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Easy Chicken Soup
Emma

Easy Chicken Soup

This Easy Chicken Soup is a comforting and nourishing dish made with fresh ingredients, perfect for busy weeknights or when you're feeling under the weather.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 large yellow onion, finely diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced into 1/4 inch pieces
  • 4 cloves garlic, minced or pressed
  • 8 cups high-quality chicken broth
  • 3 sprigs fresh thyme or 1 tsp dried thyme
  • 1/4 cup fresh parsley, chopped, for garnish
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • 2 cups egg noodles (optional)

Method
 

  1. Place a large Dutch oven or soup pot over medium heat and add the olive oil.
  2. Once the oil shimmers, add the diced onions, carrots, and celery. Sauté for about 6 to 8 minutes until softened.
  3. Stir in the minced garlic and cook for one minute until fragrant.
  4. Add the chicken pieces to the pot and season generously with salt and pepper. Cook until the outside is no longer pink.
  5. Pour in the chicken broth and add the thyme sprigs. Bring to a gentle boil, then reduce heat to low.
  6. Cover and let simmer for about 20 minutes. If using egg noodles, add them during the last 8 to 10 minutes of cooking.
  7. Once the chicken is fully cooked and tender, remove the thyme sprigs. Adjust seasoning if needed.
  8. Stir in the fresh parsley right before serving.

Notes

Use organic vegetables for better flavor. For a low-carb version, omit noodles and add leafy greens. Store leftovers in airtight containers for up to 4 days.