Description
A warm and comforting chicken and vegetable soup, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced into rounds
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 large potatoes, peeled and diced into 1-inch cubes
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
- Crusty bread (for serving, optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat until it shimmers.
- Add the diced onion, carrots, and celery to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables are very tender and the onions are translucent and slightly golden.
- Add the minced garlic, dried parsley, and dried thyme to the pot. Cook for another 1-2 minutes, stirring constantly, until fragrant.
- Pour in the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add the diced potatoes to the pot. Bring the soup to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
- Stir in the cooked shredded chicken and frozen peas. Continue to cook for 5 minutes, or until the chicken is heated through.
- Season the soup generously with salt and black pepper to taste. Adjust as needed.
- Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, and serve immediately with a slice of crusty bread.
Notes
The flavor deepens overnight as the ingredients meld, providing a more robust experience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg