Shredded Chicken Soup

Picture a steaming bowl of shredded chicken soup, with the comforting aroma of thyme and garlic wafting through your kitchen.

This simple, yet heartwarming dish is perfect for a cozy evening, providing nourishment and warmth in every spoonful.

As the chicken melds with vibrant carrots and celery in a savory broth, magic unfolds from these humble ingredients.

Let’s bring this delightful dish to life and savor the comfort it brings.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 cutting board
• 1 knife
• 1 set of measuring cups
• 1 set of measuring spoons

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup frozen corn
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Shredded Chicken Soup, you can follow this timeline:

1. Reading and Preparation:
   • 5 minutes: Quickly read through the recipe and gather all necessary ingredients and equipment.
2. Prep Work:
   • 10 minutes: Chop the onion, slice carrots and celery, and mince the garlic.
   • 5 minutes: Shred the cooked chicken and measure out the remaining ingredients (olive oil, salt, black pepper, thyme, chicken broth, frozen corn, lemon juice, fresh parsley).
3. Cooking:
   • 0 minutes (Start Cooking): Begin heating the olive oil in the large pot over medium heat.
   • 5 minutes: Add the onion, garlic, carrots, and celery to the pot and cook until softened.
   • 1 minute: Season the vegetables with salt, black pepper, and thyme.
   • 2 minutes: Pour in the chicken broth and bring the mixture to a boil.
   • 1 minute: Reduce the heat to a simmer and add the shredded chicken and corn.
   • 15 minutes: Simmer and allow the flavors to meld together.
   • 1 minute: Stir in the lemon juice and fresh parsley.
4. Resting:
   • 5 minutes: Let the soup rest to enhance the flavors before serving.

Adjust the steps as necessary, especially if you need more time for certain tasks.

Recipe Instructions

Heat the olive oil in a large pot over medium heat.

Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are softened, about 5 minutes.

Season the vegetables with salt, black pepper, and thyme.

Pour in the chicken broth and bring the mixture to a boil.

Reduce the heat to a simmer and add the shredded chicken and corn.

Simmer for 15 minutes, allowing the flavors to meld together.

Stir in the lemon juice and fresh parsley before serving.

Let the soup rest for 5 minutes before serving to enhance the flavors.

Serving Tips

• Crusty Bread: Serve with a slice of warm crusty bread to soak up the flavorful broth.
• Side Salad: Pair with a fresh green salad for a light and invigorating contrast.
• Rice or Quinoa: Add a scoop of rice or quinoa to make the soup more filling and hearty.
• Grated Cheese: Sprinkle some grated Parmesan or cheddar cheese on top for extra richness.
• Avocado Slices: Garnish with avocado slices for a creamy texture and added nutrition.

Storage

To store shredded chicken soup, let it cool completely before transferring it to airtight containers.

Refrigerate for up to 3 days or freeze for up to 3 months.

Freezing

To freeze shredded chicken soup, let it cool completely.

Then, transfer it to airtight containers. Leave some space for expansion.

Label with the date. Consume within 2-3 months.

Reheating

To reheat shredded chicken soup, use low heat on the stovetop, stirring occasionally.

Alternatively, microwave on medium power in intervals, ensuring even heating.

Add broth if needed for moisture.

Final Thoughts

Shredded chicken soup is a comforting and versatile dish that can easily be tailored to your taste.

It’s perfect for any season, providing warmth in the winter and a light meal in the summer.

With its simple ingredients and quick preparation, this soup can be a go-to recipe for busy weeknights.

Feel free to experiment with different herbs and vegetables to make it your own.

Enjoy this delicious and hearty meal with your loved ones!

Frequently Asked Questions

Can I Use Rotisserie Chicken for This Soup?

Yes, you can use rotisserie chicken for this soup. Simply shred 2 cups of rotisserie chicken, omitting skin for a leaner option. Incorporate it into the broth during simmering for 15 minutes to infuse flavors.

What Variations Can I Try for a Spicier Soup?

You can spice it up by adding 1-2 teaspoons of crushed red pepper flakes or 1 diced jalapeño. Incorporate 1 tablespoon of hot sauce during the simmering stage. Adjust to your heat preference for a fiery kick.

How Can I Make This Soup Gluten-Free?

Replace any gluten-containing ingredients with gluten-free alternatives. Confirm chicken broth is gluten-free. Use cornstarch instead of flour for thickening. Double-check all packaged ingredients for gluten content. Always verify labels to prevent cross-contamination. Enjoy your gluten-free creation!

Is There a Vegetarian Version of This Recipe?

You can create a vegetarian version by replacing chicken broth with vegetable broth and substituting shredded chicken with cooked chickpeas or tofu. Add extra herbs like basil for flavor depth. Make certain all ingredients meet vegetarian standards.

What Wine Pairs Well With Shredded Chicken Soup?

You’re making shredded chicken soup, so pair it with a light-bodied white wine like Sauvignon Blanc. Its citrus notes complement the lemon juice, while its herbal undertones enhance the thyme and parsley in the soup. Enjoy!

Shredded Chicken Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Main

Cuisine American

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Cutting board
• 1 Knife
• 1 Measuring cups set
• 1 Measuring spoons set

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 medium onion chopped
• 2 clove garlic minced
• 2 medium carrot sliced
• 2 stalk celery sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 6 cup chicken broth
• 2 cup cooked chicken shredded
• 1 cup frozen corn
• 1 tablespoon lemon juice
• 2 tablespoon fresh parsley chopped

Instructions

 

• Heat the olive oil in a large pot over medium heat.
• Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are softened, about 5 minutes.
• Season the vegetables with salt, black pepper, and thyme.
• Pour in the chicken broth and bring the mixture to a boil.
• Reduce the heat to a simmer and add the shredded chicken and corn.
• Simmer for 15 minutes, allowing the flavors to meld together.
• Stir in the lemon juice and fresh parsley before serving.
• Let the soup rest for 5 minutes before serving to enhance the flavors.

Notes

For a richer flavor, consider using homemade chicken broth. You can also add other vegetables like peas or green beans for added texture and nutrition. If you prefer a thicker soup, mix a tablespoon of cornstarch with cold water and stir it into the soup during the simmering stage. Adjust the seasoning to your taste, and feel free to add more herbs like basil or oregano for a different flavor profile.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.