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A close-up overhead view of a bowl of Chicken Soup for Fall Dinners, featuring shredded chicken, carrots, and potatoes in a rich broth.

Chicken Soup for Fall Dinners

As temperatures drop, I always return to chicken soup recipes—adjusting spices and textures until they feel just right for chilly evenings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner, Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot or Dutch oven

Ingredients
  

For the Soup

  • 2 large chicken breasts Cooked and shredded or diced
  • 1 cup carrots Diced
  • 1 cup celery Diced
  • 1 medium onion Chopped
  • 2 medium potatoes Peeled and diced
  • 8 cups chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp black pepper Or to taste
  • 1 tsp salt Or to taste

Instructions
 

  • Heat a little oil in a large pot over medium heat. Add the diced carrots, celery, and onion. Sauté for 5 minutes until the vegetables begin to soften.
  • Add the cooked chicken, chicken broth, and dried thyme to the pot. Bring the mixture to a gentle boil, then reduce heat to a simmer.
  • Cover the pot and let the soup simmer for 30 minutes to allow the flavors to combine.
  • Add the diced potatoes to the soup. Continue to simmer, uncovered, for another 15 minutes, or until the potatoes are tender when pierced with a fork.
  • Taste the soup and adjust the seasoning with salt and pepper as needed before serving hot.

Notes

This soup is comforting for chilly evenings. You can add a splash of heavy cream near the end if you prefer a richer texture.
Keyword Comfort Soup, Creamy Chicken Soup, Fall Dinner Recipes, Fall Soup, Winter Soup