Description
This comforting chicken soup recipe features tender chicken simmered with aromatic vegetables and herbs in a flavorful broth, making it the perfect warm meal for any day. Optional egg noodles add heartiness, and fresh parsley garnish adds a burst of color and freshness.
Ingredients
Scale
Chicken and Broth
- 1 1/2 lbs bone-in chicken thighs or breasts
- 8 cups chicken broth (low sodium preferred)
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Vegetables
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
Other Ingredients
- 1 tablespoon olive oil
- 1 cup egg noodles or pasta (optional)
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Sauté vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften and release their flavors.
- Add garlic: Add minced garlic to the pot and cook for 1 more minute until fragrant, stirring occasionally to prevent burning.
- Simmer chicken: Pour in the chicken broth and add the bone-in chicken, bay leaf, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce heat to a simmer and cook for 30 to 35 minutes until the chicken is fully cooked and tender.
- Shred chicken: Carefully remove the chicken from the pot. Let it cool slightly, then shred the meat off the bones, discarding the skin and bones.
- Cook noodles (optional): If using egg noodles or pasta, add it to the simmering broth and cook according to package directions until tender.
- Combine and adjust seasoning: Return the shredded chicken to the pot and stir well to combine. Taste the soup and adjust salt and pepper as needed.
- Garnish and serve: Ladle soup into bowls and garnish each serving with chopped fresh parsley for added brightness and flavor. Serve hot for comforting enjoyment.
Notes
- Use bone-in chicken for extra flavor, but boneless can be substituted if preferred.
- Low sodium broth allows you to control the salt level better.
- For a thicker soup, remove some broth and blend with soup before returning it to the pot.
- Feel free to add other vegetables like peas or corn for variation.
- Leftovers taste great and store well in the fridge for up to 3 days.
