quick chicken soup recipe

I’ve always loved how a good chicken soup can turn around a rough day—no matter how busy I am. But I hate long simmering times that suck hours out of my day. So I figured out a way to get that comforting, cozy bowl in under 30 minutes, without sacrificing flavor.

Why I keep coming back to this recipe

It’s the perfect quick fix for cold days or when I need comfort fast. The flavors are simple but satisfying, and it’s endlessly adaptable. Plus, it makes me feel like I’ve whipped up something nourishing in no time, which is a rare win in my hectic kitchen.

The ingredients that make this soup shine

• Chicken (breasts or thighs): Juicy, tender, and quick to cook. Use boneless for faster prep or bone-in for richer flavor.
• Carrots: Sweet and bright, they add color and a subtle crunch if not overcooked.
• Celery: Gives a fresh, aromatic base; swap with fennel for a twist.
• Chicken stock: The flavor backbone—opt for homemade or good quality store-bought.
• Fresh herbs (parsley, thyme): Brighten the broth with herbal notes; dry herbs work if fresh aren’t available.
• Lemon juice or vinegar: A splash at the end adds a clean, zesty lift that cuts through richness.
• Salt and pepper: Essential seasoning to balance all the flavors; adjust to taste.

Tools and equipment you’ll need

• Large pot (4 liters/quarts): To simmer the soup ingredients evenly and prevent spillage.
• Sharp knife: Chopping vegetables and chicken efficiently.
• Cutting board: Providing a safe surface for prep.
• Ladle: Serving the soup without disturbing the broth.
• Timer: Keeping track of simmering time.

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

Step 1: Start by gathering your ingredients and tools. Keep it simple, no fuss needed.

Step 2: Bring a large pot, about 4 liters or quarts, to a gentle simmer over medium heat.

Step 3: Add chopped chicken, vegetables, herbs, and stock. Let it cook for 20-25 minutes, skimming foam occasionally.

Step 4: Check the chicken is tender and the broth is flavorful. Taste and adjust seasoning.

Step 5: Let the soup rest for 5 minutes before serving to meld flavors. Garnish with herbs if desired.

Cooking checkpoints to keep in mind

• Broth should be clear and fragrant, not cloudy or dull.
• Chicken should shred easily when tested with a fork.
• Vegetables should be tender but not mushy, about 20 minutes into simmering.

Common mistakes and how to fix them

• Overcrowding the pot, which can make the broth murky.? If broth turns cloudy, skim the foam early to keep it clear.
• Cooking on too high heat, causing tough chicken.? If chicken isn’t tender after 20 minutes, extend simmering by another 5 minutes.
• Adding vegetables too early, leading to mush.? If vegetables are overcooked, add them later or reduce simmer time.
• Skipping seasoning adjustments at the end.? If broth tastes flat, add a splash of lemon juice or soy sauce to brighten.

Quick and Cozy Chicken Soup

This chicken soup is a comforting, flavorful dish prepared with tender chicken, bright vegetables, and aromatic herbs, all simmered quickly to create a clear, fragrant broth. It features a balance of soft vegetables and shredded chicken, offering a warm, soothing final texture in under 30 minutes. Perfect for cold days or when you need a nourishing meal fast.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces boneless chicken breasts or thighs preferably skinless and boneless
• 2 large carrots peeled and sliced
• 2 stalks celery chopped
• 4 cups chicken stock preferably homemade or high-quality store-bought
• 1 tablespoon fresh parsley chopped
• 1 teaspoon dried thyme or fresh thyme
• 1 tablespoon lemon juice or vinegar
• to taste salt and pepper for seasoning

Equipment

• Large pot
• Sharp knife
• Cutting board
• Ladle
• Timer

Method

 

1. Chop the chicken into bite-sized pieces, peel and slice the carrots, and chop the celery into small, even pieces.
   
2. Pour the chicken stock into a large pot and bring it to a gentle simmer over medium heat, filling your kitchen with a warm, fragrant aroma.
   
3. Add the chopped chicken, carrots, celery, dried thyme, and a pinch of salt and pepper to the simmering broth. Stir gently to combine.
   
4. Let the soup simmer uncovered for about 20 minutes, skimming off any foam that rises to the surface, until the chicken is tender and the vegetables are just cooked through.
   
5. Use a fork to check that the chicken shreds easily and that the vegetables are tender but not mushy.
   
6. Taste the broth and adjust seasoning with additional salt, pepper, or a splash of lemon juice or vinegar to brighten the flavors.
   
7. Remove the pot from heat and let the soup rest for 2-3 minutes to allow flavors to meld and the broth to settle.
8. Ladle the hot soup into bowls, garnish with chopped parsley if desired, and serve immediately for the best flavor and texture.

Notes

For extra richness, add a splash of olive oil or a few drops of soy sauce at the end. You can also toss in some cooked noodles or rice for a heartier variation.