recipe for winter chicken soup:
Ingredients
Regarding the soup:
Two tablespoons of butter or olive oil
One medium onion, cut finely
2–3 minced garlic cloves
Two medium carrots and two cut celery stalks
The dried thyme, one teaspoon
One teaspoon of dried rosemary
One pound of bay leaves (450g) Skinless, boneless chicken thighs or breasts
Six cups of stock or chicken broth
One cup of chopped potatoes (optional for added heartiness)
One cup of rice, barley, or noodles (optional)
To taste, add salt and black pepper.
Garnish with sliced lemon wedges (optional, for brightness) and fresh parsley or dill.
Sauté the onion for three to four minutes, or until it becomes tender.
After adding the celery, carrots, and garlic, simmer for a further five minutes, or until the veggies begin to soften.
After adding the chicken stock to the pot, add the chicken thighs or breasts.
For a heartier soup, add the potatoes at this point if using them.
After bringing the mixture to a boil, lower the heat so that it simmers. The chicken should be cooked through after 25 to 30 minutes of cooking under cover.
Shred the chicken in step three.
Using two forks, shred the chicken after taking it out of the pot.
Add the chicken shreds back to the soup.
Take out the bay leaf and throw it away.
For a zesty, fresh taste, serve with a lemon wedge on the side.
Two tablespoons of butter or olive oil
One medium onion, cut finely
2–3 minced garlic cloves
Two medium carrots and two cut celery stalks
The dried thyme, one teaspoon
One teaspoon of dried rosemary
One pound of bay leaves (450g) Skinless, boneless chicken thighs or breasts
Six cups of stock or chicken broth
One cup of chopped potatoes (optional for added heartiness)
One cup of rice, barley, or noodles (optional)
To taste, add salt and black pepper.
Garnish with sliced lemon wedges (optional, for brightness) and fresh parsley or dill.
Soup:Step 1: Get the Base Ready
In a large pot, melt butter or olive oil over medium heat.Sauté the onion for three to four minutes, or until it becomes tender.
After adding the celery, carrots, and garlic, simmer for a further five minutes, or until the veggies begin to soften.
Step 2: Simmer and season
Stir together the bay leaf, rosemary, and dried thyme in the pot.After adding the chicken stock to the pot, add the chicken thighs or breasts.
For a heartier soup, add the potatoes at this point if using them.
After bringing the mixture to a boil, lower the heat so that it simmers. The chicken should be cooked through after 25 to 30 minutes of cooking under cover.
Shred the chicken in step three.
Using two forks, shred the chicken after taking it out of the pot.
Add the chicken shreds back to the soup.
Step 4: Optional: Add Noodles
Add the noodles, rice, or barley to the saucepan and boil for another 8 to 10 minutes, or until cooked, if using.Step 5: Concluding Details
Adjust the seasoning with salt and black pepper after tasting the soup.Take out the bay leaf and throw it away.
Step 6: Present and Savour
Spoon the soup into dishes and sprinkle with dill or fresh parsley.For a zesty, fresh taste, serve with a lemon wedge on the side.
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