This text was first published in the New York Times.
1. Add dried herbs and spices
Add flavor right at the start by sautéing dried herbs and spices in oil. Just a minute or two will help the flavors develop. Take a look at your spice jars and choose what you like: for example, musty and earthy with turmeric and paprika or herbal with dried rosemary and oregano?
2. Use broth instead of water
Have you ever tried eating a bowl of noodles in chicken broth? This super easy soup version shows how much of an impact a little broth can have on the end result. Using store-bought or homemade broth instead of water as the base of the soup makes it aromatic and has a rich chicken flavor no matter how quickly it cooks or what’s in it.
3. Vary the vegetables
Vegetables are often used in soups in two ways: either in small pieces, as flavorings for the soup base, such as garlic and onions, or in larger pieces to make the soup more nutritious. In both versions you can use all types of vegetables, even slightly tired leftovers in the vegetable drawer work without any problems. Try ginger, lemongrass, chili, mushrooms, radishes, pumpkin… The list can be as long as you like.
4. Add a bay leaf to the pot
Chicken soup is the best comfort food, and a bay leaf (or two) gives it the right feel. The mild herbal note of the dried bay leaf is less pronounced than rosemary or oregano – it fades into the background. Think of it more like a cooked onion than an herb: when it’s not there, you feel like something is missing, even if you can’t quite put your finger on what it is.
5. Use ready-made chicken
Chicken soup can take a long time to cook if you make it with a whole chicken that is cooked for hours. But it can also be smart fast food that you mix together when hunger strikes. If you want to make a quick soup, use ready-made broth and boiled or grilled chicken. Dice or shred leftover chicken (leftovers can also be stored in the freezer) or use a pre-grilled chicken. Then the meat only needs three to five minutes in the soup to warm up. Do not cook it longer or it may become tough.
6. Stir in a dollop of butter
Some days the soup needs to be embedded in something particularly soft (otherwise the soup will just seem thin and a bit boring). Then stir a dollop of butter into the finished soup. It melts into the broth, giving the soup richness, body and a velvety sheen (similar to a pan-fried sauce). The fat provides a subtle creaminess without appearing heavy.
7. Finish with chopped herbs
Just as a splash of vinegar enhances the chili flavor, fresh herbs bring out the smooth, cooked flavor of chicken soup. Finally, add finely chopped herbs with soft stems such as coriander, dill, parsley or chives so that the fresh taste is not clouded. Be generous and enjoy a decilitre or two of finely chopped herbs.
This text was first published in the New York Times and has since been adapted to Swedish conditions. (c) 2026 The New York Times Company. Translation: AI with editing by the DN editorial team.
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