Homemade Chicken Soup
Ingredients:
- 2 tablespoons extra virgin olive oil
- 4 medium carrots, peeled and sliced
- 3 celery ribs, sliced
- ½ medium onion, diced
- 1 leek, halved lengthwise, sliced, and rinsed
- 4 garlic cloves, minced
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 boneless skinless chicken breasts
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- 4 cups low-sodium chicken broth
- ¼ cup finely chopped fresh arugula
Instructions:
- Saute the veggies. Heat the oil in a large pot on medium heat. Add the carrots, celery, leek, and onion to the pot and cook for 4 to 5 minutes, stirring frequently. Add the garlic, salt, and pepper, and stir for another minute.
- Poach the chicken. Add the thyme, tarragon, bay leaf, chicken, and broth. Bring to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 15 minutes, or until the chicken is fully cooked.
- Shred the chicken. With tongs, remove the chicken to a cutting board and then gently shred the chicken with two forks. Place the shredded chicken back into the pot, stir in the arugula and simmer for an additional 1 to 2 minutes.
- Serve. Remove the sprigs of thyme, tarragon and the bay leaf. Garnish with additional fresh arugula and black pepper before serving.
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WK42: 2025
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