Chicken Soup
A comforting bowl of poached chicken, clear broth, tender vegetables, and fragrant herbs, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, poached
- 4 cups chicken broth (low-sodium preferred)
- 2 pieces carrots, diced
- 2 pieces celery stalks, diced
- 1 piece onion, diced
- 2 cloves garlic, minced
- 1 cup green beans, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste pepper
- for garnish fresh parsley
Instructions
Preparation
- Heat a large pot over medium heat and add a splash of oil.
- Sauté the diced onion and garlic until they become translucent and fragrant, about 3–4 minutes.
- Add the diced carrots and celery and cook for 3–5 minutes until they begin to soften. Stir occasionally.
- Pour in 4 cups of chicken broth and bring the pot to a gentle simmer.
Cooking
- Add the poached chicken breasts, chopped green beans, thyme, and rosemary to the pot.
- Season with salt and pepper to taste.
- Let the soup simmer gently for about 20 minutes, until the vegetables are tender and flavors meld.
- Shred the chicken directly in the pot with two forks or remove, shred, and return to the soup. Stir well to combine.
- Serve the soup hot, sprinkled with fresh parsley.
Notes
Store any leftovers in a sealed container for up to 3–4 days. This soup can also be frozen for up to 3 months. To reheat, warm gently on the stovetop until steaming to keep the chicken tender.