Garlicky Chicken Soup
Warm up your soul with this hearty and aromatic Garlicky Chicken Soup, a comforting blend of tender shredded chicken, nutrient-packed vegetables, and a rustic medley of thyme and bay leaf-infused broth. Bursting with the bold flavor of eight cloves of sautéed garlic, this nutrient-rich soup is perfect for chilly evenings or when you're feeling under the weather. The optional addition of egg noodles or rice makes it a versatile, one-pot dish that can double as a filling main course. Finished with a sprinkle of fresh parsley and a squeeze of zesty lemon, this gluten-free (without the noodles) and low-sodium recipe is ready in just under an hour and serves up to four people. Perfect for meal-prepping or a cozy dinner, this garlicky soup checks all the boxes for wholesome, easy, and utterly delicious comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 cloves garlic cloves, minced
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 1 pound chicken breasts, boneless and skinless
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 leaf bay leaf
- 3 sprigs fresh thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 1 cup egg noodles or rice (optional)
- 2 tablespoons parsley, chopped (for garnish)
- 4 quarters lemon wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Stir in the diced onion, slices of carrots, and celery. Sauté for about 5-7 minutes until softened.
Push the vegetables to the side of the pot and place the chicken breasts in the center. Sear them for 2-3 minutes on each side until lightly browned.
Pour in the chicken broth and water, ensuring the chicken breasts are fully submerged.
Add the bay leaf, thyme sprigs, kosher salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes or until the chicken is fully cooked and tender.
Remove the chicken breasts from the pot and shred them using two forks. Discard the bay leaf and thyme sprigs.
If using egg noodles or rice, add them to the soup and cook according to the package instructions, usually 8-10 minutes.
Return the shredded chicken to the pot and stir to combine. Taste and adjust seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped parsley. Serve with lemon wedges for a fresh, zesty touch if desired.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 1518 mg | 66% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 20.1 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 271 mg | 21% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2180 mg | 46% | |
*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.
