The best chicken soup doesn’t need much just tender poached chicken, hearty winter vegetables, fresh herbs, and a good-quality broth.
This minimalist combination creates a soup that feels like a warm hug in a bowl: cozy, nourishing, and deeply comforting. It’s the kind of soup you make when cold weather hits or when your body needs something gentle, healing, and satisfying.
I’ve been making this exact chicken soup for years, and it never fails me.
It’s light but filling, brothy without being bland, and packed with vegetables that make you feel good from the inside out. Instead of noodles, which are common in many chicken soups, I use parsnips.
They’re naturally sweet, hearty, and pair beautifully with fresh herbs giving the soup depth without weighing it down.
The real secret? Keeping the ingredient list simple. When you let quality ingredients shine, you don’t need much else. Fresh thyme and tarragon elevate this soup into something special, adding subtle herbal notes that transform a classic chicken soup into something memorable.
If you’re looking for a chicken soup that’s cozy, nourishing, and full of clean flavor, this one deserves a permanent spot in your rotation.
Why This Chicken Soup Works So Well
- Light, brothy, and deeply comforting
- Packed with nutrient-dense vegetables
- No noodles — just naturally hearty root vegetables
- Fresh herbs add a subtle “wow factor”
- Perfect for meal prep, freezing, and reheating
This soup proves that simple food, done well, is often the most satisfying.
Simple Chicken Soup Ingredients
Chicken
Boneless, skinless chicken breasts are gently poached directly in the soup, making them tender, juicy, and easy to shred. You can substitute chicken thighs if you prefer a richer flavor.
Vegetables
A classic winter mix forms the backbone of the soup:
- Carrots
- Parsnips (sweet and filling, a great noodle alternative)
- Celery
- Leek
- Onion
- Garlic
If parsnips aren’t your thing, turnips work well too. Potatoes can also be used, but may need a few extra minutes to soften.
Fresh Herbs
This is where the soup really shines. Fresh thyme, tarragon, and a bay leaf add layers of flavor that feel comforting yet refined. Tarragon, in particular, pairs beautifully with chicken and gives the soup its signature character.
Chicken Broth
With such a clean ingredient list, using a high-quality, low-sodium chicken broth makes a noticeable difference. It’s the foundation of the entire dish.
How to Make Chicken Soup
1. Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add the carrots, parsnips, celery, leek, and onion. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften. Add the garlic, salt, and pepper, and cook for another minute until fragrant.
2. Poach the Chicken
Add the thyme, tarragon, bay leaf, chicken breasts, and chicken broth to the pot. Bring everything to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the chicken is fully cooked (165°F if using a thermometer).
3. Shred the Chicken
Remove the chicken and shred it gently with two forks. Return the shredded chicken to the pot and simmer for another 1 to 2 minutes so everything comes together.
4. Garnish and Serve
Remove the herb sprigs and bay leaf. Stir in fresh parsley and finish with cracked black pepper before serving. These small finishing touches make a big difference.
Common Questions
Does chicken soup really help when you’re sick?
While it’s not a cure, chicken soup is warm, hydrating, and nourishing — all things your body appreciates when you’re under the weather. The broth is soothing, the protein helps with recovery, and the vegetables provide essential nutrients.
Can I use dried herbs instead of fresh?
Yes, though fresh herbs give the best flavor. If using dried, reduce the amount significantly (about one-third) and add them earlier so they can rehydrate and release their aroma.
What else can I add to this soup?
This soup is intentionally simple, but you can customize it:
- Add spinach or kale at the end
- A squeeze of lemon for brightness
- Ginger for extra warmth
- White beans for more protein and body
Storage Tips
Refrigerator
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 to 5 days. It reheats beautifully and tastes even better the next day.
Freezer
This soup freezes exceptionally well. Store in freezer-safe containers or portioned trays for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop or microwave individual portions until hot.
Final Thoughts
This simple chicken soup is proof that you don’t need complicated techniques or long ingredient lists to create something truly comforting. With tender chicken, sweet root vegetables, fresh herbs, and a clean broth, it’s the kind of recipe you’ll come back to again and again.
If you make this soup, I hope it becomes one of your cold-weather favorites the kind you crave when you want something warm, nourishing, and deeply satisfying.
Simple Chicken Soup Recipe
Ingredients
Method
- Sauté carrots, parsnips, celery, leek, and onion in olive oil for 4–5 minutes.
- Add garlic, salt, and pepper; cook for 1 minute.
- Add chicken, herbs, bay leaf, and broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Remove chicken, shred, return to pot, and simmer 1–2 minutes.
- Remove herbs, stir in parsley, and serve.
