Description
A comforting and delicious soup made with tender chicken, hearty pasta, and a vibrant blend of fresh herbs. This recipe is easy to make and perfect for a cozy meal.
Ingredients
Scale
- 2 pounds Boneless, Skinless Chicken Breasts
- 8 cups Unsalted Chicken Broth
- 3 sprigs Fresh Thyme
- 3 sprigs Fresh Oregano
- 1 stalk Rosemary
- 4 cloves Garlic
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 2 tablespoons Olive Oil
- 1 large Yellow Onion
- 2 medium Carrots
- 2 stalks Celery
- 1 cup Fresh Parsley
- 1 cup Fresh Dill
- 1 cup Fresh Basil
- 4 cups Cooked Pasta, Rice, or Crusty Bread (for serving)
Instructions
- In a medium saucepan, combine chicken breasts, chicken broth, thyme, oregano, rosemary, garlic, salt, and pepper. Bring to a boil, then reduce heat to a simmer for about 1 hour, until chicken is tender.
- While chicken cooks, heat olive oil in a large pot over medium heat. Sauté onion for 10-15 minutes until caramelized. Add carrots and celery, cook briefly, then turn off heat.
- Shred the cooked chicken using two forks. Strain the cooking liquid into a bowl, discarding aromatics.
- Combine shredded chicken, reserved cooking liquid, and sautéed vegetables in the pot. Adjust saltiness as needed.
- Bring to a gentle simmer and cook until vegetables are tender.
- Stir in fresh parsley, dill, and basil just before serving.
Notes
- For best texture, store cooked pasta separately and add just before serving.
- Add fresh herbs at the end of cooking to preserve their bright flavor.
- Caramelize onions slowly for maximum sweetness and depth.
- Taste and adjust saltiness, especially if using store-bought broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg