Name: Comforting Chicken Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lbs skinless chicken thighs (bone in); 8 cups chicken stock (homemade or store-bought); 2 tablespoons butter (or olive oil); 1 yellow onion (diced); 1 large leek (white portion only, cleaned and sliced into half moons); 3 carrots (peeled + sliced); 3 celery stalks (chopped); 4 cloves garlic (minced); 1 cup heavy cream (optional); 1 teaspoon fresh thyme (or ½ tsp dried); 2 tablespoons fresh parsley (including stems, chopped (plus more to finish)); Salt + pepper (to taste)

Description

This comforting chicken soup is hearty and perfect for any occasion. Made with tender chicken thighs, fresh vegetables, and a creamy base, it’s sure to warm your soul.

Ingredients

Scale

1 lbs skinless chicken thighs (bone in)
8 cups chicken stock (homemade or store-bought)
2 tablespoons butter (or olive oil)
1 yellow onion (diced)
1 large leek (white portion only, cleaned and sliced into half moons)
3 carrots (peeled + sliced)
3 celery stalks (chopped)
4 cloves garlic (minced)
1 cup heavy cream (optional)
1 teaspoon fresh thyme (or ½ tsp dried)
2 tablespoons fresh parsley (including stems, chopped (plus more to finish))
Salt + pepper (to taste)

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Instructions

In a large Dutch oven or heavy soup pot, melt butter over medium heat. Add diced onion, leeks, carrots, and celery. Sauté for 5–6 minutes until veggies soften and onions turn translucent.
Add garlic, thyme, salt, and pepper. Stir for another 30 seconds to bloom the aromatics.
Place chicken thighs (skin-on) into the pot, nestled among the veggies. Pour in chicken stock. Bring to a gentle boil, then reduce to a low simmer. Skim off any foam that rises. Cover loosely and simmer for 30 minutes, until chicken is fall-off-the-bone tender.
Use tongs to carefully transfer thighs to a plate. Discard skin and bones, then shred the meat into bite-size pieces with forks.
While shredding, stir rice into the simmering soup base. Cook for 12–15 minutes, or until rice is tender but not mushy.
Return shredded chicken to the pot. Pour in the cream (if using) and stir gently. Warm the soup for another 5 minutes on low heat. Adjust seasoning with more salt, pepper, and parsley. Add lemon juice or hot sauce if desired.

Notes

This soup is perfect for using leftover chicken or making ahead and freezing for later.
Feel free to add other vegetables such as peas or corn for extra flavor.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 20g
Cholesterol: 100mg