Chicken Soup Recipe
This hearty chicken soup recipe features tender chicken, flavorful vegetables, and a rich, comforting broth. Ideal for cold days, it’s easy to make and packed with nutrients. Serve it as a satisfying main course or a light starter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 cup egg noodles (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Add garlic and cook for another minute.
- Pour in the chicken broth and add bay leaf and thyme. Bring to a boil.
- Add shredded chicken, reduce heat, and simmer for 20 minutes.
- If using egg noodles, add them in the last 10 minutes of cooking.
- Season with salt and pepper to taste. Remove the bay leaf.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute chicken breast with thighs for a richer flavor.
- Add more vegetables like peas or corn for extra nutrition.
- Leftover soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 3g
- Sodium: 700mg
Find it online: https://katyrecipes.com/chicken-soup-recipe/