Description
A comforting and hearty chicken soup packed with vegetables and flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 4 medium Yukon Gold potatoes, cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1/2 cup fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add Veggies & Chicken: Add the sliced carrots and celery to the pot. Stir to combine. Place the whole chicken breasts or thighs on top of the vegetables.
- Simmer: Pour in the chicken broth. Add the dried thyme, rosemary, bay leaves, and a generous pinch of salt and pepper. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Add Potatoes: After 20 minutes, remove the chicken from the pot and set aside on a plate. Add the cubed potatoes to the simmering broth. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Shred Chicken: While the potatoes cook, use two forks to shred the cooked chicken into bite-sized pieces.
- Final Assembly: Return the shredded chicken to the pot. Taste the soup and adjust seasoning with more salt and pepper if needed. Discard the bay leaves.
- Serve: Ladle the hot soup into bowls. Garnish with freshly chopped parsley and enjoy!
Notes
- This soup is perfect for cold days and can be made ahead of time and reheated.
- Feel free to add other vegetables like green beans or peas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg