Heartwarming Chicken Soup

$For this easy homemade chicken soup, gather these key ingredients: - 1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces - 4 cups chicken broth (homemade or low-sodium) - 2 cups water - 1 medium onion, finely chopped - 2 medium carrots, peeled and sliced into rounds - 2 celery stalks, diced - 2 garlic cloves, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and freshly ground black pepper to taste - 1 cup frozen peas - Fresh parsley, chopped, for garnish - 2 tablespoons extra virgin olive oil You can boost the soup's taste with these optional items: - 1 cup corn for sweetness - 1 lemon for brightness - 1 teaspoon red pepper flakes for heat These additions can change the flavor profile and make it unique. To make chicken soup, use these tools: - A large, heavy-bottomed pot for even cooking - A wooden spoon for stirring - A cutting board and knife for chopping - Measuring cups and spoons for accuracy These tools help make cooking easier and more fun. {{ingredient_image_2}} Start by chopping the onion, carrots, and celery. Use a sharp knife for safety and ease. Dice the onion finely, slice the carrots into rounds, and chop the celery into small pieces. Next, mince the garlic cloves. This prep helps the vegetables cook evenly and adds great flavor to the soup. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion, sliced carrots, and diced celery. Stir them often for about 5-7 minutes. You want the onion to turn translucent and the veggies to soften. After the vegetables soften, add the minced garlic. Cook it for about 1 minute until it smells nice but does not brown. Then, add the diced chicken. Cook it for 3-4 minutes, stirring until the chicken is lightly browned but not fully cooked. Next, pour in 4 cups of chicken broth and 2 cups of water. Stir everything together. Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf. Season with salt and pepper. Bring the soup to a boil over medium-high heat. Once it boils, lower the heat to low. Cover the pot and let it simmer for about 20 minutes. This helps the chicken cook well and stay tender. After 20 minutes, remove the bay leaf. Use two forks to shred the chicken into bite-sized pieces right in the pot. Then, add 1 cup of frozen peas. Let the soup simmer for another 5 minutes to heat the peas. Taste the soup and add more salt or pepper if you like. Serve it hot in bowls and sprinkle fresh parsley on top for color and flavor. Enjoy your warm bowl of comfort! You can also pair it with crusty bread or buttery crackers for a full meal experience. To shred chicken, I recommend using two forks. First, take the cooked chicken out of the pot. Then, hold one fork in each hand. Use one fork to hold the chicken steady. Use the other fork to pull apart the meat. This method gives you nice, bite-sized pieces. Shredding works best when the chicken is hot. If the chicken cools too much, it can become tough. You can easily change the flavor of your soup. Add fresh herbs like dill or cilantro for a twist. You can also toss in some lemon juice for brightness. If you like heat, sprinkle in red pepper flakes. For a richer taste, try adding a splash of soy sauce. You can even mix in some freshly grated ginger for warmth. These small changes can make your chicken soup unique. One common mistake is overcooking the chicken. Keep an eye on it while it cooks. Another mistake is skipping the seasoning. Salt and pepper enhance the flavors, so taste as you go. Don't forget to remove the bay leaf before serving; it adds flavor but is not meant to be eaten. Lastly, avoid boiling the soup too hard; a gentle simmer is best. This helps keep the chicken tender and juicy. Pro Tips Use Fresh Herbs: Adding fresh herbs like thyme or rosemary right before serving can elevate the flavor of your soup. Don’t Skip the Searing: Searing the chicken before simmering enhances the depth of flavor in your soup. Customize Your Veggies: Feel free to add your favorite vegetables such as corn or green beans for extra nutrition and flavor. Make It Ahead: This soup tastes even better the next day, making it a great option for meal prep or leftovers. {{image_4}} You can make your chicken soup heartier by adding noodles or rice. Both options boost the meal's filling quality. To add noodles, choose small shapes like egg noodles or rotini. Cook them separately, then add them to the soup at the end. If you prefer rice, white or brown rice work well. Add uncooked rice during the simmering step. Keep an eye on the cooking time. Rice absorbs liquid, so you may need to add more broth or water. Chicken is the star of this dish, but you can switch it up. Consider using turkey, which gives a similar flavor. If you want something different, try shredded beef or pork. These meats add a rich taste to your soup. Just make sure to adjust cooking times. For quicker options, use rotisserie chicken. Add it in the last 10 minutes of cooking for a fast fix. You can enjoy chicken soup flavors without meat. Start by using vegetable broth instead of chicken broth. Replace the chicken with hearty veggies like mushrooms or chickpeas. These add texture and protein. For a richer taste, toss in nutritional yeast or miso paste. Add your favorite herbs to enhance the flavor. This way, you can enjoy a warm bowl of soup that fits your diet. After enjoying your chicken soup, let it cool first. Use an airtight container to keep leftovers fresh. Store the soup in the fridge for up to four days. Keep the soup separate from any sides to maintain the best taste. If you want to enjoy it later, freezing is a great option. To freeze your chicken soup, use freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. You can also use freezer bags, but remove as much air as possible. Label the bags with the date and type of soup. It can stay frozen for up to three months. When you're ready, just thaw it overnight in the fridge. Reheat chicken soup gently for the best flavor. You can use the stove or microwave. If using the stove, heat it in a pot over low heat. Stir often to avoid sticking. For the microwave, place the soup in a microwave-safe bowl. Heat in short intervals, stirring in between. This helps it warm evenly. Enjoy your warm bowl of comfort! Yes, you can use leftover chicken! Shredded or diced chicken is perfect. Just skip the step where you cook the chicken in the pot. Instead, add it when you combine the broth and water. This makes it easy and quick. Leftover chicken adds great flavor, and it saves time. Homemade chicken soup lasts about three to four days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and tasty. If you want to keep it longer, consider freezing it. If your soup is too salty, don’t worry! You can fix it. Add more water or low-sodium broth to dilute the saltiness. You can also add more vegetables or a potato to absorb some salt. Let it simmer for a while to blend the flavors. Taste as you go, and adjust until it’s just right. This blog post covered everything you need for great chicken soup. You learned about main and optional ingredients, tools to use, and step-by-step cooking. Following my tips will help you avoid common mistakes. We explored fun variations like adding rice or making it vegan. Lastly, I shared smart ways to store leftovers. In the end, making chicken soup is simple and fun. With practice, you'll create your perfect bowl every time. Enjoy your cooking!$

A comforting and hearty chicken soup perfect for chilly days.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
4 cups chicken broth (homemade or low-sodium)
2 cups water
1 medium onion, finely chopped
2 medium carrots, peeled and sliced into rounds
2 stalks celery, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 leaf bay leaf
to taste salt and freshly ground black pepper
1 cup frozen peas
for garnish fresh parsley, chopped
2 tablespoons extra virgin olive oil

Instructions

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the chopped onion, sliced carrots, and diced celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Add the minced garlic to the pot and cook for an additional minute, stirring frequently, until the garlic becomes fragrant but not browned.
Incorporate the diced chicken into the vegetable mixture. Cook the chicken for about 3-4 minutes, stirring occasionally, until it's lightly browned on the outside but still uncooked in the center.
Carefully pour in the chicken broth and water, stirring to combine. Add the dried thyme, dried rosemary, and bay leaf to the pot. Season the mixture with salt and pepper to taste, and bring it to a rolling boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for about 20 minutes. This will ensure the chicken is cooked through and tender.
After 20 minutes, remove the bay leaf and use two forks to shred the chicken into bite-sized pieces directly in the pot.
Add the frozen peas to the soup and continue to simmer for another 5 minutes, allowing the peas to heat through. Taste and adjust the seasoning with additional salt and pepper if desired.
Serve the soup hot by ladling it into bowls. Garnish each bowl with a generous sprinkle of freshly chopped parsley for a burst of color and flavor before serving.

Notes

Consider serving with crusty bread or buttery crackers on the side for a comforting meal experience.

Keyword chicken soup, comfort food, easy recipe