Warm up with this homemade chicken soup, made with tender chicken, fresh veggies, and aromatic herbs. It’s perfect for chilly days or when the sniffles hit. There are two ways to make it—our favorite for rich flavor or a quicker method when time is tight. Plus, a few secrets for the most flavorful soup every time!
Simply Comforting Homemade Chicken Soup
There’s a reason Grandma (and Mom!) always had a pot of chicken soup simmering when someone in the family was down for the count. It’s the same reason I make it almost every time someone isn’t feeling well—our boys grew up eating various versions of this soothing, delicious soup.
After years of tweaking, testing, and perfecting, I’ve uncovered the little secrets that turn a good chicken soup into something magical. There’s a reason chicken soup has stood the test of time! And for anyone wondering about noodles, I usually leave them out when someone’s under the weather, but if you want them, I’ve got you covered with tips for adding them, too.
The first secret? Chicken thighs! If you want flavor overload, bone-in is ideal, but boneless works great too. They’re tender and flavorful, and they plain take this Chicken Soup over the top. Chicken thighs make the broth rich and velvety, packed with flavor and all the good stuff your body needs.
Then there’s the fresh ginger and herbs. They don’t just add flavor—they are proven immune boosters. Go for fresh if you can! And don’t forget to add half a lemon to the pot—it brightens up the whole soup and perfectly balances those warm, savory flavors.
Whether you’re under the weather, need an easy meal prep solution, or crave something light and cozy simmering on the stove, this homemade chicken soup is THE soup. With two ways to make it, you can pick the method that suits you best: choose the longer, flavor-packed version if you have the time or the quicker method when you’re in a hurry. Either way, you’ll end up with a bowl that’s as nourishing as it is delicious—and just plain good for the soul.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why You’ll Love this Simple Chicken Soup Recipe
That “Old-Fashioned Magic” in a Bowl: With nourishing ingredients and simple techniques, this recipe delivers that warm, cozy feeling only a homemade chicken soup can offer.
Flexible: Bone-in or boneless chicken, fresh or dried herbs, extra salt or none at all—it’s hard to mess up. Adjust it to fit your taste and what you have on hand!
Perfect for Meal Prep: This soup actually gets better after a day or two as the flavors meld together, making it ideal for cooking ahead.
Freezer-Friendly: It freezes beautifully in individual portions or larger batches, so you can have a comforting meal ready whenever you need it.
Leftover Magic: Reheats like a dream and makes enough for leftovers—if you can resist finishing it all in one go!
Best Chicken Soup Recipe Ingredients
- Chicken Thighs: I find that chicken thighs are more flavorful than breast meat. If you prefer, bone-in chicken thighs add some extra nutrition! But if all you have is chicken breast, you may absolutely use them!
- Chicken Stock: Use stock (not broth) for deeper flavor.
- Water: I use filtered water here for best results.
- Bay Leaves: Essential for infusing some extra flavor!
- Olive Oil & Butter: I like combining olive oil and butter to sauté the vegetables and aromatics. If you prefer, you can opt to use only olive oil.
- Vegetables: The classics; onion, carrots and celerys called Mirepoix, a classic French technique that’s used to create an aromatic flavor base for soups, stews, sauces, and more.
- Aromatics: Ginger and garlic add warmth and umami (flavor!) to the soup.
- Salt & Pepper: Add any extra to taste after cooking the soup.
- Turmeric: Provides anti-inflammatory benefits and a bit of color!
- Fresh Herbs: Fresh rosemary and thyme add aromatic depth to this homemade chicken lemon soup. But you can use dried herbs if needed.
- Lemon: Lemon brightens up all the flavors!
Get the full recipe in the recipe card below.
How to Make Lemon Chicken Soup
Step 1 – Make the Broth
Add the 8 boneless, skinless chicken thighs, 1 quart of chicken stock, 4 cups of filtered water, and 2 bay leaves to a large Dutch oven or soup pot. Season lightly with salt (½-1 teaspoon), cover, and bring to a simmer over medium heat.
Reduce to low, let the chicken poach gently for about 20-25 minutes or until fully cooked and tender. This will allow the chicken to infuse the broth with rich flavor.
Step 2 – Sauté the Veggies
While the chicken is cooking, heat olive oil and butter (or more olive oil) in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes soft and translucent. Then, stir in the diced carrots and celery, and sauté for 3-4 minutes until they soften but are still slightly firm.
Saute the ginger and garlic for about 1 minute. Stir in turmeric, salt, pepper, rosemary and thyme. This step enhances their natural sweetness, “blooms” the spices and herbs, and adds depth to the soup.
Step 3 – Combine Vegetables with Broth
Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Strain out the bay leaves from the broth. Add the sautéed vegetables to the broth and half of the lemon (it adds great flavor), cover, and let the soup simmer for 15-20 minutes to allow the flavors to meld.
Step 4 – Shred & Return Chicken & Serve
Shred or chop the cooked chicken thighs and return them to the pot. Simmer for another 5 minutes to combine everything. Taste and adjust seasonings if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley. If desired, sprinkle with shaved Parmesan cheese for an extra touch of flavor.
Homemade Chicken Soup Variations and Substitutions
This chicken soup is already satisfying, but if you’re looking to stretch it or customize it for different tastes, here are a few additions and substitutions:
- Noodles: See the section below for tips on adding noodles. Cook them separately to keep leftovers fresh and from swelling and soaking up too much broth.
- Cooked Rice: White, brown, or wild rice makes a great addition. Add pre-cooked rice to each bowl and pour the soup over it to avoid it absorbing too much broth.
- Grains: Add cooked quinoa, farro, or barley for a chewy, nutritious twist. These grains add texture and soak up some broth.
- Beans: Cannellini, navy, or chickpeas are excellent additions to the soup. Drain and rinse canned beans, then stir them into the soup during the last 10 minutes of cooking to warm through. Beans add protein and fiber, making the soup even more filling.
- Vegetables: Stir in fresh spinach, kale, zucchini, summer squash, mushrooms or peas for extra nutrients. Add these in the last few minutes to keep them tender and vibrant.
- Potatoes: Diced, cooked potatoes (Yukon gold or russet) can be added for more substance. They’ll hold up well in the broth without becoming too mushy.
Can I add noodles to Chicken Soup?
Yes!! To prevent noodles from soaking up too much broth and becoming mushy, it’s best to cook them separately and add them to the bowl just before serving. Pour the hot soup over the noodles, and they’ll heat up perfectly.
- For leftovers: If you know you will have leftovers, store the noodles separately and add them to the broth when serving. This prevents them from getting soggy when stored.
- If serving immediately: If you plan to eat all the soup in one sitting, you can cook the noodles directly in the broth. Cook on a simmer according to package directions until al dente.
- Noodle options:
- Egg noodles: Classic choice that holds up well, even after absorbing some broth.
- Orzo: Small pasta that adds a nice texture without overpowering the soup.
- Ditalini: Short, tubular pasta that works well in soups.
- Farfalle (bow-tie pasta): Adds a fun shape and stays firm.
- Rotini: Twisted pasta that captures the broth nicely.
- Acini di pepe: Tiny pasta pearls that blend well with broth-heavy soups.
- Rice noodles: A gluten-free option that cooks quickly and holds up well in soup.
What to Serve With Chicken Soup
You can serve this best chicken soup recipe alone or with some sides for a heartier meal! I find this necessary when feeding a crowd. Here are some of my favorite things to serve it with:
How long is Chicken Soup good in the fridge?
- Refrigerate: Let the soup cool completely and store it in an airtight container in the fridge for 3-4 days.
- Reheat: Over medium heat on the stovetop (my favorite) or microwave in 1-minute increments, stirring in between. If needed, add a little more chicken stock or broth to extend or compensate for noodles soaking up broth.
Freezing This Lemon Chicken Soup Recipe
- Freeze: Portion the soup into freezer-safe containers or Souper Cubes for longer storage. Once frozen solid, transfer the cubes to a labeled freezer bag. Soup can be frozen for up to 3 months.
- To Reheat from Frozen: Thaw overnight in the fridge, or heat directly from frozen in a pot over low heat or in the microwave. If the soup is too thick after freezing, add a little broth or water to thin it out.
Fresh Tip
- Using Souper Cubes makes it easy to freeze and reheat individual portions, keeping your soup fresh and ready to enjoy anytime! Once frozen, pop them out and into a freezer baggie so you can use your Souper cubes again! Love these!
Frequently Asked Questions
The secret to good soup is layering flavors with quality ingredients. Start with a rich stock, sauté your aromatics (like onions and garlic), and season as you go. Let it simmer to develop depth, and finish with a splash of acid (like lemon) for brightness. The result? A well-rounded, delicious soup every time.
Chicken stock is made by simmering bones, making it richer, thicker, and ideal for soups needing depth. Broth is simmered with meat only, creating a lighter, seasoned base perfect for sipping or lighter recipes. Simply put: stock = richer, broth = lighter!
Yes! Bone-in thighs make a richer, more flavorful broth. Use 10-12 thighs, simmer for 35-45 minutes, then shred and discard bones and skin. Strain the broth if desired for a smoother texture. Makes for a yummy soup!
Success Tips for the Best Homemade Chicken Soup
- Don’t skip sautéing the vegetables! This helps them to develop flavor and become softer quicker, but adds great flavors.
- Make sure to add the lemon at the end. If it is simmered for too long, the peel can start to add a bitter taste to the soup and remove after simmering.
- Keep the soup at a gentle simmer, especially when you are cooking the chicken thighs. This will cook the chicken gently so it stays tender and moist.
- Cut the vegetables evenly so they’ll all cook perfectly together—no crunchy carrots next to mushy celery!
- Don’t be afraid of salt! I guarantee you, unless you are using canned chicken broth (please don’t), your soup will not be too salty. Adding more kosher salt towards the end will amplify the flavors.
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Ingredients
- 8 boneless, skinless chicken thighs See notes for bone-in chicken thights
- 1 quart chicken stock not broth (not condensed chicken broth either)
- 4 cups filtered water
- 2 bay leaves
- 1 tablespoon olive oil
- 1 tablespoon butter or 1 additional tablespoon of olive oil in place of butter
- 1 large yellow onion diced small
- 4-6 large carrots peeled and diced or cut into slim rounds
- 4-5 ribs celery diced
- 5 cloves garlic minced, if using jarred garlic use ¾ teaspoon per clove
- 1 tablespoon fresh ginger grated, or 1 teaspoon ground ginger
- 2 ½ teaspoons kosher salt divided
- 1 teaspoon black pepper
- ¼ – ½ teaspoon ground turmeric
- 2 teaspoons fresh rosemary finely minced, or ½ teaspoon dried rosemary, crushed
- 2 teaspoons fresh thyme finely minced, or ½ teaspoon dried thyme
- ½ lemon
- fresh parsley or thyme for garnish
- Shaved parmesan cheese for garnish
Instructions
Option 1: My Preferred Method
- Prepare the Broth and Poach the Chicken: Add the 8 boneless, skinless chicken thighs (or bone-in, but simmer 35-45), 1 quart of chicken stock, 4 cups of filtered water, and 2 bay leaves in a large Dutch oven or soup pot. Season lightly with salt (½-1 teaspoon), cover and bring it to a simmer over medium heat. Reduce to low, let the chicken poach gently for about 20-25 minutes or until fully cooked and tender. This will allow the chicken to infuse the broth with rich flavor.8 boneless, skinless chicken thighs, 1 quart chicken stock, 4 cups filtered water, 2 bay leaves
- Sauté the Vegetables: While the chicken is cooking, heat 1 tablespoon of olive oil and 1 tablespoon of butter (or more olive oil) in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes soft and translucent. Then, stir in the diced carrots and celery, and sauté for an additional 3-4 minutes until they just begin to soften but are still slightly firm. Saute the ginger, and garlic for about 1 minute. Stir in turmeric, salt, pepper, rosemary and thyme. This step enhances their natural sweetness and adds depth to the soup.1 tablespoon olive oil, 1 tablespoon butter, 1 large yellow onion, 4-6 large carrots, 4-5 ribs celery, 5 cloves garlic, 1 tablespoon fresh ginger, 2 ½ teaspoons kosher salt, 1 teaspoon black pepper, ¼ – ½ teaspoon ground turmeric, 2 teaspoons fresh rosemary, 2 teaspoons fresh thyme
- Combine and Simmer: Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Strain out the bay leaves from the broth. Add the sautéed vegetables to the broth and half of lemon (it adds great flavor), cover, and let the soup simmer for 15-20 minutes to allow the flavors to meld.½ lemon
- Shred and Return the Chicken: Shred or chop the cooked chicken thighs and return them to the pot. Simmer for another 5 minutes to bring everything together. Taste and adjust seasonings if needed. If using bone-in thighs, remove bones, skin and discard, shred chicken as described.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. For an extra touch of richness, sprinkle with shaved Parmesan cheese, if desired.
Option 2: The Faster Method
- Sauté the Vegetables: In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter (or more olive oil) over medium heat. Add the diced onion and sauté for 2-3 minutes until softened and translucent. Then, stir in the diced carrots and celery, and sauté for another 3-5 minutes until they soften.
- Add Garlic, Ginger, and Spices: Stir in the garlic, ginger, turmeric, rosemary, and thyme. Cook for 1 minute to release the aromas of the herbs and spices, stirring frequently to prevent burning.
- Add Broth, Water, and Chicken: Pour in 1 quart (4 cups) of chicken stock and 4 cups of filtered water. Add the 8 boneless, skinless chicken thighs and 2 bay leaves. Bring everything to a gentle simmer over medium heat. Once simmering, reduce the heat slightly and let the chicken poach in the broth for 20-25 minutes or until the chicken is fully cooked and tender.
- Shred and Return the Chicken: Once the chicken is cooked through, remove it from the pot and set it aside to cool slightly. Continue simmering the soup to let the flavors develop. Shred or chop the chicken and return it to the soup.
- Finish with Lemon: Add the half lemon to the pot and simmer for 20-25 minutes.
- Garnish: Taste and adjust seasonings if needed. Ladle the soup into bowls and garnish with freshly chopped parsley and optional shaved Parmesan cheese.
Notes
Storing Chicken Soup:
- Refrigerate: Let the soup cool completely and store it in an airtight container in the fridge for up to 3-4 days.
- Freeze: For longer storage, portion the soup into freezer-safe containers or Souper Cubes. Once frozen solid, transfer the cubes to a labeled freezer bag. Soup can be frozen for up to 3 months.
Reheating Chicken Soup:
- From the Fridge: Reheat on the stovetop over medium heat, or microwave in 1-2 minute increments, stirring in between.
- From Frozen: Thaw overnight in the fridge, or heat directly from frozen in a pot over low heat or in the microwave. If the soup is too thick after freezing, add a little broth or water to thin it out.
- Noodles: Cook separately and add to each bowl to prevent them from soaking up too much broth. Options include egg noodles, orzo, ditalini, farfalle, rotini, acini di pepe, or rice noodles (for a gluten-free option).
- Rice & Grains: For a chewy, nutritious twist, add pre-cooked rice (white, brown, wild) or grains like quinoa, farro, or barley.
- Beans: For extra protein and fiber, stir in cannellini, navy beans, or chickpeas in the last 10 minutes.
- Vegetables: Try fresh spinach, kale, zucchini, mushrooms, or peas, adding them in the final few minutes for vibrant color and nutrients.
- Potatoes: Diced Yukon gold or russet potatoes add heartiness and hold up well in the broth.
Nutrition
Chellie
We love this soup! We’ve made it on a regular basis this winter. The ginger and turmeric add so much to it.
So happy you love it, Chellie! Thank you for your sweet comment!