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Description
A classic and comforting chicken soup recipe, perfect for a cold day or when you’re feeling under the weather. This recipe is easy to make and packed with flavor.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup chopped yellow onion (about 1 medium)
- 1 cup chopped carrots (about 2 medium)
- 1 cup chopped celery (about 2 stalks)
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes, stirring occasionally.
- Add minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth. Add the browned chicken, thyme, and rosemary. Bring the soup to a boil, then reduce heat and simmer, covered, for at least 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- For a richer flavor, you can use bone-in chicken pieces and remove them before shredding.
- Feel free to add other vegetables like potatoes, peas, or corn.
- You can also add noodles or rice to make it a heartier meal.
- This soup can be stored in the refrigerator for up to 3-4 days.