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Hearty Chicken Vegetable Soup

This rustic chicken vegetable soup is made by simmering tender chicken thighs with fresh vegetables, herbs, and savory broth, resulting in a comforting, flavorful dish with a clear, nourishing broth and tender ingredients. The process involves sautéing aromatics, browning chicken, and gently simmering everything until the flavors meld and the vegetables are perfectly tender.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken thighs boneless and skinless preferred
  • 2 large onions diced
  • 3 cloves garlic minced
  • 3 carrots carrots chopped
  • 2 stalks celery chopped
  • 6 cups chicken broth rich and clear
  • 1 teaspoon dried thyme
  • 2 bay leaves bay leaves
  • 1/4 cup fresh parsley chopped, for garnish
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Chef’s knife
  • Measuring spoons and cups

Method
 

  1. Dice the onions and chop the carrots and celery to prepare for sautéing and simmering.
  2. Heat the large heavy-bottomed pot over medium heat and add a splash of oil. Sauté the diced onions and minced garlic until fragrant and translucent, about 5 minutes, filling your kitchen with a warm aroma.
  3. Push the aromatics to the side of the pot and add the chicken thighs, cooking until they develop a light golden color on each side, about 7 minutes. Use a wooden spoon to turn the chicken pieces for even browning.
  4. Pour in the chicken broth and bring the mixture to a gentle simmer. Add the chopped carrots, celery, dried thyme, and bay leaves to the pot, stirring to combine.
  5. Reduce the heat to low, cover the pot, and let everything simmer gently for 20–25 minutes, until the vegetables are tender and the chicken is cooked through. The broth will become flavorful and clear, with a comforting aroma filling the kitchen.
  6. Remove the chicken thighs and shred them into bite-sized pieces, then return the shredded chicken to the soup, stirring well to combine. Season with salt and pepper to taste, and discard the bay leaves.
  7. Ladle the soup into bowls and garnish with chopped fresh parsley for a burst of freshness and color. Serve hot, enjoying the comforting, rustic flavors with each spoonful.

Notes

For a richer flavor, you can sauté the vegetables longer for caramelization or add a squeeze of lemon at the end for brightness.