Homemade Chicken Soup
- 1 hr 20 min
- Serves 6
- 14 ingredients
20 minutes to prep, 1 hour to cook. A hearty homemade chicken soup featuring tender chicken thighs, fresh vegetables, and aromatic herbs. This comforting bowl is perfect for chilly evenings and offers a protein‑rich, soothing alternative to canned soups.
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Method
Prepare and slice all vegetables: dice the yellow onion, slice the celery stalk, peel and slice the carrots, and mince the garlic.
Coat the chicken thighs with olive oil and season generously on both sides with Italian blend seasoning, salt, pepper, and garlic powder.
Heat a Dutch oven or large pot over medium heat, add a drizzle of olive oil, and sear the chicken thighs for 2–3 minutes per side until browned; then remove and set aside.
Add the prepared vegetables and minced garlic to the pot, season with the same seasonings, and sauté for 5–7 minutes, stirring frequently.
Pour in the chicken bone broth, scraping up any browned bits from the bottom of the pot; return the chicken thighs to the pot, bring to a low simmer, cover, and cook for 35–45 minutes.
Remove the chicken thighs, shred them with two forks, then return the shredded chicken to the soup along with the chopped parsley; mix well and simmer over low heat for an additional 5–10 minutes, adjusting seasoning to taste.
Serve the soup hot, optionally topped with crackers and extra fresh parsley.
Tips while you cook
- Sear before simmering
- Brown the chicken thighs for 2–3 minutes per side, then set aside before adding broth.
- Sauté vegetables first
- Cook the onion, celery, carrots, and garlic for 5–7 minutes before pouring in the broth.
- Shred and re‑heat
- After shredding the chicken, return it to the soup and simmer 5–10 minutes.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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