Hearty Homemade Chicken Soup for Cozy Winter Nights

This homemade chicken soup is the ultimate warming dish for chilly days, nourishing your soul with tender chicken and hearty vegetables.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Extra Virgin Olive Oil Provides healthy fats and enhances flavor.
2 medium Carrots Adds sweetness and color; substitute with sweet potatoes for a different taste.
2 medium Parsnips Contributes a sweet, earthy flavor; can be replaced with turnips if needed.
2 stalks Celery Adds crunch and a fresh flavor; no substitutes necessary.
1 medium Onion Provides foundational flavor; yellow or white onion works best.
1 medium Leek Adds a mild onion-like flavor that enhances the soup; substitute with more onions if unavailable.
3 cloves Garlic Delivers robust flavor; can be omitted for a milder taste.

For Seasoning

1 teaspoon Kosher Salt Balances flavors; adjust according to taste preference.
1/2 teaspoon Freshly Ground Black Pepper Adds warmth and depth; use white pepper for a subtler flavor.

For the Protein and Broth

1 pound Boneless Skinless Chicken Breasts The primary protein source; can substitute with thighs for a richer flavor.
1 tablespoon Fresh Thyme Enhances aroma and flavor; dried thyme can be used in a pinch (use 1/2 teaspoon).
1 tablespoon Fresh Tarragon Provides a unique herbal note that elevates the soup; if unavailable, use dill.
1 leaf Bay Leaf Adds depth to the broth; omit if using a slow cooker.
6 cups Low-Sodium Chicken Broth The soup's liquid base; homemade or store-bought is ideal.

For Garnish

1/4 cup Fresh Parsley For garnish and freshness; can substitute with cilantro for a different flavor.

Equipment

Large pot

Method

Step-by-Step Instructions for Cozy Chicken Soup

In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add diced carrots, parsnips, celery, leeks, and onions. Sauté for 4-5 minutes, stirring frequently until the vegetables soften and the onions become translucent. Once fragrant, stir in minced garlic along with kosher salt and freshly ground black pepper; cook for an additional minute to release the flavors.
Add boneless, skinless chicken breasts to the pot, along with fresh thyme, tarragon, bay leaf, and low-sodium chicken broth. Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F, turning white and tender.
Carefully remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup pot, stirring to combine. Allow the soup to simmer for an additional 1-2 minutes, letting the flavors meld into your hearty chicken soup.
Remove the bay leaf and any stems of the herbs from the soup. Ladle the cozy chicken soup into bowls and garnish with freshly chopped parsley and a sprinkle of black pepper. Serve hot, ideally with a side of crusty bread or a fresh salad to enhance this nourishing meal.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 300IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Allow the soup to sit for a while before serving for best flavor blending. Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.

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