Description
A hearty and comforting chicken soup loaded with vegetables, perfect for chilly days or when you need a nourishing meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 bay leaves
- 1 cup frozen peas
- 1 cup corn kernels
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in garlic, thyme, and rosemary; cook for 1 minute until fragrant.
- Pour in chicken broth and add bay leaves; bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add shredded chicken, peas, and corn; cook for 5 more minutes.
- Season with salt and pepper to taste.
- Remove bay leaves and stir in fresh parsley before serving.
Notes
For a thicker soup, add 2 tablespoons of cornstarch mixed with 2 tablespoons of water during the last 5 minutes of cooking. You can also use leftover rotisserie chicken for convenience.
Nutrition
- Calories: 280
- Sugar: 6g
- Fat: 12g
- Carbohydrates: 18g
- Protein: 24g