Description
A comforting and delicious chicken soup that’s perfect for cozy nights in or gathering with friends.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth (homemade or low-sodium)
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Start by heating a tablespoon of olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until translucent, which should take about 3-4 minutes.
- Toss in the minced garlic and stir for another 30 seconds.
- Add the diced carrots and celery. Stir well and let them soften for about 5-7 minutes.
- Bring in your chicken. If you’re using whole breasts, consider browning them slightly on each side.
- Pour in the chicken broth, followed by the thyme, rosemary, and bay leaf. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Remove the chicken, shred it into bite-sized pieces, and return it to the pot.
- Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Notes
For a vegetarian version, substitute chicken with tofu or chickpeas and use coconut cream for a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg