Nurse's Comfort Chicken Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, nourishing soup with tender chicken, vegetables, and herbs, simmered to perfection for ultimate comfort on a busy day. This american-inspired soups ready in about 70 minutes pairs Chicken thighs, bone-in, skin-on, medium Carrots, stalks Celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs Chicken thighs, bone-in, skin-on
• 3 medium Carrots
• 3 stalks Celery stalks
• 1 large Onion
• 3 cloves Garlic cloves
• 4 cups Chicken broth
• 1 tsp Dried thyme
• 2 Bay leaves
• 1/2 cup Heavy cream
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Place 1.5 lbs chicken thighs in a large pot, add 4 cups chicken broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper; bring to a gentle simmer over medium heat.
2. Step 2: Simmer uncovered for 30 minutes until chicken is cooked through, then remove chicken, shred it with two forks, and return to the pot.
3. Step 3: While chicken simmers, dice 3 medium carrots, 3 celery stalks, and 1 large onion into 1/4-inch pieces, then mince 3 garlic cloves; add to the pot and simmer for 15 minutes until vegetables are tender.
4. Step 4: Stir in 1/2 cup heavy cream, reduce heat to low, and cook for 5 minutes until heated through (do not boil), then discard bay leaves before serving.