Description
A warm and comforting chicken soup filled with tender chicken, potatoes, and carrots, perfect for any occasion.
Ingredients
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, peeled and cubed
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 bay leaf
- 1 cup frozen peas, optional
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice, optional
Instructions
- Heat olive oil in a large pot over medium heat. Add the chicken and cook for 4–5 minutes, until lightly browned.
- Add the onion and cook for 2–3 minutes. Stir in the garlic and cook for another 30 seconds.
- Add the carrots, potatoes, chicken broth, thyme, parsley, oregano, salt, pepper, and bay leaf.
- Bring to a boil, then reduce the heat and simmer uncovered for 20–25 minutes, until the potatoes and carrots are tender and the chicken is fully cooked.
- Stir in the peas, if using, and simmer for another 2–3 minutes.
- Remove the bay leaf. Taste and adjust the seasoning.
- Stir in fresh parsley and a splash of lemon juice for a brighter flavor.
- Serve hot with crusty bread or crackers.
Notes
- For an even richer soup, use bone-in chicken thighs and simmer for about 30–40 minutes, then remove the bones and shred the chicken before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg