Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
Want some delicious Soup Recipes for your dinner meals, then you have to try these – Tom Kha Soup, Cream of Mushroom Soup, Chinese Hot and Sour Soup, Tomato Basil Soup, Egg Drop Soup, Instant Pot Taco Soup, and Healthy Carrot Ginger Soup.
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About This Recipe
Soup is something that comforts me instantly, when I am feeling sick or not in my best form. That’s when a simple meal of soup such as this Chicken Clear Soup recharges me and helps me in walking extra miles.
Made using simple ingredients and in under 30 minutes, this clear soup is light, healthy, delicious, and soul-soothing. It’s gluten-free and low carb too.
Clear Soup is basically a rich flavored clear broth made using any meat, veggies, spices, herbs, and other flavorings. The ingredients are simmered for a long time resulting in deep rich flavors. It is great to serve if you have a cold or fever.
This Chinese style Clear Soup right here is just perfect, as it is neither too heavy on the stomach nor it is too light. It is both filling and wholesome. You just need some simple ingredients such as Chicken, Onion, Garlic, Bay Leaf, some Whole Spices, Salt, Pepper, and you are sorted.
This Clear Soup is,
- Comforting
- Protein-rich
- Gluten-free
- Delicious
- Easy to make
- Perfect for Winters
Ingredients
Chicken – Get fresh chicken from the market to make this soup. Opt for chicken with bones as the bones release juice which makes this clear soup even more delicious.
Carrot – Love the flavor carrots give to the clear soup. You can also add some chopped celery.
Onion & Garlic – These two are the main ingredients of this soup, especially garlic. These two ingredients add up so much flavor, that no other ingredient can do. Also, go for freshly peeled garlic for the best flavor.
Others – Now, to season it a little bit we will add in bay leaf, thyme, salt, and pepper. Let’s keep it simple.
Also, I like to add freshly cracked black pepper as it tastes far better than the black pepper powder.
How to make Clear Chicken Soup?
Wash 300 g of bone-in chicken well with water. It’s good to use chicken with bones to make clear soup as the bones add a lot of flavors. In case bone-in chicken is not available, use 200 g of boneless chicken instead. Add the washed chicken to a pressure cooker along with ¼ cup chopped onion, 3-4 cloves of garlic (smashed), ¼ cup of chopped carrot, 2 bay leaves, 2-3 sprigs of thyme, and 4 cups of water.
Add salt to taste and ¼ teaspoon of freshly cracked black pepper and pressure cook for one whistle on high heat.
Simmer the heat to low and cook for 10-12 minutes on low heat.
Remove the pressure cooker from heat. Let the pressure release naturally and then open the lid of the cooker.
Strain the soup using a soup strainer.
Take out the chicken pieces and shred them into small pieces discarding the bones.
Add few shredded pieces in each serving bowl and pour the clear soup on top.
Garnish with spring onion greens. Serve hot.
Frequently Asked Questions
Making Vegetable Clear Soup is an easy process. Heat a heavy-bottomed pan, add a teaspoon of cooking oil. Add garlic, ginger and saute for a minute. Now add in the chopped veggies and saute them for 1 to 2 minutes.
Add water, salt, and black pepper powder and let it simmer till the vegetables are cooked and teh stock is flavorful. You can even use vegetable stock instead of water for more flavor. Strain the vegetables and your clear vegetable soup is ready to serve.
You can use vegetables such as carrots, celery, green onions, mushrooms, capsicum, corn, cabbage, etc.
If you want to make a Mexican version of the same, you can add in tomatoes once the chicken is almost cooked and simmer for 5 minutes more.
Also, season it with taco seasoning along with salt and pepper. Once the soup is done, top it up with cheddar cheese and tortilla chips.
To make the Thai version, add chicken, water, and salt in a pan and let it come to a boil. Now, add in garlic, ginger, green onions, cilantro, lemongrass, and lime zest. Let it simmer for about 3o minutes.
Once the chicken is cooked, take it out and shred it. Simmer the mixture for 15 minutes more. Now strain the soup and add shredded chicken and let it cook for 5 minutes more. Now add in some fish sauce, fresh red chilies, lime juice, and serve hot.
Yes, you can just break the egg and drop in the soup while cooking the chicken. Mix so that it forms egg scrambles in the soup properly.
If you end up with some shredded chicken after serving the clear chicken soup, you can use it to make sandwiches, wraps or burritos. Just use like like your would use boiled shredded chicken in any of your recipes.
Pro Tips By Neha
If you don’t have a pressure cooker, you can make the soup in a pan. Add 1 cup of extra water. Cover the pan with a tight-fitting lid and cook for 20-25 minutes until the chicken is tender. Follow the rest of the recipe as mentioned.
If making in an instant pot, reduce the quantity of water to 3 and ½ cups. Pressure cook on high for 10 minutes followed by a quick pressure release. Follow rest of the recipe as mentioned.
You can add more vegetables like beans, potatoes, celery, etc along with Chicken to make it even more nutritious and wholesome.
Want to make it more filling for your meals? Then add in some boiled noodles, chicken/veg dim sum in the clear soup.
You can also experiment with the seasonings. You can add herbs like fresh parsley or rosemary too.
Make sure you do not overcook the chicken, otherwise it won’t shred well.
You can also add finely chopped chicken pieces instead of shredded chicken in the soup.
Serving Suggestions
You can serve Clear Chicken Soup on its own for a light dinner or maybe along with some hot steamed momos, fried rice, Hakka noodles, or dim sums. I like to add some boiled noodles or rice to it for a filling meal.
Serve it as starter for your Indo Asian meals or even for your house parties.
Top the soup with sliced scallions before serving.
Storage Suggestions
Clear Chicken Soup stays good for 3 to 4 days. In fact, its flavor improves after a few days of making. Just store it in an airtight container in the refrigerator.
To further extend the shelf life of the soup, you can freeze it too. Cool it completely and store properly in freezer-safe containers or heavy-duty freezer bags and it can stay good for 1-2 months. Thaw before using, heat well, and serve.
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Recipe Card
Chicken Clear Soup Recipe
Ingredients
- 300 grams chicken with bones
- ¼ cup chopped onion
- 3-4 whole garlic cloves (smashed)
- ¼ cup chopped carrot
- 2 bay leaves
- 2-3 sprigs thyme
- 4 cups water
- salt to taste
- ¼ teaspoon freshly cracked black pepper
Instructions
- Wash 300 g of bone-in chicken well with water. It’s good to use chicken with bones to make the soup as the bones add a lot of flavors. In case bone-in chicken is not available, use 200 g of boneless chicken instead. Add the washed chicken to a pressure cooker along with ¼ cup chopped onion, 3-4 cloves of garlic (smashed), ¼ cup of chopped carrot, 2 bay leaves, 2-3 sprigs of thyme, and 4 cups of water.
- Add salt to taste and ¼ teaspoon of freshly cracked black pepper and pressure cook for one whistle on high heat.
- Simmer the heat to low and cook for 10-12 minutes on low heat.
- Remove the pressure cooker from heat. Let the pressure release naturally and then open the lid of the cooker.
- Strain the soup using a soup strainer.
- Take out the chicken pieces and shred them into small pieces discarding the bones.
- Add few shredded pieces in each serving bowl and pour the clear soup on top.
- Garnish with spring onion greens. Serve hot.
ankita suman
Thanks for the recipe…we do not get thyme here….can you please tell me the substitute of it?
Thank you.
msnehamathur
You can use dried Thyme or skip it totally and use some other herbs that you get locally. It will be perfectly fine.
Rebekah
What can you do if you do not have a pressure cooker?
Neha Mathur
You can make it in a pan on slow heat. Add more liquid than mentioned.
Jenifer King
I have a slow cooker , would this be successful in it ?
Neha Mathur
Yes, ofcourse.
Leanne
Do you leave the skin on the chicken before cooking it?
Neha Mathur
I generally use skinless chicken.
Kim kukreti
Here in Dehradun, Thyme and oragano are even not available in big Malls.
Could Tulsi or Ajwayen leaves be used
Neha Mathur
You can use coriander instead. i would love to experiment with tulsi and ajwain flavour also.
Sonia
Very tasty and easy to make .
Neha Mathur
Thanks
Ronda
OMG this is so yummy. I had been searching for a good recipe. this is just like my grandmothers . thank you for putting up
Neha Mathur
I am glad you liked it.
Ranvir kumar thakur
Tried it. Tasted great. Pls share recipe for authentic Dal Kolhapuri. Thanks
Neha Mathur
Thanks. Will share soon.
Michael
It’s easy to cook chicken soup according to your recipe. But very delicious. Thanks you for your share
Neha Mathur
Happy that you liked it 🙂
Roses
This is my second time cooking this dish according to your recipe. I want to say that it was awesome. Thank you very much!
Neha Mathur
Happy to hear 🙂
Natalie
Hi!
I have two ponds of bone in chicken breasts – so I thought o could double the recipe. And could I add shrimp to the recipe?
Thanks!
Neha Mathur
Yes sure, You can double the recipe and add shrimp too.
Vee
I tried it out. It was yummy and so easy to make.
Neha Mathur
Thanks
Suvadip Jana
So good
Neha Mathur
Thanks
Peshali
Thank you for this recipe.
I added a potato, a leek and noodles and I used curry leaves instead of bay leaves and thyme.
I also added a dash of Worcestershire sauce and chilli oil at the end.
I’m usually quite bad at making soups but this one came out really well 😅
Thank you!