Description
A heartwarming chicken soup packed with juicy chicken, tender potatoes, and aromatic vegetables, perfect for chilly evenings.
Ingredients
Scale
- 2 cups boneless chicken (breast or thighs)
- 2 cups Yukon gold potatoes, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 sprigs of fresh thyme
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 bay leaf
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and garlic; sauté until soft and translucent, about 5 minutes.
- Add diced carrots and celery; cook for another 3 to 4 minutes until they begin to soften.
- Incorporate the chicken pieces into the pot, along with the bay leaf and herbs. Stir to coat everything well.
- Pour in the chicken broth to cover the chicken and vegetables. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes until the chicken is fully cooked and tender.
- Add the diced potatoes, stirring until they are submerged in the broth. Continue simmering for another 15-20 minutes until everything is soft.
- Remove the chicken pieces, shred them with two forks, and return the shredded chicken to the pot. Season with salt and pepper to taste; remove the bay leaf.
- Ladle the soup into bowls and garnish with freshly chopped herbs. Serve with crusty bread.
Notes
For a vegetarian version, substitute chicken with chickpeas or lentils and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken soup, comforting soup, cozy recipe, autumn meal, family recipe