Healthy Homemade Chicken Soup

There’s nothing quite as comforting and nourishing as a bowl of homemade chicken soup, and this Healthy Homemade Chicken Soup recipe is a true hug in a bowl! It’s a light, yet incredibly satisfying dish featuring tender, poached chicken, a vibrant medley of fresh vegetables, and fragrant herbs, all simmered in a rich, savory broth. Perfect for chilly evenings, when you’re feeling under the weather, or simply craving a wholesome meal, this soup is packed with flavor and goodness. Easy to prepare and deeply satisfying, it’s a testament to the power of simple, fresh ingredients to create a truly delicious and restorative experience. This will quickly become your go-to recipe for a comforting and healthy meal that nourishes both body and soul.

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts (about 1 to 1.5 lbs total)

For the Vegetables:

• 2 medium carrots, peeled and diced into ½-inch pieces
• 2 celery stalks, diced into ½-inch pieces
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces (or frozen, thawed)

For the Broth & Seasoning:

• 4 cups (32 oz) chicken broth (store-bought low-sodium or homemade)
• 2 cups water (or additional broth, if desired)
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary (crushed)
• ½ teaspoon salt (or to taste, depending on broth)
• ¼ teaspoon freshly ground black pepper (or to taste)

For Finishing:

• ¼ cup fresh parsley, chopped (plus more for garnish)
• Optional: 1 cup cooked small pasta (like ditalini or small shells) or rice (added at the end)

Step-by-Step Instructions:

1. Prepare Vegetables:
   • Dice the carrots, celery, and onion. Mince the garlic. Trim and cut the green beans. Set all prepared vegetables aside.
2. Poach the Chicken:
   • In a large pot or Dutch oven, combine the chicken breasts with 2 cups of water (or broth). Bring to a gentle simmer over medium heat.
   • Reduce heat to low, cover, and poach the chicken for 15-20 minutes, or until cooked through and an internal temperature of 165°F (74°C) is reached.
   • Remove chicken from the pot and set aside on a cutting board to cool slightly. Reserve the poaching liquid (this adds extra flavor to your soup!).
   • Once cool enough to handle, shred or dice the cooked chicken into bite-sized pieces.
3. Sauté Aromatics and Vegetables:
   • In the same pot (or a clean one, if preferred), heat a tablespoon of olive oil (not listed in ingredients, but recommended for sautéing) over medium heat.
   • Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften, stirring occasionally.
   • Add the minced garlic and cook for another 1 minute until fragrant.
4. Simmer the Soup:
   • Pour in the 4 cups of chicken broth and the reserved poaching liquid (if desired, straining out any impurities first).
   • Add the dried thyme, dried rosemary, salt, and black pepper. Stir to combine.
   • Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld and the vegetables to become tender.
5. Add Green Beans and Cook Chicken:
   • Stir in the trimmed green beans and the shredded or diced cooked chicken.
   • Continue to simmer for another 5-7 minutes, or until the green beans are crisp-tender and the chicken is heated through.
   • If adding cooked pasta or rice, stir it in now and heat through.
6. Finish and Serve:
   • Stir in the fresh chopped parsley.
   • Taste the soup and adjust seasonings (salt, pepper, herbs) as needed.
   • Ladle the hot soup into bowls. Garnish with a little extra fresh parsley, if desired. Serve immediately.

Tips, Variations, and Storage:

• Boost the Broth: For even richer flavor, use homemade chicken broth. If using store-bought, choose a good quality, low-sodium option.
• Vegetable Variety: Feel free to add other vegetables like diced potatoes (add with carrots and celery for longer cooking), corn, peas (add in the last 5 minutes), or spinach (stir in at the very end).
• Hearty Additions: For a more filling meal, stir in 1 cup of cooked small pasta (like ditalini or small shells) or rice during the last 5 minutes of cooking. Cook these separately according to package directions before adding to avoid soaking up too much broth.
• Herbs: Use fresh herbs like thyme, rosemary, or bay leaves for an even more vibrant flavor profile. Add whole sprigs with the broth and remove before serving.
• Spice It Up: Add a pinch of red pepper flakes for a subtle kick.
• Creamy Touch: Stir in a splash of heavy cream or a spoonful of plain Greek yogurt at the very end for a creamier texture (do not boil after adding dairy).
• Storage: This soup stores beautifully! Cool completely, then transfer to airtight containers. It will last 3-4 days in the refrigerator and up to 3 months in the freezer.
• Reheating: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over low heat until warmed through, adding a splash of broth or water if it’s too thick.

Pairings:

• Bread: Crusty bread, sourdough slices, or warm dinner rolls are perfect for dipping.
• Salad: A light side salad provides a refreshing contrast.
• Sandwich: A half sandwich (like a grilled cheese) makes for a classic soup-and-sandwich combo.
• Crackers: Simple saltine crackers or oyster crackers are always a welcome addition.

Quick Info:

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: Approximately 50-55 minutes
• Servings: 4
• Cuisine: American Comfort Food
• Effort Level: Easy