Description
A heartwarming chicken soup with tender potatoes, perfect for family gatherings.
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds), cleaned and cut into pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 4 medium potatoes, peeled and diced
- 3 carrots, chopped
- 2 stalks of celery, chopped
- 8 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
- ¼ cup fresh parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3-4 minutes.
- Add the chicken pieces to the pot and sear them on all sides until browned, about 5-7 minutes.
- Stir in the carrots and celery, allowing to cook for another 4-5 minutes.
- Pour in the chicken broth, followed by the diced potatoes, salt, pepper, thyme, and bay leaf. Bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30-40 minutes.
- Remove the chicken pieces, shred the meat off the bones, and return it to the pot.
- Add the frozen peas and simmer for an additional 10 minutes.
- Remove the bay leaf and adjust seasoning as needed before serving, garnished with fresh parsley.
Notes
You can use leftover shredded chicken to save time. This soup freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg