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Classic Chicken Soup
Nothing beats a classic bowl of chicken and vegetable soup, a delicious and soothing meal.
Prep:
15 minutes
|
Cook:
35 minutes
6-8 servings
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Easy
Ingredients
1 Tbs olive oil
2 bone-in, skin-on chicken breasts (season with salt and pepper)
1 large yellow onion, diced
3 large carrots, peeled and sliced ¼” thick
3 celery stalks, sliced ¼” thick
2 quarts chicken broth, homemade or without additives
1 bay leaf
A few sprigs of fresh thyme (key ingredient)
2 tsp salt
½ tsp black pepper
No items found.
1 Tbs olive oil
2 bone-in, skin-on chicken breasts (season with salt and pepper)
1 large yellow onion, diced
3 large carrots, peeled and sliced ¼” thick
3 celery stalks, sliced ¼” thick
2 quarts chicken broth, homemade or without additives
1 bay leaf
A few sprigs of fresh thyme (key ingredient)
2 tsp salt
½ tsp black pepper
No items found.
Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Heat olive oil in Dutch oven over medium high heat.
- Add chicken, skin side down and cook until browned, about 3-4 minutes.
- Flip and cook another 2 minutes.
- Remove chicken from pan and add onions, carrots, and celery.
- Sauté for 2 minutes, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
- Season with salt and pepper.
- Put chicken breasts back in Dutch oven.
- Pour in broth, and add bay leaf and fresh thyme.
- Bring to a low boil, then reduce heat to low.
- Cover and let simmer for 25 minutes.
- Remove chicken. Remove and discard skin. Shred meat with a fork and add back to the pot.
- Serve hot and enjoy! Serve
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Nutritional Info
Storage
Notes
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