How to Make the Best Chicken Soup, According to Our Test Kitchen

We've simmered down our favorite technique for making super-flavorful chicken soup into 5 simple steps. Follow this plan and you'll be serving up bowls of soup brimming with vegetables and fiber with a fraction of the sodium found in traditional soups. Start with a classic combination of carrots, celery, peas and egg noodles or go for a different blend of vegetables and seasonings to create your new favorite chicken soup.

Whether you go for the chicken noodle or have a taste for fiery Moroccan-inspired soup, we've got you covered. Every great pot starts with garlic, onions, bone-in chicken breast and low-sodium broth. From there, make it your own with your favorite mix of herbs, spices, vegetables, grains and/or beans.

Related: How to Freeze Soup So It Tastes as Delicious as the Day It Was Made

The best soups start with a combination of aromatic vegetables cooked in oil to bring out their flavor. To start, heat 2 Tbsp. extra-virgin olive oil in a large pot over medium heat; add 1 cup chopped onion and 2 large minced garlic cloves. Cook, stirring, until softened, 2 to 3 minutes. Add 2 to 4 tsp. seasonings. Cook, stirring, 1 to 2 minutes more.

Seasonings:

Dried

• Bay leaf
• Marjoram
• Oregano
• Rosemary
• Sage
• Thyme

Ground

• Allspice
• Cayenne
• Chili powder
• Chipotle
• Cinnamon
• Coriander
• Cumin
• Curry powder
• Paprika

Minced

• Chipotle chiles in adobo
• Ginger
• Lemongrass

Save time by using boxed or canned broth (look for low-sodium options with about 150 mg sodium per cup). Make it taste like homemade stock by cooking the chicken for the soup in the broth before adding other ingredients. Pour 8 cups low-sodium chicken broth into the pot with the seasonings. Add 2 lb. bone-in chicken breasts (without skin); simmer until cooked through (165°F on an instant-read thermometer), 20 to 22 minutes. While it cooks, skim any foam from the surface to keep the broth clear. Transfer the chicken to a clean cutting board to cool, then shred or chop into bite-size pieces.

A bowl of soup can be a great way to help you get more vegetables into your day. Add 6 to 8 cups vegetables to the broth after you take out the chicken. Return to a simmer and cook until the vegetables are tender, 4 to 10 minutes.

Vegetables (fresh or frozen, thawed)

Diced

• Bell pepper
• Celeriac
• Potato, yellow or red
• Rutabaga
• Sweet potato
• Turnip
• Winter squash

Chopped

• Broccoli or broccolini
• Cauliflower
• Chard
• Collards
• Green beans
• Kale
• Spinach
• Tomatoes

Sliced

• Cabbage
• Carrots
• Celery
• Fennel
• Mushrooms
• Zucchini or summer squash

Whole

• Corn kernels
• Shelled peas

Add 3 cups cooked whole grains or 11/2 cups cooked beans (or one 15-oz. can rinsed beans) to the pot. Stir in the chicken, 11/4 tsp. salt and 1/2 tsp. pepper. Cook until heated through.

Pasta/grains/beans

Whole-wheat pasta

• Egg noodles
• Fusili
• Macaroni
• Orzo
• Spaghetti
• Wagon wheels

Grains

• Barley
• Brown rice
• Couscous, whole-wheat
• Farro
• Freekeh
• Millet
• Quinoa
• Wheat berries

Beans

• Black beans
• Cannellini or navy beans
• Chickpeas
• Kidney beans

Just before serving, add one more layer of flavor. You can add a pop of freshness with something as simple as chopped parsley or a squeeze of lime. For a more complex finish, stir in some pesto or chile paste.

Flavor Boost:

Herbs (1-3 Tbsp.)

• Basil
• Chives
• Cilantro
• Dill
• Mint
• Parsley
• Tarragon

Herb sauces (2-4 Tbsp.)

• Chimichurri
• Pesto
• Salsa Verde

Hot sauces (1-3 tsp.)

• Chile-garlic
• Curry paste
• Harissa
• Sriracha

Acid (1-3 Tbsp.)

• Lemon juice
• Lime juice
• Vinegar

Umami (1-3 Tbsp.)

• Fish sauce
• Miso
• Reduced-sodium soy sauce or tamari