The weather is finally cooling down here in Southern California, so it’s time for some chicken soup! Chicken soup is perfect when you’re feeling sick or if you just want something warm during the fall/winter months. What I love about making this recipe is that you can add how much vegetables you want. It’s a simple dish to make but still flavorful and comforting.
Ingredients (~4-5 servings):
2 cups of chopped celery
2 cups of chopped carrots
1 medium-sized onions, chopped
2-3 gloves of garlic (depends on the size of the garlic)
1 box/can of chicken broth (32 oz)
1-1 1/2 pound of boneless chicken thigh
1 tbs of cooking oil
1 tsp of salt and pepper
Step 1: In a medium size pot on medium heat, add in cooking oil, garlic, and onion, and sauté for about 1-2 minutes. Add in 1 tsp of salt and pepper. And lastly, add in your carrots, celery, and potato and sauté it for 1-2 minute.
Step 2: Add in your vegetable broth and bring your soup to a boil before turning it down to medium-low heat.
Step 4: Place boneless chicken thigh into the soup and place a 3-4 stems of baby dill on top. Cover with a lid and let it simmer on medium-low for 20-30 minutes or until chicken is cook.
Step 5: Remove baby dill and place chicken onto a cutting board to cool. Once the chicken cools down a bit, shred the chicken into smaller bite-size pieces.
Step 6: Put the shredded chicken back into the soup and cook for another 10-15 minutes. Remember to remove any scum that comes up. Taste and add additional salt and pepper if needed.
Enjoy this soup with some egg noodles or pasta for a more filling meal. Hope you try this out!