Best 3 Basic Chicken Soup Recipes

**Savor the Comfort and Nourishment of Basic Chicken Soup: A Culinary Journey through Classic Recipes**

In the realm of culinary classics, few dishes evoke the warmth and comfort of a steaming bowl of chicken soup. This timeless dish has been a staple in cultures worldwide for centuries, cherished for its restorative properties and delectable flavors. Our comprehensive guide to basic chicken soup takes you on a culinary journey through three distinct recipes, each offering a unique twist on this beloved dish.

Embark on a culinary adventure as we explore the intricacies of the traditional chicken soup recipe, a comforting blend of tender chicken, aromatic vegetables, and rich broth. Discover the secrets to creating a flavorful and nutritious broth that forms the foundation of this classic soup.

For those seeking a lighter yet equally satisfying option, our low-sodium chicken soup recipe offers a heart-healthy alternative without compromising on taste. Learn how to craft a delicious soup that caters to dietary restrictions while maintaining the essence of this comforting dish.

And for a culinary twist, explore our creamy chicken soup recipe, where velvety smooth textures meet bold flavors. Indulge in a rich and creamy soup elevated with tender chicken, a symphony of vegetables, and a touch of cream.

Our guide provides step-by-step instructions, detailed ingredient lists, and helpful cooking tips to ensure success in your culinary endeavors. Whether you're a seasoned cook or just starting your culinary journey, these recipes will empower you to create a nourishing and flavorful chicken soup that will warm your soul and tantalize your taste buds.

Here are our top 3 tried and tested recipes!

BASIC CHICKEN SOUP

Basic Chicken Soup image

Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 7

Ingredients

1 whole chicken (about 4 pounds), cut into pieces (including back)
8 cups water
Coarse salt
3 medium onions, thinly sliced (4 cups)
2 celery stalks, sliced crosswise 1/4 inch thick
4 garlic cloves, crushed
6 medium carrots, sliced 1/2 inch thick

Steps:

Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g

BASIC CHICKEN SOUP

Basic Chicken Soup image

Classic chicken soup with a punch of lemon and garlic. Cooked egg noodles, rice, or pasta make a nice addition to this soup.

Provided by Robyn Stone

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h3m

Yield 8

Number Of Ingredients 12

Ingredients

8 cups water, divided
3 tablespoons cornstarch
¼ cup olive oil
3 tablespoons minced garlic
1 ½ cups sliced carrots
1 ½ cups sliced celery
1 teaspoon salt
1 ½ pounds skinless, boneless chicken thighs, cut into cubes
¼ cup chicken soup base
2 tablespoons rubbed sage
2 teaspoons ground black pepper
1 lemon, juiced

Steps:

Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.
Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken thighs; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.
Bring to a boil, coaxing anything stuck to the bottom of the pot off with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from heat and add lemon juice.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 8.8 g, Cholesterol 53.1 mg, Fat 13.1 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 2.7 g, Sodium 1454.6 mg, Sugar 2.5 g

BASIC CHICKEN SOUP

Basic Chicken Soup image

This recipe is adapted from "The Whole World Loves Chicken Soup" by our old colleague Mimi Sheraton. It was published in 1995. Practical and pragmatic in the technical aspects of soup making, Ms. Sheraton is an unabashed hedonist when it comes to serving and consuming it. "Chicken soup must be very, very hot," she counsels. "You want to have to inhale it, to take tiny sips at first and build, as the soup cools, to larger and larger bites. Near the end, you are racing to finish. Tepid soup is dead."

Provided by Molly O'Neill

Categories one pot, soups and stews, main course

Time 3h

Yield 6 - 8 servings

Number Of Ingredients 13

Ingredients

1 5- to 6-pound chicken, with neck and all giblets except liver
12 cups water, plus more as needed
2 medium carrots, peeled and quartered
3 stalks celery with leaves, cut in half
1 medium yellow onion, with peel, cut in half
3 sprigs Italian parsley
10 black peppercorns
2 small leeks, green and white parts, split and washed well, optional
2 sprigs fresh thyme or 1/2 teaspoon dried, optional
1 small bay leaf, optional
5 whole cloves, optional
2 to 3 teaspoons kosher salt
Chopped fresh parsley or dill, for garnish, optional

Steps:

Place the chicken in a 6- to 7-quart soup pot and add the water (it should cover chicken). Cover the pot and bring to a boil. Uncover, reduce to a bare simmer and skim foam as it rises to the surface. When foam subsides, add remaining ingredients, using only 1 teaspoon of salt. Cook chicken, turning 2 or 3 times, until meat loosens from bone, about 2 1/2 hours. Add more water during cooking if chicken is not 7/8 covered. Add salt gradually, tasting the soup from time to time.
Remove chicken, giblets and bones and set aside. Strain the soup through a fine sieve and discard vegetables. Either skim fat from soup if serving immediately or let cool thoroughly, then cover, refrigerate and skim fat when the soup is cold. Chicken can be pulled from the bones and reheated in the soup. Garnish with parsley or dill if desired.

Tips:

Use a whole chicken: This will give your soup a richer flavor than using just chicken breasts or thighs.
Roast the chicken before simmering it: This will add a delicious roasted flavor to the soup.
Use a variety of vegetables: This will give your soup more flavor and texture. Some good options include carrots, celery, onions, leeks, and parsnips.
Add some herbs and spices: This will help to enhance the flavor of the soup. Some good options include thyme, rosemary, bay leaves, and black peppercorns.
Simmer the soup for at least 1 hour: This will help to extract all of the flavor from the chicken and vegetables.
Season the soup to taste: Add salt and pepper to taste, and adjust the other seasonings as needed.
Serve the soup with your favorite toppings: Some good options include noodles, rice, croutons, and fresh herbs.

Conclusion:

Chicken soup is a classic comfort food that is enjoyed by people of all ages. It is a simple dish to make, and it is a great way to use up leftover chicken. This basic chicken soup recipe is a great starting point for creating your own delicious soup. Feel free to experiment with different vegetables, herbs, and spices to create a soup that suits your own taste.