Garlic and Sage Chicken Soup is a rich, aromatic soup that combines tender chicken, savory garlic, and fragrant sage in a soothing broth. Perfect for cozy nights or when you need a comforting, hearty dish, this soup is packed with flavor, warmth, and nourishment.

Why You’ll Love This Recipe

This soup is everything you crave in a comforting meal—tender chicken, a flavorful broth, and the aromatic combination of garlic and sage. The earthy sage enhances the savory depth of the soup, while the garlic adds a rich, slightly sweet flavor. With minimal ingredients and easy steps, this garlic and sage chicken soup is an ideal dish for weeknight dinners or when you want to treat yourself to a soul-soothing bowl of goodness.

Ingredients

2 tablespoons olive oil
1 lb boneless, skinless chicken breasts or thighs, diced
1 large onion, diced
6 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, chopped
4 cups chicken broth
1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
1 teaspoon dried thyme
Salt and pepper to taste
1 cup spinach or kale (optional, for added greens)
1 tablespoon lemon juice (optional, for brightness)
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the Chicken and Vegetables: In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
Cook the Aromatics: In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until softened, stirring occasionally. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the Broth and Herbs: Pour in the chicken broth and add the dried sage, thyme, salt, and pepper. Stir well to combine. Bring the soup to a boil, then reduce the heat to a simmer.
Simmer the Soup: Return the cooked chicken to the pot and let the soup simmer for 20-25 minutes, or until the vegetables are tender and the chicken is fully cooked.
Add Greens (Optional): If using spinach or kale, add it to the soup during the last 5 minutes of simmering, allowing it to wilt into the broth.
Finish the Soup: Taste and adjust the seasoning with more salt, pepper, or a squeeze of lemon juice for added brightness.
Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot.

Servings and Timing

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Spicy Kick: Add a pinch of red pepper flakes or a sliced chili pepper for a spicy twist.
Noodle Version: Stir in cooked pasta, rice, or orzo for a heartier soup.
Creamy Option: Add a splash of heavy cream or coconut milk for a creamy texture.
Vegetarian Version: Replace the chicken with beans, such as white beans or chickpeas, and use vegetable broth for a meatless option.
Herb Variations: Experiment with other fresh herbs like rosemary, thyme, or bay leaves to adjust the flavor profile to your liking.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored for up to 2-3 months.
Reheating: Reheat the soup on the stovetop over medium heat or in the microwave until warmed through. If frozen, thaw overnight in the fridge before reheating.

FAQs

1. Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken. Just cook the chicken for a little longer, until fully cooked, then remove the bones and shred the meat before adding it back to the soup.

2. Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as the flavors meld. You can make it ahead and store it in the fridge for up to 3 days or freeze for later.

3. Can I use dried herbs instead of fresh?

Yes, dried herbs work well in this recipe. If using dried sage, use about 1 teaspoon. For fresh, you’ll need about 1 tablespoon.

4. Can I use frozen chicken?

Yes, you can use frozen chicken. Just be sure to thaw it before adding it to the soup for even cooking, or cook it from frozen by simmering longer until fully cooked.

5. How do I make this soup spicier?

Add a pinch of red pepper flakes or finely chopped jalapeños to the soup while cooking for an extra kick.

6. Can I add more vegetables?

Definitely! You can add potatoes, parsnips, or zucchini for extra vegetables and texture.

7. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great in this recipe and add extra flavor and juiciness to the soup.

8. Is this soup gluten-free?

Yes, this soup is naturally gluten-free. Just make sure to check the broth for gluten content if you’re using store-bought.

9. Can I make this soup in a slow cooker?

Yes, add all ingredients (except the spinach) to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Add the spinach at the end, just before serving.

10. How can I make the soup creamier?

For a creamier soup, you can stir in some heavy cream or coconut milk toward the end of cooking, or use an immersion blender to blend part of the soup for a thicker consistency.

Conclusion

Garlic and Sage Chicken Soup is the perfect bowl of comfort, with the bold flavors of garlic and sage complementing tender chicken and vegetables. It’s nourishing, simple to prepare, and a great way to warm up on a cold day. Whether enjoyed as a light meal or paired with your favorite bread, this soup is sure to satisfy your cravings for something hearty and flavorful.

Jane

Garlic and Sage Chicken Soup