Description
A warm and comforting soup packed with tender chicken, roasted garlic, hearty vegetables, and fresh herbs. Perfect for chilly nights, family dinners, or whenever you need a nourishing and flavorful bowl of comfort.
Ingredients
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2 lbs boneless, skinless chicken thighs (or breasts)
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2 whole garlic bulbs (roasted) or 10 cloves minced
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1 large onion, diced
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3 carrots, peeled and chopped
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3 celery stalks, chopped
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2 medium potatoes, diced (optional)
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2 tbsp olive oil
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6–8 cups chicken broth (low sodium if store-bought)
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2 bay leaves
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1 tsp dried thyme (or 3 sprigs fresh thyme)
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1 lemon, juiced
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1/4 cup fresh parsley, chopped
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Salt and black pepper, to taste
Instructions
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Roast garlic: Slice the tops off the garlic bulbs, drizzle with olive oil, wrap in foil, and roast at 400°F for 30–35 minutes until soft and caramelized. If short on time, sauté minced garlic in olive oil until lightly golden.
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Sear chicken: In a large pot, heat olive oil over medium-high heat. Add chicken thighs and sear for 3–4 minutes per side until golden. Remove and set aside.
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Cook vegetables: Add onion, carrots, and celery to the pot. Cook for 5–7 minutes until softened. Squeeze roasted garlic cloves into the pot and stir to combine.
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Add broth and simmer: Pour in chicken broth, return the chicken to the pot, and add bay leaves and thyme. Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes until the chicken is tender.
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Shred chicken: Remove chicken, shred with two forks, and return to the pot. Stir to mix well with the broth and vegetables.
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Add potatoes: If using, stir in diced potatoes and simmer for 12–15 minutes until fork-tender.
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Finish with freshness: Add lemon juice, parsley, and adjust seasoning with salt and pepper. Serve hot with crusty bread.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes