Forget about the canned stuff; this homemade chicken soup with tender chicken breast is a game-changer. It’s hearty, flavorful, and packed with nutrients to keep you cozy on chilly days or when you’re feeling under the weather.
Why This Recipe Works
- Using chicken breast ensures a lean, protein-packed soup that’s both healthy and satisfying.
- Simmering the broth with fresh vegetables and herbs infuses the soup with deep, aromatic flavors.
- The addition of a splash of lemon juice at the end brightens the entire dish, adding a fresh twist.
Ingredients
- 1 lb chicken breast, boneless and skinless, cut into chunks
- 8 cups chicken broth, low sodium
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tsp thyme, dried
- 1 tsp rosemary, dried
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp lemon juice
Equipment Needed
- Large pot
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Instructions
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, sautéing until the onions are translucent and the vegetables start to soften, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Add the Chicken and Broth
Add the chicken breast chunks to the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any foam that rises to the surface with a spoon.
Step 3: Season the Soup
Stir in the thyme, rosemary, salt, and pepper. Let the soup simmer uncovered for about 20 minutes, or until the chicken is cooked through and no longer pink in the center.
Step 4: Final Touches
Once the chicken is cooked, remove the pot from the heat. Stir in the lemon juice for a bright flavor. Taste and adjust the seasoning if necessary.
Step 5: Serve and Enjoy
Ladle the soup into bowls and serve hot. Garnish with fresh herbs if desired. This soup pairs wonderfully with crusty bread or a side salad.
Tips and Tricks
For an even richer flavor, consider browning the chicken breast chunks before adding them to the soup. This step adds depth and complexity to the dish. If you’re short on time, using pre-cooked chicken breast can speed up the process. Just add it towards the end to warm through. For a thicker soup, you can blend a portion of the soup and mix it back in. This technique adds body without the need for cream or flour.
Recipe Variations
- Add noodles or rice for a more filling meal. Cook them separately and add to individual bowls to prevent them from becoming mushy.
- Incorporate other vegetables like zucchini or spinach for added nutrition and color.
- For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce.
- Swap the chicken breast for thighs for a richer, more flavorful soup.
- Make it creamy by stirring in a half cup of heavy cream or coconut milk at the end.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The slow cooker method allows the flavors to meld beautifully.
How can I store leftovers?
Store the cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through. You can also freeze this soup for up to 3 months.
Can I use frozen vegetables?
Yes, frozen vegetables can be a convenient substitute. However, they may release more water into the soup, so you might need to adjust the seasoning accordingly.
Summary
This chicken soup recipe with chicken breast is a comforting, nutritious, and versatile dish that’s perfect for any occasion. With simple ingredients and easy steps, it’s a must-try for anyone looking to enjoy a homemade classic.