Description
A comforting and nourishing chicken soup packed with tender chicken, fresh vegetables, and aromatic herbs, perfect for chilly days or when you’re feeling under the weather.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup fresh spinach or kale, chopped
- Optional: fresh herbs (parsley or dill) for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onions and sauté for about 3-4 minutes until they start to soften.
- Stir in the carrots and celery, cooking for another 5 minutes until fragrant and tender.
- Add the minced garlic and cook for an additional minute, stirring frequently.
- Place the chicken into the pot, then pour in the chicken broth. Add thyme, oregano, salt, and pepper. Bring to a gentle boil.
- Reduce the heat and let it simmer for about 25-30 minutes or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Stir in the fresh spinach or kale and let it cook for an additional 5 minutes until wilted.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Add a splash of lemon juice before serving for an enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American