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Classic Chicken Soup with Vegetables

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 350
A comforting and hearty chicken soup loaded with fresh vegetables and herbs, perfect for a cozy meal.

Ingredients

Main

  • 1 whole chicken (3 1/2–4 lb), giblets removed — or 3 lb bone-in, skin-on thighs
  • 10 cups low-sodium chicken broth (or a mix of broth + water)
  • 2 tbsp olive oil or butter
  • 1 large yellow onion, peeled and quartered
  • 3 cloves garlic, lightly smashed
  • 4 carrots peeled and cut into 1/2-inch rounds
  • 3 stalks celery, sliced on the bias
  • 4 sprigs fresh thyme (or 1 tsp dried thyme)
  • 1/2 cup chopped fresh parsley, plus more for garnish
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice (optional, for finishing)
  • 3/4–1 cup egg noodles or rice (optional)

For serving

  • Chopped parsley, lemon wedges, and a pinch of crushed red pepper (optional)

Instructions 

  • Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until it glints. Brown the chicken for 6–8 minutes, then remove and set aside.
  • Add onion, garlic, carrots, and celery; cook for 5 minutes until fragrant and translucent. Return chicken to the pot, add broth, bay leaves, and thyme.
  • Bring to a gentle boil, then simmer uncovered for 45 minutes. Add noodles in the last 8–10 minutes if using.
  • Check chicken for doneness, shred, and return to the soup. Adjust seasoning with salt, pepper, and lemon juice if desired.
  • Ladle into bowls, garnish with parsley, and serve hot with optional lemon wedges and red pepper.

Notes

For a richer flavor, let the soup sit for a few hours before serving to meld the flavors.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: chicken