Delish Homemade Chicken Soup

This Delish Homemade Chicken Soup is a comforting and flavorful dish that’s perfect for a cozy meal. It starts with roasted chicken thighs, seasoned with salt, pepper, oregano, dill, and garlic powder, which impart a rich depth of flavor.

The soup is simmered with aromatic roasted onion and ginger, along with tender potatoes and carrots, creating a hearty and satisfying bowl. Slow-cooked to perfection, this soup allows the chicken to fall off the bone and infuses the broth with a delicious, savory essence. Ideal for chilly days or when you need a nourishing, homemade meal.

Delish Homemade Chicken Soup

Ingredients:

Three large chicken thighs (bone-in)

Olive oil (for roasting)

Salt (to taste)

Pepper (to taste)

Oregano (to taste)

Dill (to taste)

Garlic powder (to taste)

1/2 onion (roasted)

4 slices of ginger root (roasted)

Black pepper grounds (to taste)

Cardamom (to taste)

2-3 potatoes (peeled and diced)

2-3 carrots (peeled and sliced)

Water (to cover)

Instructions:

Prepare the Chicken:

Preheat your oven to 375°F (190°C).

Rub the chicken thighs with olive oil and season with salt, pepper, oregano, dill, and garlic powder.

Place the chicken thighs in a baking dish, cover, and roast in the preheated oven for about 2 hours until the chicken is tender and the meat easily falls off the bone.

Prepare the Aromatics:

In a separate pan, heat a small amount of olive oil over medium heat.

Add the onion, ginger root, black pepper grounds, and cardamom. Sauté until the mixture becomes aromatic and slightly caramelized.

Make the Soup:

Remove the roasted chicken thighs from the oven and let them cool slightly. Shred the meat off the bones and set aside.

In a large pot, combine the sautéed aromatic mixture with the diced potatoes and sliced carrots.

Add enough water to cover the vegetables and bring to a boil.

Reduce the heat to a simmer and cook for 3-5 hours, or until the vegetables are tender and the flavors have melded together.

Add the shredded chicken to the pot and stir well.

Adjust seasoning with additional salt, pepper, or herbs if needed.

Serve:

Ladle the soup into bowls and serve hot. Enjoy!

Notes:

Roasting Chicken: Roasting the chicken thighs with seasonings before adding them to the soup deepens the flavor and makes the meat tender. You can adjust the seasonings to your taste.

Aromatic Base: Roasting the onion, ginger root, black pepper, and cardamom separately enhances their flavors. This step adds a complex aroma and taste to the broth.

Simmer Time: The soup benefits from a long, slow simmer, which helps develop rich flavors and allows the meat to fall off the bone. If you’re short on time, you can reduce the simmering period but aim for at least 3 hours.

Vegetable Size: Cut potatoes and carrots into uniform pieces to ensure even cooking. Smaller pieces cook faster and blend better with the soup.

Adjusting Consistency: If the soup becomes too thick during cooking, add additional water or chicken broth to reach your desired consistency.

Flavor Adjustments: Taste the soup towards the end of cooking and adjust seasonings as needed. You can add more salt, pepper, or herbs based on your preference.

Storage: This soup stores well in the refrigerator for up to 3-4 days. It can also be frozen for longer storage; just be sure to cool it completely before freezing.

Serving Suggestions: Serve the soup with crusty bread or over rice for a more filling meal.

Bone-In Thighs: Using bone-in chicken thighs adds flavor and richness to the broth. If you prefer, you can use boneless thighs or breasts, but the taste may differ slightly.

Leftover Uses: Leftover chicken can be shredded and used in other dishes like chicken sandwiches, salads, or tacos.

Nutrition Information:

Frequently Asked Questions:

Can I use boneless chicken thighs instead of bone-in?

Yes, you can use boneless chicken thighs.

The cooking time may be shorter, and the soup will be less rich due to the absence of bones.

How can I make this soup richer in flavor?

To enhance the flavor, you can add a splash of white wine or a splash of soy sauce.

Additionally, adding a bay leaf during simmering can deepen the flavor.

Can I use other vegetables in this soup?

Absolutely! You can add vegetables like celery, parsnips, or bell peppers.

Just make sure to adjust the cooking time accordingly for the added vegetables.

What can I use instead of ginger root?

If you don’t have ginger root, you can use 1/2 teaspoon of ground ginger as a substitute.

How do I make the soup spicier?

To add some heat, you can include a pinch of red pepper flakes, a diced jalapeño, or a few dashes of hot sauce.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker.

Combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and the vegetables are cooked.

How can I thicken the soup?

To thicken the soup, you can mash some of the potatoes directly in the pot or add a slurry made from equal parts cornstarch and water.

Can I freeze this soup?

Yes, this soup freezes well.

Let it cool completely before transferring it to airtight containers.

It can be frozen for up to 3 months.

Reheat thoroughly before serving.

What should I do if the soup is too salty?

If the soup is too salty, add a peeled potato and simmer for 15-20 minutes.

The potato will absorb some of the excess salt.

Remove the potato before serving.

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts.

They will cook faster and can become drier, so be sure not to overcook them.

Adjust the cooking time as needed.