Description
A comforting chicken soup made with bone-in chicken thighs and fresh vegetables.
Ingredients
Scale
- 1 lb bone-in chicken thighs
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare ingredients by chopping chicken, dicing onions, slicing carrots and celery, and mincing garlic.
- In a large pot over medium heat, add a splash of olive oil. Sauté onions, carrots, and celery until softened (about 5 minutes). Stir in minced garlic.
- Add chicken pieces to the pot and cook until lightly browned (about 7 minutes).
- Pour in chicken broth along with thyme, oregano, bay leaves, salt, and pepper. Bring to a gentle boil then reduce heat to low and simmer for about 20 minutes.
- Remove bay leaves; adjust seasoning if needed. Serve hot with crusty bread.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to add any other vegetables you enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg