Chicken Soup

There are days when a quiet bowl of chicken soup feels like care you can taste. Not dramatic. Not loud. Just steady warmth that settles you down from the inside.

This soup is built on patience, not performance. The broth turns clear and golden as the chicken gently cooks, pulling out deep flavor while staying tender.

Carrots soften without losing their shape, celery melts into the base, and the pasta holds just enough bite to make each spoonful feel complete.

This is the soup I turn to when I want food to feel honest. It fills the kitchen with a calm smell that slows everything down.

Each step has a reason, from cooking the vegetables slowly to letting the chicken rest before shredding it back into the pot. The result is balanced, soothing, and deeply satisfying without being heavy.

It feels like care passed from the pot to the bowl, steady and real, the way good home cooking should always feel.

Chicken Soup Recipe

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
2 medium carrots, sliced into thin rounds
2 celery stalks, sliced
3 cloves garlic, finely minced
500 g chicken breast or chicken thigh, bone-in or boneless
6 cups water or homemade chicken stock
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf
¾ cup small pasta (spiral or similar)
1 tablespoon fresh parsley, finely chopped (optional)

Instructions

Place a medium to large pot on the stove over medium heat. Add the olive oil and let it warm for about 30 seconds, just until it lightly coats the bottom of the pot.
Add the chopped onion to the pot. Cook for 3–4 minutes, stirring often, until the onion turns soft and slightly translucent. Do not let it brown.

Add the sliced carrots and celery. Stir well and cook for another 3 minutes so the vegetables begin to soften and release their natural sweetness.
Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Keep the heat gentle so the garlic does not burn.
Place the chicken into the pot and pour in the water or stock. Make sure the chicken is fully submerged. Increase the heat and bring the soup to a gentle boil.

Once it starts boiling, reduce the heat to low. Add salt, black pepper, dried thyme, dried oregano, and the bay leaf. Stir gently, cover the pot partially, and let the soup simmer for 20–25 minutes. During this time, the chicken will cook and flavor the broth.
Carefully remove the chicken from the pot and place it on a plate. Let it rest for a few minutes until cool enough to handle. Remove bones if used, then shred the chicken into bite-sized pieces using a fork or your hands.
Return the shredded chicken to the pot. Stir well so it spreads evenly throughout the soup.

Add the pasta to the simmering soup. Cook uncovered for 8–10 minutes, stirring occasionally, until the pasta is tender but not mushy.
Taste the soup and adjust salt or pepper if needed. Remove the bay leaf.
Turn off the heat and let the soup rest for 5 minutes. This allows the flavors to settle and the broth to become perfectly balanced.

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.

Why Does Chicken Soup Taste Better The Next Day?

Chicken soup often tastes deeper and richer after resting because the flavors have time to blend fully.

When the soup cools and sits, the chicken, vegetables, herbs, and pasta slowly share flavor with the broth. Salt spreads evenly, herbs soften, and the broth becomes more balanced.

The pasta also absorbs some broth, which slightly thickens the soup and makes each spoonful feel fuller. This resting time turns separate flavors into one smooth, unified taste.

If you plan to eat the soup later, letting it rest overnight in the refrigerator can actually improve the final result instead of hurting it.

How Do You Keep Chicken Soup Clear And Golden?

A clear broth comes from gentle cooking and simple care.

Low Simmer: A slow simmer keeps fat and proteins from breaking apart and clouding the broth. Fast boiling shakes everything too much.
Skimming Foam: During the first few minutes of cooking, light foam may rise to the top. Removing it helps the broth stay clean and clear.
Controlled Stirring: Stir only when needed. Too much stirring breaks vegetables and chicken into tiny bits that cloud the soup.

These small steps protect the broth’s clean look and light color.

What Cut Of Chicken Works Best For This Chicken Soup?

Both chicken breast and chicken thigh work well, but they behave differently.

Chicken breast gives you lean, clean-tasting meat and a lighter broth. Chicken thigh adds slightly more richness and stays juicy longer.

Bone-in pieces create deeper flavor because bones slowly release taste into the broth as they cook.

You can choose based on texture preference, but gentle simmering matters more than the cut itself.

Why Is The Chicken Removed Before Adding Pasta?

Removing the chicken keeps it tender and prevents overcooking. If chicken stays in the pot while pasta cooks, it continues heating and can become dry. Taking it out lets it rest, relax, and hold its juices.

Shredding afterward also gives you even pieces that spread through the soup instead of sinking or clumping. This step protects texture and keeps every bite soft.

How Do You Stop Pasta From Getting Mushy In Chicken Soup?

Pasta texture depends on timing and storage choices.

Correct Cooking Time: Add pasta only when the soup is nearly done and cook until just tender.
Proper Cooling: Let the soup cool before storing so pasta does not keep cooking from trapped heat.

Separate Storage Option: If making soup ahead, you can cook pasta separately and add it when reheating to keep it firm.

Managing heat and timing keeps pasta from turning soft and swollen.

Can You Make Chicken Soup Ahead Of Time?

Yes, and planning ahead can improve results. Chicken soup holds its flavor well and reheats smoothly. If preparing early, stop cooking the pasta slightly early so it finishes cooking during reheating.

Always cool the soup completely before storing to protect taste and texture. Making it ahead also allows the broth to settle and taste more balanced.

How Long Does Chicken Soup Last In The Refrigerator?

Proper storage keeps the soup safe and flavorful. Chicken soup stays fresh in the refrigerator for up to 3 to 4 days when stored correctly.

Use airtight containers to prevent odors from entering the soup. Keep it on the middle shelf where temperature stays stable. Reheat only the portion you plan to eat to protect quality.

Can Chicken Soup Be Frozen Without Losing Quality?

Chicken soup freezes very well with a few adjustments.

Cool Completely: Freezing hot soup creates ice crystals that damage texture.
Leave Space In Containers: Liquid expands when frozen, so space prevents cracking or leaking.
Freeze In Portions: Smaller portions thaw faster and reheat evenly.

Frozen chicken soup keeps well for up to 2 months without major flavor loss.

How Do You Reheat Chicken Soup Without Drying It Out?

Slow reheating protects the soup’s balance. Reheat on low heat and stir gently. If the broth looks thick, add a small splash of water or stock to loosen it.

Avoid high heat, which can make chicken stringy and overcook the pasta. Warm just until hot, not boiling.

How Do You Adjust The Soup If It Tastes Too Strong Or Too Mild?

Small fixes can restore balance easily. If the soup tastes too strong, add warm water or stock in small amounts and stir well. If it tastes mild, add salt little by little and allow it to dissolve before tasting again.

Fresh herbs added at the end can also refresh flavor without overpowering it. Patience matters more than extra seasoning.

Chicken Soup

A clear, golden chicken soup made with tender shredded chicken, carrots, celery, herbs, and small pasta simmered slowly for a balanced, soothing bowl.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 4

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Method

Ingredients

1 tablespoon olive oil
1 medium onion finely chopped
2 medium carrots sliced into thin rounds
2 celery stalks sliced
3 cloves garlic finely minced
500 g chicken breast or chicken thigh bone-in or boneless
6 cups water or homemade chicken stock
1 teaspoon salt adjust to taste
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf
¾ cup small pasta spiral or similar
1 tablespoon fresh parsley finely chopped (optional)

Method

Place a medium to large pot on the stove over medium heat. Add the olive oil and let it warm for about 30 seconds, just until it lightly coats the bottom of the pot.

Add the chopped onion to the pot. Cook for 3–4 minutes, stirring often, until the onion turns soft and slightly translucent. Do not let it brown.
Add the sliced carrots and celery. Stir well and cook for another 3 minutes so the vegetables begin to soften and release their natural sweetness.
Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Keep the heat gentle so the garlic does not burn.

Place the chicken into the pot and pour in the water or stock. Make sure the chicken is fully submerged. Increase the heat and bring the soup to a gentle boil.
Once it starts boiling, reduce the heat to low. Add salt, black pepper, dried thyme, dried oregano, and the bay leaf. Stir gently, cover the pot partially, and let the soup simmer for 20–25 minutes. During this time, the chicken will cook and flavor the broth.
Carefully remove the chicken from the pot and place it on a plate. Let it rest for a few minutes until cool enough to handle. Remove bones if used, then shred the chicken into bite-sized pieces using a fork or your hands.

Return the shredded chicken to the pot. Stir well so it spreads evenly throughout the soup.
Add the pasta to the simmering soup. Cook uncovered for 8–10 minutes, stirring occasionally, until the pasta is tender but not mushy.
Taste the soup and adjust salt or pepper if needed. Remove the bay leaf.

Turn off the heat and let the soup rest for 5 minutes. This allows the flavors to settle and the broth to become perfectly balanced.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.