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Comforting Chicken Vegetable Soup

This homemade chicken vegetable soup is made by simmering tender chicken pieces with a medley of carrots, celery, and onions in flavorful broth. The soup develops a clear, hearty broth with soft vegetables and juicy chicken, offering a cozy, inviting appearance and comforting aroma. It’s a simple, nourishing dish perfect for any day that calls for warmth and ease.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken thighs, bone-in or boneless preferably skinless
  • 2 large carrots sliced thin
  • 2 stalks celery diced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 6 cups chicken broth preferably homemade or low-sodium store-bought
  • 2 tablespoons olive oil for sautéing
  • to taste salt and pepper adjust to preference
  • 2 tablespoons fresh parsley chopped, added at the end
  • 1 teaspoon fresh thyme or dried, added during cooking

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Wooden spoon
  • Measuring spoons and cups

Method
 

  1. Chop the chicken into bite-sized pieces and dice the vegetables; set everything within reach for easy cooking.
  2. Heat the large pot over medium heat and add the olive oil, allowing it to warm until it shimmers and just begins to smoke slightly.
  3. Add the chicken pieces to the hot oil and cook, stirring occasionally, until they turn golden brown and release a savory aroma, about 5-7 minutes.
  4. Toss in the diced onions, carrots, and celery, stirring well to coat the vegetables with the flavorful oil. Cook until the onions become translucent and the vegetables soften slightly, about 8 minutes.
  5. Stir in the minced garlic and thyme, cooking for another minute until fragrant and fragrant, filling the kitchen with a warm aroma.
  6. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits, then bring the mixture to a gentle boil.
  7. Reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes, allowing the flavors to meld and the chicken to become tender.
  8. Uncover the pot and check that the chicken is cooked through and vegetables are tender. Taste the broth and season with salt and pepper as needed.
  9. Stir in the chopped fresh parsley for a bright, herbal finish, then cook for another 2 minutes to let the flavors mingle.
  10. Serve the soup hot, ladled into bowls, with a sprinkle of extra parsley if desired for a fresh touch.

Notes

Adjust seasoning with herbs and salt to taste. For extra heartiness, add cooked noodles or rice in the last 10 minutes of simmering. This soup keeps well in the refrigerator for up to 3 days and can be reheated easily.