If you’re looking for a soothing bowl of warmth this chilly season, I absolutely love sharing this Homemade Chicken Stock Soup for Cold Season Recipe with friends. It’s simple, comforting, and made with that magical homemade chicken stock that always seems to do wonders when you’re feeling under the weather. This recipe is straight from my mom’s kitchen, and every time I make it, it feels like a cozy hug in a bowl. Stick with me—you’ll find it’s not only delicious but also incredibly straightforward to whip up.
Why You’ll Love This Recipe
- Ultra Comforting and Soothing: This soup warms you from the inside on cold, sniffly days.
- Simple, Clean Flavors: Without chicken meat, the broth shines so beautifully light and pure.
- Packed with Homemade Goodness: Using homemade stock means you get real flavor and nutrients.
- Quick and Easy to Prepare: From start to finish, this soup takes just about 30 minutes.
Ingredients You’ll Need
These ingredients come together perfectly for a light, flavorful soup that feels nourishing without being heavy. Plus, they’re everyday pantry staples you probably already have or can easily find.
- Homemade chicken stock: The soul of the dish—rich, flavorful, and nourishing. Be sure it’s well-seasoned and homemade because that depth of flavor makes all the difference.
- Chicken fat: This adds a wonderful depth when sautéing vegetables; if you’re short on stock fat, a bit of olive oil works.
- Yellow onion: Adds sweetness and warmth; chopping it small ensures it softens nicely.
- Carrots: Slice them evenly at about 1/4-inch so they cook perfectly tender, but still hold their texture.
- Celery stalks: Also sliced to match carrots, celery brings a nice aromatic crunch.
- Fresh parsley leaves: Brightens the soup with a hint of herbal freshness.
- Green onion greens or chives: Adds gentle oniony flavor without overpowering.
- Poultry seasoning: A blend of sage and thyme that adds comforting, familiar flavors.
- Crushed red pepper flakes or cayenne: Just a pinch warms things up and can help ease cold symptoms according to my mom’s wisdom.
- Salt and freshly ground black pepper: Essential for seasoning—adjust to your liking.
Variations
While I cherish the classic simplicity of this soup, I’ve also played around with a few tweaks here and there to suit different moods and needs. Feel free to make it your own—this recipe is super forgiving and versatile.
- Adding fresh ginger: When I’m really fighting a cold, a slice or two of fresh ginger gives this soup a nice zing and extra warmth.
- Using different herbs: If you don’t have poultry seasoning, swapping in fresh thyme or rosemary works beautifully.
- Vegetarian version: Just substitute the chicken stock with a rich vegetable broth and sauté in olive oil—delicious in its own right!
- Extra veggies: I sometimes toss in a handful of baby spinach or kale near the end for added nutrients without overpowering the flavor.
How to Make Homemade Chicken Stock Soup for Cold Season Recipe
Step 1: Sauté your veggies gently
Start by heating a tablespoon of chicken fat in a 4-quart saucepan over medium-high heat. If you don’t have enough chicken fat, no worries—olive oil will do just fine. Add your chopped onion, carrot, and celery, cooking them gently until the carrots are almost tender but still have a bit of bite (about 7-8 minutes). You’ll want to stir occasionally to avoid sticking but let those veggies soften and release their natural sweetness.
Step 2: Season as you cook
While your veggies are sautéing, sprinkle in your poultry seasoning, a pinch of crushed red pepper flakes (or cayenne if you like it spicier), plus a pinch each of salt and freshly ground black pepper. Seasoning the veggies early like this really helps bring out their natural flavors and infuses the broth later on. Trust me, my mom swears the red pepper kick helps if you’re battling a cold, and I’ve never argued.
Step 3: Add your homemade chicken stock and simmer
Pour in 4 cups of your homemade chicken stock and bring everything to a gentle simmer. Let it cook for about 5 to 10 minutes, until the carrots are just cooked through but not mushy. This is where the magic of your rich chicken stock really shines, making the soup fragrant and comforting.
Step 4: Finish with fresh herbs and adjust seasoning
Just before serving, stir in the fresh parsley leaves and chopped green onion greens or chives for a burst of freshness. Taste the soup, then adjust salt and pepper to your liking. You’ll probably want a little extra salt here to round out the flavors nicely.
Pro Tips for Making Homemade Chicken Stock Soup for Cold Season Recipe
- Use the best homemade stock you can make: I learned the hard way that a weak stock makes this soup fall flat, so always simmer stock for hours with bones, veggies, and herbs for maximum flavor.
- Don’t add chicken meat: My mom insists this keeps the soup light and clear, preventing muddied flavors—plus it’s easier to digest.
- Sauté vegetables slowly: Taking time to sweat your veggies releases their natural sugars and layers a deeper flavor into the soup.
- Adjust seasoning last: Remember to taste and tweak salt and pepper just before serving for the best balance.
How to Serve Homemade Chicken Stock Soup for Cold Season Recipe
Garnishes
I love to finish this soup with a sprinkle of fresh parsley and a few scallion greens or chives on top—they add a fresh pop that makes each spoonful feel lively. Sometimes a twist of lemon zest or a few cracked black peppercorns on top can bring a bright, comforting zing that makes this humble soup feel special.
Side Dishes
Serve this soup alongside some day-old crusty French bread—my favorite is a rustic baguette with a crispy crust and soft interior. That bread is perfect for dipping and soaking up every last drop of broth. I’ve also paired it with a simple green salad for lunch or steamed veggies for a heartier dinner.
Creative Ways to Present
For a cozy gathering, I like serving the soup in mini rustic bowls nestled inside wooden trays with linen napkins. A small herb bouquet on the side adds charm. And if you’re feeling fancy, drizzle a little quality extra virgin olive oil on top along with a crack of fresh pepper for a restaurant-level touch.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps wonderfully for up to 3 days. Just be sure to cool it completely before sealing to keep it fresh. When reheating, use a gentle simmer to avoid breaking down the delicate veggies.
Freezing
This soup freezes beautifully. I like to portion it into smaller containers or freezer bags so I can thaw just the amount I need. When thawed, the flavors remain well-balanced, and the broth stays clear and delicious. Just avoid freezing with bread sides, of course!
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally. If the soup tastes a bit flat after storage, a quick squeeze of fresh lemon juice or a small pinch of salt will brighten it back up nicely. Avoid boiling as it can flatten the flavors and make the veggies mushy.
FAQs
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Can I use store-bought chicken stock for this soup?
Yes, you can, but the flavor won’t be as rich or nourishing as homemade chicken stock. If using store-bought, try to pick a high-quality, low-sodium option and consider enhancing it with a bit of sautéed onion and herbs to mimic that homemade warmth.
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Why isn’t there any chicken meat in this soup?
According to my mom, adding chicken meat can muddle the delicate, clear flavor of this light soup. It’s designed to be soothing and simple, so the taste of the chicken stock can really shine without being overpowered.
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Can I make this soup vegan or vegetarian?
Absolutely! Just swap out the chicken stock and fat for a robust vegetable broth and olive oil. The rest of the ingredients and method remain the same and still result in a comforting, nourishing soup.
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How long does this soup keep in the refrigerator?
Stored properly in an airtight container, this soup should stay fresh for up to 3 days. Always cool before refrigerating to prevent condensation and keep the soup tasting fresh.
Final Thoughts
This Homemade Chicken Stock Soup for Cold Season Recipe is one I always come back to whenever I want something easy, comforting, and genuinely healing. It’s been a staple in my family for years, and every bowl reminds me of nurturing moments with my mom’s cooking. If you’re ever feeling under the weather or just want a simple, wholesome soup that tastes like a gentle hug, give this recipe a try—I promise it won’t disappoint. Let me know how it turns out; I always love hearing from friends who cook this in their own kitchens!
Print
Homemade Chicken Stock Soup for Cold Season Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and light homemade chicken soup perfect for the cold season, made with sautéed vegetables and rich homemade chicken stock, seasoned with poultry spices and a hint of heat from crushed red pepper flakes.
Ingredients
Soup Ingredients
- 4 cups of homemade chicken stock
- Fat from the homemade chicken stock
- 1 yellow onion, peeled and chopped
- 2 carrots, sliced in 1/4-inch slices
- 2 celery stalks, sliced in 1/4-inch slices
- 1 Tbsp fresh parsley leaves
- 1 Tbsp chopped greens from a green onion (green part) or chives
- 1/4 teaspoon poultry seasoning (ground sage and thyme)
- 1/8 teaspoon (a pinch) crushed red pepper flakes or a small pinch of cayenne
- Salt and freshly ground black pepper to taste
Instructions
- Heat Chicken Fat: In a 4-quart saucepan, heat a tablespoon of chicken fat (from your homemade stock) over medium-high heat. If you don’t have enough chicken fat, substitute with olive oil.
- Sauté Vegetables: Add the chopped yellow onion, sliced carrots, and celery to the pan. Sauté the vegetables in the fat until the carrots are nearly cooked through, about 5–7 minutes.
- Add Seasonings: While the vegetables cook, stir in the poultry seasoning, crushed red pepper flakes, salt, and freshly ground black pepper. This step infuses the vegetables with rich flavors and adds a gentle heat that helps relieve cold symptoms.
- Add Chicken Stock and Simmer: Pour in 4 cups of homemade chicken stock and bring the soup to a low simmer. Continue cooking until the carrots are fully tender, approximately 5 to 10 minutes.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Garnish with fresh parsley and green onion greens or chives. Serve warm, ideally with day-old crusty French bread for dipping.
Notes
- This soup is light, easy to digest, and ideal for the cold season.
- Using homemade chicken stock is key for the best flavor.
- No chicken meat is added to keep the broth light and clear.
- The crushed red pepper flakes or cayenne add a helpful warming effect during colder months.
- Best enjoyed with crusty French bread.
Nutrition
- Serving Size: 1 cup
- Calories: 142
- Sugar: 7 g
- Sodium: 456 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 10 mg
