Chicken soup is one of the most comforting and nourishing meals. The savory broth tender chicken and hearty vegetables come together to create a soul-warming bowl. While fresh chicken makes delicious soup, using frozen chicken breasts can be even more convenient. With a few simple tips, you can make amazing homemade chicken soup with frozen chicken breasts.
Get the Right Ingredients
To make great chicken soup, you need more than just chicken Here are some must-have ingredients
-
Chicken broth: Use store-bought or homemade broth as the base. Chicken broth builds rich flavor.
-
Frozen chicken breasts: Boneless, skinless breasts are easy to cook from frozen. 2-3 breasts will feed 4 people.
-
Aromatics: Onion, garlic, celery, and carrot provide aromatic flavor. Dice the veggies small.
-
Herbs and spices: Dried thyme, rosemary, parsley, salt, and pepper add seasoning.
-
Pasta or rice: Add noodles, rice, or grains to make it heartier.
-
Vegetables: Potatoes, peas, corn, green beans, etc make tasty additions.
Tips for Cooking Frozen Chicken
Cooking frozen chicken breasts so they turn out juicy and tender can be tricky. Here are some tips:
-
Don’t thaw the chicken first. Cooking it frozen leads to juicier meat.
-
Brown the chicken first. Searing adds flavor. Pat the frozen breasts dry and season with salt and pepper. Brown 2-3 minutes per side in a skillet with oil.
-
Simmer gently. Once browned, transfer the chicken to the soup pot. Simmer over medium-low heat until cooked through, 15-20 minutes.
-
Shred or dice: Once cooked, use two forks to shred the chicken into bite-size pieces right in the broth.
-
Avoid overcooking. Chicken dries out easily. Stop cooking once the meat reaches 165°F internally.
-
Add near the end. For juicier chicken, add raw frozen breasts during the last 20 minutes of simmering.
Step-by-Step Recipe
Follow these simple steps for easy homemade chicken noodle soup with frozen chicken:
Ingredients:
- 2-3 frozen boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 8 cups chicken broth
- 2 cloves garlic, minced
- 1⁄2 teaspoon dried thyme
- 1 bay leaf
- 1 cup egg noodles or pasta
- 1⁄4 cup parsley, chopped
- Salt and pepper to taste
Instructions:
-
In a large soup pot, heat oil over medium heat. Add the onion, carrot, and celery. Sauté 5 minutes until softened.
-
Add the frozen chicken breasts and cook 3-4 minutes per side until browned.
-
Pour in the chicken broth and add the garlic, thyme, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper.
-
Bring to a boil, then reduce heat and simmer gently for 15-20 minutes, until chicken is cooked through.
-
Remove bay leaf. Transfer chicken to a plate. Use two forks to shred chicken into bite-size pieces.
-
Add shredded chicken back to pot along with the noodles and parsley. Cook 8-10 minutes until pasta is al dente.
-
Taste and season with more salt and pepper if needed.
-
Ladle the hearty chicken noodle soup into bowls and enjoy!
Tips:
-
For more flavor, sauté the onion, carrot, and celery in the broth before adding chicken.
-
Try adding cubed potatoes, chopped spinach, or frozen peas in the last 10 minutes.
-
If you want juicier chicken, brown it first, then add raw frozen chicken breasts during the last 20 minutes of simmering.
-
For fuller flavor, use a mix of chicken broth and water. Add 2 bouillon cubes to the water.
-
Garnish bowls with fresh parsley, grated parmesan, or cracked black pepper.
-
Refrigerate leftovers up to 4 days or freeze for later.
Common Questions
Making chicken soup with frozen chicken breasts is easy, but there are some common questions:
Should I thaw the chicken first?
For the juiciest meat, it’s best to cook frozen chicken directly in the soup. Skipping thawing reduces moisture loss.
Does the soup need extra water?
No, the frozen chicken provides ample liquid as it cooks. Use just broth to start.
How long does it need to simmer?
Simmer gently 15-20 minutes until chicken reaches 165°F internally and is cooked through.
Can I use bone-in chicken?
Boneless, skinless breasts work best from frozen. Bone-in thighs take longer to cook through.
How much chicken do I need per portion?
Plan for 4-6 ounces of chicken per serving. Two large breasts will feed about four.
What pasta shapes work best?
Small pasta like elbows, ditalini, or orzo work well. Avoid large noodles that overcook.
Should I shred or cube the chicken?
Shredding with two forks creates ideal bite-size pieces that easily absorb flavors.
Enjoy Your Homemade Chicken Soup
Now you have all the tips for making flavorful, hearty chicken noodle soup with convenient frozen chicken breasts. This soul-warming soup makes for a nutritious meal any time of year. Experiment with add-ins like veggies, grains, or herbs. The possibilities are endless for crafting your own perfect bowl of chicken soup.
Simple Chicken Soup Ingredients
- Chicken Breast: You’ll need two boneless, skinless chicken breast for poaching. Though you could also swap in chicken thighs if you’d like. Poached chicken is the best method for an easy and healthy way to cook chicken!
- Vegetables: This is a classic and hearty mix of carrots, parsnips, leek, celery, onion, and garlic. If you’re not a fan of parsnips, you can also use turnips or potatoes. Just keep in mind that potatoes may need a few extra minutes to cook until fork-tender.
- Fresh Herbs: When it comes to seasoning your chicken soup, sprigs of fresh thyme, tarragon, and a bay leaf lend herbaceous goodness. See my notes below if using dried herbs.
- Chicken Broth: With a simple ingredient list, it’s important to choose a high-quality chicken broth for the best flavor. If you’re curious about the brand I use, I’ve linked it in the recipe card below.
Find the printable recipe with measurements below
How To Make Chicken Soup
Saute the veggies. Heat the oil in a large pot on medium heat. Add the carrots, parsnips, celery, leek, and onion to the pot and cook for 4 to 5 minutes, stirring frequently. Then, add the garlic, salt, and pepper, and stir for another minute.
Poach the chicken. Add the thyme, tarragon, bay leaf, chicken, and broth to the pot. Bring everything to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 15 minutes, or until the chicken is fully cooked. You can also use an instant-read thermometer to see if the chicken has reached 165°F.
Shred the chicken. With tongs, remove the chicken to a cutting board and gently shred the chicken with two forks. Place the shredded chicken back into the pot and simmer for an additional 1 to 2 minutes.
Garnish and serve. Remove the sprigs of thyme, tarragon, and bay leaf. Don’t forget to garnish the fresh parsley and black pepper before serving. Those little additions will make a difference!
While I’m no doctor, I think most would agree that chicken soups are nourishing. And for me personally, it’s always been one of my go-to remedies for when I’m feeling under the weather. The light and warm broth soothes my body and the mix of healthy protein and veggies gives me the nutrients I need to keep my gut happy.
While I do feel that fresh is best in this recipe, if you only have dried herbs on hand, go ahead and use them! Just keep in mind that dried herbs are a bit stronger in flavor, so I’d recommend starting with ½ teaspoon of each, and then adding more if you’d like.
You can always add more veggies to this soup, like peas or zucchini. In fact, I add zucchini noodles along with spicy ginger and earthy turmeric in the golden chicken zoodle soup recipe in my Healthy Meal Prep cookbook!
- To store for the week: Always allow your soup to come to room temperature before storing away in the fridge in an airtight container. This soup will stay good for 4 to 5 days — making it the perfect healthy meal to quickly reheat and enjoy throughout the week!
- To freeze for later: If you’ve been following me for a while, you know I’m a big fan of freezing extra portions of soups, whether that’s in a glass storage container or this silicone freezing tray. Leftovers will stay good for up to 3 months in the freezer.
- For reheating: To reheat a single serving, microwave it in a bowl for a few minutes until it’s warm to your liking.