Cozy Homemade Chicken Soup Recipe

Picture this: it’s a chilly evening, you’re feeling a bit run-down, or maybe you just want something simple yet incredibly satisfying to warm you from the inside out. That’s where a truly cozy homemade chicken soup comes in. Forget complicated recipes or exotic ingredients; this is the classic, comforting chicken soup you grew up with, perfected for your kitchen.
What makes this recipe different? We’ve crafted a smart, one-pot method that ensures your chicken stays wonderfully tender and your veggies are soft but never mushy. You’ll get that familiar, clean chicken flavor without any fuss. Plus, we’ve built in easy substitutions and handy sick-day tweaks, making it adaptable for everyone. Beyond its incredible taste, this chicken soup offers a gentle hug of warmth, lean soup protein, and nourishing veggies – a perfect bowl whether you’re under the weather or just craving a delicious, hearty meal.

Ingredients

• For the Chicken & Broth: 2-2.5 lbs bone-in, skin-on chicken thighs (thighs are ideal for rich flavor and tenderness; the bone and skin also deepen the chicken broth flavor).
• Optional: 1 small boneless, skinless chicken breast (for extra lean chicken meat; note it cooks faster).
• 8 cups low-sodium chicken stock or broth (or a mix of chicken broth and vegetable broth).
• Swap: Only boneless thighs? No problem – they’ll cook faster, so adjust simmering time. No stock? Use water + a good quality chicken bouillon or soup base for rich chicken flavor.
• For the Classic Veggies & Aromatics:
• 2 tablespoons olive oil or butter
• 1 large yellow onion, diced
• 2-3 carrots, peeled and diced (about 1 cup)
• 2-3 celery stalks, diced (about 1 cup)
• 4 cloves garlic, minced
• Optional: 1 small parsnip or turnip, peeled and diced (adds a subtle sweetness and depth, inspired by Downshiftology).
• For the Herbs, Seasoning & Finishing Touches:
• 2 bay leaves
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme sprigs)
• 1/4 cup fresh parsley, chopped (for serving)
• Salt and freshly ground black pepper, to taste
• 1-2 tablespoons fresh lemon juice (essential for brightening the flavor!)
• Optional: a thin slice of fresh ginger (for a subtle "sick-day" version; remove before serving).
• For Optional Starch Add-Ins: (Pick one for the base recipe, or skip for low-carb)
• 1/2 cup small pasta (like ditalini, orzo, or small shells)
• Swap: Want it gluten-free soup? Use 1/2 cup white rice or 1 cup diced potatoes (like Yukon Gold or red potatoes) instead of pasta.

Directions

1. Sweat the Aromatics: Heat the olive oil or butter in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, celery, and optional parsnip/turnip. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and lightly golden around the edges. Add the minced garlic and cook for another minute until fragrant.
2. Build a Quick Broth: Nestle the chicken thighs (and optional breast) and bay leaves into the pot with the sautéed vegetables. Pour in the chicken stock or broth. Bring the liquid to a gentle simmer over medium-high heat, then reduce the heat to low, cover, and let it gently simmer for 30-40 minutes. You want a gentle bubble, not a rolling boil, to keep the broth clear and the chicken tender. The chicken thighs should be fully cooked and pulling away from the bone, but not falling apart yet.
3. Shred the Chicken: Carefully lift the cooked chicken pieces from the pot and transfer them to a cutting board. Let them cool slightly until they're easy to handle. While the chicken cools, keep the broth at a low simmer to continue developing its rich chicken flavor. Once cool enough, remove and discard the skin and bones, then shred the chicken meat into bite-sized pieces using two forks.
4. Cook the Veggies to Just-Tender & Add Starch: If you held back any fresh vegetables for texture, add them now. If you're including starch, add your chosen pasta, rice, or diced potatoes to the simmering broth. Cook according to the package directions, or until the starch is tender. For pasta, this is usually 8-10 minutes; for rice, about 15-20 minutes; for diced potatoes, 10-15 minutes. Emphasize doneness: carrots should be tender when you can pierce them with a fork, but they should still hold their shape.
5. Finish & Adjust: Return the shredded chicken to the pot. Stir in the fresh parsley and lemon juice. Taste the chicken soup and adjust the seasoning with salt and freshly ground black pepper as needed. If the flavor seems a little flat, a bit more lemon juice can work wonders. The chicken is already safely cooked; you're just warming everything through now. Serve hot and enjoy!