Description
This classic chicken soup recipe is warm, comforting, and packed with wholesome ingredients. Featuring tender chicken, sautéed vegetables, and aromatic herbs simmered in flavorful chicken broth, this soup is perfect for a cozy meal. You can enjoy it as a clear broth or opt for a creamy version by adding heavy cream or blending half of the soup for a silky texture. Serve with fresh parsley and crusty bread for a satisfying experience.
Ingredients
Scale
Chicken
- 2 chicken breasts or thighs
- 2 tbsp olive oil
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
Broth and Seasonings
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Optional Creamy Version
- 1 cup heavy cream or half-and-half
To Garnish and Serve
- Fresh parsley, chopped
- Crusty bread or crackers
Instructions
- Cook the Chicken: In a large pot, heat the olive oil over medium-high heat. Add the chicken breasts or thighs and cook until browned on both sides, about 5-7 minutes. Ensure the chicken is cooked through, then remove it from the pot and set it aside to cool. Once cooled, shred or dice the chicken into bite-sized pieces.
- Sauté the Vegetables: Using the same pot, add the diced onion, minced garlic, diced carrots, and diced celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and release their aroma.
- Add the Broth and Seasonings: Pour in the chicken broth and stir in the dried thyme, rosemary, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for 15-20 minutes until the vegetables are tender and the flavors meld together.
- Shred the Chicken and Add It Back to the Pot: Once the broth and vegetables are ready, return the shredded chicken to the pot. Stir in the frozen peas and cook for an additional 5 minutes until the peas are heated through. If you want to add rice or noodles, stir them in now and cook until heated thoroughly.
- Optional Creamy Version: For a richer soup, stir in 1 cup of heavy cream or half-and-half. Allow the soup to simmer for another 5 minutes until the texture is smooth and velvety.
- Blend for Smoothness (Optional): If you prefer a creamy consistency without cream, use a high-speed blender to blend half of the soup in batches until smooth. Return the blended portion to the pot and stir well to combine. This step is optional but adds a silky texture.
- Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve alongside crusty bread or crackers for a complete and comforting meal.
Notes
- You can use either chicken breasts or thighs depending on your preference for lean or more flavorful meat.
- Adding rice or noodles is optional but makes the soup heartier.
- For a dairy-free creamy version, try blending half the soup instead of adding cream.
- Adjust salt and pepper to taste especially if using store-bought broth which can be salty.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
