Hearty Chicken Soup
Cozy up with a bowl of this hearty chicken soup, a comfort food classic perfect for chilly days or when you’re craving a nourishing boost. Made with tender bone-in chicken thighs, vibrant vegetables like carrots, celery, and potatoes, and infused with aromatic herbs like thyme and parsley, this soup brims with home-cooked goodness. The slow simmering process develops deep, robust flavors enhanced by the richness of chicken broth and a touch of garlic. With just 20 minutes of prep and 40 minutes of cooking, this one-pot wonder serves up six generous portions—ideal for family dinners or meal prepping on a budget. Garnish with fresh parsley for a touch of brightness, and enjoy this wholesome, soul-warming dish that’s as nutritious as it is satisfying. Perfect for searches featuring "easy chicken soup recipe," "comfort food soup ideas," or "homemade hearty soups."
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skinless)
- 3 medium carrots
- 3 medium celery stalks
- 1 large yellow onion
- 4 cloves garlic
- 2 large russet potatoes
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 piece bay leaf
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Prepare the vegetables by peeling the carrots and potatoes, then dice them into bite-sized pieces. Chop the celery and onion into similar sizes. Mince the garlic.
Heat the olive oil in a large soup pot over medium heat.
Season the chicken thighs with 1 teaspoon of salt and the black pepper. Place them into the pot and sear for 3-4 minutes on each side, until lightly golden. Remove the chicken and set aside.
In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes until softened.
Add the garlic and cook for another 1 minute until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
Return the chicken thighs to the pot. Add the diced potatoes, thyme, dried parsley, bay leaf, and remaining salt.
Bring the soup to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 25 minutes, or until the chicken is cooked through and tender.
Remove the chicken thighs from the pot and place them on a cutting board. Discard any bones and shred the meat with two forks.
Return the shredded chicken to the soup. Stir well and taste for seasoning, adjusting salt and pepper as needed.
Remove the bay leaf before serving. Ladle into bowls and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 9802 mg | 426% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 29.3 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 482 mg | 37% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 7206 mg | 153% | |
*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.
