Homemade Chicken Soup

This is the perfect recipe for a cold winter night. It’s easy to make and it’s so comforting. I make this soup with rotisserie chicken (or if you don’t have one, just use shredded skinless, boneless chicken breasts), but you can easily use leftover roasted turkey or other meats instead.


  • Chicken
  • Onion, diced
  • Carrots, sliced
  • Celery, diced
  • Corn starch (optional)

Directions: In a large pot or dutch oven over medium heat, add chicken breast and cook until browned on all sides. Add vegetables to the pan and stir frequently until vegetables are tender-crisp but not mushy. Add enough water to cover everything by 2 inches (about 6 cups). Bring to a boil then reduce heat so that soup simmers gently for about 30 minutes or until carrots are very soft (they may appear mushy). Stir occasionally during this process as you don’t want any of your ingredients burning at this stage! If you prefer more broth in your soup consider adding some water at this point too–it is up to each individual how much broth they’d like in their own recipe!

2 tablespoons olive oil

Olive oil is a healthy fat that can be used in place of other oils, such as vegetable or canola. It has been proven to lower cholesterol and increase HDL (“good”) cholesterol. Olive oil also contains antioxidants, which may help protect against heart disease, stroke and several cancers.

1 small onion, peeled and diced

1 small onion, peeled and diced

In a large stockpot over medium heat, cook the onion in oil until softened. Add garlic and continue to cook for 2 more minutes until fragrant. Add chicken broth (enough to cover vegetables) and bring to a boil. Reduce heat to low; simmer for 25 minutes or until vegetables are tender.

4 cloves garlic, minced

Garlic is a great source of vitamin B6, manganese and selenium. It’s also helpful for your heart and immune system—and even has been shown to reduce blood pressure in people with high blood pressure.

If you don’t want to make the soup from scratch, there are plenty of canned soups on the market that contain chicken broth instead of water (or even just water). Just check the label to make sure it doesn’t contain any added salt or sugar!

1/2 cup peeled and diced carrots

Carrots are a good source of vitamin A and fiber, which can help prevent heart disease. They’re also low in calories, fat and sodium.

Carrots are an excellent source of beta-carotene, a nutrient that converts to vitamin A when you eat it or absorb it through your skin (this is why carrots turn orange). Beta-carotene may help lower cholesterol levels by relaxing cell walls in the liver so bile can move more easily through them. In addition, beta-carotene has been linked with lower rates of lung cancer as well as colon and breast cancer prevention—it increases antioxidant activity in cells that prevent cellular damage from free radicals caused by smoking cigarettes or UV rays exposure during sunlight exposure (which causes premature aging).

1 bay leaf

Bay leaves are a common ingredient in many soups and stews, including homemade chicken soup. Bay leaves are dried leaves from the bay laurel tree, which grows in temperate regions of the world. They have a slightly bitter flavor that adds flavor to soups and stews. You can use them whole or remove them before adding your soup to avoid discoloration.

3 cups homemade chicken stock or low-sodium store-bought chicken broth

You can use water instead of homemade stock. If you’re making a vegetarian soup, use vegetable broth instead of chicken broth.

If you don’t have time for the long-cooking process, then consider using bouillon cubes instead—just make sure they’re non-GMO and preservative-free!

Kosher salt and freshly ground black pepper, to taste

Salt and pepper are a great way to add flavor, but if you use too much salt or pepper your soup will be too salty or peppery.

If you’re making this for someone with high blood pressure, try adding only one teaspoon of kosher salt at a time until they tell you they like it just fine!

2 cups shredded skinless, boneless rotisserie chicken breasts*

  • Shredded chicken breasts
  • 2 cups of cooked, shredded rotisserie chicken (or leftover roasted chicken)
  • 1 tablespoon olive oil
  • In a large pot over medium heat, add the olive oil and then cook the onions until they are translucent. Add garlic and red pepper flakes and cook for another minute or so or until fragrant. Add broth to cover all ingredients with at least an inch of liquid left in the bottom of your pot; if necessary add more water to get there (I used about 3 cups total). Stir in thyme, salt & pepper as well as any other desired spices/herbs depending on what you like most! Let simmer for 20 minutes before adding cheese if you’re using it.*

3/4 cup elbow macaroni

3/4 cup elbow macaroni

1-2 cups chicken stock (canned) or broth (low sodium)

1 small onion, chopped

2 stalks celery, diced into 1/4″ pieces

1 large carrot, peeled and chopped into 1/4″ pieces

1 bay leaf

1 teaspoon dried thyme

½ teaspoon ground black pepper


Chicken soup is a simple, nourishing meal that you can make at home in just a few minutes! It’s also one of my favorite comfort foods when I’m feeling under the weather or need some extra TLC. If you haven’t yet tried this recipe, give it a try and let me know what you think in the comments below—I would love to hear from you!

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