This simple chicken soup is comforting, nourishing, and easy to make - the kind of soup you turn to when you're feeling under the weather or just want something warm and soothing. It's made with chicken, vegetables, garlic, and ginger for a clean, classic flavor that's both light and satisfying.
This recipe was originally created as a paleo-friendly chicken soup, but you don't need to follow any specific diet to enjoy it. It's naturally simple, customizable, and works well as a basic chicken soup you can adjust based on what you have on hand.
Most of the cooking time is hands-off, so it's a great recipe to make when you want something comforting without a lot of effort.
Why You'll Love This Chicken Soup
- Simple, comforting flavors
- Easy to customize with different vegetables
- Great for meal prep or when you're feeling under the weather
- Freezer-friendly and reheats well
How to make Easy Chicken Soup (Step by Step)
First, gather your ingredients:
- 2 lb chicken breast
- 4 cups chicken broth
- ½ cup onion, chopped
- 1 teaspoon fresh ginger, grated
- 3 cups carrots, chopped
- 3 cups celery, chopped
- 8 garlic cloves, minced
- ½ tablespoon dried basil
- Sea salt and black pepper, to taste
- 5 cups water
- Optional: 1 jalapeño, sliced
Add chicken breasts to a large stockpot and cover with water. Cook over medium-high heat and bring to a boil.
Reduce heat to low and simmer for about 30 minutes, or until the chicken is fully cooked. Remove chicken and set aside to cool.
Add the chicken broth and 5 cups of water to the pot. (You can reuse the chicken cooking liquid if desired.)
Shred the cooked chicken.
Add the shredded chicken, onion, ginger, carrots, celery, jalapeño (if using), basil, salt, pepper, and garlic to the pot.
Bring the soup to a boil, then reduce heat and simmer, covered, until the vegetables are tender.
Taste and adjust seasoning before serving.
Storage & Reheating
Storage:
Let the chicken soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
Freezing:
This soup freezes well. Transfer cooled soup to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
Reheat on the stovetop over medium heat until warmed through, stirring occasionally. You can also reheat individual portions in the microwave. Add a splash of water or broth if the soup thickens after storage.
FAQ
Can I use chicken thighs instead of chicken breast?
Yes. Chicken thighs work very well and add a richer flavor. Cook time remains the same.
Can I make this soup ahead of time?
Absolutely. This soup tastes even better the next day as the flavors have time to develop.
Can I add other vegetables?
Yes. Zucchini, spinach, kale, or parsnips all work well. Add quick-cooking vegetables toward the end so they don't overcook.
Is the jalapeño necessary?
No. The jalapeño is completely optional. It adds gentle heat but can be omitted for a milder soup.
Can I use leftover cooked chicken?
Yes. Skip the initial chicken-cooking step and add shredded cooked chicken during the simmering stage, just long enough to heat through.
Why does my soup look cloudy?
That's normal, especially if you reuse the chicken cooking liquid. It doesn't affect flavor.
Easy Chicken Soup Recipe
This easy chicken soup is simple, comforting, and nourishing. Made with chicken, vegetables, garlic, and ginger, it’s a classic homemade soup that’s perfect for cozy nights, meal prep, or when you’re feeling under the weather.
Ingredients
- 2 lb chicken breast
- 4 cups chicken broth
- ½ cup onion, chopped
- 1 teaspoon fresh ginger, grated
- 3 cups carrots, chopped
- 3 cups celery, chopped
- 8 garlic cloves, minced
- ½ tablespoon basil
- Sea salt and Black Pepper, as desired
- 5 cups of water
- Optional: 1 Jalapeno pepper, sliced (What?! Is that weird!? Maybe. But I was congested, and this helps!)
Instructions
- Add chicken breasts to a large stockpot and cover with water. Cook over medium-high heat and bring to a boil.
- Reduce heat to low and simmer for about 30 minutes, or until the chicken is fully cooked. Remove the chicken and set aside to cool.
- Add the chicken broth and 5 cups of water to the pot. (You can reuse the chicken cooking liquid if desired.)
- Shred the cooked chicken.
- Add the shredded chicken, onion, ginger, carrots, celery, jalapeño (if using), basil, salt, pepper, and garlic to the pot.
- Bring the soup to a boil, then reduce heat and simmer, covered, until the vegetables are tender.
- Taste and adjust seasoning before serving.
Notes
- Chicken thighs work well if you prefer darker meat and a richer flavor.
- Add extra broth or water if you like a more brothy soup.
- Jalapeño is optional but adds a gentle heat that can be soothing when congested.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 344Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 5gCholesterol: 133mgSodium: 926mgCarbohydrates: 19gFiber: 6gSugar: 9gProtein: 50g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.
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Tori says
I did make a few minor tweaks, but this was probably my favorite chicken soup ever, and I've tried several of the popular paleo versions on the web. I used thighs instead of breasts, and after the chicken was cooked I didn't add it back in til everything else was done to make sure I didn't over cook it. Instead of celery I used chopped parsnips, and I added two extra cups of broth because I like my soup nice and brothy when I'm sick. 🙂 I think this will be the recipe I'll stick with! Thanks so much for sharing!!