Simple Chicken Soup Recipe

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Feasting at home

Total Time

35 minutes

Prep Time

10 minutes

Cook Time

25 minutes

Rating

(105)

Ingredients

6 servings

1-2 tablespoons olive oil
one large onion, diced (or sub 2 fat shallots, or two leeks)
one cup celery, chopped
2 tablespoons fresh ginger, chopped
4-8 garlic cloves, rough chopped (I like 8)
4 cups chicken broth or stock
2 cups water
1 teaspoon salt
2 bay leaves
1/4 teaspoon white pepper (or use black pepper)
1 1/2 lbs chicken thighs, boneless, skinless ( or use breasts-if very large, cut in half) or bone-in chicken thighs, please see notes )
lemon juice to taste
pinch chili flakes
scallions, cilantro or Italian parsley
a drizzle of toasted sesame oil (optional, tasty)

American Beginner Healthy Quick and Easy ...

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Preparation

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Step 1

STOVE TOP INSTRUCTIONS:

Step 2

*If using skin-on chicken thighs, please see notes. Heat oil in a big pot or dutch oven over medium heat. Add onion, celery, garlic and ginger and saute until fragrant, about 3-4 minutes. Lower heat to med- low and continue sauteeing until golden, 3-4 more minutes.

Step 3

Add the chicken stock, water, salt, white pepper, bay leaves and skinless chicken. Bring to a boil. Cover, and lower heat so it’s gently simmering, covered for 20 mintues. If using breasts, check at 15. Bone-in thighs may take 25-30.

Step 4

Test a piece of chicken for doneness by pulling meat apart with two forks. It should come apart easily and look opaque. When done, shred the rest of the chicken, then return to the pot and simmer gently for 5 more minutes.

Step 5

Squeeze with lemon, taste, and adjust broth. You can add more salt of needed, or if too salty for your taste, water down with a little water. I prefer ours salty, lemony, and unctuous, especially if adding a starch (like rice, noodles or beans) which will temper the salt quite a bit. Up to you. If the soup tastes bland, it needs salt.