There’s something comforting about a warm bowl of chicken soup, especially on a chilly day. This easy chicken soup recipe is perfect for those moments when you need a nurturing meal that doesn’t require hours in the kitchen. Simple ingredients come together to create a satisfying dish that the whole family will love. Plus, this recipe gives you a chance to use what you have on hand, making it a practical choice for busy weeknights.
Why You’ll Love This Recipe
- Quick and simple: You only need about an hour from start to finish.
- Healthy comfort food: Packed with vegetables, this soup is both nourishing and delicious.
- Flexible ingredients: Use any vegetables or pasta you have lying around; it’s a great way to clear out the fridge.
- Great leftovers: This soup keeps well and tastes even better the next day.
Ingredients
- 2 chicken drumsticks (about 500 g)
- 6 cups (1.5 liters) water
- 1 teaspoon salt (plus extra to taste)
- 1 medium carrot, peeled and finely chopped
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons (30 g) butter
- 2 tablespoons (15 g) all-purpose flour
- 1 cup (250 ml) extra water (may vary)
- 3 medium potatoes, peeled and diced
- 1 ounce (30 g) vermicelli or other small pasta
- Freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
Ingredient Notes
Using chicken drumsticks makes this soup flavorful, but you can also use thighs or a whole chicken if preferred. This will just add more cooking time. The type of pasta can also be changed based on your preference; just ensure it cooks in the same timeframe as the potatoes.
Kitchen Tools Needed
- Large pot
- Separate saucepan
- Ladle
- Chopping knife and board
- Measuring cups and spoons
Step-by-Step Instructions
- In a large pot, place the chicken drumsticks, 1.5 liters of water, and 1 teaspoon of salt. Bring to a boil over medium-high heat and cook for about 20-30 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and set it aside to cool slightly. Once cool, shred the meat off the bone, discarding the skin and bones. Return the shredded chicken to the broth.
- In a separate saucepan, melt the butter over medium heat. Add the chopped onion, carrot, and minced garlic. Sauté until they’re softened and fragrant, about 5 minutes.
- Stir in the flour, cooking for another 1-2 minutes to create a roux. This step helps to thicken the soup and adds depth of flavor.
- Gradually whisk in about 250 ml of water, stirring constantly to keep the mixture smooth. Once combined, pour this mixture back into the pot with the chicken broth and stir well.
- Add the diced potatoes to the pot. Cook for about 15 minutes, or until the potatoes are just tender.
- Add the vermicelli and season with more salt and pepper to taste. Cook for an additional 15 minutes, until both the pasta and potatoes are tender.
- Just before serving, stir in the fresh parsley for a burst of freshness.
- Ladle the soup into bowls, serve hot, and enjoy the warmth of homemade chicken soup!
Pro Tips
- Make sure to skim off any foam that forms on top of the broth while boiling the chicken. This will give you a clearer and cleaner-tasting soup.
- If you want a richer taste, consider adding a splash of lemon juice or a dollop of cream just before serving.
- For added nutrition, toss in some frozen peas or spinach right before serving.
Common Mistakes
- Not cooking the flour long enough can lead to a raw taste in the soup.
- Overcrowding the pot with vegetables can result in uneven cooking. Stick to the recommended amounts for best results.
- Forgetting to taste and season your soup as you go can lead to blandness; be sure to adjust salt and pepper as needed.
Variations
- Substitute the chicken with rotisserie chicken for a quicker option.
- Add other vegetables like corn, celery, or zucchini to customize the flavor.
- Use whole wheat pasta or quinoa for a heartier, more nutritious version of this soup.
Serving Suggestions
Serve the soup with crusty bread or a simple side salad for a complete meal. It’s also lovely topped with a sprinkle of Parmesan cheese for an extra flavor boost.
Storage Instructions
This chicken soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well—store in individual portions for quick meals later.
Reheating Tips
To reheat, warm the soup on the stovetop over low heat, adding a little water or broth if it’s too thick. If using a microwave, heat in short intervals, stirring occasionally to ensure even warmth.
Nutrition Estimate
Approximately 300 calories per serving, with 24 g protein, 30 g carbs, and 10 g fat.
Recipe Summary
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Cuisine: Comfort Food
Course: Soup
Calories: 300
Frequently Asked Questions
Can I use frozen chicken?
Yes, but cooking time will increase. Ensure the chicken is fully cooked before shredding.
What can I add for extra flavor?
A bay leaf or thyme sprigs during cooking can elevate the flavor profile.
Can I make this soup in advance?
Absolutely! It actually tastes better the day after, once the flavors meld together.
Is this recipe gluten-free?
To make it gluten-free, swap the flour for a gluten-free thickener like cornstarch, and use gluten-free pasta.
In just under an hour, you can serve up a comforting bowl of chicken soup that warms not just the body, but the soul too. Perfect for a cozy night in or to feed a crowd on a busy day. Enjoy!
Chicken Soup
This easy chicken soup recipe is perfect for a nurturing meal that doesn’t require hours in the kitchen. Packed with vegetables and flexible ingredients, it’s a quick and healthy comfort food option for busy weeknights.
For the Soup Base
- 2 pieces chicken drumsticks (about 500 g) (You can also use thighs or a whole chicken.)
- 6 cups water (1.5 liters total for the soup.)
- 1 teaspoon salt (Plus extra to taste.)
- 1 medium carrot, peeled and finely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (To create a roux.)
- 1 cup extra water (May vary, about 250 ml.)
- 3 medium potatoes, peeled and diced
- 1 ounce vermicelli or other small pasta
- Freshly ground black pepper (To taste.)
- Fresh parsley, chopped for garnish
Preparation
- In a large pot, place the chicken drumsticks, 1.5 liters of water, and 1 teaspoon of salt. Bring to a boil over medium-high heat and cook for about 20-30 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and set it aside to cool slightly. Once cool, shred the meat off the bone, discarding the skin and bones. Return the shredded chicken to the broth.
Cooking
- In a separate saucepan, melt the butter over medium heat. Add the chopped onion, carrot, and minced garlic. Sauté until they’re softened and fragrant, about 5 minutes.
- Stir in the flour, cooking for another 1-2 minutes to create a roux. This step helps to thicken the soup and adds depth of flavor.
- Gradually whisk in about 250 ml of water, stirring constantly to keep the mixture smooth. Once combined, pour this mixture back into the pot with the chicken broth and stir well.
- Add the diced potatoes to the pot. Cook for about 15 minutes, or until the potatoes are just tender.
- Add the vermicelli and season with more salt and pepper to taste. Cook for an additional 15 minutes, until both the pasta and potatoes are tender.
- Just before serving, stir in the fresh parsley for a burst of freshness.
Skim off any foam that forms on the broth while boiling the chicken for a cleaner taste. For a richer flavor, consider adding a splash of lemon juice or a dollop of cream just before serving. This soup can be stored in an airtight container in the refrigerator for up to 4 days and freezes well.
