Simple Garlic Chicken Soup

Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

• 1 tablespoon olive oil or butter
• 4 cloves garlic, minced
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 lb (450 g) boneless, skinless chicken breasts or thighs
• 6 cups (1.4 L) chicken broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• Optional: ½ teaspoon dried parsley or dill
• Optional: 1 cup (150 g) egg noodles, rice, or small pasta
• Juice of ½ lemon (optional, for brightness)

Instructions

1. Sauté aromatics
   • In a large pot over medium heat, heat olive oil or butter.
   • Add garlic and onion; sauté for about 2 minutes until fragrant.
   • Add carrots and celery; cook for an additional 3–4 minutes.
2. Cook chicken
   • Push the vegetables to the side and add chicken pieces.
   • Brown lightly for 2–3 minutes per side (they’ll finish cooking in broth).
3. Add broth & seasonings
   • Pour in chicken broth, salt, pepper, thyme, and parsley/dill if using.
   • Bring to a boil, then reduce heat to a gentle simmer.
   • Cover and cook for 20 minutes, or until chicken is cooked through.
4. Shred chicken
   • Remove chicken to a plate and shred with two forks.
   • Return shredded chicken to the pot.
5. Optional starch
   • If using noodles, rice, or pasta, add now and cook until tender (about 8–10 minutes).
6. Finish & serve
   • Taste and adjust seasoning.
   • Add lemon juice if desired for brightness.
   • Serve hot with bread or crackers.

By Kyle J. Hayes

kylehayesblog.com

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