Description
A warm, comforting chicken soup brimming with tender chicken, fresh vegetables, and fragrant herbs. Perfect for chilly days or when you need a wholesome, nourishing meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 1/2 pounds boneless, skinless chicken thighs
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes.
- Stir in minced garlic, carrots, and celery. Sauté for 4-5 minutes until vegetables begin to soften.
- Add chicken thighs, chicken broth, dried thyme, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 35-40 minutes or until chicken is cooked through and vegetables are tender.
- Remove chicken, shred with two forks, and return to the pot. Stir in fresh parsley and adjust seasoning as needed.
- Serve hot, garnished with additional parsley if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg