Description
A hearty and comforting chicken soup featuring tender chicken pieces, diced potatoes, and fresh vegetables simmered in a flavorful chicken broth, perfect for a cozy meal.
Ingredients
Scale
Chicken and Vegetables
- 1 whole chicken (approximately 3-4 lbs), cut into pieces
- 4 medium potatoes, peeled and diced
- 2 large carrots, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
Broth and Seasoning
- 8 cups chicken broth
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-5 minutes, releasing aromatic flavors.
- Brown the Chicken: Add the chicken pieces to the pot, seasoning them with salt and pepper. Brown the chicken lightly on all sides, which helps seal in juices and build depth of flavor.
- Add Vegetables: Stir in the sliced carrots and chopped celery, combining them well with the chicken. Cook for a few more minutes to begin softening the vegetables.
- Add Broth and Herbs: Pour in the chicken broth, then add the bay leaf and dried thyme. Bring the mixture to a boil over high heat to start the cooking process.
- Simmer the Soup: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for about 30 minutes, allowing flavors to meld and the chicken to cook through.
- Add Potatoes and Continue Simmering: Incorporate the diced potatoes, stirring well. Continue to simmer the soup for another 20-30 minutes or until the potatoes are tender and the soup is flavorful.
- Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt and pepper as needed to suit your preference.
- Serve: Remove the bay leaf before serving. Ladle the hot soup into bowls and garnish with freshly chopped parsley to add color and freshness.
Notes
- You can use bone-in or boneless chicken pieces depending on preference, but bone-in adds extra richness.
- For a thicker soup, mash some of the potatoes slightly before serving.
- Leftover soup stores well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
- Feel free to add other vegetables like peas or green beans for added variety.
- Adjust herbs and spices to your taste, such as adding rosemary or a pinch of paprika for extra flavor.