Description
Nourishing and comforting, this classic chicken soup features tender shredded chicken, hearty vegetables, and flavorful herbs. It’s simple to prepare, naturally gluten-free, and perfect for chilly days or when you need something soothing.
Ingredients
1 tablespoon olive oil
1 onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
8 cups chicken broth
2 bay leaves
1 1/2 pounds boneless, skinless chicken breasts or thighs
1 tablespoon chopped fresh parsley (optional)
Juice of 1/2 lemon (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic, thyme, rosemary, salt, and pepper. Cook for 1 more minute.
- Pour in chicken broth and add bay leaves.
- Add chicken to the pot and bring to a gentle boil.
- Reduce heat, cover, and simmer for 30 minutes until chicken is cooked through.
- Remove chicken, shred with two forks, and discard bay leaves.
- Return shredded chicken to the pot and stir to combine.
- Taste and adjust seasoning. Optionally, stir in fresh parsley and lemon juice before serving.
Notes
Add noodles, rice, or quinoa for a heartier soup.
Extra vegetables like spinach or zucchini can be added.
Leftover turkey can be used instead of chicken.
Add chili flakes or hot sauce for a spicy kick.
Soup thickens when chilled—add broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
