First thing’s first: I am so sorry to have disappeared! I was offered some part-time work that I couldn’t pass up, so my days went from busy to so busy that I can’t remember October. I also miraculously had time to have a birthday last week, so I wasn’t about to cook for myself!
The only things that made me feel even slightly less run-down from 14-hour days were reruns of NBC Dateline and bowls of chicken noodle soup. There is something about homemade soup that fills you with warmth and comfort like nothing else can. And a bonus? Chicken soup is one of the easiest, fastest, and most rewarding meals you can whip up on these cold autumn and winter nights.
To be honest, this was my first attempt at soup. Any soup. The first time I made it, I prepared the chicken by roasting a full breast in the oven with herbs. The second, third and fourth times (yes, in one month), I simmered chicken thighs and legs with the broth and mirepoix. Whatever you choose, you can’t go wrong with the comforting taste of mom’s chicken soup—and this recipe is no exception. Leave it as a simple brother or fortify the soup with some hearty vegetables, a little rice, or a handful of noodles. Make this your own and run with it!
I will say this: the fresh parsley and lemon juice may sound odd, but I swear by it. My mother uses them every time she makes chicken soup, and it really brings the flavours to life. The vibrancy is unmistakable!
Quick and Easy Chicken Soup
Adapted from AllRecipes
1 tbsp. butter
1 tbsp. olive oil
1-2 cloves garlic, pressed or finely minced
3/4 cup onion, chopped small (about one small onion)
1 cup celery, chopped small (about 2 stalks)
1 cup carrots, sliced into thin medallions (about 2 medium carrots)
5 cups low-sodium chicken broth
1 cup chopped, cooked chicken (skin-on, bone-in; see below for recipe)
2-4 pieces raw chicken thighs and/or legs (skin-on, bone-in)
1/2 tsp. dried oregano
1 dried bay leaf
Salt & pepper to taste
Handful Italian flat-leaf parsley, chopped
Lemon juice, to taste
- In a large pot over medium heat, melt butter and olive oil. Sauté garlic, onion, celery, and carrots until just tender, about 5 minutes.
- Pour in chicken broth and add cooked/raw chicken, oregano, bay leaf, salt and pepper, and noodles, rice, or other vegetables, if using.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes. Add parsley and lemon juice just before serving.
1 pound (450 g.) chicken breast or thighs (bone-in, skin-on)
Drizzle olive oil
2 cloves garlic, pressed or finely minced
½–¾ tsp. Herbes de Provènce
Pinch dried paprika
Salt and pepper
Season chicken breast and roast in 350°F oven until juices run clear, about 30-40 minutes. Shred or chop chicken into pieces.