Chicken Soup
A hearty chicken soup prepared by simmering chicken with vegetables and herbs, resulting in a flavorful broth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless, cut into bite-sized pieces) | 750 | Grams |
| Carrot (peeled and sliced) | 3 | Count |
| Celery (sliced) | 3 | Stalk |
| Onion (medium, chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Potato (medium, peeled and diced) | 2 | Count |
| Chicken Broth (low sodium) | 1.5 | Liters |
| Water (for adjusting consistency) | 500 | Milliliters |
| Bay Leaf (whole) | 2 | Count |
| Thyme (dried) | 1 | Tsp |
| Parsley (fresh, chopped) | 1 | Bunch |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Olive Oil (extra virgin) | 2 | Tbsp |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until onion is translucent.
- Add sliced carrots, celery, and diced potatoes, cook for 5 minutes.
- Add chicken pieces to the pot, stirring occasionally until lightly browned.
- Pour in chicken broth and water, then add bay leaves and thyme.
- Bring to a boil, then reduce heat to low and simmer for 30 minutes.
- Remove bay leaves, season with salt and pepper to taste.
- Stir in chopped parsley before serving.
Prep
- Thaw chicken breast if frozen
Kitchen equipment
Large Pot