Name: Mom’s Cold-Season Chicken Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups of homemade chicken stock; Fat from the homemade chicken stock (about 1 Tbsp); 1 yellow onion, peeled and chopped; 2 carrots, sliced into 1/4-inch slices; 2 celery stalks, sliced into 1/4-inch slices; 1 Tbsp fresh parsley leaves; 1 Tbsp chopped greens from a green onion (green part) or chives; 1/4 teaspoon poultry seasoning (ground sage and thyme); 1/8 teaspoon (a pinch) crushed red pepper flakes or small pinch of cayenne; Salt and freshly ground black pepper to taste

If you’re craving something warm, soothing, and just downright comforting, you’ve got to try Mom’s Cold-Season Chicken Soup Recipe. It’s one of those timeless treasures from the kitchen that feels like a cozy hug on a chilly day. Whether you’re battling a sniffle or just want a light but flavorful dish, this soup’s delicate broth and gentle spices will surprise you with just how satisfying it can be.

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Why You’ll Love This Recipe

Light yet flavorful: It’s a broth-based soup that never feels heavy, perfect for cold days or when you want something easy on the stomach.
Simple, wholesome ingredients: Homey veggies and homemade stock come together to create something nourishing and tasty.
Comforting with just the right kick: A pinch of crushed red pepper or cayenne gives it a soothing warmth, making it ideal for colds.
No chicken meat needed: My mom’s secret—keeping it clean and bright without the heaviness of shredded chicken.

The image shows a top view of a white bowl filled with clear vegetable soup. The soup contains visible layers including bright orange carrot slices near the center, light green celery pieces, small white onion chunks, and bits of fresh green herbs scattered throughout. The broth is light yellow with some small bubbles and a slightly oily surface that reflects light. The bowl rests on a white marbled surface with the edge of a woman's hand holding the bowl visible at the bottom left. Photo taken with an iphone --ar 2:3 --v 7 - Mom's Cold-Season Chicken Soup, winter chicken soup, comforting chicken broth, homemade chicken soup recipe, cozy chicken soup ideas

Ingredients You’ll Need

All you need are a handful of easy-to-find ingredients that you probably already have, and they come together to form a perfectly balanced cold-season soup. I always recommend using homemade chicken stock if you can—it really makes all the difference in flavor.

Flat lay of a small mound of golden solidified chicken fat, a peeled and chopped yellow onion, two bright orange carrots sliced into thin rounds, two celery stalks sliced similarly in pale green thin rounds, a small handful of fresh flat-leaf parsley leaves, a few chopped bright green chive pieces, a tiny pile of fine beige ground poultry seasoning, a pinch of crushed red pepper flakes with vibrant red flakes, a small white ceramic bowl filled with clear homemade chicken stock, a small white ceramic bowl containing coarse white salt, and another small white ceramic bowl with freshly ground black pepper, all arranged with perfect symmetry in a balanced composition placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Mom's Cold-Season Chicken Soup, winter chicken soup, comforting chicken broth, homemade chicken soup recipe, cozy chicken soup ideas

Homemade chicken stock: The heart of this soup—rich and flavorful, it adds depth that store-bought just can’t match.
Chicken fat from the stock: If you’ve got it, use it! It imparts amazing flavor during your vegetable sauté.
Yellow onion: Adds sweetness and body when sautéed slowly.
Carrots: Their natural sweetness balances the savory stock perfectly.
Celery stalks: Adds that faint aromatic crunch and freshness.
Fresh parsley leaves: A little burst of green freshness that brightens the soup.
Chopped greens from green onion or chives: Little bursts of mild onion flavor that lift the finish.
Poultry seasoning (sage and thyme): Classic herbs that bring comforting, familiar warmth to the broth.
Crushed red pepper flakes (or cayenne): Just enough heat to soothe and comfort without overpowering.
Salt and freshly ground black pepper: Essential for balancing and enhancing all those lovely flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this recipe is—you can keep it simple or tweak it a bit depending on what you have on hand or your mood. Sometimes I add a bit of garlic; other times, a splash of lemon juice at the end really lifts it.

Add garlic: When I’m feeling under the weather, an extra clove sautéed with the veggies deepens flavor and gives it a boost.
Vegetarian twist: Use vegetable stock and olive oil instead of chicken fat for a similar soothing effect without meat flavors.
Herb swaps: Fresh thyme or rosemary can replace poultry seasoning if you prefer more herbal notes.
Spice level adjustment: Feel free to skip the cayenne if you prefer a milder soup, or add extra if you like a little heat.

How to Make Mom’s Cold-Season Chicken Soup Recipe

Step 1: Sauté the Aromatics in Chicken Fat

Start by warming a tablespoon of chicken fat from your homemade stock (that gorgeous fat that rises to the top and solidifies is pure gold here) in a 4-quart saucepan over medium-high heat. If you don’t have enough fat, just add a splash of olive oil—what matters is starting with some fat to properly soften and flavor the vegetables. Toss in the chopped yellow onion, carrot slices, and celery, and sauté them until the carrots are just about tender—this usually takes about 8 to 10 minutes. This step really draws out their natural sweetness and builds your soup’s flavor base.

Step 2: Season as You Go

While your veggies are softening, add the poultry seasoning, crushed red pepper flakes (or cayenne), a pinch of salt, and some freshly ground black pepper right into the pan. This trick—seasoning early—helps the spices bloom and release their flavors into the fat and vegetables. My mom swears by the red pepper flakes for cold relief, and honestly, it does give the soup a nice gentle warmth that feels healing.

Step 3: Add Stock and Simmer

Pour in the 4 cups of homemade chicken stock and bring everything up to a low simmer. Let the soup cook gently until the carrots are perfectly tender but not mushy—about 5 to 10 minutes. This quick simmer keeps the broth clear and light while letting the flavors meld beautifully. Remember, the stock you use here is key, so starting with a good homemade broth makes all the difference.

Step 4: Final Seasoning and Finishing Touches

Give the soup a careful taste and adjust the seasoning with extra salt and pepper as needed. Stir in a tablespoon of fresh parsley leaves and the chopped green parts of green onion or chives for a fresh burst of flavor just before serving. That’s it—serve it hot, ideally with a slice of day-old crusty French bread for dunking.

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Pro Tips for Making Mom’s Cold-Season Chicken Soup Recipe

Save that chicken fat: I always scoop out the fat when making stock and refrigerate it separately—it makes such a difference when sautéing vegetables.
Don’t rush the sauté: Taking your time here develops sweetness and layers of flavor that make this soup extra comforting.
Use fresh herbs: Adding parsley and green onion right at the end keeps the soup bright and fresh, avoiding dull flavors.
Skip chicken meat: Mom’s advice here is gold—adding chicken meat muddles the lightness, so trust the power of good stock and veggies alone.

How to Serve Mom’s Cold-Season Chicken Soup Recipe

A white bowl filled with clear chicken soup on a white plate, showing three layers: a top layer of clear golden broth with small oil drops, a middle layer with soft shredded chicken pieces in cream color mixed with green leafy vegetables and small orange carrot cubes, and a bottom layer of translucent broth with small green peas and herbs. The bowl is placed on a white marbled surface with a spoon on the right side. Photo taken with an iphone --ar 2:3 --v 7 - Mom's Cold-Season Chicken Soup, winter chicken soup, comforting chicken broth, homemade chicken soup recipe, cozy chicken soup ideas

Garnishes

I love adding a few chopped fresh herbs like parsley or chives right on top to give a final fresh pop of color and flavor. Sometimes a squeeze of fresh lemon juice adds a bright note that really wakes up the broth. A sprinkle of freshly cracked black pepper never hurts either!

Side Dishes

Nothing beats serving this soup with crusty French bread or a warm baguette for dipping. When I have it as a cozy meal, I’ll pair it with a simple green salad dressed lightly with lemon and olive oil to keep things fresh.

Creative Ways to Present

For a little gathering during cold months, I’ve served this soup in pretty white soup cups with a sprig of parsley and a tiny bowl of freshly grated Parmesan on the side. It feels like a special treat without a lot of fuss, and my guests loved it.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool to room temperature, then transfer it to airtight containers and keep it in the fridge. It tastes just as good the next day and even richer as the flavors have more time to marry.

Freezing

This soup freezes beautifully. Just be sure to cool it fully before popping it in freezer-safe containers. When you’re ready, thaw it overnight in the fridge and gently reheat on the stove to keep its delicate flavors intact.

Reheating

I reheat this soup slowly over medium-low heat, stirring occasionally. This prevents any separation of fat and keeps the broth silky. If it tastes a bit flat after reheating, just a pinch more salt or fresh herbs can refresh it nicely.

FAQs

Can I use store-bought chicken stock for Mom’s Cold-Season Chicken Soup Recipe?

You absolutely can! While homemade chicken stock adds the richest flavor and depth, a good-quality store-bought stock or broth works in a pinch. Just pick one with minimal additives and low sodium so you can control the seasoning better.
Why doesn’t this soup have any chicken meat?

My mom always said adding chicken meat muddies the delicate, light flavor of this broth-based soup. The focus here is on the clear, aromatic stock and tender vegetables, which create a soothing and uncomplicated flavor that’s great for cold season.
Can I make this soup spicy?

Definitely! The recipe calls for a pinch of crushed red pepper flakes or cayenne for a gentle warmth, but you can adjust that amount according to your heat preference. Just be careful not to overpower the delicate broth.
How long does this soup keep in the refrigerator?

Stored properly in an airtight container, this soup stays fresh for about 3 to 4 days in the refrigerator. Always smell and check before reheating, but its gentle flavors usually hold up very well.

Final Thoughts

Mom’s Cold-Season Chicken Soup Recipe isn’t just soup—it’s a little act of kindness you make for yourself or someone you love. I treasure how simple ingredients, brought together carefully, can make such a big comfort difference. Every time I make it, I feel connected to those quiet moments in my own childhood kitchen, wrapped up in warmth and care. Give it a try—I promise it’ll become a cozy staple in your kitchen during chilly days and sniffly seasons.