There’s something deeply satisfying about a bowl of homemade Shredded Chicken Soup—the kind that fills your kitchen with the rich aroma of garlic, ginger, and warm spices while it gently simmers on the stove. Whether you’re fighting off a cold, craving something light yet satisfying, or just looking for a wholesome meal, this soup has you covered.
It’s packed with tender chicken, fresh vegetables, and a blend of warming spices like cinnamon and bay leaf, making it both flavorful and nourishing. Plus, with the immune-boosting power of lemon juice, this soup isn’t just comfort food—it’s a remedy in a bowl.
What makes this recipe even better? It pairs beautifully with a Honey Pepper Pimento Chicken Sandwich for a hearty, well-rounded meal. Or, if you’re leaning towards something lighter, a crisp and refreshing Chicken Avocado Salad is the perfect sidekick.
One of the best things about this recipe is its simplicity. No fancy techniques or hard-to-find ingredients—just wholesome, everyday staples coming together to create something truly special.
And if you’ve ever struggled with dry chicken in soup, here’s a tip: cooking the chicken bone-in infuses the broth with extra richness and keeps the meat juicy and tender. This soup isn’t just trending—it’s timeless. With more people looking for nourishing, immune-boosting meals, this easy-to-make recipe is a must-have in your cooking rotation.
What Makes This Recipe a Must-Try?
- It’s the ultimate comfort food: Whether you’re feeling under the weather or just need a warm hug in a bowl, this soup delivers every time.
- Packed with immune-boosting goodness: With garlic, ginger, and lemon juice, this soup is a natural remedy for colds and flu.
- Easily customizable: I love adding extra veggies like cabbage or cauliflower for more nutrition—feel free to toss in your favorites!
- No dry chicken here! Cooking it bone-in ensures rich flavor and tender, juicy meat in every bite.
- Light yet satisfying: It’s filling without being heavy, making it perfect for any season.
Shredded Chicken Soup Recipe
Equipment
- Large pot or saucepan
- Cutting board
- Knife
- Ladle
- Strainer (optional)
Ingredients
- 250 gms chicken bone-in chicken
- 1 carrot
- ½ cup Sweet corn
- 1 potato optional
- 1 cup any vegetables of your choice optional (cauliflower, celery,cabbage)
- 2 tbsp Lemon juice helps in fighting flu and cold
- 1 tbsp ginger chopped finely optional
- 1 tbsp garlic chopped finely
- 1 tsp ghee or oil or butter
Spices:
- 1 small bay leaf
- 4 pepper corn
- 2 inch cinnamon piece
Instructions
- Heat ghee or butter in a large pot and sauté chopped garlic, ginger, and bay leaf until fragrant.
- Add bone-in chicken, peppercorns, and cinnamon, and cook for 2-3 minutes.
- Pour in water and bring to a boil, then simmer for 20 minutes until the chicken is tender.
- Remove the chicken, shred it, and return it to the pot.
- Add chopped carrots, sweet corn, and potatoes, cooking until veggies are soft.
- Squeeze in fresh lemon juice and stir well.
- Adjust salt and spices as needed.
- Serve hot and enjoy with your favorite side!
Nutrition Info:
| Nutrition | Value |
| Calories | 184kcal |
| Carbohydrates | 9g |
| Protein | 12g |
| Fat | 11g |
| Sugar | 2g |
| Sodium | 66mg |
Creative Variations for Shredded Chicken Soup!
- Make it Creamy: Blend half of the soup before adding shredded chicken for a silky, rich texture. You can also stir in a splash of coconut milk or fresh cream for extra depth.
- Fire-Roasted Twist: Char tomatoes, onions, and garlic over an open flame before blending them into the broth. This adds a bold, smoky undertone that takes the soup to another level.
- Fermented Goodness: A spoonful of kimchi or a dash of miso paste stirred in at the end brings a deep umami punch while boosting gut health.
- Spice It Up: Instead of the usual peppercorns, try Sichuan peppercorns for a tingly heat, or add a drizzle of chili oil before serving for an extra kick.
- Bone Broth Boost: Simmer the chicken bones separately for a few hours to create a collagen-rich broth, then use it in place of water for maximum flavor and nutrition.
- Grain Power: Toss in cooked quinoa, wild rice, or farro at the end for added texture and a hearty twist without overpowering the soup’s lightness.
- Herb Infusion: Add fresh thyme, lemongrass, or kaffir lime leaves while simmering for a unique herbal aroma that changes the whole experience.
- Fermented Black Garlic: If you’ve got it, use it! It gives the soup an almost caramelized, deep umami sweetness that pairs beautifully with the shredded chicken.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
