This Trader Joe’s Chicken Soup is a hearty and classic recipe, which is made with bone-in chicken thighs and fresh carrots. It’s the perfect comfort food, ready in about 2 hours.
Jump to RecipeTrader Joe’s Chicken Soup Ingredients
- 10-12 bone-in skinless chicken thighs
- 3 quarts cold water
- 1 tablespoon olive oil
- 2 yellow onions, peeled and diced
- 8 large carrots, peeled and chopped
- 6 ribs celery, chopped
- 5 cloves garlic, minced
- 2 teaspoon salt
- 1 teaspoon pepper
- Juice from one lemon
- 2 bay leaves
- fresh chopped parsley, to garnish
How To Make Trader Joe’s Chicken Soup
- Make the broth: Place the chicken thighs in a large stockpot, add 3-4 quarts of cold water, and bring to a boil. Cover, reduce the heat to low, and simmer for 30-45 minutes.
- Sauté the vegetables: While the broth simmers, heat the olive oil in a separate large pot or Dutch oven over medium heat. Add the onion and cook for 4-5 minutes until translucent. Add the carrots and celery and continue to cook for 10-15 minutes, stirring often. In the last two minutes, stir in the minced garlic, salt, pepper, and bay leaves.
- Strain broth and shred chicken: Once the chicken is cooked, remove it from the broth and set it on a cutting board to cool. Carefully strain the broth through a fine-mesh strainer into the pot with the sautéed vegetables.
- Simmer and serve: Once the chicken is cool enough to handle, shred the meat from the bones. Add the lemon juice to the soup pot and bring it to a boil. Reduce the heat to low, cover, and simmer for 30 minutes. In the last 5-10 minutes of cooking, return the shredded chicken to the pot. Season with additional salt and pepper to taste and serve garnished with fresh parsley.
Recipe Tips
- What’s the best chicken for soup? The recipe notes that dark meat like bone-in thighs or legs is best, as it stays moist and adds more flavor to the broth.
- How to get a clear broth? The key is to cook the chicken and make the broth in a separate pot first, as the recipe directs. Straining the broth through a fine-mesh strainer before adding it to the vegetables removes impurities and results in a beautiful, clear soup.
- Can I use store-bought stock for a shortcut? Yes. If you’re in a hurry, you can use store-bought chicken stock and add shredded rotisserie chicken for a much quicker version.
- Can I add other vegetables? Absolutely. This soup is a great base for other hearty vegetables like parsnips, potatoes, leeks, or cabbage.
What To Serve With Chicken Soup
This classic soup is a complete meal, but it’s even better with a simple side.
- Warm, crusty bread with butter
- Saltine or oyster crackers
- A simple grilled cheese sandwich for dipping
- A light green salad
How To Store Chicken Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
- Freeze: This soup freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Chicken Soup Nutrition Facts
- Calories: 153kcal
- Carbohydrates: 4g
- Protein: 20g
- Fat: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No. You can cook the chicken and the vegetables at the same time if you prefer. The recipe takes the extra step of cooking and straining the broth separately for a clearer, more refined result.
Yes. As long as you allow enough time for the chicken to cook completely, it’s perfectly safe.
It will take about 30-45 minutes for raw, bone-in chicken pieces to fully cook (or poach) in a pot of simmering broth.
Try More Recipes:
Trader Joe’s Chicken Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy10
servings20
minutes1
hour45
minutes153
kcalA classic, comforting, and hearty homemade chicken soup with tender vegetables and a rich, clear broth made from scratch.
Ingredients
10-12 bone-in skinless chicken thighs
3 quarts cold water
1 tbsp olive oil
2 yellow onions, diced
8 large carrots, chopped
6 ribs celery, chopped
5 cloves garlic, minced
2 tsp salt & 1 tsp pepper
Juice of 1 lemon
2 bay leaves
Fresh parsley, for garnish
Directions
- Broth: In a large stockpot, simmer the chicken thighs in 3-4 quarts of cold water for 30-45 minutes until cooked through.
- Vegetables: In a separate large pot, sauté the onions, carrots, and celery in olive oil for 10-15 minutes. Add the garlic, salt, pepper, and bay leaves and cook for 2 more minutes.
- Combine: Remove the cooked chicken from the broth. Strain the broth into the pot with the vegetables.
- Finish: Shred the chicken meat from the bones. Add the lemon juice to the soup, bring to a boil, then simmer for 30 minutes. Add the shredded chicken back in for the last 5-10 minutes.
- Season to taste and serve garnished with fresh parsley.
Notes
- Using bone-in, dark meat chicken thighs is the secret to a rich, flavorful broth.
- Straining the broth before adding it to the vegetables is the key to a clear, beautiful soup.
- This is a fantastic recipe for a cold day and freezes beautifully for future meals.
- Feel free to add noodles or rice during the last 10-15 minutes of simmering for an even heartier soup.
