Comforting Chicken Soup

A simple and restorative chicken soup made from pantry staples, poached chicken, and classic aromatics. Perfect for busy days and cold evenings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 250

Main Ingredients

2 pieces chicken breasts, poached (or rotisserie chicken shredded) Poach simply in water or broth with bay leaf and peppercorns for 12-15 minutes.
4 cups chicken broth (low-sodium preferred) Using low-sodium broth allows for better control over seasoning.
2 pieces carrots, diced Uniform dice for even cooking.
2 stalks celery, diced Uniform dice for even cooking.
1 piece onion, diced Adds depth to the flavor.
2 cloves garlic, minced Enhances the savory flavor of the soup.
1 cup green beans, chopped Can be substituted with frozen peas or diced zucchini.
1 teaspoon dried thyme Use fresh if available, reduce to 1/2 teaspoon.
1 teaspoon dried rosemary Use fresh if available, reduce to 1/2 teaspoon.
Salt and pepper to taste
Fresh parsley for garnish To add freshness when serving.

Preparation

Heat a large pot over medium heat and add a splash of oil.
Add the diced onion and minced garlic. Sauté until translucent, about 3-4 minutes.
Add the diced carrots and celery. Cook, stirring occasionally, for 3-5 minutes to soften.
Pour in the chicken broth and bring the pot to a gentle simmer.
Add the poached chicken breasts, chopped green beans, thyme, and rosemary. Season with salt and pepper.

Cooking

Simmer for about 20 minutes, until the vegetables are tender and flavors have melded.
Shred the chicken directly in the pot with two forks, or remove, shred, and return it to the soup.
Taste and adjust seasoning. Serve hot, sprinkled with fresh parsley.

Cool the soup to room temperature within two hours for refrigerator storage. Store up to 3-4 days or freeze portions for up to 3 months.