Description
A comforting and wholesome homemade chicken soup made with tender shredded chicken and fresh vegetables, perfect for weeknights or when you need a warm hug in a bowl.
Ingredients
- 2 chicken breasts (about 1 to 1¼ lb total) — boneless, skinless
- 4 cups chicken broth (low-sodium preferred)
- 2 carrots, chopped into bite-sized pieces
- 2 celery stalks, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pour the 4 cups of chicken broth into a large pot and bring it to a gentle simmer over medium heat.
- Add the chicken breasts to the simmering broth and cook until the chicken reaches 165°F and is opaque through, about 15–20 minutes depending on thickness.
- Remove the chicken to a cutting board and let rest for a couple of minutes, then shred into bite-sized pieces.
- In the same pot, add the chopped carrots, celery, diced onion, and minced garlic. Simmer until the vegetables soften, about 5–7 minutes.
- Stir in the dried thyme, dried rosemary, and season with salt and pepper. Adjust seasoning to taste.
- Return the shredded chicken to the pot and simmer everything together for an additional 3–5 minutes so the flavors meld.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
For gluten-free comfort, serve with rice or gluten-free noodles instead of wheat noodles. You can also use leftover rotisserie chicken or bone-in chicken for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American