Chicken Soup You Can’t Stop Eating! Soup in 30 Minutes!
Warm up this autumn with an irresistible chicken vegetable soup that’s ready in just 30 minutes! Simple, comforting, and perfect for busy days—your go-to homemade chicken soup for the season.
The best chicken soup needs simple ingredients: tender chicken, hearty vegetables, and fresh herbs simmered in a rich broth. I’ve been making this comforting recipe for over a decade, and it’s my favourite when the weather cools down.
Instead of noodles, I use carrots, which add a naturally sweet flavour that goes perfectly with the herbs. It’s light, brothy, and nourishing, making it ideal for chilly days. Serve it with crusty bread for the perfect cosy meal!
Looking for more cosy options? Check out my lentil soup recipe or roasted vegetable soup for other hearty, wholesome meals. Or this Napa cabbage soup, a quick veggie broth, infused with the umami of dried shrimp.
This chicken soup is good for the body and the soul, perfect for cold days—it’s warm, comforting, and packed with ingredients that support your immunity. Plus, it’s a great option for gut health, thanks to its nourishing broth and wholesome veggies.
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Chicken Soup Recipe – Watch How To Make It
Sometimes it helps to have a visual – so watch me make this Chicken Soup recipe!
Why you’ll love this Chicken Soup
You’ll love this chicken soup for its comforting warmth and rich flavors! It features tender chicken, hearty vegetables, and aromatic herbs simmered to perfection. Plus, it’s quick to make in just 30 minutes!
Perfect for chilly days or when you’re feeling under the weather, this nourishing soup is the ultimate cozy dish. Serve it with crusty bread for a satisfying meal that everyone will adore!
What you’ll need
- Broth & Base: chicken or vegetable stock cube, broth from boiled chicken. These ingredients create a rich and tasty base for the soup.
- Protein: chicken breasts. They add hearty and tender meat, making the soup filling.
- Vegetables: potatoes, carrots, onions, celery sticks. These vegetables provide texture, natural sweetness, and savory flavors.
- Spices & Seasonings: paprika, pul biber, dried oregano, dried mint, salt, black pepper.
These spices add warmth, flavor, and balance to the broth. - Grain: short-grain white rice, adds heartiness and makes the soup more filling.
- For the “Terbive” (Egg Mix): plain flour, natural yogurt, egg yolk, lemon juice. This mix adds creaminess and a smooth texture to the soup.
- Garnish: parsley, which adds a bright and fresh touch when served.
How to make this Chicken Soup
Ready to make something comforting? Try our chicken soup! It’s quick, easy, and full of wholesome ingredients. We’ll guide you step-by-step, from sautéing the veggies to adding the rich broth. Your kitchen will smell amazing!
Take a peek at our handy guide complete with step-by-step photos.
Add chicken breasts to a large, deep pan with water. Bring to a boil, then simmer gently. After 15-20 minutes, discard the water to remove toxins, refill, and cook the chicken until fully done. Remove, cool, and shred the chicken. Once the chicken is cooked, remove it from the pan to cool. Set aside for a later use.
In another pan, heat olive oil and sauté the onion, celery, carrots, and potatoes for 5-7 minutes until softened.
Add the chicken broth to the sautéed veggies and stir in the paprika, pul biber, oregano, mint, salt, and black pepper. Mix well. Add the rice and a stock cube, then simmer for about 15 minutes, or until the rice is cooked.
In a small bowl, whisk together plain flour, natural yogurt, egg yolk, and lemon juice until smooth.
Slowly stir in the terbive mixture, making sure to prevent any lumps. Add the shredded chicken back to the pot and let it simmer for another few minutes. Serve the soup in bowls and top with finely chopped parsley. Enjoy your hearty chicken soup!
A full list of ingredients and instructions can be found in the recipe card below.
Substitutions
Protein: Instead of chicken breasts, use shredded rotisserie chicken, turkey, tofu for a vegetarian option, or other parts of the chicken like thighs, wings, or drumsticks.
Vegetables:
- Potatoes – use sweet potatoes or parsnips.
- Carrots – replace with peas or corn for sweetness.
- Onions – use leeks or shallots for a milder flavor.
- Celery sticks – you can use zucchini or green beans.
Spices & Seasonings:
- Paprika: Instead of paprika, try smoked paprika or cayenne pepper for a kick.
- Pul biber: Use red pepper flakes or chili powder as a substitute.
- Dried oregano: Opt for fresh oregano or thyme for a more intense flavor.
- Dried mint: Replace dried mint with fresh mint or basil.
- Salt: For a different flavor profile, use soy sauce or low-sodium seasoning.
- Black pepper: Use white pepper for a milder taste.
Grain: Instead of short-grain white rice, use brown rice, quinoa, or barley for added nutrition.
For the “Terbive” (Egg Mix):
- Plain flour, use almond flour or cornstarch for thickening.
- Natural yogurt, use Greek yogurt or sour cream.
- Egg yolk, you can use a flaxseed or chia seed egg for a vegan option.
- Lemon juice, use lime juice or vinegar for acidity.
Garnish: Instead of parsley, use cilantro, chives, or green onions for a fresh finish.
Storage
To store chicken soup in the refrigerator, let it cool to room temperature, then transfer it to airtight containers. It will stay fresh for about 3-4 days. Make sure to label the containers with the date for easy tracking!
Can you freeze chicken soup?
Yes, you can freeze chicken soup! Let it cool completely, then transfer it to airtight containers or freezer bags, leaving space for expansion. For best quality, use it within 2-3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.
Serving suggestions
I’ve discovered that the creamy texture of this easy chicken soup makes it perfect for pairing with bread to scoop up or soak in the broth. I love serving it with skillet bread, rosemary focaccia, pumpkin-shaped rolls, homemade milk bread or soft buns.
More 30-minute Meals you might love
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Chicken Soup You Can’t Stop Eating! Soup in 30 Minutes!
Ingredients
- 1 chicken or vegetable stock cube
- 2 litres of broth from boiled chicken
- 3 tbsp olive oil
- 2 chicken breasts
- 4 potatoes peeled and cubed
- 4 small carrots peeled and sliced
- 2 onions diced
- 4 celery sticks sliced
- 1 tsp paprika
- ½ tsp pul biber
- 1 tsp dried oregano
- ½ tsp dried mint
- 1 tsp salt
- 1 tsp black pepper
- 60 g short-grain white rice
For the “Terbive” (egg mix)
- 1 heaped tbsp plain flour
- 1 heaped tbsp natural yogurt
- 1 large egg yolk
- Juice of 1 lemon
- A small bunch of parsley finely chopped, for garnish
Instructions
- Add the 2 chicken breasts to a large, deep pan with 2.5 liters of water. Bring to a boil and then reduce to a simmer. Let it cook for about 15-20 minutes or until the chicken is fully cooked. Remove the chicken and set aside to cool down, then shred it.2 chicken breasts
- In a separate pan, heat 3 tbsp of olive oil over medium heat. Add the diced onion, sliced celery, sliced carrots, and cubed potatoes. Sauté for about 5-7 minutes until the vegetables start to soften.3 tbsp olive oil, 4 potatoes, 4 small carrots, 4 celery sticks, 2 onions
- Once the chicken is cooked, remove it from the pan to cool down. Pour the chicken broth into the pot with the sautéed veggies. Stir in the paprika, pul biber, dried oregano, dried mint, salt, and black pepper. Mix well. Add 60 g of short-grain white rice to the pot with the chicken stock cube. Let it simmer for about 15 minutes, or until the rice is cooked.1 chicken or vegetable stock cube, 1 tsp paprika, ½ tsp pul biber, 1 tsp dried oregano, ½ tsp dried mint, 1 tsp salt, 1 tsp black pepper, 60 g short-grain white rice, 2 litres of broth from boiled chicken
- In a small bowl, whisk together 1 heaped tbsp of plain flour, 1 heaped tbsp of natural yogurt, 1 large egg yolk, and the juice of 1 large lemon until smooth.1 heaped tbsp plain flour, 1 heaped tbsp natural yogurt, 1 large egg yolk, Juice of 1 lemon
- Gradually add the “terbive” mixture to the pot while stirring continuously to prevent lumps. Add the shredded chicken back to the pot and simmer for another 5 minutes.
- Ladle the soup into bowls and garnish with the finely chopped parsley. Enjoy your hearty chicken soup!A small bunch of parsley
Video
Notes
- Chicken Cooking Time: Ensure the chicken is fully cooked; it should reach an internal temperature of 75°C (165°F).
- Vegetable Variations: Feel free to customize the vegetables based on what you have on hand or prefer, such as adding peas or green beans.
- Rice Substitution: If you prefer, you can substitute short-grain rice with other types like basmati or jasmine rice, but adjust the cooking time accordingly.
- Adjusting Thickness: If you like a thicker soup, you can add more rice or a slurry of flour and water during the cooking process.
- Storage: Leftover soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- Serving Suggestions: This soup pairs well with crusty bread or a light salad for a complete meal.
- Flavor Enhancement: For extra flavor, consider adding a splash of soy sauce or Worcestershire sauce just before serving.
