chicken hot soup recipe

Written BySheba G Updated On
chicken hot soup recipe
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The Best chicken hot soup recipe

I’ve been making this chicken hot soup recipe for years, and it’s always a hit with my family. It’s a classic comfort food dish that’s easy to make and packed with nutrients.

I love how the chicken and vegetables simmer together in a rich, flavorful broth that’s perfect for a chilly evening or a quick lunch. My kids adore it, and it’s one of the few meals they’ll actually eat without complaining.

The best part is that it’s incredibly versatile – you can serve it as a main course, add some crusty bread for dipping, or use it as a base for other soups and stews. I’ve even served it at family gatherings and potlucks, and it’s always been a crowd-pleaser.

One of the reasons I love this recipe so much is that it’s ridiculously easy to make. Simply sauté some onions and garlic, add in your chicken and vegetables, pour in some broth, and let it simmer away until everything is tender and flavorful.

You can adjust the seasoning to taste, but I find that this recipe is perfect just as it is. My family has been enjoying this recipe for years, and I’m confident that yours will too.

Chicken Hot Soup Recipe

Chicken Hot Soup Recipe

4.9 from 929 votes

A comforting and flavorful chicken soup perfect for a cold day, packed with tender chicken, vegetables, and a rich broth. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Broth

8 cups chicken broth
2 bay leaves
1 tsp black peppercorns
1 tsp salt

For the Soup

1.5 lbs boneless skinless chicken breasts
2 medium carrots
2 stalks celery
1 medium onion
3 cloves garlic
2 tbsp olive oil
2 cups diced potatoes
1 cup frozen peas
2 tbsp cornstarch
2 tbsp water

👨‍🍳Directions

1In a large pot, combine chicken broth, bay leaves, black peppercorns, and salt.
2Bring to a boil over high heat.
3Reduce heat to medium-low, cover, and let simmer for 10 minutes.
4This will allow the broth to become more flavorful.
5Remove the bay leaves and peppercorns.
6While the broth is simmering, cut the chicken breasts into bite-sized pieces.
Set aside.
7Chop the carrots, celery, and onion into small pieces.
8Mince the garlic cloves.
9This will ensure even cooking and easier eating.
10In the same pot with the broth, add olive oil over medium heat.
11Add the chopped onion, carrots, celery, and minced garlic.
12Cook, stirring occasionally, until the vegetables are softened and the onions are translucent.
13This should take about 5 minutes.
14Add the chicken pieces to the pot.
15Cook, stirring occasionally, until the chicken is no longer pink on the outside.
16This should take about 5-7 minutes.
17Add the diced potatoes and frozen peas to the pot.
18Stir to combine.
19Cover the pot and let it simmer for 10-12 minutes, or until the potatoes are tender and the chicken is cooked through.
20Stir occasionally to prevent sticking.
21The soup will thicken slightly as it cooks.
22In a small bowl, mix cornstarch and water to create a slurry.
23Stir the slurry into the soup.
24Cook for an additional 2-3 minutes, or until the soup has thickened to your desired consistency.
25This will help to thicken the soup and give it a smoother texture.
26Taste and adjust seasoning with salt and pepper if needed.
27Ladle the soup into bowls and serve hot.
28This soup is perfect for a cold day and can be enjoyed with crusty bread or crackers.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2.5g❤️Cholesterol: 75mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 35g

📝Notes

Tips: You can add other vegetables like spinach or bell peppers for extra nutrition and flavor. If you prefer a spicier soup, add red pepper flakes or a diced jalapeño.

I always keep this chicken hot soup recipe on hand because it’s such a versatile meal that works well for any occasion. Whether you’re looking for a comforting meal after a long day or need something quick and easy to serve at your next family gathering, this recipe is always a good idea.

It’s easy to make ahead of time, refrigerate or freeze for later use, and reheat when needed. Serve with some crusty bread or over rice for an added touch of comfort.

❓ Frequently Asked Questions About Chicken Hot Soup

Q1: What kind of chicken should I use in this recipe?

I recommend using boneless, skinless chicken breast or thighs for this recipe. You can also use leftover roast chicken if you have some on hand.

Q2: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the chicken and cook the vegetables in a skillet before transferring everything to the slow cooker with the broth.

Q3: How do I store leftover soup?

You can store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q4: Can I add other vegetables to this recipe?

Of course! Feel free to add your favorite vegetables such as carrots, potatoes, or green beans to make this recipe your own.

Q5: Is this recipe gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free chicken broth.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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