There’s nothing quite like a pot of homemade chicken soup simmering on the stove when the weather turns chilly or someone in the house starts sniffling. This recipe has been my go-to comfort food since I was a kid – my mom would make huge batches on Sunday afternoons, and the smell of onions, carrots, and thyme would fill our whole apartment. I still make it exactly the way she taught me, right down to the golden turmeric that gives it that extra healing boost.
This homemade chicken soup isn’t just any recipe – it’s the kind that makes you feel wrapped in a warm blanket from the first spoonful. The broth gets its rich flavor from slowly simmered vegetables and tender shredded chicken, while that pinch of turmeric works its magic (my grandmother swore by its anti-inflammatory properties). Whether you’re fighting off a cold or just craving something cozy, this soup has been my kitchen’s answer to “what’s for dinner?” more times than I can count.
What I love most is how forgiving this recipe is. Don’t have celery? Toss in some extra carrots. Want more protein? Add extra chicken. The basics stay the same – aromatic veggies, quality broth, and that golden turmeric glow – but you can make it your own. After years of tweaking, this version has become my family’s favorite, and I can’t wait to share it with you.
Why You’ll Love This Homemade Chicken Soup
This isn’t just any soup – it’s the hug-in-a-bowl your kitchen’s been missing. Here’s why it’s become my forever favorite:
- Comfort in every spoonful: That rich, golden broth with tender chicken and veggies tastes like childhood memories and cozy evenings all at once
- Almost too easy: From chopping to serving, you’re looking at about 35 minutes – perfect for rushed weeknights
- Healing magic: Between the turmeric’s anti-inflammatory boost and the protein-packed chicken, it’s nature’s cold remedy
- Endlessly adaptable: Swap veggies based on what’s in your fridge, or toss in some noodles for heartier appetites
- Better than takeout: When you’re under the weather, nothing beats the real deal homemade chicken soup
Ingredients for Homemade Chicken Soup
Here’s everything you’ll need to make this soul-warming pot of goodness:
- 2 tbsp olive oil – for sautéing those veggies to perfection
- 1 small onion, diced – about the size of a baseball
- 3 cloves garlic, minced – because more is always better
- 3 carrots, sliced – I like them about ¼-inch thick
- 2 celery stalks, diced – leaves included for extra flavor
- ½ tsp turmeric – our golden secret weapon
- ½ tsp dried thyme – or fresh if you’ve got it
- 1 bay leaf – don’t forget to fish it out later!
- 4 cups cooked shredded chicken – rotisserie works beautifully
- 6 cups chicken broth – homemade or store-bought both work
- 1 cup frozen peas – no need to thaw first
- Salt & pepper to taste – start with ½ tsp salt
- 1 tbsp fresh parsley (optional) – for that bright finishing touch
Ingredient Notes & Substitutions
That golden turmeric isn’t just for color – it adds subtle earthiness and anti-inflammatory benefits my grandma swore by. If you’re out, a pinch of paprika gives similar color without the health perks.
Fresh herbs make all the difference when you’ve got them, but dried thyme works perfectly here. For broth, I prefer low-sodium so I can control the saltiness – homemade bone broth is amazing if you’ve got it!
No peas? Try chopped green beans or spinach. Celery haters can double the carrots. This soup forgives nearly any veggie swap – I’ve even tossed in leftover roasted sweet potatoes with delicious results.
How to Make Homemade Chicken Soup
Making this homemade chicken soup is easier than you think – just follow these simple steps and you’ll have a pot of golden comfort ready in no time. The key is building flavors layer by layer, from that first sizzle of onions to the final sprinkle of fresh parsley.
Sautéing the Vegetables
Heat your olive oil in a large pot over medium heat until it shimmers. Toss in the diced onion first – you’ll know it’s ready when the edges turn translucent, about 3 minutes. Then add the garlic (careful not to burn it!), followed by the carrots and celery. Stir everything together and let those veggies soften for about 5-6 minutes. You want them just tender enough to bite into, not mushy – this builds the soup’s foundation.
Simmering the Broth
Now for the magic! Sprinkle in your turmeric, thyme, bay leaf, salt, and pepper, letting the spices toast for about 30 seconds until fragrant. Pour in the chicken broth and add your shredded chicken. Bring everything to a gentle boil, then immediately reduce to a simmer. Let it bubble away happily for 15-20 minutes – this is when all the flavors get to know each other. Don’t forget to remove that bay leaf before serving!
Final Touches
Right before serving, stir in the frozen peas – they’ll heat through in just 3-4 minutes. Taste and adjust seasoning (I usually add another pinch of salt at this point). Ladle into bowls and top with fresh parsley if you’ve got it. The parsley isn’t just pretty – its bright flavor cuts through the richness perfectly. Now grab a spoon and dig into your homemade chicken soup masterpiece!
Tips for Perfect Homemade Chicken Soup
After making this soup more times than I can count, I’ve picked up a few tricks that take it from good to “wow, can I have seconds?” Here’s what I’ve learned:
- Peas stay perfect: Toss them in at the very end – overcooked peas turn mushy and lose their bright green color
- Shred it right: Pull chicken into bite-sized strands (no big chunks!) so it distributes evenly in every spoonful
- Salt smart: Always season at the end – broth reduces as it simmers, and flavors concentrate
- Skim if needed: If using homemade broth, a quick skim of surface fat makes for cleaner flavor
- Low and slow: Keep that simmer gentle – boiling too hard can make chicken stringy
Trust me, these little touches make all the difference between decent soup and the kind people beg you to make again!
Serving Suggestions for Homemade Chicken Soup
This homemade chicken soup shines bright on its own, but oh boy, let me tell you about my favorite ways to serve it up! A thick slice of crusty bread for dipping is non-negotiable in my house – that golden broth deserves to be sopped up properly. When I’m feeling fancy, I’ll ladle it over a scoop of rice or egg noodles to make it extra hearty.
Garnishes? Here’s where the fun begins. A squeeze of fresh lemon wakes up all the flavors beautifully. My kids love a sprinkle of grated Parmesan (okay, I do too). Sometimes I’ll add a dollop of pesto or a few croutons for crunch. Honestly? The best way to serve it is however makes you happiest – that’s the beauty of homemade chicken soup!
Storing and Reheating Homemade Chicken Soup
This soup actually gets better the next day – those flavors really settle in! Store leftovers in airtight containers in the fridge for up to 3 days. For longer storage, freeze it before adding the peas (they get weird when frozen). Just thaw in the fridge overnight when you’re ready.
Reheating’s key – go low and slow! Gently warm it on the stove over medium-low heat, stirring occasionally. Microwave works too, but use 50% power and stir every minute to prevent mushy veggies. If the broth seems thin after storage, just add a splash of water or extra broth when reheating. Pro tip: Keep some fresh parsley on hand to revive that just-made brightness!
Homemade Chicken Soup FAQs
I get asked about this homemade chicken soup recipe all the time – here are the answers to the most common questions that pop up in my kitchen (and my DMs!):
Can I use raw chicken instead of cooked? Absolutely! Just simmer raw chicken pieces in the broth for about 20-25 minutes until fully cooked, then shred and return to the pot. Bonus – your broth will be extra flavorful!
What can I use instead of turmeric? If you’re out, a pinch of paprika gives similar color without the earthy taste. But trust me, that golden turmeric is worth tracking down – it’s what makes this soup special.
Does this freeze well? Like a dream! Just leave out the peas (add them fresh when reheating) and it’ll keep beautifully for up to 3 months.
Can I make this in a slow cooker? You bet! Sauté the veggies first for best flavor, then toss everything except peas into the cooker for 4-6 hours on low. Add peas 15 minutes before serving.
Is there a vegan version? Sure thing – swap chicken for chickpeas and use vegetable broth. The turmeric and thyme still make it incredibly comforting!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl (remember, estimates vary based on ingredients):
- Calories: 320 per serving
- Protein: 28g – hello, muscle fuel!
- Fat: 12g (only 3g saturated)
- Carbs: 20g with 4g fiber
Not too shabby for something that tastes like a warm hug! The exact numbers will dance around a bit depending on your broth and chicken, but this gives you the ballpark.
Ready to make your own pot of comfort? Try this recipe tonight and tell me in the comments what special twist you added – I love hearing your creative versions!
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Healing Homemade Chicken Soup Recipe in 35 Minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Low Lactose
Description
A comforting homemade chicken soup perfect for cold days or when you’re feeling under the weather. Warm, hearty, and full of flavor.
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, diced
- ½ tsp turmeric
- ½ tsp dried thyme
- 1 bay leaf
- 4 cups cooked shredded chicken
- 6 cups chicken broth
- 1 cup frozen peas
- Salt & pepper to taste
- 1 tbsp fresh parsley (optional)
Instructions
- Heat olive oil in a large pot. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until soft.
- Add turmeric, thyme, bay leaf, salt, and pepper. Stir for 1 minute.
- Pour in the broth and stir in shredded chicken. Bring to a boil, then reduce to a simmer for 15–20 minutes.
- Stir in peas and cook for 3–4 more minutes. Taste and adjust seasoning.
- Ladle into bowls and top with chopped parsley. Serve with crackers, toast, or over rice/noodles if desired.
Notes
- Turmeric adds color and a healing boost.
- Fresh parsley is optional but adds freshness.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg