Chicken Soup Recipe
This classic and flavorful chicken soup recipe is one to keep in your back pocket! This soup comes out perfect every time and is rich in protein and nutrients. Whether you're feeling under the weather or want a delicious and comforting meal, it's a perfect treat.
- 2 pound chicken breasts bone-in and skin-on
- 3 carrots peeled and chopped
- 3 celery stalks chopped
- 1 onion chopped
- 4 cups chicken broth or vegetable broth
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh parsley chopped
- 0.5 tsp salt
- 0.5 tsp pepper
- 2 cups potatoes, cooked rice, or quinoa chopped, optional
In a large pot or Dutch oven, add the chicken breasts.
Add in the carrots, celery, and onion.
Pour in the chicken broth or vegetable broth.
Add the thyme leaves and chopped parsley.
Season with salt and pepper to taste.
Bring the soup to a boil, then reduce the heat to a simmer.
Simmer for 30 minutes or until the chicken is cooked through.
Remove the chicken from the pot and shred it with a fork.
Add the shredded chicken back into the pot.
Optional: Add 1-2 cups of chopped potatoes, cooked rice, or quinoa.
Serve this chicken soup with some crusty bread or crackers on the side. Top the soup with some shredded cheese, green onions, or a dollop of sour cream.
Store this chicken soup in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, add the soup to a pot on the stove and heat over medium heat until warmed through. You can also reheat in the microwave in 2-3 minute increments.
Calories: 308kcalCarbohydrates: 9gProtein: 51gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 150mgSodium: 1462mgPotassium: 1112mgFiber: 2gSugar: 4gVitamin A: 8066IUVitamin C: 16mgCalcium: 62mgIron: 2mg