Diced vegetables, fine egg noodles and bite size chicken take their rightful place in this cozy, nourishing chicken broth soup.
Known as one of the most comfort soups to make on a cold night, this chicken broth soup is a simple home soup you can make during the cold season. The Broth Soup can be made within an hour on a busy day.
One of the most delicious classic soups, this soup includes a savory broth-based that’s absolutely perfect to make for an enjoyable evening light meal, or when fighting common colds.
The chicken broth soup has been around for a very long time. The soup originated in Southeast Asia, where it became popular with the domestication of fowls. The timeline for its origination is believed to date back to some 7,000 or 10,000 years ago.
Over time, the soup found its way into ancient Greece, where its preparation mode changed. The ancient Greeks started to attribute healing properties to the soup with the new preparation mode.
Apart from the ancient Greeks, the Chinese also have a claim in the development of chicken soup. However, the Chinese made the main addition to the soup by adding noodles.
Therefore, we have the Chinese to thank for the noodles chicken soup that we enjoy today.
Chicken Broth Soup found its way into America through immigrants from Europe. In America, the chicken broth soup also witnessed a change, but this time, in one of the ingredients used to make the soup.
The Americans added dry corn to the ingredients used to make the soup, the same way Native Americans do to their soups.
The Campbell Soup Company started the first commercial production of chicken broth soup in America.
Joseph A Campbell started the company in 1869, and the first chicken soup it produced was known as the Chicken Noodle and Cream of Mushroom soup.
The soup was made in 1934 and opened the way for the commercial production of chicken soup in the US and other parts of the world.
As with many dishes, there are lots of ingredients that can be used to make this soup. However, out of this multitude, only a few are necessary for making the Chicken Broth Soup.
The full ingredients are listed in the recipe card below. For now, here’s a quick guide of the ingredients you’ll need.
Skinless and boneless chicken thighs – Be sure to use skinless and boneless chicken thighs. You can opt in to using chicken breast. But you may risk the meat becoming dry or overcooked. The chicken thigh retains their moisture and can withstand longer cooking time.
Large Russet Potatoes – You can also use red small potatoes; however, the russet potatoes work well in this dish as it cooks fast, and it is versatile.
Olive Oil – This is needed to cook the meat.
Chopped Garlic – Adds flavor to the dish.
Mirepoix Mix – Adds flavor and depth to the dish.
White Wine Vinegar – Adds flavor and slight acidity to the broth.
Water – To create the broth, you may also use vegetable broth or chicken broth if you do not want to use water.
Salt and pepper to taste – Adds flavor to the dish.
Fine Egg Noodles – You can opt in to use Angel hair noodles.
Lemon Juice – Make the flavors pop.
Peel and dice the potatoes then transfer to a bowl filled with water to until ready to use.
Clean, wash, and cut the chicken into bite size pieces. Pat dry and lightly season with salt and pepper. Mix well and set aside.
Over medium high heat, heat the 2-tablespoon oil. Then add the chicken. Stir a few times to avoid sticking at the bottom. Cook for about 8 minutes. Do not let the chicken brown.
Then add the Mirepoix Mix. Mix well then add the chopped garlic. Cook for an additional 5 minutes (stirring occasionally to avoid sticking). Then deglaze with the White wine vinegar.
Next, add the water and season with salt and pepper to taste. Mix well, cover, and cook on medium heat for about 15 minutes.
Next, add the noodles and fresh lemon juice. Cover and simmer for about 10 minutes on medium low heat and enjoy.
The most important ingredient in making this broth is the chicken itself. However, to get the best out of your soup, it is advisable to use chicken pieces without bones in and skin on.
As the chicken cooks, if the skin is left on, this will cause the skin to become soggy, and the broth will get in the way of fully enjoying the soup.
Aside from thighs, another chicken part that’s great to use in this soup is chicken drumsticks. If you decide to use chicken breast, be mindful that chicken breast is lean.
Therefore, there’s not fat-juice that will be release when cooked. The breast, if decided to use, should be included towards the last 15 minutes to 20 minutes of the cooking time. This will ensure that your chicken breast do not become dry.
This recipe is adaptable, you can use any vegetables you’d like. You can also substitute the potatoes with arrow root, sweet potatoes, or turnips.
Store-bought Mirepoix Mix works well. You can also create your own by dicing two celery sticks, 3 large carrots, and 1 small white or yellow onion.
These mirepoix mix will add flavor and aroma to the dish.
Recipe Ingredient Options
Aside from using Mirepoix, herbs work well in this soup. Consider using fresh parsley, basil, or bay leaves.
Garlic adds a nice aroma to the soup, and it is included in this dish. Best to use garlic cloves that was crushed with a mortar and pestle or smash them with a knife.
Finely chopped garlic cloves works well in this chicken broth soup as well.
Kosher Salt is optional but recommended. If you do use salt and fresh ground pepper, only add small amounts at a time and mix well.
Be sure to also season the meat prior to cooking it. This will enhance the overall flavor of the meat.
In addition to salt, you can add small amount of cloves (about ⅛ teaspoon). Crushed red pepper flakes, paprika, coriander or cumin.
Chili peppers are a delicious addition to any meal and can be added raw or roasted. Roasting them gives off a different flavor than simply roasting them raw. Chili peppers have a lot of vitamin C and also act as a preservative.
In addition to using the vegetable options listed above, you can decide to use kale, thyme, mushrooms, or oregano.
While these vegetables would give the soup a different taste and flavor, they taste delicious, nonetheless.
- As much as it is good to allow the broth to simmer well and for a long time, as it makes for a richer and tastier soup, it will also affect the meat in the broth.
- Best to avoid overcooking the vegetables and chicken. Cook the vegetables until they are just cooked. They do not need to be soft and mushy. Best to cook them so that they retain their crispiness but tender.
- Feel free to remove the fat from the broth. It is entirely up to you to decide what you want to do with the chicken broth. While some people may find it delicious, others may choose the healthy route and remove the fat layer.
- To give it a European spin, feel free to add cream to the soup.
This chicken broth soup is delicious and can be enjoyed by itself. But if you would like to eat it with other dishes, here are some options.
- Egg Noodles
- Cooked Meatballs
- Cooked White Rice
- Shirataki Noodles without the Parmesan Cheese and Butter
- Spiraled Zucchini
- Egg Drop Soup
You can store the chicken broth soup in a fridge for about five days. The soup will remain edible as long as you use an airtight container while storing the chicken broth soup.
More Soup Recipes to Enjoy
After trying this Easy Chicken Broth Soup, consider trying one of these soup recipes next.
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How To Make Vegetable Chicken Broth Soup
- Large Saucepan
- 2 Large Russet Potatoes
- 6 Skinless and Boneless Chicken Thighs
- 4 tbsp. Olive Oil
- 16 Oz. Store Bought Mirepoix Mix
- 2 Garlic Cloves; Chopped
- 8 Cups Water
- ⅓ Cup White Wine Vinegar
- Salt and pepper to taste
- 6 Oz. Fine Egg Noodles
- Juice From 1 Lemon
- Peel and dice the potatoes then transfer to a bowl filled with water to until ready to use.Clean, wash, and cut the chicken into bite size pieces. Pat dry and lightly season with salt and pepper. Mix well and set aside.Over medium high heat, heat the 2-tablespoon oil. Then add the chicken. Stir a few times to avoid sticking at the bottom. Cook for about 8 minutes. Do not let the chicken brown.
- Then add the Mirepoix Mix. Mix well then add the chopped garlic. Cook for an additional 5 minutes (stirring occasionally to avoid sticking). Then deglaze with the White wine vinegar.Next, add the water and season with salt and pepper to taste. Mix well, cover, and cook on medium heat for about 15 minutes.Next, add the noodles and fresh lemon juice. Cover and simmer for about 10 minutes on medium low heat and enjoy.