Name: Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 pieces chicken breasts, poached; 4 cups chicken broth (low-sodium preferred); 2 pieces carrots, diced; 2 pieces celery stalks, diced; 1 piece onion, diced; 2 cloves garlic, minced; 1 cup green beans, chopped; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; to taste salt; to taste pepper; for garnish fresh parsley

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I’ve been making this chicken soup for years when someone in my house needs comfort or a quick, wholesome dinner. It’s a simple, honest bowl: poached chicken, clear broth, tender vegetables, and herbs that smell like home. This version is unfussy, fast enough for weeknights, and forgiving if you need to swap a veggie or two.

Why you’ll love this dish

This soup delivers cozy flavor without fuss. It’s light but satisfying, budget-friendly, and kid-approved — the kind of recipe you can stretch into lunches or freeze for a sick day. It’s also a great way to use poached chicken you already have on hand, and it comes together in one pot.

“Exactly what I needed: gentle, savory, and soothing. Made it in 30 minutes and everyone asked for seconds.”

If you prefer hands-off slow-cooked comfort, try pairing ideas from the best crockpot chicken and gravy approach for days when you want dinner waiting.

The cooking process explained

Before you start, expect a short sauté, a simmer in broth, and a final shred of chicken. First make a flavor base by softening onions, garlic, carrots, and celery. Then add the broth and herbs, simmer until the vegetables are tender, and finish by shredding the poached chicken right in the pot. If you like a slightly thicker mouthfeel, add a handful of small pasta or rice near the end — the technique is similar to many classic chicken and rice soup recipes.

What you’ll need

2 chicken breasts, poached (see notes below)
4 cups chicken broth (low-sodium preferred)
2 carrots, diced
2 celery stalks, diced
1 onion, diced
2 cloves garlic, minced
1 cup green beans, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley for garnish

Notes and substitutions: poached chicken can be swapped for rotisserie meat or leftover roasted chicken. Use vegetable broth for a lighter vegetarian-style base (omit chicken and adjust cooking time). If rosemary feels too assertive, replace with 1 teaspoon of dried oregano or a bay leaf and remove before serving.

Directions to follow

Heat a large pot over medium heat and add a splash of oil. Sauté the diced onion and garlic until they become translucent and fragrant, about 3–4 minutes.
Add the diced carrots and celery and cook 3–5 minutes until they begin to soften. Stir occasionally.
Pour in 4 cups of chicken broth and bring the pot to a gentle simmer.
Add the poached chicken breasts, chopped green beans, thyme, and rosemary to the pot.
Season with salt and pepper to taste. Start conservative — you can add more later.
Let the soup simmer gently for about 20 minutes, until the vegetables are tender and flavors meld.
Shred the chicken directly in the pot with two forks or remove, shred, and return to the soup. Stir well to combine.
Serve the soup hot, sprinkled with fresh parsley.

Short, direct actions and a gentle simmer keep the chicken tender and the broth clear. If you’d like noodles or rice, add them in the last 10–12 minutes so they don’t overcook.

Best ways to enjoy it

Serve in deep bowls with crusty bread for dipping or a slice of toast on the side. For a heartier meal, add cooked egg noodles or a scoop of cooked rice and top with extra parsley and a squeeze of lemon to brighten the broth. A simple side salad or steamed greens pairs well for a balanced dinner.

Storage and reheating tips

Cool the soup to room temperature within two hours, then refrigerate in a sealed container for up to 3–4 days. To reheat, warm gently on the stovetop over low heat until steaming; avoid boiling to keep the chicken tender. For freezing, divide into airtight containers, leaving a little headspace, and freeze up to 3 months. Thaw overnight in the fridge before reheating. Always reheat to at least 165°F (74°C) for safety.

Tricks for success

Poach chicken gently: simmer poached breasts in water or broth with a bay leaf and a halved onion for 12–15 minutes until cooked through. Rest before shredding.
Keep the simmer low to avoid cloudy broth and stringy chicken.
Taste and adjust salt only after the broth reduces slightly — concentrated flavors can sneak up on you.
If using fresh herbs, add them near the end to preserve brightness; dried herbs do well at the start of simmering.
Shortcut: use pre-chopped mirepoix or frozen mixed vegetables to save prep time.

Creative twists

Make it Italian: swap rosemary for basil, add small pasta like ditalini, and finish with grated Parmesan.
Turn it into a chicken-and-rice soup by stirring in cooked rice at the end — the texture is reminiscent of classic comforters, similar to this chicken and rice soup.
Chicken dumpling spin: drop spoonfuls of dumpling batter into the simmering broth for a one-pot indulgence inspired by chicken dumpling soup.
Make it gluten-free by choosing gluten-free pasta or rice, and ensure your broth is GF-certified.

Helpful answers

Q: How long does this soup take to make from start to finish?
A: About 30–40 minutes if your chicken is already poached. Poaching adds another 12–15 minutes if you start with raw breasts.

Q: Can I use leftover roast chicken instead of poached?
A: Yes — shredded roast or rotisserie chicken works beautifully. Stir it in during the last 5–10 minutes to heat through.

Q: Is it safe to freeze soups with vegetables?
A: Yes, but some vegetables (like potatoes or green beans) can change texture after freezing. This soup freezes well; green beans remain acceptable, though a touch softer once thawed.

Q: Can I make this vegetarian?
A: Swap the chicken and chicken broth for hearty mushrooms and vegetable broth, and increase herbs and aromatics for depth.

Q: How can I make the broth richer without adding cream?
A: Simmer with an extra chicken bone or use low-sodium homemade stock. A small splash of soy sauce or a Parmesan rind added while simmering can also deepen umami.

Conclusion

If you want another classic reference to compare techniques or flavorings, see the Homemade Chicken Soup Recipe – Allrecipes for a time-tested baseline. For ideas on building an ultra-comforting, richly flavored bowl, I also consult Best Homemade Chicken Soup Recipe – Delish.

Chicken Soup

A comforting bowl of poached chicken, clear broth, tender vegetables, and fragrant herbs, perfect for a quick weeknight dinner.

Prep Time 10

Cook Time 30

Total Time 40

Serving Size servings

Ingredients

Main Ingredients

2 pieces chicken breasts, poached
4 cups chicken broth (low-sodium preferred)
2 pieces carrots, diced
2 pieces celery stalks, diced
1 piece onion, diced
2 cloves garlic, minced
1 cup green beans, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste salt
to taste pepper
for garnish fresh parsley

Instructions

Preparation

Heat a large pot over medium heat and add a splash of oil.
Sauté the diced onion and garlic until they become translucent and fragrant, about 3–4 minutes.
Add the diced carrots and celery and cook for 3–5 minutes until they begin to soften. Stir occasionally.
Pour in 4 cups of chicken broth and bring the pot to a gentle simmer.

Cooking

Add the poached chicken breasts, chopped green beans, thyme, and rosemary to the pot.
Season with salt and pepper to taste.
Let the soup simmer gently for about 20 minutes, until the vegetables are tender and flavors meld.
Shred the chicken directly in the pot with two forks or remove, shred, and return to the soup. Stir well to combine.
Serve the soup hot, sprinkled with fresh parsley.

Notes

Store any leftovers in a sealed container for up to 3–4 days. This soup can also be frozen for up to 3 months. To reheat, warm gently on the stovetop until steaming to keep the chicken tender.