Comforting Chicken Soup
Warm up your soul with this hearty and wholesome Comforting Chicken Soup, a timeless recipe filled with tender shredded chicken, a medley of fresh vegetables, and fragrant herbs. Perfect for chilly days or whenever you need a bowl of cozy goodness, this soup features nourishing ingredients like carrots, celery, and russet potatoes simmered in a flavorful, low-sodium chicken broth infused with thyme, oregano, and a touch of garlic. Optional egg noodles add an extra layer of comfort, making it a family-favorite dish. Ready in just over an hour with simple steps, this go-to recipe is easy to make, customizable, and perfect for leftovers. Serve it piping hot with a sprinkle of fresh parsley for an irresistible finish! Keywords: comforting chicken soup, easy chicken soup recipe, homemade chicken soup, healthy chicken soup, classic chicken soup.
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Recipe Information
Ingredients
- 2 pieces chicken breasts (boneless, skinless)
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 pieces (minced) garlic cloves
- 3 medium (sliced) carrots
- 3 medium (sliced) celery stalks
- 1 large (peeled and diced) russet potato
- 8 cups chicken broth (low sodium)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 2 cups egg noodles (optional)
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
Heat olive oil in a large soup pot over medium heat. Add the chicken breasts and cook for 3-4 minutes per side until lightly browned. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced carrots, celery, and diced potato to the pot. Stir well and cook for another 5 minutes to slightly soften the vegetables.
Pour in the chicken broth and scrape the bottom of the pot to deglaze any browned bits. Add the dried thyme, oregano, bay leaf, salt, and black pepper. Stir to combine.
Return the browned chicken breasts to the pot. Bring the soup to a boil over medium-high heat, then reduce the heat to low. Cover the pot with a lid and simmer for 30 minutes.
Carefully remove the chicken breasts from the pot and shred them with two forks. Discard any large bay leaves from the pot. Return the shredded chicken to the soup.
If using egg noodles, add them to the soup and cook for an additional 8-10 minutes until tender. Adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls, garnish with fresh chopped parsley, and serve warm.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 2156 mg | 94% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 31.6 g | ||
| Protein | 150.8 g | 302% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 613 mg | 47% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 5822 mg | 124% | |
*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.
