Classic homemade chicken soup with vegetables

When I sniff that warm, oniony steam and hear the faint clink of a wooden spoon against a pot, I go straight back to my grandmother’s tiny kitchen. She kept a dented enamel pot on the stove almost permanently and swore that good chicken soup fixed everything — scraped knees, broken hearts, and winter colds. I learned to stir, to taste, and to sense when the broth finally sang: bright, savory, and comforting. This version pays homage to that pot — simple ingredients, plenty of love, and the kind of slow, gentle simmer that fills the house with golden aroma and the promise of something comforting on your spoon.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes

Why This Recipe is Awesome

This recipe keeps things simple and soulful. It gives you a clear, savory broth, tender shredded chicken, and soft-but-not-mushy vegetables. It comforts like a warm blanket and still feels light and bright thanks to a squeeze of lemon and fresh herbs. It’s so easy your stove practically does half the work — and the house smells like Sunday all week long.

Ingredients

For the Main Dish:

• 3 lb bone-in chicken thighs (about 6 thighs) or a 3–4 lb whole chicken
• 10 cups low-sodium chicken broth
• 2 cups water
• 2 tbsp olive oil
• 1 large yellow onion, diced (about 1 1/2 cups)
• 4 medium carrots, peeled and sliced into 1/2-inch rounds (about 2 cups)
• 3 celery stalks, sliced (about 1 1/2 cups)
• 3 cloves garlic, minced
• 2 medium Yukon gold potatoes, peeled and diced (optional, 2 cups)
• 1 bay leaf
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh parsley, chopped plus extra for garnish
• Juice of 1/2 lemon (optional, brightens the broth)

For the Sauce / Garnish (if applicable):

• Optional: chopped fresh dill or chives, lemon wedges, or cooked egg noodles or rice for serving

How I Make It

Step 1:

Heat a large Dutch oven over medium heat and add 2 tbsp olive oil. Add the diced onion, carrots, and celery. Sauté for about 6–8 minutes, stirring, until the onion turns translucent and the vegetables smell sweet and soft at the edges. You’ll see little sizzles and hear the gentle pop of moisture leaving the veggies — that’s flavor building.

Step 2:

Push the vegetables to the side, add the chicken pieces skin-side down, and let them brown for 6–8 minutes without fussing. Browning gives the broth color and a rich aroma — don’t skip it. Flip and brown the other side for another few minutes. If fat renders, spoon off a tablespoon or so if you want a leaner broth.

Step 3:

Add the minced garlic, 1 bay leaf, 1 tsp thyme, and a good grind of pepper. Pour in the 10 cups chicken broth and 2 cups water to just cover the chicken. Turn the heat up until the pot comes to a gentle boil, then reduce to a low simmer. Cook uncovered for about 40 minutes, until the chicken pulls away from the bone and the kitchen fills with a warm, savory aroma.

Step 4:

Use tongs to lift the chicken out and shred it with two forks, discarding skin and bones if you used bone-in. Return the shredded chicken to the pot. Add the diced potatoes now if you’re using them and simmer another 10 minutes until the potatoes and carrots soften. Taste and adjust salt and pepper. The broth should taste clean and layered — savory with a little brightness from the lemon.

Step 5:

Finish with 1/4 cup chopped parsley and the juice of 1/2 lemon. Stir, remove the bay leaf, and ladle into bowls. Garnish with more parsley or dill and offer hot crackers or buttered bread. Serve immediately while steam rises and spoons clink in the bowl.

Pro Tips

• Use bone-in pieces if you want deeper flavor; the bones add richness as they simmer.
• Skim the top with a spoon after 10–15 minutes if you prefer a clearer broth — I usually leave the flavor bits in.
• If you want noodles, cook them separately and add to bowls right before serving so they don’t soak up all the broth.
• Rotisserie chicken makes a great shortcut: start this recipe at Step 3 with shredded rotisserie meat and simmer for 15–20 minutes to marry flavors.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for shredded turkey or firm tofu for a vegetarian-ish take (use vegetable broth); tofu gives protein but less depth.
• Replace chicken broth with low-sodium vegetable broth for a lighter vegetarian base; expect a milder flavor.
• Use cooked rice or gluten-free pasta to keep the recipe gluten-free.
• Substitute butter with olive oil easily, and for creamy soups use Greek yogurt stirred in off-heat instead of heavy cream to keep it lighter.

Variations & Tips

• Ginger-Lemon Boost: Add 1 inch grated ginger and extra lemon for a cold-fighting version.
• Spicy Kick: Stir in 1–2 tsp harissa or chili flakes for a warming spice profile.
• Matzo Ball Classic: Make matzo balls and drop them into the broth for a celebratory twist.
• Creamy Coconut: Stir in 1 cup coconut milk at the end for a silky, dairy-free soup with a tropical note.
• Herbed Orzo: Add 1 cup orzo during the last 8–10 minutes of cooking for a hearty stew-like version.
• Mushroom & Thyme: Swap half the chicken with cremini mushrooms for an earthy vegetarian-friendly option.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool the soup slightly, refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently on medium-low so the chicken stays tender; if frozen, thaw overnight in the fridge before reheating.

Can I double the recipe?

Sure thing. Use a larger pot and give the soup a little more simmer time to extract flavor from extra chicken pieces — roughly an additional 10–15 minutes. Taste and adjust seasoning at the end.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken reaches safe internal temperature at 165°F and shreds easily. Vegetables should feel tender when pierced with a fork but not mushy. The broth should smell fragrant and taste balanced.

What if I don’t have ingredient X?

No panic — swap celery with extra carrot or fennel, use shallot instead of onion, or replace fresh parsley with a teaspoon of dried herbs. The soup will still taste comforting.

How I Like to Serve It

I love this soup with a thick slice of buttered sourdough and a crisp green salad. For a cozy night in, pair it with a grilled cheese and hot tea; for a light lunch, serve with a wedge of lemon on the side. It works for sick days, slow Sundays, weeknight dinners, and even a bring-to-work thermos.

Notes

• Store leftovers in the fridge for up to 4 days or freeze in portions for up to 3 months. Reheat gently on the stove — don’t let it boil hard after adding delicate herbs.
• Always cook chicken to a safe temperature of 165°F; use a probe thermometer for confidence.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!