Garlic Chicken Broth Soup
Warm up with a comforting bowl of Garlic Chicken Broth Soup, a hearty and nourishing dish packed with wholesome flavors and simple ingredients. This recipe highlights the deep, aromatic essence of garlic, sautéed to perfection in olive oil, and paired with tender chicken, nutrient-rich vegetables like carrots and celery, and a fragrant blend of thyme and fresh parsley. Simmered in rich chicken broth, this soup is elevated with a tangy splash of lemon juice for a refreshing finish. Optional egg noodles make it even more satisfying, while a touch of black pepper and bay leaf tie the flavors together. Ready in just 50 minutes, this soul-soothing chicken soup is perfect as a quick family dinner or a comforting remedy on chilly days. Serve it with crusty bread for an irresistible meal that strikes the perfect balance between hearty and healthy.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 pieces garlic cloves
- 1 medium onion
- 1 medium carrot
- 1 piece celery stalk
- 2 pieces chicken breast
- 8 cups chicken broth
- 1 piece bay leaf
- 1 teaspoon thyme
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
- 2 cups egg noodles (optional)
Instructions
Peel and finely mince the garlic cloves. Dice the onion, carrot, and celery. Cut the chicken breasts into bite-sized pieces.
Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
Add the diced onion, carrot, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the chicken pieces to the pot. Cook for 4-5 minutes, stirring, until the chicken is no longer pink on the outside.
Pour in the chicken broth, then add the bay leaf, thyme, salt, and black pepper. Stir to combine.
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low and let the soup simmer for 20 minutes, uncovered.
If using egg noodles, add them to the soup during the last 8 minutes of simmering and cook until tender.
Remove the bay leaf from the soup. Stir in the chopped parsley and lemon juice for a fresh, bright finish.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve the soup hot, optionally with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 7689 mg | 334% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 16.8 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3212 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.
