Easy Homemade Chicken Soup

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There’s something about a pot of chicken soup simmering on the stove that just feels like home.

This version keeps things simple — fresh vegetables, tender chunks of chicken, and plenty of broth flavored with herbs and garlic. It’s easy to make, deeply satisfying, and tastes even better after a day in the fridge.

Whether you’re cooking for a cozy weeknight dinner or stocking your freezer for busy weeks ahead, this one’s a keeper.

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Ingredients

• 1 medium yellow onion, chopped

• 3–4 celery stalks, chopped

• 3–4 carrots, peeled and sliced into bite-size pieces (I use more than this because it really bulks it up — and one of my kids loves them!)

• 3 cloves garlic, minced (we all know you should use double any amount a recipe calls for — a great immune booster!)

• 2 medium zucchini, chopped

• 4 boneless, skinless chicken breasts (about 2 lbs), cut into 1–2 inch cubes

• Olive oil or avocado oil, for cooking

• 2 (32 oz) cartons low-sodium chicken broth

• 2–3 bay leaves

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• Salt, to taste

Instructions

1. Sauté the aromatics
   Heat 1 tablespoon of oil in a large Dutch oven or soup pot over medium heat.
   Add the onion and celery with a pinch of salt. Cook 5 minutes, stirring occasionally, until softened.

2. Add carrots and garlic
   Chop the carrots while the onion and celery are cooking. Stir them in with another pinch of salt. Cook for 5–7 minutes.
   Add the garlic and cook for 1–2 minutes, stirring often so it doesn’t burn.

3. Brown the chicken
   While the vegetables cook, heat a bit more oil in a large skillet over medium-high.
   Sear the chicken in two batches so the pieces don’t steam — you want a little color. Season generously with salt on both sides.
   The chicken doesn’t need to be cooked through yet; transfer it to the Dutch oven once browned.

4. Build the soup base
   Add both cartons of chicken broth to the pot. Stir in the bay leaves, oregano, and thyme.
   Bring to a gentle boil.

5. Add the zucchini
   Using the same skillet as the chicken, quickly sauté the zucchini with a drizzle of oil and a pinch of salt (3–4 minutes).
   Add it to the soup.

6. Simmer
   Once boiling, reduce heat to low. Cover and simmer for at least 45 minutes, stirring occasionally, until the chicken is tender and cooked through.

7. Shred and season
   Use tongs to gently pinch and shred each piece of chicken right in the pot. Stir everything together.
   Taste and adjust with more salt or herbs as desired.

To serve

Ladle into bowls and enjoy on its own — or serve with avocado toast (topped with pickled onions and balsamic glaze!) or mix in cooked rice or noodles for a heartier meal.

Want to better understand what a balanced meal looks like — and how to portion it for your goals without counting calories? Grab my free eating guide here.

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Eating well doesn’t have to mean complicated recipes or strict plans. It’s meals like this — simple, balanced, made from real ingredients — that keep you feeling steady and nourished, even when life is busy. This one works great for lunch leftovers, too!

And if dinner’s been feeling like one more thing on your list lately, start here.