simple chicken soup recipe
For this recipe, you’re going to soften onions, celery and carrots in a pot. Add broth and poultry seasoning.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Soup
Cuisine: American
Keyword: simple chicken soup recipe
Servings: 4
Calories: 231kcal
Author: Luda huang
- 2 chicken breasts
- 4 cups Chicken broth
- 2 cups water
- 1/2 Tbsp sea salt or to taste
- 2 Tbsp olive oil to saute vegetables
- 2 medium celery sticks finely chopped
- 1 medium onion diced
- 2-3 large carrots peeled and sliced into bite sized pieces
- 2 cloves garlic
- 1 teaspoon dried oregano
- 2 tablespoons minced fresh parsley
First, cook the chicken. In a large soup pot, bring of chicken stock and 2 cups of water to a boil. Add a couple teaspoons of salt and the chicken. You can cut the breasts in half if you want them to cook a little faster. Cover slightly and turn heat to medium .
Continue to cook until chicken is tender and cooked through and shreds easily; 20-30 minutes. The longer it cooks, the more tender the chicken.
Remove chicken from the pot and shred or cut into large, bite sized pieces with two forks.
Return the empty pot to the stove over medium heat. Add a tablespoon of olive oil and the chopped onion and carrots. You can also add some diced celery if desired. Season with a pinch of salt and cook, stirring frequently until they start to become tender; about 4 minutes.
Stir in minced garlic, oregano and cook for about a minute. Pour in leftover chicken stock and the chicken. Bring to a boil. over, reduce heat to low and simmer for about 10 minutes. Carefully taste and add salt as desired.
Stir in fresh chopped parsley and serve hot.
Calories: 231kcal | Carbohydrates: 8g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1895mg | Potassium: 755mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5298IU | Vitamin C: 25mg | Calcium: 53mg | Iron: 1mg