Simple Chicken Soup

A bowl of chicken soup with a slice of bread next to it.

4.75 from 4 votes

Few dishes are universally cherished as a steaming bowl of simple chicken soup. This timeless recipe blends the warmth of homemade goodness with easy preparation.

Prep Time20

Cook Time1

Course: Soup

Cuisine: American

Servings:

Calories: 121kcal

Author: Kate O'Malley

Equipment

Immersion blender

Ingredients

3 cups diced or shredded chicken meat
41/2 cups chicken or vegetable broth Try to use a quality, salt-free broth if using store-bought.
4 small potatoes
1 yellow onion
3 medium carrots
2 celery stalks
½ bunch fresh celery leaves
1 fresh thyme sprig
1 egg yolk
2 tbsp plain yogurt
1/2 tsp black pepper
4 tbps olive oil
½ lemon
Salt to taste

Instructions

Peel and cut the carrots into half-moons.
Finely dice the celery sticks and onion.
Wash and peel the potato. Leave the potatoes whole, do not cut them.
Finely chop the celery leaves.
Add the olive oil into the pot and heat over high heat. Add the black pepper and fry for 1 minute or until the black pepper starts to crackle.
Reduce heat to medium. Add the onion, celery, half of celery leaves, and carrots and Sauté for 5-6 minutes or until soft.
Add the whole potatoes, lemon wedge and thyme.
Pour the stock into the pot with the vegetables and add another 6 cups of fresh water.
Bring to a boil and then reduce heat to low. Cook until the potatoes are tender.
Remove the potatoes with some of the broth.
Purée using an immersion blender. Return the potato mix to the pot along with the cooked chicken pieces.
Turn off the stove.
In a small bowl, mix the yogurt with egg yolk and the juice of half a lemon. Stir well.
Temper the egg mix by gently pouring a spoonful of the soup stock in a thin stream into the egg mixture mixing while you add. Repeat the step until the temperature of the egg mixture and the remaining soup are balanced.
After you have done this step, pour the resulting slurry into the soup. Stir well to combine.
Sprinkle with celery or parsley leaves (your choice) and serve.

Notes

Chicken: You can use store-bought rotisserie chicken or roast a whole chicken at home. You can also poach boneless and skinless chicken breasts or thighs.

Using fresh herbs: When adding fresh herbs like thyme, consider tying them with kitchen twine. This makes it easier if you wish to remove them once they've imparted their flavor. A good idea if your fresh thyme is a bit woody.

Simmer Slowly: Cooking the soup over low heat allows the flavors to meld and develop. The longer, slower simmer can produce a richer, more flavorful broth.

Consistency Control: If you prefer a smoother soup, you can puree more vegetables in step 5, creating a creamier texture. For a chunkier soup, you could cube some of the potato.

Egg Yolk Tempering: When adding the egg yolk and yogurt mixture, it's crucial to temper it by gradually introducing hot soup stock. This prevents the egg from curdling. Patience is key here.

Variations: Feel free to personalize this soup with additional vegetables, such as peas or corn, or seasonings, like dried herbs, chili flakes, or a pinch of paprika, to suit your taste preferences. Feel free to add noodles for a more robust soup.

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