Description
A comforting and nourishing chicken soup made with bone broth, tender chicken, and fresh vegetables.
Ingredients
Scale
- 10 oz boneless skinless chicken breast (or thighs)
- 1 cup diced carrots
- 1 cup chopped celery
- 1 small yellow onion (or half of a large onion)
- 2 garlic cloves
- 1.5 tbsp olive oil
- 4 cups chicken bone broth (homemade or store-bought)
- 2 cups water
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 1/4 tsp ground black pepper
- 1/8 tsp cayenne pepper (optional)
- 1 cup cooked brown rice, farro, orzo, or egg noodles (optional)
- Chopped fresh parsley or dill (for garnish)
Instructions
- Heat olive oil in a medium Dutch oven or a stockpot with a thick bottom until shimmering.
- Add carrots, celery, and onions to the pot and cook on medium heat for 5-6 minutes, stirring often until softened.
- Stir in minced garlic cloves and all the spices. Cook another minute until the garlic becomes fragrant.
- Pour in the chicken bone broth and 2 cups of water, stirring to combine. Bring the mixture to a boil.
- Place the raw chicken in the pot and reduce the heat to low. Cook partially covered for 30-40 minutes until the chicken is tender.
- Take the chicken out, cut it into bite-sized pieces or shred it, and return it to the soup.
- If adding cooked rice or noodles, stir them in now.
- Taste for seasoning, adding more salt and pepper as needed.
- Serve hot, garnished with chopped fresh parsley or dill.
Notes
Use fresh ingredients for the best flavor, and taste the broth before adding additional salt.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg