Easy Chicken Soup
This recipe is perfect for when you want a cozy bowl of soup, fast!
Ingredients
- 3 Tablespoons olive oil
- ½ Large yellow onion diced
- 3 Carrots sliced into rounds
- 3-4 Celery stalks sliced
- 4 Cups low sodium chicken broth
- 4 Cups water
- 2 Dried bay leaves
- Salt and Pepper to taste
- Fresh parsley roughly chopped
- Fresh dill roughly chopped
For the Chicken
- 1-2 Tablespoons olive oil
- 3-4 Boneless, skinless chicken thighs
- ½ Teaspoon garlic powder
- Salt and pepper
Instructions
- In a large, heavy bottomed pot, heat the oil over medium heat. Add the onions, carrots and celery and season with salt and pepper. Stir and cook the vegetables until tender; about 5-7 minutes.
- Add the chicken broth, water, and bay leaf and bring to a boil. Lower the heat, and simmer for 20 minutes.
- Meanwhile, make the chicken. Season the chicken thighs liberally with salt, pepper and the garlic powder. In a large skillet or cast iron pan, heat the olive oil over medium high heat. Cook the chicken thighs for 5 minutes on each side. Remove the chicken to a plate and cut into pieces.
- Add the chicken to the broth and simmer for an additional 5-10 minutes to meld all the flavors.
- Taste the soup and adjust seasoning to taste, adding more salt or pepper as needed.
- Ladle the soup into bowls and garnish with fresh parsley and dill.
- Serve hot!