Quick chicken soup for a cold:
Be warm with winter and enjoy our Quick Chicken Soup: a great cure for cold days. With the care given to its preparation this simple recipe turns shredded chicken, spiced with aromatic vegetables and a medley of herbs into a delicious bowl of healthy comfort. however, let’s take a culinary trip that both satisfies the body and warms the heart during the winter time.
Instruction:
How to cook chicken soup:
Course: Non-Vegetarian Stater, Soups4-6
servings10
minutes20
minutes150
kcalWelcome to the warmth of winter with a nourishing bowl of Quick Chicken Soup. Let’s prepare this easy recipe that not only satisfies your taste buds but also provides comfort on chilly days
Ingredients
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon fresh ginger, grated
8 cups chicken broth
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
Salt and pepper to taste
Chopped fresh parsley, for garnish (optional)
Directions
- For sauteing:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
3. Stir in garlic and ginger, sauté for an additional minute. - For boiling:
1. Pour in the chicken broth and bring to a boil.
2. Reduce heat to low and simmer for 10 minutes.
3. Then add the chicken pieces, thyme, and oregano.
4. Cook for another 10-15 minutes, or until the chicken is cooked through. - Season to Perfection:
1. Taste and adjust seasoning with salt and pepper as desired.
2. Garnish with parsley if desired.
Tips
- Spice it Up: Add a pinch of cayenne pepper or red pepper flakes for a little extra kick.
- Noodles for Comfort: Throw in some egg noodles or rice during the last few minutes of cooking for a more satisfying meal.
- Leftovers are Golden: The leftover of this soup is very tasty. Keep it in an airtight container and refrigerate it within three days.