easy chicken soup recipe

Chicken soup feels like a warm hug, especially when it’s made with a twist that’s personal to your taste. I love adding fresh lemon and thyme because it brightens the flavors and cuts through the richness of the chicken. This recipe is about simplicity—no long ingredient list, just honest, good cooking.

Why I Keep Coming Back

It’s a straightforward, satisfying bowl that hits all the right notes—comfort, brightness, and a little zest of life. On busy days, it’s my go-to for a quick lift, and in colder weather, it warms me from the inside out. Plus, it’s endlessly adaptable—whatever’s in the fridge works in this soup.

Ingredient Breakdown

• Chicken breasts or thighs:: Choose whichever you prefer, but thighs stay juicier and more forgiving.
• Onion, celery, carrots:: The classic trio for depth. Use organic if possible for extra flavor.
• Garlic:: Adds a punch of aroma that wakes up the broth.
• Thyme and bay leaf:: Offer earthy, herbal notes; fresh thyme packs a more vibrant punch.
• Lemon:: Brightens the whole bowl with zesty, citrusy sharpness.
• Salt:: Essential for bringing out all those flavors.
• Olive oil:: A splash to start the aromatics and keep it from sticking.

Tools of the Trade

• Large pot: To cook the broth and soup ingredients evenly.
• Sharp knife: For chopping vegetables and shredding chicken.
• Ladle: To serve the soup and skim impurities.
• Measuring spoons: To measure lemon juice and herbs accurately.

How to Make It

Step 1: In a large pot, heat a splash of olive oil over medium heat. Add chopped onion, celery, and carrots. Cook until fragrant, about 5 minutes.

Step 2: Stir in minced garlic and cook for another minute until fragrant. Add chicken breasts or thighs, cover with cold water, and bring to a gentle simmer.

Step 3: Skim off any foam that rises to the surface. Add a sprig of thyme, a bay leaf, and a pinch of salt. Lower the heat and let it simmer for 30-40 minutes.

Step 4: Remove the chicken, shred it with forks, and return it to the broth. Taste and adjust salt. Squeeze in fresh lemon juice for brightness.

Step 5: Simmer for another 5 minutes. Taste again, adjust lemon or herbs as needed. Serve hot, garnished with fresh thyme or parsley.

Cooking Checks & Tips

• Broth should be clear with a gentle simmer, not a rolling boil.
• Chicken is cooked when it shreds easily and reaches 75°C (165°F).
• Lemon juice should be added at the end to keep it bright and fresh.

Common Mistakes & How to Fix Them

• Boiling vigorously makes broth cloudy.? Use a gentle simmer, not a boil, to keep broth clear.
• Adding lemon early dulls the flavor.? Add lemon at the end to preserve brightness.
• Clumped chicken makes texture uneven.? Shred chicken thoroughly before returning to broth.
• Over-salting or under-seasoning.? Taste broth before serving.

Lemon Thyme Chicken Soup

This chicken soup features tender shredded chicken simmered with aromatic vegetables, fresh thyme, and bright lemon, creating a comforting yet lively broth. The soup has a clear, flavorful appearance with vibrant hints from the lemon and herbs, finished with a warm, inviting texture. It’s a simple, adaptable dish perfect for quick weeknight dinners or soothing weekends.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homemade

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts or thighs preferably skinless and boneless
• 1 medium onion chopped
• 2 stalks celery chopped
• 2 large carrots chopped
• 3 cloves garlic minced
• 1 sprig fresh thyme
• 1 bay leaf bay leaf
• 1 lemon lemon for juice and zest
• to taste salt
• 1 tablespoon olive oil

Equipment

• Large pot
• Sharp knife
• Ladle
• Measuring spoons

Method

 

1. Heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onion, celery, and carrots, and cook until they soften and become fragrant, about 5 minutes. The vegetables should emit a gentle aroma and start to turn slightly translucent.
   
2. Add minced garlic to the vegetables and cook for another minute, stirring constantly until it releases a fragrant aroma, filling the air with a warm garlic scent.
   
3. Place the chicken breasts or thighs into the pot, then pour in enough cold water to cover all the ingredients. Bring the water to a gentle simmer, watching for small bubbles rising slowly to the surface.
   
4. Skim off any foam that forms on the surface to keep the broth clear. Add a sprig of fresh thyme, a bay leaf, and a pinch of salt, then lower the heat to maintain a gentle simmer. Let it cook for 30-40 minutes, until the chicken is cooked through and tender.
   
5. Remove the chicken from the broth and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any excess fat or bones.
   
6. Return the shredded chicken to the broth. Stir well and taste the broth, adjusting the salt as needed. Squeeze the juice of a lemon into the soup, and add a bit of lemon zest for extra brightness.
7. Let the soup simmer for another 5 minutes to meld the flavors. The broth should be clear and flavorful, with tender vegetables and juicy chicken pieces.
8. Taste again and adjust seasoning if needed, perhaps adding more lemon or salt. Remove the sprig of thyme and bay leaf before serving.
9. Ladle the hot soup into bowls, garnishing with a sprinkle of fresh herbs if desired. Serve immediately, enjoying the warm, bright aroma and comforting texture.

Notes

For a richer flavor, you can add a splash of olive oil or a squeeze of lemon just before serving. Feel free to add other vegetables or herbs to customize the soup to your taste.