Description
A comforting chicken soup with potatoes that warms your soul and is easy to prepare.
Ingredients
- 2 tablespoons olive oil or butter
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced into coins
- 3 stalks celery, chopped
- 1.5 pounds boneless chicken thighs or breasts, cut into bite-sized pieces
- 4 medium potatoes, cubed
- 8 cups chicken broth (or a mix of broth and water)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- 1 bay leaf (optional)
- Salt and black pepper to taste
- 1 cup frozen peas or corn
- 2 tablespoons chopped parsley (optional)
- 1/2 cup cream or milk (optional)
- A squeeze of lemon (optional)
Instructions
- Heat the oil or butter in a large pot over medium heat. Add the diced onion and cook until soft and slightly golden, stirring often.
- Toss in the garlic, carrots, and celery, cooking for 3 to 4 minutes until tender.
- Add the chicken pieces, seasoning with a pinch of salt and pepper. Brown the chicken briefly.
- Stir in the potatoes, thyme, and bay leaf, then pour in the chicken broth until everything is submerged.
- Bring to a simmer, reduce heat, and let it simmer gently for 20 to 25 minutes until potatoes and chicken are tender.
- Remove bay leaf and thyme stems. Add frozen peas or corn and simmer for 2 more minutes.
- Stir in the cream or milk if using, adjusting salt and pepper to taste. Add a squeeze of lemon if desired.
- Serve hot, sprinkled with parsley, with crusty bread or grilled cheese.
Notes
For a lighter version, skip the cream. For extra flavor, use homemade or low sodium broth.