Hearty Chicken Soup with Vegetables and Herbs
Chicken Soup
There's nothing quite like a big pot of homemade chicken soup to warm your soul. The comforting aroma of slow-simmered chicken, fresh vegetables, and fragrant herbs makes this dish a family favorite and a go-to for when you're feeling a little under the weather.
This recipe is versatile and easy to customize — add your favorite greens, swap out vegetables, or spice it up with some chili flakes. It's perfect for making ahead and tastes even better the next day, as all good soups do.
Ingredients
- 2 pounds Chicken thighs (bone-in)
- 3 medium Carrots
- 3 large Celery stalks
- 2 medium Potatoes
- 1 large Onion
- 4 cloves Garlic cloves
- 1/4 cup Fresh parsley
- 1 teaspoon Fresh thyme
- 1 1/2 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Olive oil
- 8 cups Chicken broth
Instructions
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Heat olive oil in a large pot over medium heat. Add whole chicken thighs and brown on both sides, about 5 minutes per side. Remove and set aside.
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Dice carrots, celery, potatoes, and onion. In the same pot, add a little more olive oil if needed and sauté vegetables until slightly softened, about 5 minutes.
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Add minced garlic, salt, pepper, and thyme to the vegetables, cooking for another minute until fragrant.
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Return chicken to the pot, add chicken broth, and bring to a boil. Reduce heat to low, cover, and simmer for about 45 minutes, until the chicken is cooked through and vegetables are tender.
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Remove the chicken, let it cool slightly, then shred the meat. Discard bones and return shredded chicken to the soup.
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Chop fresh parsley and stir into the soup for a fresh herbal flavor. Adjust seasoning as needed and serve hot.
Tips & Notes
- Skim off any foam that rises to the top during simmering for a clearer broth.
- For a heartier version, add cooked rice or noodles just before serving.