Homemade Chicken Soup
This comforting homemade chicken soup is perfect for chilly days or when you're feeling under the weather. With tender chicken, fresh vegetables, and a flavorful broth, it's a wholesome meal that warms the heart.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Ladle
- 1 Wooden spoon
- 1 set Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- to taste salt and pepper
- 1 cup frozen peas
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the boneless chicken breasts to the pot, followed by the chicken broth, bay leaf, dried thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and shred it using two forks. Discard the bay leaf.
- Return the shredded chicken to the pot, stir in the frozen peas, and cook for another 5 minutes until heated through.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
Feel free to customize the soup with your favorite vegetables such as potatoes or green beans.
This soup can be stored in the refrigerator for up to three days or frozen for later use. Reheat on the stove before serving.