Description
This homemade chicken soup is a warm and comforting dish filled with tender chicken, fresh vegetables, and aromatic herbs, making it perfect for chilly days or when you need a little extra comfort. It’s sure to become a family favorite!
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds), cut into pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 8 cups chicken broth (homemade or store-bought)
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Juice of 1 lemon (optional, for brightness)
Instructions
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- Cut the chicken into pieces (legs, thighs, wings, and breasts).
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces skin-side down and sear for 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes. Remove chicken and set aside.
- In the same pot, add the diced onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and sauté for an additional minute.
- Toss in the sliced carrots and celery, cooking for about 5 minutes.
- Sprinkle in the dried thyme, dried rosemary, and bay leaf, stirring to combine.
- Pour in the chicken broth, scraping the bottom of the pot to release any stuck bits.
- Return the seared chicken pieces to the pot, ensuring they are submerged in the broth. Bring to a gentle boil.
- Reduce heat to low, cover, and let simmer for 45 minutes to 1 hour.
- Carefully remove the chicken pieces from the pot, let cool slightly, then shred the meat off the bones. Discard skin and bones, returning shredded chicken to the pot.
- Add the frozen peas and stir, simmering for an additional 5-10 minutes.
- Taste and season with salt and pepper as needed.
- Optional: Squeeze in the juice of one lemon for brightness.
- Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with freshly chopped parsley.
- Serve hot, with crusty bread or crackers on the side.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove, adding water or broth if needed.
Notes
- For a richer flavor, consider using homemade chicken broth.
- Feel free to customize the vegetables based on your preferences or what you have on hand.
- This soup freezes well; just be sure to leave out the peas if you plan to freeze it, as they can become mushy upon reheating.
- Prep Time: 20 minutes
- Cook Time: 60 minutes