Comforting Chicken and Ham Soup: A Classic Family Recipe Ready in 1 Hour

Key Takeaways:

• Perfect blend of tender chicken, savory ham, and hearty vegetables in a rich broth
• Ready in just 60 minutes using simple pantry ingredients
• Make-ahead friendly and freezer safe for up to 3 months
• Adaptable recipe that works with rotisserie chicken or leftover ham

Are you looking for a satisfying soup that combines the best of chicken and ham? This chicken and ham soup recipe transforms simple ingredients into a hearty meal that’s perfect for cold evenings or when you need some comfort food. Let’s make this delicious soup together!

Time Requirements

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4 people

Equipment Needed

• Large soup pot or Dutch oven
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon
• Ladle

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless chicken breast, diced
• 8 ounces cooked ham, cubed
• 1 onion, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 8 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: 1 cup small pasta or rice

Step-by-Step Instructions

Preparation Phase

1. Prepare Your Workspace

• Clear and clean your counter space
• Place cutting board on stable surface
• Set up a ‘scraps’ bowl for vegetable trimmings
• Lay out all equipment within easy reach

1. Prepare the Chicken (10 minutes)

• Remove chicken from packaging and pat dry with paper towels
• Place chicken breast flat on cutting board
• First, slice chicken horizontally into 1-inch strips
• Then cut strips into 1-inch cubes
• Place cubed chicken in a clean bowl
• Wash hands thoroughly with soap after handling raw chicken

1. Prepare the Ham (5 minutes)

• Cut ham into 1-inch cubes, similar in size to chicken
• Set aside in a separate bowl from raw chicken
• Tip: If ham slice is thick, cut it in half before cubing

1. Prepare the Vegetables (10 minutes)

• Onion:
  • Cut off both ends and peel outer skin
  • Cut in half from top to bottom
  • Place flat side down and slice into strips
  • Turn and cut across strips to dice
• Carrots:
  • Wash thoroughly
  • Cut off ends
  • Peel if desired
  • Slice into ¼-inch rounds
• Celery:
  • Wash thoroughly
  • Cut off ends
  • Slice stalks lengthwise if very wide
  • Cut into ¼-inch pieces
• Garlic:
  • Remove cloves from head
  • Peel each clove
  • Mince finely with knife or use garlic press

1. Final Prep

• Measure out all remaining ingredients
• Open chicken broth containers
• Have measuring spoons ready for herbs

Cooking Phase

1. Start the Base (5 minutes)

• Place large pot on stove
• Turn heat to medium-high
• Add 2 tablespoons olive oil
• Let oil heat for 1 minute – it should shimmer but not smoke

1. Cook the Chicken (7-8 minutes)

• Add cubed chicken to pot in a single layer
• Don’t stir immediately – let it brown for 2-3 minutes
• Stir and cook until no pink remains
• Cut largest piece in half to check doneness
• Remove to clean bowl using slotted spoon

1. Cook the Vegetables (8-10 minutes)

• Add all diced onion to pot
• Add all sliced carrots
• Add all chopped celery
• Stir to combine
• Cook until onions become translucent
• Vegetables should be slightly soft when poked with spoon
• Add minced garlic
• Stir constantly for 1 minute after adding garlic

1. Combine and Simmer (25-30 minutes)

• Return cooked chicken to pot
• Add cubed ham
• Pour in all chicken broth
• Add 2 bay leaves
• Add 1 teaspoon dried thyme
• Stir gently to combine everything
• Increase heat to high
• Watch for bubbles around edge of pot
• When soup begins to boil, reduce heat to medium-low
• Soup should have gentle bubbles, not a rolling boil
• Cover pot with lid slightly ajar
• Simmer for 20-25 minutes

1. Optional Pasta or Rice (10-12 minutes)

• If using pasta:
  • Add 1 cup small pasta
  • Stir gently
  • Cook for time indicated on package
• If using rice:
  • Add 1 cup rice
  • Cook for about 20 minutes
  • Rice should be tender when done

1. Final Seasoning

• Remove bay leaves
• Taste carefully – soup is hot!
• Add ¼ teaspoon salt at a time
• Add ⅛ teaspoon pepper at a time
• Stir and taste after each addition
• Repeat until flavor is to your liking

Troubleshooting Tips

• Soup too thin? Simmer uncovered to reduce
• Soup too thick? Add more broth
• Vegetables too firm? Continue simmering until tender
• Bland taste? Add more salt gradually

Variations & Substitutions

• Use rotisserie chicken instead of raw chicken
• Swap ham for turkey
• Add different vegetables like peas or corn
• Make it gluten-free by skipping pasta
• Use rice or potatoes for a different texture

Storage & Reheating

• Refrigerator: Store in airtight container for up to 4 days
• Freezer: Freeze for up to 3 months (without pasta)
• Reheat: Warm gently on stovetop or microwave
• If frozen, thaw overnight in refrigerator

Safety Notes & Tips

• Ensure chicken reaches 165°F (74°C)
• Cool completely before refrigerating
• Don’t leave soup at room temperature over 2 hours
• If using leftover ham, ensure it was properly stored

This chicken and ham soup recipe combines classic comfort with simple preparation. The result is a satisfying meal that works for lunch or dinner. Try it with homemade bread for a complete meal that everyone will love.