Description
This delightful recipe melds tender chicken with vibrant vegetables, creating a nourishing dish that’s perfect for any time of year.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound chicken breast or thighs
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1/2 cup rice or quinoa (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice (optional)
Instructions
- Begin by heating the olive oil in a large pot over medium heat. Once the oil shimmers, add the diced onion, sliced carrots, and chopped celery. Sauté until they become tender and fragrant.
- Stir in the minced garlic and sauté for about one minute.
- Add the chicken, chicken broth, salt, black pepper, and bay leaf. Bring the mixture to a gentle boil.
- Reduce the heat and let the soup simmer for about 25 to 30 minutes.
- Carefully remove the chicken and shred it into bite-sized pieces. Return it to the soup.
- If using rice or quinoa, stir it into the soup and let it cook until tender.
- Stir in the lemon juice, adjust seasoning to taste.
- Garnish with freshly chopped parsley before serving warm.
Notes
This soup can be prepared ahead of time and stored in the refrigerator for up to four days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
Nutrition
- Calories: 320 kcal
- Sodium: 650 mg
- Protein: 30 g