Name: Comforting Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pieces chicken breasts, poached (or rotisserie chicken shredded); 4 cups chicken broth (low-sodium preferred) (Using low-sodium broth allows for better control over seasoning.); 2 pieces carrots, diced (Uniform dice for even cooking.); 2 stalks celery, diced (Uniform dice for even cooking.); 1 piece onion, diced (Adds depth to the flavor.); 2 cloves garlic, minced (Enhances the savory flavor of the soup.); 1 cup green beans, chopped (Can be substituted with frozen peas or diced zucchini.); 1 teaspoon dried thyme (Use fresh if available, reduce to 1/2 teaspoon.); 1 teaspoon dried rosemary (Use fresh if available, reduce to 1/2 teaspoon.); Salt and pepper to taste; Fresh parsley for garnish (To add freshness when serving.)

I’ve made this chicken soup on blustery evenings and after busy days when I wanted something that felt like a warm hug. It’s a simple, restorative bowl built from pantry staples and poached chicken — light but satisfying. If you enjoy variations with extra heft, you might also like chicken soup with potatoes for a heartier finish.

Why you’ll love this dish

This soup hits the sweet spot between nourishing and effortless. It uses poached chicken for moist, shreddable protein, low-sodium broth to control seasoning, and classic aromatics (onion, garlic, carrot, celery) for a familiar, comforting flavor. It’s quick enough for weeknights, gentle on upset stomachs, and kid-friendly without being bland. Make it when you want something restorative after a long day, or double the batch to refrigerate for easy lunches.

“Simple, clean flavors that taste like home—this soup fixed a cold and a cranky evening in one pot.” — a regular at my kitchen table

If you like lemon-bright soups with a tangy finish, try the avgolemono lemon chicken soup as an alternate take.

Step-by-step overview

This recipe follows a straightforward order so you can scan and know what’s ahead:

Poach the chicken separately so it stays tender and easy to shred.
Sauté aromatics to build the soup’s base flavor.
Add vegetables and simmer in chicken broth until tender.
Return or shred the poached chicken into the pot and finish with herbs.
Garnish and serve hot.

If you prefer a more classic simmer-and-stew method, the classic chicken soup recipe linked here shows a similar rhythm with optional add-ins.

What you’ll need

2 chicken breasts, poached (or rotisserie chicken shredded)
4 cups chicken broth (low-sodium preferred)
2 carrots, diced
2 celery stalks, diced
1 onion, diced
2 cloves garlic, minced
1 cup green beans, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley for garnish

Notes and substitutions:

Poached chicken: poach simply in water or broth with a bay leaf and peppercorns for 12–15 minutes until just cooked through. Shredded rotisserie chicken works in a pinch.
Green beans can be swapped for frozen peas or diced zucchini near the end of cooking.
Use fresh thyme and rosemary if you have them — reduce amounts to 1/2 teaspoon each to avoid overpowering the broth.

Step-by-step instructions

Heat a large pot over medium heat and add a splash of oil.
Add the diced onion and minced garlic. Sauté until translucent, about 3–4 minutes.
Add the diced carrots and celery. Cook, stirring occasionally, for 3–5 minutes to soften.
Pour in the chicken broth and bring the pot to a gentle simmer.
Add the poached chicken breasts, chopped green beans, thyme, and rosemary. Season with salt and pepper.
Simmer for about 20 minutes, until the vegetables are tender and flavors have melded.
Shred the chicken directly in the pot with two forks, or remove, shred, and return it to the soup.
Taste and adjust seasoning. Serve hot, sprinkled with fresh parsley.

These concise steps keep the work moving and make the process approachable for cooks at any level.

Best ways to enjoy it

Serve the soup in deep bowls with a scattering of parsley for freshness. Pair it with crusty bread for dipping, buttered toast triangles for kids, or a light green salad to make a balanced meal. For a more indulgent pairing, try grilled cheese or a flaky biscuit on the side. If you want a creamy, decadent comparison, the creamy white chicken lasagna soup makes a rich contrast to this lighter bowl.

Storage and reheating tips

Refrigerator: Cool the soup to room temperature within two hours, then transfer to airtight containers. Store up to 3–4 days.
Freezer: Freeze in portions for up to 3 months. Leave a small gap in the container for expansion. Thaw overnight in the fridge before reheating.
Reheating: Gently rewarm on the stove over medium-low heat until steaming. If soup thickened in the fridge, add a splash of water or broth to loosen it.
Safety: Do not refreeze thawed soup. Reheat until it reaches 165°F (74°C) for safe consumption.

Helpful cooking tips

Poach chicken with flavor: Add a halved onion, a couple of garlic cloves, and a bay leaf to the poaching liquid for subtle depth.
Uniform dice equals even cooking: Cut carrots and celery into similar sizes so everything finishes at once.
Timing the green beans: Add them early for softer beans; add in the last 8–10 minutes for a bit of snap.
Taste as you go: Low-sodium broth lets you control salt—adjust at the end to avoid over-salting.
Quick protein swap: Use shredded rotisserie chicken for an even faster weeknight shortcut.

Creative twists

Mediterranean: Finish with a squeeze of lemon and a pinch of red pepper flakes.
Grain boost: Stir in cooked rice, barley, or small pasta shapes for a heartier bowl.
Paleo/Whole30: Omit beans and use more root vegetables; ensure broth is compliant.
Asian-inspired: Replace rosemary and thyme with grated ginger and a dash of soy sauce, and swap green beans for bok choy — see this bok choy chicken soup for ideas.
Herb-forward: Use fresh tarragon or dill at the end for a bright finish.

Helpful answers

Q: How long does this soup take from start to finish?
A: About 35–45 minutes if your chicken is already poached; poaching adds 12–15 minutes. Active prep is short, making it a great weeknight option.

Q: Can I use bone-in chicken instead of breasts?
A: Yes. Poach thighs or a split chicken, then remove bones before shredding; they add flavor but extend cooking time slightly.

Q: Is low-sodium broth necessary?
A: It’s recommended. Using low-sodium broth gives you control over seasoning and prevents the soup from becoming too salty, especially if you add salty add-ins later.

Q: Can I make this vegetarian?
A: Swap the chicken for firm tofu or chickpeas and use vegetable broth; omit any animal-based poaching.

Q: Will the vegetables get mushy if I reheat the soup?
A: Root vegetables hold up well; green beans and peas may soften further. To preserve texture, add delicate vegetables fresh when reheating.

Conclusion

This Comforting Chicken Soup is a reliable, adaptable recipe that’s easy to scale and forgiving when you’re in a hurry. For another soothing take with similar homey appeal, try this Feel-Better Chicken Soup recipe on Host The Toast, and for a health-focused version with comforting flavor, see HEALTHY COMFORTING CHICKEN SOUP by Olivia Adriance.