quick chicken soup recipe

I love how this soup comes together in under half an hour, turning simple ingredients into something warm and filling. It’s a recipe born out of busy nights when I crave comfort but don’t want to spend ages in the kitchen. The magic is in the quick simmer and a handful of fresh herbs. It’s a reminder that good food doesn’t need to be complicated.

Why I keep making this soup

It’s a reliable rescue in hectic evenings, filling the house with a comforting aroma. I love how it can be customized with whatever’s in the fridge. Plus, it’s so fast—no waiting, no fuss, just good, honest food in a bowl.

Breaking down the ingredients

• Chicken breast or thighs: Lean or dark meat, quick to cook, adds protein and flavor.
• Onions: Sauté until sweet and fragrant, they form the soup’s aromatic base.
• Carrots and Celery: Crunchy and sweet, they add texture and brightness.
• Chicken broth: Look for low-sodium for control, or make your own if you have time.
• Lemon: Brightens everything, adds a fresh zing that lifts the soup.
• Salt and pepper: Fundamental for seasoning, adjust to taste.
• Fresh herbs (parsley, thyme): Optional but adds a fragrant, herbal note.

Tools of the trade for a speedy chicken soup

• Large heavy-bottomed pot: Even heat distribution for simmering.
• Sharp chef’s knife: Quick, safe chopping of veggies and chicken.
• Cutting board: Prep station for ingredients.
• Ladle: Serving and tasting the soup.
• Measuring spoons and cups: Accurate seasoning and broth measurement.

Step-by-step guide to a hearty, fast chicken soup

Step 1: Start by gathering all your ingredients and prepping your tools.

Step 2: Heat a large pot over medium heat, add oil, and sauté chopped onions until translucent, about 5 minutes.

Step 3: Add diced chicken and cook until browned, about 7 minutes, stirring occasionally.

Step 4: Pour in chicken broth, bring to a simmer, and cook gently for 15 minutes, skimming foam as needed.

Step 5: Stir in vegetables like carrots and celery, cook for another 10 minutes, until tender.

Step 6: Season the soup with salt, pepper, and a squeeze of lemon for brightness.

Step 7: Let the soup rest off heat for 5 minutes before serving to meld flavors.

Cooking checkpoints and tips for best results

• Onions should be soft and fragrant, not browned or burnt.
• Chicken pieces should be cooked through, with no pink remaining.
• Vegetables should be tender but not mushy—test with a fork.
• Broth should be clear and flavorful, not greasy or cloudy.

Common pitfalls and how to fix them

• Onions burn or stick to the pan.? If the onions burn, reduce heat and add a splash of water to deglaze.
• Chicken steams instead of browns.? If the chicken isn’t browning, turn up heat slightly and give space between pieces.
• Broth becomes murky.? If the broth looks cloudy, skim off foam and lower simmer.
• Vegetables turn to mush.? If vegetables are overcooked, add them later or reduce simmer time.

Quick Chicken and Vegetable Soup

This hearty soup combines tender pieces of chicken with crunchy carrots and celery, simmered in fragrant chicken broth infused with fresh herbs. The soup comes together rapidly, with a clear, comforting broth and tender vegetables, making it perfect for busy weeknights. Brightened with a squeeze of lemon, it offers a satisfying, wholesome bowl of goodness.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups chicken broth low-sodium preferred
• 1 lb chicken breast or thighs diced
• 1 onion chopped
• 2 carrots sliced
• 2 stalks celery sliced
• 1 lemon juiced
• to taste salt and pepper adjust as desired
• 2 tablespoons olive oil
• a handful fresh parsley or thyme chopped, optional

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Cutting board
• Ladle
• Measuring spoons and cups

Method

 

1. Gather all your ingredients and prep your tools, including chopping the onion, carrots, celery, and dicing the chicken.
   
2. Heat the large pot over medium heat and add olive oil, letting it warm until shimmering.
   
3. Add the chopped onion to the pot and sauté for about 5 minutes until it becomes soft, fragrant, and translucent.
   
4. Stir in the diced chicken and cook for about 7 minutes, stirring occasionally until the chicken is browned and cooked through.
   
5. Pour in the chicken broth, bring the mixture to a gentle simmer, and cook for 15 minutes, skimming foam off the surface as needed.
   
6. Add the sliced carrots and celery to the pot, stirring them into the simmering broth.
   
7. Continue simmering for another 10 minutes, until the vegetables are tender and the flavors meld.
8. Season the soup with salt and pepper to taste, then squeeze in the fresh lemon juice for brightness.
9. Let the soup rest off heat for a couple of minutes, allowing the flavors to settle and develop.
10. Taste and adjust seasoning if needed, then sprinkle with chopped parsley or thyme for a fresh herbal note.
11. Serve the hot, comforting soup in bowls, enjoying the tender chicken and bright, flavorful broth.