When I think of chicken soup, I think of my grandma’s kitchen, the kind of place where the air is always filled with the scent of simmering herbs and roasted chicken. But I like to shake it up a little, add a splash of lemon or a handful of fresh herbs right at the end. It keeps the tradition alive but makes each bowl a little more personal.

Why I Keep Coming Back to This Soup

It’s a reminder that simple ingredients, when treated with care, can create something deeply satisfying. The process is forgiving, the flavors evolve with every tweak. Plus, it’s a warm hug on a chilly day, a flavor that sticks with you long after the bowl is empty.

Breaking Down the Key Ingredients

• Chicken (leftover roast or poached): Shreds easily and adds a comforting, meaty base. Swap with turkey for a festive twist.
• Onions, carrots, celery: The trinity that forms the flavor backbone, cooking until soft and fragrant.
• Chicken stock: A rich, savory foundation. Use homemade if you have it, or a good quality store-bought.
• Pasta (small shapes like ditalini): Adds body and texture, absorbing the soup flavors as it cooks.
• Lemon juice or zest: Brightens everything up with a zing of citrus, cutting through the richness.
• Fresh herbs (parsley, thyme): A handful at the end makes all the difference, adding fresh, herbal notes.
• Bay leaf: A subtle layer of aromatic complexity, removed before serving.

Tools of the Trade for a Perfect Chicken Soup

• Large heavy-bottomed pot: To evenly heat and simmer the soup without scorching.
• Sharp chef’s knife: For chopping vegetables and shredding chicken.
• Wooden spoon: To stir and prevent sticking.
• Measuring cups and spoons: To keep ingredients balanced.
• Ladle: For serving the soup hot and hearty.

Mastering the Heart of the Soup: Step-by-Step

Step 1: Start with a big heavy-bottomed pot, about 4 liters (4.2 quarts).

Step 2: Heat a splash of olive oil over medium heat, around 160°C (320°F).

Step 3: Add chopped onions, carrots, and celery; cook until they soften and smell sweet, about 8 minutes.

Step 4: Stir in garlic and cook until fragrant, just 30 seconds.

Step 5: Pour in chicken stock, about 1.5 liters (6 cups), and bring to a gentle simmer.

Step 6: Add shredded cooked chicken, a handful of small pasta, and a bay leaf.

Step 7: Simmer until pasta is al dente, about 10 minutes.

Step 8: Taste and adjust salt, pepper, maybe a squeeze of lemon for brightness.

Step 9: Remove bay leaf, taste again, and dish out.

Classic Chicken Soup with Fresh Herbs and Lemon

This chicken soup combines tender shredded chicken, aromatic vegetables, and small pasta simmered in flavorful chicken stock. Brightened with lemon and finished with fresh herbs, it offers a comforting, hearty texture with a vibrant citrus kick. The process involves sautéing, simmering, and finishing with a quick herb and lemon infusion for a personalized touch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 tablespoons olive oil for sautéing
• 1 large onion chopped
• 2 carrots carrots peeled and diced
• 3 stalks celery chopped
• 2 cloves garlic minced
• 4 cups chicken stock preferably homemade or good quality store-bought
• 2 cups shredded cooked chicken leftover roast or poached
• 1 cup small pasta (like ditalini) adds body to the soup
• 1 bay leaf bay leaf removed before serving
• 1 tablespoon lemon juice brightens the flavor
• a handful fresh parsley chopped, for garnish
• 1 teaspoon fresh thyme chopped, for aroma

Equipment

• large heavy-bottomed pot
• Sharp chef’s knife
• Wooden Spoon
• Measuring Cups and Spoons
• Ladle

Method

 

1. Heat olive oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to smell fragrant.
2. Add chopped onions, diced carrots, and chopped celery to the pot. Cook, stirring occasionally, until the vegetables soften and release a sweet aroma, about 8 minutes.
3. Stir in minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
4. Pour in the chicken stock and bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
5. Add the shredded cooked chicken, small pasta, and bay leaf to the simmering broth. Stir well and cook until the pasta is al dente, approximately 10 minutes.
6. Remove the bay leaf, then stir in lemon juice, chopped parsley, and thyme. Taste and adjust seasoning with salt and pepper as needed.
7. Serve the soup hot, garnished with extra fresh herbs if desired, and enjoy the comforting aroma and vibrant flavors.

Cooking Checkpoints and Tips to Keep in Mind

• Onions should be translucent and sweet-smelling.
• Pasta should be al dente, with a slight bite.
• Soup should have a clear, flavorful broth, not murky or greasy.
• Chicken should shred easily and stay moist, not dry.

Common Mistakes and How to Fix Them

• Overly thick or gloopy broth.? Add more broth or water if the soup is too thick or concentrated.
• Pasta turning to mush.? Reduce heat and simmer longer if pasta is overcooked.
• Greasy, oily soup.? Skim excess fat from the surface to prevent greasiness.
• Flat or dull taste.? Add a splash of acid (lemon or vinegar) if the flavor feels dull.

This soup isn’t just about filling your belly, it’s about the messy warmth of a simple meal made with love and a bit of chaos. Feel free to swap in any greens or add a pinch of red pepper flakes if you like heat. It’s a flexible, forgiving thing — perfect for cozy nights when you’re craving something hearty but not heavy.

Jonny Andrew Miller

Hi, I’m Jonny Andrew Miller, the cook, taster, and slightly messy mind behind Bite & Boom. I live in Austin, Texas, a city that smells like barbecue smoke, fresh tortillas, and late-night tacos if you wander long enough. It suits me.