Home-style chicken soup

Total Time
48 min
10 min
38 min
For this classic comfort food, you only need to spend a short time in the kitchen to yield this hearty soup. Simmering chicken thighs in chicken broth accomplishes two things: It enriches the flavor of the broth and it provides juicy chicken meat to add to the soup. We use chopped fresh parsley in this recipe, but you can also try chopped fresh thyme, dill, or a combination of the three. Leeks need a good cleaning since dirt can often get lodged in their layers. Rinse them under running water, then slice them crosswise, discarding the dark-green leaves. Place the pieces in a bowl of cold water, and agitate them to release any dirt that may still be attached.


Olive oil

2 tsp

Uncooked leek(s)

2 medium, trimmed to white and light-green parts, cleaned, and thinly sliced

Uncooked carrot(s)

1 medium, thinly sliced

Uncooked onion(s)

1 medium, finely chopped

Uncooked boneless skinless chicken thigh(s)

½ pound(s), or skinned and trimmed of all visible fat

Reduced-sodium chicken broth

3 cup(s)

Fresh parsley

1 Tbsp, fresh, chopped

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground


  1. Heat the oil in a large nonstick saucepan over medium heat. Add the leeks, carrot, and onion; cook, stirring occasionally, until softened, about 10 minutes. Add the chicken and broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 minutes.
  2. Transfer the chicken to a cutting board and let cool slightly. Remove the chicken from the bones and chop; return the chicken to the soup. Add the parsley, salt, and pepper. Simmer until the chicken is heated through, 2–3 minutes. Yields about 1 cup per serving.