Chicken Garlic Soup Recipe

When comfort is needed or cold symptoms linger, a bowl of chicken garlic soup can be a go-to remedy. Packed with tender chicken, aromatic garlic, and nourishing vegetables, this soup not only warms you from the inside out but also provides a natural immune boost. Follow this easy step-by-step recipe for a homemade bowl that’s as restorative as it is delicious.

Ingredients You’ll Need:

For the Soup Base:

• 1 pound of boneless, skinless chicken breast or thighs
• 2 tablespoons of olive oil
• 1 medium onion, finely chopped
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 8-10 cloves of garlic, minced or finely chopped
• 6 cups of chicken broth (preferably low-sodium)
• 1 teaspoon of dried thyme
• 1 bay leaf

For Seasoning:

• Salt and black pepper, to taste
• 1 teaspoon of lemon juice (optional, for brightness)
• Fresh parsley or cilantro, chopped (optional)

Optional Add-Ins:

• 1 cup of baby spinach or kale, roughly chopped
• 1/2 cup of cooked rice or egg noodles for added heartiness

Instructions for Making Chicken Garlic Soup

Step 1: Prepare the Chicken

1. In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
2. Season the chicken lightly with salt and pepper, then add it to the pot. Sear for 4-5 minutes on each side until browned but not cooked through.
3. Remove the chicken from the pot and set it aside.

Step 2: Sauté the Vegetables

1. Add the remaining tablespoon of olive oil to the pot.
2. Add the chopped onion, carrots, and celery, sautéing for about 5 minutes or until the vegetables start to soften.
3. Stir in the minced garlic and cook for another 1-2 minutes, taking care not to let the garlic burn.

Step 3: Simmer the Soup

1. Return the chicken to the pot and pour in the chicken broth.
2. Add the thyme and bay leaf.
3. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes or until the chicken is cooked through and easily shreddable.

Step 4: Shred the Chicken

1. Remove the chicken from the pot and shred it using two forks.
2. Return the shredded chicken to the pot and add any additional seasonings, such as salt, pepper, or lemon juice.

Step 5: Final Touches

1. If using baby spinach or kale, stir it in during the last 5 minutes of cooking until it wilts.
2. For a heartier soup, add cooked rice or noodles during the final step.
3. Remove the bay leaf before serving.

Step 6: Serve

1. Ladle the soup into bowls and garnish with chopped parsley or cilantro if desired.

Serving and Storage Tips

Serving Suggestions:

• Pair with a slice of crusty bread or garlic toast for a complete meal.
• Serve alongside a light salad to round out the dish.

Storage:

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: This soup freezes well for up to 3 months. For best results, freeze without added rice or noodles to maintain texture. Thaw overnight in the refrigerator before reheating.

Reheating:

• Reheat in a pot over medium heat until warmed through. Add a splash of broth or water if the soup is too thick.

Helpful Notes

• Garlic Intensity: If you’re a big fan of garlic, consider roasting half the cloves beforehand for a milder, sweeter taste.
• Chicken Options: Substitute rotisserie chicken to save time—just skip step 1 and add the pre-cooked chicken when the recipe calls for shredded chicken.
• Vegetarian Version: Replace the chicken with chickpeas or cannellini beans and use vegetable broth.

Tips from Well-Known Chefs

• Chef Ina Garten suggests adding a Parmesan rind during simmering for added depth of flavor. Remove it before serving.
• Chef Jamie Oliver recommends using freshly squeezed lemon juice for a subtle brightness that balances the richness.
• Chef Samin Nosrat advises salting the chicken broth in layers for more developed flavor throughout.

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?

Yes, chicken thighs add more flavor and tend to stay juicier when cooked.

2. What other herbs can I add?

Rosemary, sage, or fresh dill make great additions for varied flavors.

3. Can I make this soup in a slow cooker?

Yes! Sauté the garlic, onions, carrots, and celery first, then add everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and add it back in before serving.

4. Is it okay to use pre-minced garlic?

While fresh garlic gives the best flavor, pre-minced garlic can be a convenient substitute.

5. What’s the best way to make the soup thicker?

Use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) added in the last 5 minutes of simmering for a thicker consistency.

6. Can I add cream for a richer soup?

Yes, adding a splash of heavy cream or coconut milk near the end of cooking creates a creamy version.

7. Is this soup gluten-free?

Yes, as long as the chicken broth is gluten-free and you don’t add noodles that contain gluten.

8. Can I make it spicy?

Add a pinch of crushed red pepper flakes or a splash of hot sauce for a bit of heat.

9. What’s the best way to shred the chicken?

Use two forks or a stand mixer with a paddle attachment for quick and easy shredding.

10. How do I avoid overcooking the chicken?

Simmer gently and remove the chicken as soon as it’s cooked through. Shredded chicken cooks quickly once returned to the pot.

Relish the warm, garlicky goodness of this chicken garlic soup, perfect for soothing any day or helping you fight off a cold!