Chicken Garlic Soup
Warm up your soul with this hearty and immune-boosting Chicken Garlic Soup, a comforting blend of tender shredded chicken, aromatic garlic, and wholesome vegetables simmered in a rich, flavorful broth. Perfect for chilly evenings or when you need a nourishing pick-me-up, this recipe infuses garlic’s natural health benefits with the savory depth of chicken broth, thyme, and a bright hint of lemon juice. With just 15 minutes of prep time, this one-pot wonder combines simple ingredients like carrots, celery, and parsley into a satisfying meal that is both wholesome and delicious. Serve it with crusty bread or crackers to soak up every last drop of this soulful soup. Whether you're looking for a cozy dinner or a natural remedy during cold season, Chicken Garlic Soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 cloves garlic cloves
- 1 large yellow onion
- 2 medium carrots
- 2 stalks celery stalks
- 6 cups chicken broth
- 2 cups water
- 2 tablespoons olive oil
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Begin by preparing the ingredients: mince 6 of the garlic cloves and slice the remaining 2. Dice the onion, slice the carrots and celery, and chop the parsley.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Add the minced garlic to the pot and sauté for another 1 minute until fragrant, being careful not to burn it.
Add the chicken breasts to the pot and sear them lightly for 2-3 minutes per side.
Pour in the chicken broth and water. Add the sliced garlic, carrots, celery, bay leaves, dried thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the lemon juice for a touch of brightness, and adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving, and garnish each bowl with fresh parsley.
Serve hot with crusty bread or crackers for a hearty, comforting meal.
Nutrition Facts
Calories |
1105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6129 mg | 266% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 17.7 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3175 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
