💡 At a Glance
- •The Soup: A classic go-to remedy for cold season, packed with juicy chicken thighs, fresh veggies, and thin egg noodles.
- •Pro Tip: For the richest, deepest flavor, use high-quality, firm chicken (like corn-fed or yellow chicken).
- •Method: Everything cooks right in your Thermomix®—then simply strain the broth and finish with noodles.
Homemade Chicken Soup: This soul-warming soup is pure comfort on chilly days and the absolute ultimate remedy when you’re feeling under the weather.
Tender chicken simmered with fresh veggies, fragrant herbs, and a savory broth—every single spoonful is pure bliss.
In my easy, step-by-step recipe, I’ll show you just how effortless it is to whip up incredible, rich chicken soup right in your Thermomix® with minimal prep time!
This Chicken Soup Is:
- A delicious, timeless classic
- Super easy to make
- A guaranteed hit with kids and adults alike
- The ultimate classic remedy for colds
My Top Tips for the Best Chicken Soup
You can toss the carrots right into the soup as well.
I recommend using a high-quality, corn-fed chicken (like Kikok), as the special diet gives the meat a richer, more flavorful taste and a firmer texture.
Use high-quality ingredients: Stick with fresh chicken, crisp veggies, and good-quality seasonings to get the absolute best flavor.
Season as you go: Be sure to taste your soup regularly and adjust the salt and seasonings to your liking. Start light and add gradually so you don’t accidentally over-season it!
Can You Make This Soup Ahead of Time?
Yes, absolutely! In fact, it stores wonderfully. Here are a few quick tips:
Prep work: Cook the soup completely and let it cool to room temperature before popping it into the fridge.
Storage: Keep the soup stored in airtight containers or freezer-safe bags.
It will keep in the refrigerator for up to 3 days, or in the freezer for up to several months.
Portioning: Divide the soup into individual portions before freezing. That way, you can easily thaw just what you need for a quick lunch or weeknight meal without having to reheat the whole batch.
Thawing and Reheating: To thaw stored soup, just place it in the fridge overnight, or warm it up directly in a pot on the stovetop or in the microwave.
Chicken Soup FAQs
What You’ll Need for Homemade Chicken Soup
- 2 bone-in chicken thighs (without back portion, preferably high-quality)
- 1/2 bunch fresh dill
- 1/2 bunch fresh parsley
- 1 medium carrot (or 3 baby carrots)
- 1.4 liters + 400 ml water
- 2 bay leaves
- 1 whole onion
- 3 tsp salt
- 1/2 to 1 tsp black pepper
- 1 tsp organic vegetable bouillon paste or powder
- 200 g (about 7 oz) thin egg noodles or vermicelli
To Serve:
- Fresh parsley or dill for garnish
Note: You’ll find the exact measurements and full step-by-step instructions down in the recipe card below.
How to Make Chicken Soup
Prep Work:
Rinse the chicken legs under cold water.
Peel the onion and trim off the ends. Peel the carrots and slice them into rounds.
Step-by-Step Instructions:
To start, add 1.4 liters (about 6 cups) of water, the chicken legs, carrots, onion, bay leaves, parsley, dill, 1 teaspoon of salt, and the vegetable bouillon base into the mixing bowl. Cook for 60 min / 100°C (212°F) / Reverse / Gentle Stirring Speed.
Once that time is up, remove the chicken and strain the broth through a fine-mesh sieve. Pour the strained broth back into the mixing bowl, top it off with 300 ml (about 1 ¼ cups) of water, and bring it back to a boil for 5 min / 212°F (100°C) / Speed 1.
Next, add the noodles, 2 teaspoons of salt, and pepper to taste, then cook for 5 min / 212°F (100°C) / Reverse / Speed 1 until tender. Give it a quick taste and adjust the seasonings if needed.
Remove and discard the skin from the chicken thighs, then shred the meat off the bones into bite-sized pieces.
Ladle the hot soup into bowls, add a generous handful of chicken to each bowl, and garnish with fresh parsley or dill before serving.
Enjoy!
Note: You can find the exact measurements and full step-by-step instructions down below in the recipe card.
The listed prep and cook times are averages.
Happy cooking!
If you loved my quick and easy chicken soup recipe, you’re definitely going to want to check out my delicious chicken goulash soup! 🙂
Happy cooking,
Christoph
P.S. Don’t want to miss a single recipe? Come follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you enjoyed it, please leave me a comment below and give it a 5-star rating! 🙂
Classic Cozy Chicken Soup
Click stars to rate now
Zutaten
- 2 Chicken thighs, back bone removed e.g., Kikok or corn-fed
- ½ bunch Fresh dill
- ½ bunch Fresh parsley
- 1 Carrot or 3 baby carrots
- 1,4 l + 400 ml water
- 2 Bay leaves
- 1 Yellow onion whole
- 3 tsp Salt
- ½ – 1 tsp Black pepper
- 1 tsp Organic vegetable bouillon
- 200 g Fine vermicelli noodles
To serve:
- etwas Fresh parsley or dill, for garnish
Zubereitung
Prep:
- Rinse the chicken thighs under cold water and pat dry.
- Peel the onion and trim the ends. Peel the carrots and slice them into coins.
Instructions:
- First, add 1.4 L water, chicken thighs, carrots, onion, bay leaves, parsley, dill, 1 tsp salt, and vegetable bouillon to the mixing bowl and cook for 60 min / 100°C / Reverse / Gentle Stir (Spoon Speed).
- Once done, carefully remove the chicken and strain the broth through a fine-mesh sieve. Pour the strained broth back into the mixing bowl, top up with 300 ml water, and bring back to a boil for 5 min / 100°C / Speed 1.
- Next, add the noodles, 2 tsp salt, and pepper to taste. Cook for 5 min / 100°C / Reverse / Speed 1 until noodles are cooked through. Taste and adjust seasoning if needed.
- Discard the skin from the chicken thighs and shred the meat off the bones into bite-sized pieces.
- Ladle the hot soup into bowls, add a good handful of shredded chicken, and garnish with fresh parsley or dill. Serve warm and enjoy!
Notes
Classic Cozy Chicken Soup
Click stars to rate now
Zutaten
- 2 Chicken thighs, back bone removed e.g., Kikok or corn-fed
- ½ bunch Fresh dill
- ½ bunch Fresh parsley
- 1 Carrot or 3 baby carrots
- 1,4 l + 400 ml water
- 2 Bay leaves
- 1 Yellow onion whole
- 3 tsp Salt
- ½ - 1 tsp Black pepper
- 1 tsp Organic vegetable bouillon
- 200 g Fine vermicelli noodles
To serve:
- etwas Fresh parsley or dill, for garnish
Zubereitung
Prep:
- Rinse the chicken thighs under cold water and pat dry.
- Peel the onion and trim the ends. Peel the carrots and slice them into coins.
Instructions:
- First, add 1.4 L water, chicken thighs, carrots, onion, bay leaves, parsley, dill, 1 tsp salt, and vegetable bouillon to the mixing bowl and cook for 60 min / 100°C / Reverse / Gentle Stir (Spoon Speed).
- Once done, carefully remove the chicken and strain the broth through a fine-mesh sieve. Pour the strained broth back into the mixing bowl, top up with 300 ml water, and bring back to a boil for 5 min / 100°C / Speed 1.
- Next, add the noodles, 2 tsp salt, and pepper to taste. Cook for 5 min / 100°C / Reverse / Speed 1 until noodles are cooked through. Taste and adjust seasoning if needed.
- Discard the skin from the chicken thighs and shred the meat off the bones into bite-sized pieces.
- Ladle the hot soup into bowls, add a good handful of shredded chicken, and garnish with fresh parsley or dill. Serve warm and enjoy!
