Description
A simple, soothing chicken soup perfect for chilly evenings and sick days, made with fresh vegetables and tender chicken.
Ingredients
- 2 chicken breasts (about 1 to 1¼ lb total), boneless and skinless
- 4 cups chicken broth (low-sodium preferred)
- 2 carrots, chopped into bite-sized pieces
- 2 celery stalks, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pour 4 cups of chicken broth into a large pot and bring it to a gentle simmer over medium heat.
- Add the chicken breasts to the simmering broth and cook until the thickest part reaches 165°F, about 15–20 minutes.
- Remove the chicken to a plate and let it rest briefly, then shred with two forks.
- In the same pot, add the chopped carrots, celery, diced onion, and minced garlic. Simmer until the vegetables are softened, about 5–7 minutes.
- Stir in the dried thyme, dried rosemary, and salt and pepper to taste. Adjust seasoning as needed.
- Return the shredded chicken to the pot and simmer together for an additional 3–5 minutes.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
For a richer flavor, sauté onions, carrots, and celery in a tablespoon of oil before adding to the broth. Store leftovers in airtight containers for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American