Recipe

Simple Easy Chicken Soup

A cozy, weeknight chicken soup with juicy, tender meat, bright lemony broth, and zero weird ingredients. One pot, big flavor, and plenty of crisp edges if you toast the bread.

By Matt Campbell

•

4.8

A steaming bowl of chicken soup with tender shredded chicken, carrots, celery, and fresh dill in a golden broth on a kitchen counter

Jump to Recipe

Some soups are basically hot salt water with a few sad vegetables floating around. This is not that. This is the simple, easy, juicy, tender kind of soup that makes you hover over the pot and “just taste one more spoon” until you accidentally eat dinner standing up.

The secret is not a secret ingredient. It is a sequence. We build a quick flavor base, keep the chicken gentle so it stays juicy, and finish with lemon and herbs so the whole thing tastes awake. It is the kind of recipe you can pull off on a random Tuesday, but it still feels like you did something impressive.

A large pot of chicken soup gently simmering on a stovetop with visible vegetables and chicken

Why It Works

Juicy, tender chicken from a gentle simmer and a short rest before shredding.
Golden, savory broth boosted with a quick sauté of aromatics and a little tomato paste for depth.
Bright finish from lemon juice and fresh herbs added at the end so they stay fresh, not dull.
Flexible carbs with egg noodles or rice that you can cook separately to avoid mushy leftovers.

Pairs Well With

Storage Tips

Make it leftover friendly

If you want soup that reheats like a dream, keep the noodles or rice separate. Broth is patient. Pasta is not.

Fridge: Cool soup fast, then store in an airtight container for up to 4 days.
Freeze: Freeze broth and chicken (without noodles) for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm gently on the stove over medium-low until steaming. If it tastes a little flat after chilling, add a squeeze of lemon and a pinch of salt to wake it back up.
If you already added noodles: Add a splash of broth or water when reheating since noodles drink liquid like it is their job.

Common Questions

Can I use chicken breasts instead of thighs?

Yes. Breasts work, but they go from juicy to dry faster. Keep the simmer gentle and start checking for doneness around 12 minutes depending on thickness. Pull them as soon as they hit 165 F.

Why is my chicken tough?

Usually one of two things: the soup boiled hard (too hot), or the chicken cooked too long. Aim for a bare simmer, not a rolling boil. Tiny bubbles, calm surface.

Do I have to add tomato paste?

No, but I love it here. It does not make it taste like tomato soup. It adds a subtle roasted depth that makes the broth taste like it has been working all day.

How do I keep noodles from getting mushy?

Cook them separately and add to each bowl. If you cook them in the pot, plan to eat most of the soup that day.

Can I make this in a slow cooker?

You can, but it is almost too easy to overcook the chicken. If you do, cook on low until the chicken is just done, then shred and add lemon and herbs right before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or soup pot (5 to 7 quarts)
Chef’s knife and cutting board
Wooden spoon
Tongs
Instant-read thermometer (helpful for juicy chicken)
Fine microplane or zester (optional, for lemon zest)

This is the soup I make when I want something that feels like a reset button. Not a cleanse, not a punishment, just a bowl that makes your shoulders drop an inch. The first time I nailed the “juicy chicken in soup” thing, I realized it was not about fancy stock or simmering for six hours. It was about treating the chicken gently and finishing the pot with something bright. Now it is my go-to move when the fridge is half empty and I still want dinner to taste like I meant it.