Not many comfort foods can beat a soothing pot of soup on a chilly day, and this hearty and easy chicken soup recipe is perfect for a warming weeknight dinner.
Any information in the post is for general information purposes only and is NOT medical advice. Please consult a healthcare professional for individual medical and nutrition advice.
There is just something about chicken soup that warms you up on a cold day. Whether it’s the savory broth, the heartiness of the chicken and vegetables, or even the nostalgic memories that go along with it, chicken soup is the ultimate comfort food. While it may seem that making a good soup is too time consuming for those busy weeknights, this easy chicken soup recipe is a fast and delicious weeknight dinner.
While many recipes will use bone-in chicken to make their soup stock, there is simply no time for that in my house! I need a recipe that is quick and easy, and this does not disappoint! Using boneless, skinless chicken breast ensures that there are no bones or skin to pick out at the end of the cooking, and the chicken will shred quickly and easily when it’s time to eat. The reduced fat content is an added bonus, as well.
Although marjoram is a seldom used herb in my house, I have found that it is a necessary taste for this easy chicken soup recipe. The earthy and slightly bitter taste adds an extra depth to this soup that I have yet to replicate using other flavors. Although I have omitted the herb in the past, the soup just didn’t have the correct flavor. On that note, this recipe also calls for black pepper to taste. Again, I have found that the spiciness of the black pepper is necessary to cut through the savory and earthy taste of the other herbs. As with the marjoram, this soup just does not taste as good without the black pepper.
While I do very much like noodles in my chicken soup, most days I just do not have time to add the noodles to the pot to let them cook. Because of this, I like to pre-cook noodles and store them in the refrigerator until ready to eat. Then, I simply put some cold noodles in a bowl and ladle the hot soup over top for a quick chicken noodle soup. However, I also very much like to serve this easy chicken soup recipe with some saltine crackers. The crackers are delicious when dipped in the broth, or when crushed and mixed into my bowl.
Easy Chicken Soup Recipe
Prep Time: 10-15 minutes Cook Time: 6 hours
Ingredients
- 2 pounds Chicken Breast, boneless and skinless
- 1 bag Peas and diced Carrots (12 oz)
- 32 oz Chicken Broth, reduced sodium
- 1/4 large onion
- 5-6 stalks Celery
- 1 Tablespoon Garlic Powder
- 1 Tablespoon dried Parsley
- 1 teaspoon ground Marjoram
- 1 teaspoon ground Thyme
- Black Pepper to taste (about 1 teaspoon)
Directions
- Wash the celery and onion, then chop both
- Place the chicken breasts on the bottom of a slow cooker.
- Cover with peas and carrots, celery, and onion.
- Sprinkle the seasonings on top (garlic, parsley, marjoram, thyme, and black pepper)
- Pour the chicken broth over top, and cover.
- Slow cook for 6 hours
- After 6 hours, remove the chicken breasts and place on a cutting board or plate.
- Shred the chicken, and return to the pot.
- Gently stir in the shredded meat, and enjoy!
Time-Saving Tip: Purchase pre-chopped or pre-diced onion and celery and substitute 1/4 to 1/3 cup onion and about 2 cups of celery in this recipe.
*Nutrition (per serving, about 6 servings per recipe)
- 275 Calories
- 5 g Total Fat
- 1.5 g Saturated Fat
- 49 g Protein
- 500 mg Sodium
- 8 g Total Carbohydrate
- 2.5 g Fiber
*Nutrition information is approximate and based on the products that I buy in my home. Information will vary based on the products purchased in your home.