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- 1 whole chicken (3-4 lbs), cleaned and cut into large pieces - 8 cups low-sodium chicken broth - 2 medium carrots, sliced into rounds - 2 celery stalks, diced into small pieces - 1 medium onion, chopped finely - 4 cloves garlic, minced or pressed - 1 cup baby spinach, rinsed and roughly chopped - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper, to taste - 2 tablespoons olive oil To create a rich and comforting soup, I focus on high-quality ingredients. Using a whole chicken gives your soup depth and flavor. The low-sodium broth adds a savory base without being too salty. When you choose fresh veggies like carrots, celery, onion, and garlic, the aroma alone will make your kitchen feel welcoming. Baby spinach adds a fresh touch and nutrients to the mix. - 1 cup egg noodles or whole grain pasta (for added heartiness) - Fresh parsley, chopped (for garnish) Adding egg noodles makes the soup heartier and fills you up faster. If you want a pop of color and flavor, parsley works great as a garnish. You can also experiment with other vegetables. Try adding peas or green beans for extra crunch. The key is to make it your own! {{ingredient_image_2}} 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 medium chopped onion, 2 sliced carrots, and 2 diced celery stalks. 3. Stir in 4 minced garlic cloves. Cook for 5-7 minutes until soft and fragrant. 4. Carefully add 1 whole chicken, cut into pieces, into the pot. 5. Pour in 8 cups of low-sodium chicken broth. Ensure the chicken is fully covered. 1. Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf. 2. Season with salt and pepper to taste. 3. Bring the soup to a rolling boil over high heat. 4. Reduce the heat to low and cover the pot. Simmer for about 1 hour. 5. Remove the chicken using tongs and let it cool slightly. 6. Shred the chicken into bite-sized pieces, discarding bones and skin. 1. Return the shredded chicken to the pot. 2. Stir in 1 cup of rinsed and chopped baby spinach. You can also add 1 cup of egg noodles if you like. 3. Simmer for an additional 10-15 minutes until the noodles are tender and the spinach is wilted. 4. Taste the soup and adjust seasoning if needed. 5. Before serving, remove the bay leaf. 6. Serve hot in bowls, garnished with fresh chopped parsley for a lovely touch. To cook chicken perfectly, keep it moist. Use a whole chicken. This adds rich flavor. Start with low heat. Sauté your veggies first. This step builds flavor. Add chicken after the veggies soften. Cook the chicken fully in the broth. This keeps the meat juicy. Enhance flavor with herbs and spices. Use dried thyme and rosemary in your soup. These herbs add warmth and depth. A bay leaf adds a nice touch. Don’t forget salt and pepper to taste. Experiment with spices you love. A pinch of paprika or a dash of lemon zest works well. Pair your chicken soup with crusty bread. It’s perfect for dipping. A fresh salad adds crunch and color. Try a simple green salad with lemon vinaigrette. Presentation matters! Serve soup in big bowls. Garnish with fresh parsley for a pop of green. It looks bright and fresh. You can also add a sprinkle of black pepper for a little spice. Enjoy your meal with loved ones for the best experience. Pro Tips Use Fresh Herbs: Fresh herbs like parsley and thyme can elevate the flavor profile of your soup significantly compared to dried herbs. Add them at the end of cooking for maximum impact. Skim the Fat: After simmering, let the soup cool slightly and skim off any excess fat from the surface for a lighter, cleaner broth. Customize Your Veggies: Feel free to add other vegetables like potatoes or green beans for more texture and nutrition. Just adjust the cooking time accordingly. Perfect Pasta: If adding pasta, cook it separately and add it to the soup just before serving to prevent it from becoming mushy. {{image_4}} You can add many vegetables to your chicken soup. Try peas, green beans, or corn for a pop of color and taste. You can also use potatoes for a more filling dish. If you want a vegetarian version, replace chicken with chickpeas or lentils. You can still use the same broth, or make a vegetable broth from scratch. Just toss in your favorite veggies like carrots, zucchini, or bell peppers. Using homemade broth makes a big difference in flavor. If you don’t have time, store-bought broth works too. Look for low-sodium options to control salt levels. You can also use stock or bouillon for a richer taste. Just remember, different broths can change the soup’s flavor. Taste as you go to find what you like best. Experiment with herbs like thyme and rosemary to enhance your broth. To keep your soup fresh, cool it down first. Place it in a shallow bowl. This helps it chill quickly. After it cools, transfer the soup into containers. - Use airtight containers for best storage. - Glass jars or plastic containers work well. - Leave some space at the top for expansion when freezing. You can store the soup in the fridge for up to 3 days. For longer storage, freeze it. In the freezer, it lasts for about 3 months. Label the containers with the date, so you know when to use them. When you’re ready to enjoy your soup, reheat it properly. This keeps the flavor intact. - Heat the soup on the stove over medium heat. - Stir often to ensure even heating. - If the soup is thick, add a little water or broth. If you froze the soup, thaw it in the fridge overnight. You can also use the microwave. Once heated, taste the soup. Add more salt or pepper if needed. This will refresh the flavors beautifully. The total cooking time for homemade chicken soup is about 1 hour and 30 minutes. You can break it down into a few parts: - Preparation time: 15 minutes. This includes chopping vegetables and getting your chicken ready. - Simmering time: 1 hour. This is when the chicken cooks fully and flavors blend well. - Final cooking: 10-15 minutes. This time is for adding spinach and optional noodles. Yes, you can use leftover chicken! Here are a few tips: - Rotisserie chicken works well. Just shred it into bite-sized pieces and add it to the soup. - Skip the simmering step. Since the chicken is already cooked, only heat the soup until warm. - Add it near the end. Stir in the chicken with the spinach and noodles to keep it moist. If you want a thicker soup, here are some techniques: - Add starches like corn starch or flour. Mix a little with cold water first, then stir it in. - Puree some ingredients. Take a cup of soup, blend it, and mix it back in for creaminess. - Use less broth. Start with a little broth, then add more as needed to reach your desired thickness. Homemade chicken soup is nourishing and simple to make. We covered the key ingredients, cooking steps, and tips to make it tasty. Optional ingredients add flavor and heartiness, while variations keep it fresh. Storing soup properly ensures it stays delicious for later enjoyment. Remember, you can use leftover chicken to save time. With these steps, you can create a warm bowl of comfort. Enjoy experimenting with your soup and make it your own!

Hearty Comfort Chicken Soup

A warm and nourishing chicken soup perfect for comforting meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 whole chicken (approximately 3-4 lbs), cleaned and cut into large pieces
  • 8 cups low-sodium chicken broth
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced into small pieces
  • 1 medium onion, chopped finely
  • 4 cloves garlic, minced or pressed
  • 1 cup baby spinach, rinsed and roughly chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 leaf bay leaf
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 cup egg noodles or whole grain pasta (optional, for heartiness)
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • In a large, heavy-bottomed pot, warm the olive oil over medium heat. Once hot, add the chopped onions, sliced carrots, diced celery, and minced garlic. Sauté the mixture for 5-7 minutes, until the vegetables are fragrant and softened.
  • Carefully add the chicken pieces into the pot, followed by the chicken broth. Make sure the chicken is completely submerged in the broth to ensure even cooking.
  • Stir in the dried thyme, dried rosemary, bay leaf, along with salt and pepper. Increase the heat to bring the mixture to a rolling boil, then reduce the heat to low, allowing it to simmer gently.
  • Cover the pot with a lid and let the soup simmer for about 1 hour, or until the chicken is cooked through and tender, easily pulling away from the bone.
  • Once the chicken is fully cooked, use tongs to remove the chicken from the pot. Let it cool for a few minutes before shredding the meat into bite-sized pieces. Discard any bones and skin.
  • Return the shredded chicken to the pot, along with the baby spinach and optional egg noodles. Allow the soup to simmer for an additional 10-15 minutes, or until the noodles are al dente and the spinach has wilted.
  • Taste the soup and adjust the seasoning, adding more salt, pepper, or herbs as desired for optimal flavor.
  • Before serving, remember to remove the bay leaf from the soup for a smoother presentation.
  • Serve the soup in hearty bowls, garnished generously with chopped fresh parsley for an added burst of color and freshness.

Notes

Serve with crusty bread or a side salad for a delightful meal.
Keyword chicken soup, comfort food, hearty