This recipe has been my go-to for chilly evenings, tired weeks, and when someone at the table needs a little extra comfort. I first landed on this combination during a late winter afternoon when I wanted the deep flavor of a slow-simmered broth but didn’t have the time to simmer a whole bird all day. Roasting a bone-in, skin-on chicken breast first gives the soup an instant layer of caramelized flavor that tastes like it’s been bubbling away for hours. The finished bowl is bright with fresh herbs, silky vegetables, and a clear broth that comforts without weighing you down.

I’ve served this pot to new parents, to a house full of flu-ridden friends, and at casual Sunday lunches. It’s forgiving — leftover rotisserie chicken works beautifully — and it’s flexible: add cooked egg noodles for classic noodle soup or stir in rice for a heartier, gluten-containing bowl. The texture is important here: vegetables should be tender but still hold their shape, and the shredded chicken should be moist with a little bite. Every spoonful should be aromatic with thyme, dill, and parsley, and finish with a hit of fresh cracked pepper.

Ingredients

• Chicken: 1 bone-in, skin-on chicken breast half (about 8–10 ounces). I prefer bone-in for the added flavor the bones lend to the broth; buying skin-on ensures a touch of roasted fat for mouthfeel. If you’re short on time, a store-bought rotisserie breast (about 1 cup shredded) is an excellent shortcut.
• Olive oil: 2 tablespoons. Use a good-quality extra virgin olive oil for roasting and sautéing; it adds a fruitier background note than neutral oils.
• Onion: 1 large Vidalia or sweet onion, diced. Sweet onions caramelize nicely under the high oven heat and mellow the broth.
• Carrots: 2 large carrots, diced. Choose firm, bright carrots and dice evenly so they cook in the same amount of time as the celery.
• Celery: 1 large stalk, diced. Celery gives the savory backbone and classic aromatic trio alongside onion and carrot.
• Garlic: 3 cloves, minced. Adds a soft aromatic lift — add at the end of the sauté to avoid bitter, burnt garlic.
• Chicken stock: 5 cups, homemade or store-bought. Use a low-sodium stock so you can season to taste; homemade provides the deepest flavor, but a quality store brand works great for weeknight cooking.
• Fresh herbs: 1 tablespoon each chopped thyme, dill, and parsley. Fresh herbs at the end lift the soup; dill provides that familiar delicatessen note.
• Salt & pepper: Kosher salt and freshly ground black pepper to taste. I usually start with 1 1/2 teaspoons kosher salt and adjust when the soup has simmered.
• Optional add-ins: 2 cups cooked egg noodles (for noodle version) or 1 cup cooked rice (for rice version). Cooked noodles or rice are added at the end for best texture.

Instructions

Preheat and roast the chicken: Preheat your oven to 425°F. Rub the chicken breast with a little olive oil and season generously with kosher salt and black pepper. Place skin side up on a rimmed baking sheet and roast until the internal temperature reaches 165°F, about 25–30 minutes depending on thickness. Roasting at high heat browns the skin and develops savory, caramelized flavors that deepen the broth later. Rest and shred: Remove the chicken from the oven and let it rest on a plate until cool enough to handle, about 10 minutes. Use two forks or your hands to shred the meat into bite-sized pieces, reserving any juices on the plate — those juices can be added to the stock for extra flavor. Sauté the vegetables: In a large stock pot over medium-high heat, warm 2 tablespoons olive oil. Add the diced onion and cook until softened and slightly translucent, 4–6 minutes. Add the diced carrots and celery and continue to cook until tender, about 6–8 minutes. Stir in minced garlic and cook for another 30–60 seconds until fragrant — avoid browning the garlic to prevent bitterness. Combine, season, and simmer: Add the shredded chicken to the pot, pour in 5 cups chicken stock, and stir in the chopped thyme, dill, and parsley. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 10 minutes to allow the flavors to meld. Taste and adjust seasoning with salt and fresh cracked pepper; a splash of the reserved pan juices will boost richness if needed. Finish with noodles or rice (optional): For noodles: stir in 2 cups cooked egg noodles or cook 3/4 cup dry egg noodles separately and add just before serving to prevent them from soaking up too much broth. For rice: add 1 cup cooked rice at the end and heat through for 2–3 minutes. If freezing, do not add noodles or rice until reheating to maintain texture. Serve: Ladle the soup into bowls and garnish with additional chopped parsley and a grind of fresh black pepper. Serve hot with crusty bread or a light green salad.

Storage Tips

Cool the soup to room temperature (no more than two hours at room temp) before refrigerating. Store in airtight containers: use a shallow container for faster cooling or individual portion jars for grab-and-go meals. Refrigerated soup will keep 3 days; for longer storage, freeze in labeled, freezer-safe containers for up to 3 months. If freezing, leave about an inch of headspace — liquids expand when frozen. Reheat gently on the stove over low–medium heat; add reserved or freshly cooked noodles or rice during the last few minutes of reheating so they stay tender but not mushy.

Ingredient Substitutions

If you don’t have a bone-in breast, use boneless chicken thighs for more tender, forgiving meat — increase roast time by a few minutes only if very thick. Low-sodium vegetable stock can replace chicken stock for a lighter vegetarian-style broth, though the final dish will no longer contain chicken unless you add shredded chicken separately. For a gluten-free finish, use gluten-free pasta alternatives or omit noodles entirely and add extra vegetables or quinoa. Dried herbs can substitute if fresh aren’t available; use roughly one-third the quantity of dried compared to fresh, and add early in cooking so they rehydrate.

Serving Suggestions

Serve with crusty bread or rye for a deli-style pairing, or present with a simple green salad dressed in lemon vinaigrette for a lighter meal. Garnish with a lemon wedge for guests who like a bright finish, or offer crushed red pepper for a touch of heat. For an elegant dinner, ladle into warmed bowls and top with a drizzle of high-quality olive oil and a scattering of fresh dill. This soup works well for weeknight dinners, casual brunches, or as a starter for larger holiday meals.

Cultural Background

This style of chicken soup is reminiscent of Jewish deli traditions where clear, aromatic broths are prized for both flavor and restorative qualities. The addition of dill and parsley is common in Ashkenazi kitchens, and the soup often appears at holidays and family gatherings as a symbol of comfort and care. While every family has its own version — some with matzo balls, some with more root vegetables — the essential idea is the same: a simple, nourishing pot that brings people together.

Seasonal Adaptations

In winter, add parsnips and turnips alongside the carrots for earthier notes and greater heft. Spring and summer versions benefit from light additions like chopped zucchini or a squeeze of lemon to brighten the broth. For autumn, fold in roasted squash pieces for sweetness, or finish with sage instead of dill for a cozier herbal profile. Adjust herb amounts to match the season: heavier herbs like sage in cool months, and parsley/dill in warmer months.

Meal Prep Tips

Make a double batch and freeze half for later. When prepping, cook noodles or rice separately and store in small containers to add after reheating. Portion into single-serving containers for quick lunches; frozen portions thaw overnight in the fridge and reheat on the stove. Label containers with the date and contents, and keep a small bag of fresh chopped herbs in the freezer to sprinkle on reheated bowls when fresh herbs aren’t available.

There’s something quietly joyful about ladling a warm bowl and watching faces soften — that’s why I keep this recipe in heavy rotation. Try it once, then make it your own with the herb combinations and starch choices you prefer.