Description
A comforting chicken soup that melds delicious flavors, features hearty potatoes, and is perfect for any cold day.
Ingredients
- 1.5 pounds boneless skinless chicken thighs or breasts
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 stalks celery, chopped
- 6 cups low sodium chicken stock or broth
- 1 teaspoon dried thyme
- 1 bay leaf (optional)
- Salt and pepper, to taste
- 1 cup frozen peas (optional)
- 2 tablespoons chopped fresh parsley
- Juice of half a lemon (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add chicken pieces and sear briefly on both sides, about 2 to 3 minutes per side.
- Add carrots, celery, and potatoes to the pot, stirring everything together.
- Pour in chicken stock until ingredients are covered, then toss in thyme and bay leaf. Bring to a gentle boil.
- Reduce heat to a simmer, cover, and cook for 20 to 25 minutes until potatoes are tender and chicken is cooked through.
- Remove chicken, shred or dice, then return it to the pot. Stir in frozen peas and warm through for 2 to 3 minutes.
- Taste and adjust salt and pepper, then stir in parsley and lemon juice if using. Simmer uncovered if soup needs thickening.
- Serve hot with crusty bread or crackers and enjoy!
Notes
This soup freezes well and is adaptable; feel free to swap ingredients as desired.