Description
A nourishing chicken soup with potatoes, perfect for chilly evenings and family gatherings.
Ingredients
- 2 pounds chicken (thighs or breasts)
- 4 medium-sized potatoes
- 1 large onion
- 2 carrots
- 2 celery stalks
- 6 cups chicken broth
- 2 cloves garlic
- 1 teaspoon thyme
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions, carrots, and celery. Sauté until they soften, about 5 minutes.
- Incorporate minced garlic and cook for another minute until fragrant.
- Add chicken pieces into the pot and cook until no longer pink, about 7-10 minutes.
- Pour in chicken broth, then add diced potatoes and thyme. Season with salt and pepper.
- Bring to a boil, then reduce heat and let simmer for about 25-30 minutes until chicken and potatoes are tender.
- Shred the chicken into bite-sized pieces and return to the pot. Adjust seasoning if necessary.
- Garnish with fresh parsley before serving.
Notes
Consider using bone-in chicken for added richness. Store leftovers in airtight containers for up to four days.