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Quick Chicken Soup

This speedy chicken soup combines shredded cooked chicken, sautéed onions and garlic, and fresh vegetables in a fragrant broth, simmered briefly to develop layered flavors. The final result is a clear, hearty soup with tender ingredients and a bright herbal aroma, perfect for a comforting meal on busy days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Homemade
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken rotisserie or poached chicken works well
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 2 carrots carrots sliced into thin rounds
  • 4 cups chicken broth low-sodium preferred
  • 2 tablespoons olive oil
  • to taste salt
  • to taste pepper
  • 1 tablespoon fresh parsley or thyme chopped, added at the end
  • optional paprika or lemon zest for extra zing

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Wooden spoon or spatula
  • Measuring spoons & cups

Method
 

  1. Gather all your ingredients and tools, ensuring your chicken is shredded and ready to go.
  2. Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
  3. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. The onions should turn a light golden color and fill your kitchen with a sweet aroma.
  4. Stir in the minced garlic, cooking for another minute until it becomes fragrant and slightly golden, releasing a pungent aroma.
  5. Pour in the chicken broth and bring it to a gentle simmer, watching for small bubbles to form around the edges of the pot.
  6. Add the shredded chicken and sliced carrots to the broth. Stir to combine, and season with a pinch of salt, pepper, and optional paprika or lemon zest for added flavor.
  7. Lower the heat to maintain a gentle simmer and cook uncovered for 10-15 minutes, until the carrots are tender and the flavors meld together. The soup should be clear, with the vegetables just tender but not mushy.
  8. Taste the soup and adjust seasoning with more salt, pepper, or herbs as needed. Finely chop fresh parsley or thyme and stir it into the hot soup for a bright herbal finish.
  9. Serve the hot, fragrant soup in bowls, ideally accompanied by crusty bread or noodles for a complete, satisfying meal.

Notes

Ensure your chicken is shredded finely for quick, even bites. Keep the broth at a gentle simmer to preserve clarity and flavor. Add delicate vegetables last to prevent overcooking.