Basic Chicken Soup
A comforting and light chicken soup with tender vegetables and shredded chicken, perfect for a quick, nourishing meal suitable for all ages and tastes.
Ingredients
- 1 Tbsp. olive oil ⓘ
- 1 small onion, finely chopped ⓘ
- 2 medium carrots, cut into 1/4-inch thick slices ⓘ
- 2 medium celery stalks, cut into 1/4-inch thick slices ⓘ
- 2 (14 1/2 oz.) cans chicken broth, skimmed of fat ⓘ
- 1/8 tsp. ground black pepper
- 2 medium skinless, boneless, cooked chicken breast halves (10 oz.) ⓘ
- 1 c. frozen peas
Instructions
- In a 4-quart saucepan, heat the olive oil over medium heat.
- Add the finely chopped onion, carrot slices, and celery slices; cook until tender.
- Add the chicken broth, ground black pepper, and cooked chicken breast halves to the saucepan.
- Heat until the soup is hot, then add the frozen peas.
- Serve immediately.
Tips & Substitutions
For a richer flavor, sauté the onion until golden brown before adding the other vegetables. You can substitute fresh peas for frozen, or add other vegetables like corn or green beans. If you prefer a heartier soup, consider adding a cup of cooked rice or noodles. This recipe is versatile and can be adjusted to your taste, similar to other American recipes.
Serving Suggestions
Serve the chicken soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Rosie'S Chicken Pot Pie for a comforting dinner. You can also garnish with fresh herbs like parsley or thyme for added flavor. This soup makes a great starter or main dish, especially on chilly days.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat or in the microwave until heated through. If the soup thickens after refrigeration, add a little more broth or water to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Basic Chicken Soup contains roughly 813 calories, with 11g protein, 81g carbohydrates, and 56g fat. It is an excellent source of vitamin A (192% of the Daily Value), dietary fiber (90% of the Daily Value), and iron (42% of the Daily Value), and a good source of vitamin C. It also contributes 25g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Yes, you can use raw chicken. Simply add it to the saucepan with the vegetables and broth, and allow it to cook thoroughly until no longer pink. Shred the chicken before adding the peas for a delicious result.
How can I make this soup gluten-free?
This recipe is naturally gluten-free as it does not contain any flour or gluten-based ingredients. However, always check the labels on your chicken broth to ensure it's gluten-free, as some brands may contain gluten.
What can I add for more flavor?
Consider adding garlic, bay leaves, or fresh herbs like thyme and rosemary during cooking for enhanced flavor. A splash of lemon juice before serving can also brighten the taste. Experimenting with spices will yield a more personalized soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).