Chicken Soup
This basic chicken soup recipe is delicious as is or as a base for experimenting with other types of chicken soup. If you want to add noodles or rice, add 1 cup of cooked rice or noodles to the recipe and increase the amount of chicken broth by 2 cups (8 cups total). All measurements in this recipe are flexible – feel free to adjust based on the amount of ingredients you have or to your preferences!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
Ingredients
Scale
- 1 tablespoon butter
- 1/4Â yellow onion, diced
- 1Â clove fresh garlic, minced or pushed through a garlic press
- 6 cups box-packaged chicken broth (or 6 teaspoons chicken bouillon + 6 cups boiling water)
- 1 cup cooked chicken, diced
- 1 cup carrots, peeled and cut into bite-sized pieces (about 2 medium carrots)
- 1/2Â frozen peas
- 1Â pinch salt & pepper, as needed
Instructions
- In a large pot, melt butter over medium heat (5 on a scale of 1-10).
- Add onion and saute a few minutes, until onions are soft and starting to look translucent. Stir the onions while they cook, although you do not need to be stirring the entire time, just every 30-60 seconds or so.
- Add garlic and cook for 1 minute, stirring.
- Add chicken broth to pot. Raise heat to high (around 9 on a scale of 1-10) and bring to a boil. Carefully add carrots to the pot then reduce heat to around medium (5), so that the water continues to simmer (smaller bubbles) but is not fully boiling. Cook for about 5 minutes.
- Add frozen peas and chicken to the pot. Simmer soup for about 5 more minutes. Carefully taste the soup and add a few pinches of salt and a few shakes of pepper to taste. Soup is done when chicken and peas are hot.