simmer gently for 20-25 minutes, until flavors meld and vegetables are tender, stirring occasionally.

Step 6: Taste and adjust salt and pepper as needed. Finish with a squeeze of lemon for brightness.

Cooking checkpoints and tips to keep in mind

• Veggies should be tender but not mushy, test with a fork.
• Broth should be clear and steaming, not boiling vigorously.
• Chicken should be shredded and heated through, no pink parts.
• Taste test for seasoning, adjust salt and acidity before serving.

Common pitfalls and how to fix them

• Over-salted the soup, making it too salty to fix.? Add a splash of vinegar or lemon to brighten dull broth.
• Soup is bland, missing depth.? Dilute with a bit of water or more broth, then re-season.
• Veggies are mushy.? Simmer longer or add a splash of soy sauce for umami boost.
• Broth is cloudy.? Lower heat and cook for less time, or add a splash of cold water to stop cooking.

Hearty Chicken Vegetable Soup

This chicken vegetable soup combines shredded cooked chicken with fresh carrots, celery, potatoes, and aromatics simmered in rich chicken broth. The final dish has a comforting, brothy texture with tender vegetables and shredded chicken, topped with a bright squeeze of lemon. It’s a versatile, forgiving recipe perfect for quick weeknights or slow weekend cooking.

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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

  

• 1 tablespoon olive oil
• 1 large yellow onion diced
• 3 cloves garlic minced
• 2 medium carrots diced
• 2 stalks celery celery diced
• 2 medium potatoes diced
• 4 cups chicken broth
• 2 cups cooked shredded chicken preferably cooked in advance
• 1 lemon lemon for squeezing over the soup
• to taste salt and pepper

Equipment

• Heavy-bottomed pot
• wooden spoon
• Chef’s knife
• Measuring spoons and cups
• Ladle

Method

 

1. Heat a heavy-bottomed pot over medium heat and add a tablespoon of olive oil. Once shimmering and fragrant, add diced onions and cook until translucent and soft, about 5 minutes, filling the kitchen with a sweet, savory aroma.
   
2. Add the minced garlic to the pot and cook for another minute until fragrant, stirring constantly to prevent burning.
3. Stir in diced carrots, celery, and potatoes, then cook for about 8 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma.
4. Pour in the chicken broth and bring the mixture to a gentle simmer, watching for small bubbles and a fragrant, savory smell filling the air.
5. Add the shredded cooked chicken to the simmering broth, stirring gently to combine everything evenly.
6. Reduce heat to low and let the soup simmer gently for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld beautifully.
7. Taste the soup and adjust the seasoning with salt and pepper as needed. Squeeze fresh lemon juice directly into the pot for a bright, lively finish.
8. Use a ladle to serve the hearty, steaming soup into bowls, ensuring each gets a good mix of vegetables and chicken.
9. Finish with a final squeeze of lemon and a sprinkle of freshly ground black pepper, then enjoy this cozy, comforting bowl of chicken vegetable soup.

This chicken vegetable soup is a relic from a time when I needed comfort fast. It’s unpretentious, honest, and always makes the kitchen smell like home. I love how it can be a quick weekday fix or a slow weekend project, depending on how much love you toss in.

Why I keep returning to this humble bowl

It’s a reminder that simple can be satisfying. No matter the season or mood, this soup wraps me in a quiet sense of home. It’s forgiving, adaptable, and never fails to soothe, especially when I need a quick pause from chaos.

Breaking down the ingredients that make this soup special

• Chicken: Cooked, shredded chicken adds hearty protein, making the soup filling and comforting.
• Carrots: Sweet, earthy, and slightly crunchy, they bring color and texture.
• Celery: Adds a subtle bitterness and aromatic lift to the broth.
• Potatoes: Tender and starchy, they soak up flavors and provide body.
• Onions and garlic: Fundamental aromatics that build a fragrant base.
• Chicken broth: The flavor backbone, rich and savory, with a smoky undertone if using homemade.
• Lemon: A bright splash that cuts through richness, making every spoon lively.

Tools of the trade for a simple, soulful soup

• Heavy-bottomed pot: Ensures even heat for simmering and prevents scorching.
• Wooden spoon: Stirs the soup gently, avoiding metal reactions.
• Chef’s knife: Chops vegetables uniformly to cook evenly.
• Measuring spoons and cups: Helps balance seasonings and liquids precisely.
• Ladle: Serves the soup in big, satisfying scoops.

Step-by-step for a cozy, nourishing bowl

Step 1: Start with a deep, heavy-bottomed pot on medium heat, about 180°C / 355°F.

Step 2: Add a splash of olive oil, then toss in chopped onions and garlic. Cook until translucent, about 5 minutes, smell sweet and earthy.

Step 3: Stir in diced carrots, celery, and potatoes. Cook for another 8 minutes, veggies should soften and release aroma.

Step 4: Pour in chicken broth, bring to a gentle simmer, about 95°C / 203°F, and add shredded cooked chicken.

Step 5: Simmer gently for 20-25 minutes, until flavors meld and vegetables are tender, stirring occasionally.

Step 6: Taste and adjust salt and pepper as needed. Finish with a squeeze of lemon for brightness.

Cooking checkpoints and tips to keep in mind

• Veggies should be tender but not mushy, test with a fork.
• Broth should be clear and steaming, not boiling vigorously.
• Chicken should be shredded and heated through, no pink parts.
• Taste test for seasoning, adjust salt and acidity before serving.

Common pitfalls and how to fix them

• Over-salted the soup, making it too salty to fix.? Add a splash of vinegar or lemon to brighten dull broth.
• Soup is bland, missing depth.? Dilute with a bit of water or more broth, then re-season.
• Veggies are mushy.? Simmer longer or add a splash of soy sauce for umami boost.
• Broth is cloudy.? Lower heat and cook for less time, or add a splash of cold water to stop cooking.

Chicken Vegetable Soup

This comforting chicken vegetable soup combines shredded cooked chicken with hearty vegetables like carrots, celery, and potatoes simmered in a savory broth. The soup develops a warm, clear appearance with tender ingredients, finished with a bright squeeze of lemon for freshness. It’s a versatile dish that can be quick or slow to prepare, offering cozy satisfaction in every bowl.

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: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 large onion chopped
• 3 cloves garlic minced
• 2 carrots carrots diced
• 2 stalks celery diced
• 2 potatoes potatoes diced
• 4 cups chicken broth
• 2 cups cooked chicken shredded
• 1 lemon lemon for juice
• to taste salt and pepper

Equipment

• Heavy-bottomed pot
• wooden spoon
• Chef’s knife
• Measuring spoons and cups
• Ladle

Method

 

1. Heat a heavy-bottomed pot over medium heat and add a tablespoon of olive oil, warming until shimmering.
   
2. Add chopped onions and minced garlic to the pot. Cook, stirring occasionally, until the onions turn translucent and fragrant, about 5 minutes.
3. Stir in diced carrots, celery, and potatoes. Cook for about 8 minutes, stirring occasionally, until the vegetables start to soften and release aroma.
4. Pour in the chicken broth and bring the mixture to a gentle simmer, just below bubbling, around 95°C / 203°F.
5. Add the shredded cooked chicken into the broth. Stir to combine and allow everything to simmer gently for 20-25 minutes, until vegetables are tender and flavors meld.
6. Taste the soup and season with salt and pepper as needed. Squeeze fresh lemon juice into the pot to brighten the flavors.
7. Use a ladle to serve the hot soup into bowls, ensuring each has a good mix of tender vegetables and shredded chicken, with a clear, inviting broth.

Notes

For extra flavor, consider adding herbs like thyme or parsley. Adjust the lemon to taste for brightness.

This chicken and rice soup comes from a moment of wanting comfort with a twist. I love the slow-braised method—it turns simple ingredients into something deeply flavorful and tender. It’s a recipe that feels like a small ritual, transforming the kitchen into a warm, inviting space.

Why I keep returning to this recipe

It’s honest and forgiving, perfect for days when I want something nurturing without fuss. The slow braise develops flavors I crave—savory, tender, with just enough acidity to keep it lively. It’s a recipe that doesn’t demand perfection, just patience and a little love.

Breaking down the ingredients

• Chicken thighs: Juicy, forgiving, and flavorful—go for bone-in for extra richness.
• Long-grain rice: Fluffy and light, absorbs broth without turning gluey.
• Carrots: Sweet and earthy; I like slicing them thick for texture.
• Onions and celery: The classic aromatic duo, essential for depth.
• Chicken broth: Look for low-sodium, so you can control salt—smoky or plain, your call.
• Fresh herbs: Thyme and parsley brighten the whole pot, fresh and vibrant.
• Lemon: A splash at the end lifts the flavors—bright and sharp.

Tools and equipment for a perfect soup

• Large heavy-bottomed pot: Even heat distribution for slow simmering.
• Sharp chef’s knife: Precise chopping of vegetables and trimming chicken.
• Wooden spoon: Stirring and scraping flavor from the bottom.
• Measuring cups and spoons: Accurate ingredient quantities.

Step-by-step on crafting your comforting chicken and rice soup

Step 1: Gather your ingredients and prep your tools. A big heavy-bottomed pot is your best friend here.

Step 2: Sear the chicken pieces until golden, about 5 minutes, then remove and set aside.

Step 3: In the same pot, sauté onions, carrots, and celery until fragrant, about 7 minutes.

Step 4: Return the chicken to the pot, add broth, rice, and herbs. Bring to a gentle simmer, about 30 minutes.

Step 5: Check that the chicken is tender and rice is cooked through, flavors melded and inviting.

Step 6: Taste and adjust seasoning—more salt, a squeeze of lemon if needed, then serve hot.

Cooking checkpoints and tips to keep in mind

• Ensure the chicken is well-seared for added flavor and color.
• Simmer gently; a rolling boil can toughen chicken and break down rice.
• Taste often near the end; adjust salt and acidity to brighten the dish.
• Look for tender chicken and fluffy rice as signs it’s ready.

Common mistakes and how to fix them

• Chicken is pale and lacks flavor.? SEARED CHICKEN NOT BROWN ENOUGH → Turn up heat slightly and sear longer, but don’t burn.
• Texture of rice is off.? RICE IS OVERCOOKED AND MUSHY → Reduce simmer time and check rice early.
• Over-seasoning.? BROTH IS TOO SALTY → Dilute with a splash of water or unsalted broth.
• Too dense or starchy.? SOUP IS TOO THICK → Add a bit more broth or water to loosen.

Slow-Braised Chicken and Rice Soup

This comforting chicken and rice soup is made using a slow-braising method that transforms simple ingredients into a tender, flavorful dish. Juicy chicken thighs, fluffy rice, and aromatic vegetables simmer together in a savory broth, resulting in a hearty, inviting soup with a bright finish from fresh herbs and lemon. The final texture is velvety and satisfying, with tender chicken falling off the bone and rice absorbing all the rich flavors.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skin-on for extra richness
• 1 cup long-grain rice rinsed until water runs clear
• 2 large onions chopped
• 3 carrots carrots sliced thick
• 2 stalks celery chopped
• 6 cups chicken broth low-sodium preferred
• 2 teaspoons fresh thyme chopped
• 1/4 cup fresh parsley chopped, for garnish
• 1 lemon lemon zested and juiced

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• wooden spoon
• Measuring cups and spoons

Method

 

1. Gather all your ingredients and prep your tools: chop the onions, carrots, celery, and parsley; rinse the rice; and season the chicken thighs.
   
2. Heat your large heavy-bottomed pot over medium heat, then add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for another 3-4 minutes. Remove the chicken and set aside.
   
3. In the same pot, add chopped onions, carrots, and celery. Sauté until fragrant and vegetables are slightly softened, about 7 minutes, with a gentle sizzle and aroma filling the air.
   
4. Return the seared chicken thighs to the pot, nestling them among the vegetables. Pour in the chicken broth, add the rinsed rice, and sprinkle with chopped thyme. Bring the mixture to a gentle simmer.
   
5. Reduce the heat to low, cover the pot, and let everything simmer gently for about 30 minutes, until the chicken is tender and falling off the bone, and the rice is fluffy and absorbing the flavors.
   
6. Carefully remove the chicken thighs, shred the meat, discarding bones if desired, then return the shredded chicken to the pot. Stir gently to combine.
   
7. Add freshly grated lemon zest and squeeze in lemon juice, stirring to brighten the flavors. Taste and adjust seasoning with more salt if needed.
8. Garnish the soup with chopped parsley just before serving. Ladle into bowls, ensuring each serving has tender chicken, flavorful broth, and fluffy rice.

Notes

For extra richness, you can brown the chicken thighs longer or add a splash of olive oil before searing. Adjust salt and lemon to taste, and serve hot for maximum comfort.

This chicken and rice soup comes from a moment of wanting comfort with a twist. I love the slow-braised method—it turns simple ingredients into something deeply flavorful and tender. It’s a recipe that feels like a small ritual, transforming the kitchen into a warm, inviting space.

Why I keep returning to this recipe

It’s honest and forgiving, perfect for days when I want something nurturing without fuss. The slow braise develops flavors I crave—savory, tender, with just enough acidity to keep it lively. It’s a recipe that doesn’t demand perfection, just patience and a little love.

Breaking down the ingredients

• Chicken thighs: Juicy, forgiving, and flavorful—go for bone-in for extra richness.
• Long-grain rice: Fluffy and light, absorbs broth without turning gluey.
• Carrots: Sweet and earthy; I like slicing them thick for texture.
• Onions and celery: The classic aromatic duo, essential for depth.
• Chicken broth: Look for low-sodium, so you can control salt—smoky or plain, your call.
• Fresh herbs: Thyme and parsley brighten the whole pot, fresh and vibrant.
• Lemon: A splash at the end lifts the flavors—bright and sharp.

Tools and equipment for a perfect soup

• Large heavy-bottomed pot: Even heat distribution for slow simmering.
• Sharp chef’s knife: Precise chopping of vegetables and trimming chicken.
• Wooden spoon: Stirring and scraping flavor from the bottom.
• Measuring cups and spoons: Accurate ingredient quantities.

Step-by-step on crafting your comforting chicken and rice soup

Step 1: Gather your ingredients and prep your tools. A big heavy-bottomed pot is your best friend here.

Step 2: Sear the chicken pieces until golden, about 5 minutes, then remove and set aside.

Step 3: In the same pot, sauté onions, carrots, and celery until fragrant, about 7 minutes.

Step 4: Return the chicken to the pot, add broth, rice, and herbs. Bring to a gentle simmer, about 30 minutes.

Step 5: Check that the chicken is tender and rice is cooked through, flavors melded and inviting.

Step 6: Taste and adjust seasoning—more salt, a squeeze of lemon if needed, then serve hot.

Cooking checkpoints and tips to keep in mind

• Ensure the chicken is well-seared for added flavor and color.
• Simmer gently; a rolling boil can toughen chicken and break down rice.
• Taste often near the end; adjust salt and acidity to brighten the dish.
• Look for tender chicken and fluffy rice as signs it’s ready.

Common mistakes and how to fix them

• Chicken is pale and lacks flavor.? SEARED CHICKEN NOT BROWN ENOUGH → Turn up heat slightly and sear longer, but don’t burn.
• Texture of rice is off.? RICE IS OVERCOOKED AND MUSHY → Reduce simmer time and check rice early.
• Over-seasoning.? BROTH IS TOO SALTY → Dilute with a splash of water or unsalted broth.
• Too dense or starchy.? SOUP IS TOO THICK → Add a bit more broth or water to loosen.

Slow-Braised Chicken and Rice Soup

This chicken and rice soup is built through a slow-braising method that transforms simple ingredients into a deeply flavorful, tender, and comforting dish. Juicy chicken thighs, fluffy rice, and aromatic vegetables simmer together in a rich broth, culminating in a warm, inviting bowl with a bright citrus finish. The final texture is creamy yet hearty, with tender meat and perfectly cooked rice.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skin-on for extra richness
• 1 cup long-grain rice rinsed
• 2 large onions chopped
• 3 large carrots sliced thick
• 3 stalks celery chopped
• 4 cups chicken broth low-sodium preferred
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme or 1 teaspoon dried thyme
• 1/4 cup fresh parsley chopped, for garnish
• 1 lemon lemon for a splash of juice at the end

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• wooden spoon
• Measuring cups and spoons

Method

 

1. Start by heating your large heavy-bottomed pot over medium heat and add olive oil. Once shimmering, sear the chicken thighs skin-side down until golden brown, about 5 minutes. Flip and sear the other side for another 3-4 minutes, then remove and set aside.
   
2. In the same pot, add chopped onions, sliced carrots, and chopped celery. Sauté, stirring frequently, until the vegetables are fragrant and softened, about 7 minutes. The mixture should be aromatic and slightly translucent.
   
3. Return the seared chicken thighs to the pot, placing them on top of the vegetables. Pour in the chicken broth, add the rinsed rice, and sprinkle with fresh thyme. Bring the mixture to a gentle simmer.
   
4. Reduce the heat to low, cover the pot, and let everything simmer gently for about 30 minutes. Check occasionally, ensuring the broth remains at a gentle simmer to keep the chicken tender and the rice fluffy.
   
5. After 30 minutes, remove the chicken thighs and check that they are cooked through and tender. Shred the meat slightly if desired, then return it to the pot. Taste the broth and adjust seasoning with salt if needed.
   
6. Finish the soup by adding a squeeze of fresh lemon juice to brighten the flavors. Stir in chopped parsley for a fresh, vibrant finish.
7. Serve the soup hot, with a sprinkle of additional parsley if desired. The bowl should be filled with tender chicken, fluffy rice, and a flavorful broth, ready to enjoy.

Notes

Ensure the broth remains gently simmering to keep the chicken tender and rice fluffy. Adjust seasoning and acidity to taste near the end of cooking for best flavor.

This chicken and rice soup comes from a moment of wanting comfort with a twist. I love the slow-braised method—it turns simple ingredients into something deeply flavorful and tender. It’s a recipe that feels like a small ritual, transforming the kitchen into a warm, inviting space.

Why I keep returning to this recipe

It’s honest and forgiving, perfect for days when I want something nurturing without fuss. The slow braise develops flavors I crave—savory, tender, with just enough acidity to keep it lively. It’s a recipe that doesn’t demand perfection, just patience and a little love.

Breaking down the ingredients

• Chicken thighs: Juicy, forgiving, and flavorful—go for bone-in for extra richness.
• Long-grain rice: Fluffy and light, absorbs broth without turning gluey.
• Carrots: Sweet and earthy; I like slicing them thick for texture.
• Onions and celery: The classic aromatic duo, essential for depth.
• Chicken broth: Look for low-sodium, so you can control salt—smoky or plain, your call.
• Fresh herbs: Thyme and parsley brighten the whole pot, fresh and vibrant.
• Lemon: A splash at the end lifts the flavors—bright and sharp.

Tools and equipment for a perfect soup

• Large heavy-bottomed pot: Even heat distribution for slow simmering.
• Sharp chef’s knife: Precise chopping of vegetables and trimming chicken.
• Wooden spoon: Stirring and scraping flavor from the bottom.
• Measuring cups and spoons: Accurate ingredient quantities.

Step-by-step on crafting your comforting chicken and rice soup

Step 1: Gather your ingredients and prep your tools. A big heavy-bottomed pot is your best friend here.

Step 2: Sear the chicken pieces until golden, about 5 minutes, then remove and set aside.

Step 3: In the same pot, sauté onions, carrots, and celery until fragrant, about 7 minutes.

Step 4: Return the chicken to the pot, add broth, rice, and herbs. Bring to a gentle simmer, about 30 minutes.

Step 5: Check that the chicken is tender and rice is cooked through, flavors melded and inviting.

Step 6: Taste and adjust seasoning—more salt, a squeeze of lemon if needed, then serve hot.

Cooking checkpoints and tips to keep in mind

• Ensure the chicken is well-seared for added flavor and color.
• Simmer gently; a rolling boil can toughen chicken and break down rice.
• Taste often near the end; adjust salt and acidity to brighten the dish.
• Look for tender chicken and fluffy rice as signs it’s ready.

Common mistakes and how to fix them

• Chicken is pale and lacks flavor.? SEARED CHICKEN NOT BROWN ENOUGH → Turn up heat slightly and sear longer, but don’t burn.
• Texture of rice is off.? RICE IS OVERCOOKED AND MUSHY → Reduce simmer time and check rice early.
• Over-seasoning.? BROTH IS TOO SALTY → Dilute with a splash of water or unsalted broth.
• Too dense or starchy.? SOUP IS TOO THICK → Add a bit more broth or water to loosen.

Slow-Braised Chicken and Rice Soup

This comforting chicken and rice soup is made by slow-braising tender chicken thighs with aromatic vegetables and herbs, then adding fluffy rice to create a hearty, flavorful broth. The dish features a tender texture with a bright finish from a splash of lemon, resulting in a warm, inviting bowl of soup with a rich, homemade feel.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skinless or with skin
• 1 cup long-grain rice rinsed
• 2 large onions chopped
• 3 carrots carrots sliced thick
• 2 stalks celery chopped
• 6 cups low-sodium chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/4 cup fresh parsley chopped, plus extra for garnish
• 1 lemon lemon for a splash of juice at the end
• to taste salt and pepper for seasoning

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• wooden spoon
• Measuring cups and spoons

Method

 

1. Season the chicken thighs with a little salt and pepper, then heat olive oil in your heavy-bottomed pot over medium-high heat. Sear the chicken until golden brown on both sides, about 5 minutes per side, then remove and set aside.
   
2. In the same pot, add chopped onions, sliced carrots, and chopped celery. Sauté until fragrant and vegetables are slightly softened, about 7 minutes, stirring occasionally.
   
3. Return the chicken to the pot, then pour in the chicken broth. Add thyme and bring the mixture to a gentle simmer. Cover and cook on low heat for about 30 minutes, until the chicken is tender and flavorful.
   
4. Remove the chicken from the pot and set aside to cool slightly. Meanwhile, add rinsed rice to the broth and vegetables, stirring well. Continue simmering uncovered for about 15 minutes, until the rice is fluffy and tender.
   
5. While the rice cooks, shred the chicken into bite-sized pieces, discarding the bones if any. Return the shredded chicken to the pot, stirring to combine.
   
6. Taste the soup and adjust seasoning with salt and pepper as needed. Squeeze a splash of lemon juice into the pot to brighten the flavors, then stir in chopped parsley.
7. Serve the soup hot, garnished with extra parsley if desired, and enjoy the comforting, flavorful broth with tender chicken and fluffy rice.

This creamy mushroom chicken soup came about after a long day when I wanted something hearty yet simple, with a little twist. I love how the earthy flavor of mushrooms can ground a dish, even when combined with tender chicken and a silky broth. It’s one of those recipes that feels fancy enough to serve but is easy enough for a weeknight.

Why I keep coming back to this soup

It’s the kind of meal that warms you from the inside out, especially in late fall. The earthy aroma, creamy texture, and tender chicken create a satisfying balance I crave after a long day. Plus, it’s endlessly adaptable—add a dash of hot sauce or stir in some greens—making it feel new every time.

Deep dive into the ingredients

• Mushrooms: Earthy and juicy, they add depth and umami—try shiitake for a richer flavor.
• Chicken stock: A good homemade or store-bought stock makes all the difference in depth.
• Cream: Adds silky richness—use heavy cream or even full-fat coconut milk for dairy-free.
• Chicken: Shredded cooked chicken keeps things hearty and tender—rotisserie works great.
• Garlic: Fills the kitchen with a fragrant, savory aroma—don’t skimp.
• Lemon: Brightens the dish, balancing the earthy mushrooms with a zing.
• Herbs: Fresh thyme or parsley adds a herbal lift—use what you have.

Tools of the trade for a perfect soup

• Large heavy-bottomed pot: Even heat distribution for sautéing and simmering.
• Wooden spoon: Stirring without scratching the pot.
• Knife and chopping board: Prepping vegetables and chicken.
• Measuring spoons and cups: Ensuring accurate seasoning and liquids.
• Ladle: Serving the soup hot and easy.

Step-by-step to a soul-warming mushroom chicken soup

Step 1: Start by heating a large, heavy-bottomed pot over medium heat, about 175°C (350°F).

Step 2: Add a splash of oil and sauté diced onions until translucent, about 5 minutes, until they smell sweet and slightly caramelized.

Step 3: Toss in sliced mushrooms—whatever you have—stir and cook until they’re juicy and brown, about 8 minutes.

Step 4: Push the mushrooms to the sides, then add chopped garlic to the center. Cook until fragrant, about 30 seconds.

Step 5: Pour in chicken stock, bring to a gentle simmer, and let it bubble for 10 minutes.

Step 6: Stir in shredded cooked chicken and a good splash of cream. Simmer for another 5 minutes, until heated through.

Step 7: Taste and adjust salt and pepper. If it’s too thick, thin with a little more stock.

Step 8: Finish with a squeeze of lemon or a dash of fresh herbs for brightness.

Cooking checkpoints to keep you on track

• Mushrooms should be golden and juicy, not soggy.
• Cream should be added at the right time to avoid curdling.
• Soup should be hot but not boiling vigorously when adding cream.
• Taste and adjust seasoning before serving for best flavor.

Troubleshooting common soup slip-ups

• Adding cream too quickly or to a boiling soup.? Add a splash of cream and stir vigorously to recover curdled soup.
• Overcrowding the pan, steaming instead of browning.? Cook mushrooms on higher heat until browned, not soggy.
• Boiling the soup vigorously during simmering.? Simmer gently; if boiling, reduce heat to prevent ingredients from breaking down.
• Skipping seasoning at the end.? Taste and adjust seasoning before serving to avoid blandness.

Creamy Mushroom Chicken Soup

This hearty mushroom chicken soup combines tender shredded chicken and earthy mushrooms in a silky, cream-based broth. The dish is simmered to develop rich flavors, resulting in a comforting, velvety soup with a satisfying balance of earthiness and brightness. It’s perfect for cozy nights and easily adaptable with fresh herbs or a splash of hot sauce.

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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: 350

Ingredients Equipment Method

Ingredients

  

• 1 medium onion diced
• 3 cups mushrooms sliced (shiitake or your choice)
• 3 cloves garlic minced
• 4 cups chicken stock preferably homemade or high-quality store-bought
• 1 cup heavy cream
• 2 cups shredded cooked chicken rotisserie chicken works well
• 1 tbsp lemon juice freshly squeezed
• 2 tsp fresh thyme or parsley chopped
• to taste salt and pepper
• 1 tbsp oil olive or neutral oil for sautéing

Equipment

• Large heavy-bottomed pot
• wooden spoon
• Knife and chopping board
• Measuring spoons and cups
• Ladle

Method

 

1. Heat a large heavy-bottomed pot over medium heat, and add a splash of oil. Once shimmering, add diced onions and sauté until translucent and fragrant, about 5 minutes.
   
2. Add sliced mushrooms to the pot, stirring occasionally. Cook until they release their juices and turn a rich golden brown, about 8 minutes.
   
3. Push the mushrooms to the sides of the pot, then add minced garlic to the center. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
   
4. Pour in the chicken stock, scraping up any browned bits from the bottom. Bring the mixture to a gentle simmer and cook for 10 minutes to develop flavors.
   
5. Add shredded cooked chicken to the pot, stirring to combine, then pour in the heavy cream. Continue simmering for another 5 minutes until the soup is heated through and creamy.
   
6. Taste the soup and season with salt and pepper as needed. Stir in lemon juice for brightness and sprinkle chopped herbs for a fresh herbal lift.
   
7. Serve hot, ladling the creamy mushroom chicken soup into bowls. Enjoy its velvety texture and earthy flavors in every spoonful!