Garlic Chicken Soup
Garlic Chicken Soup is a classic, comforting meal perfect for a chilly day or when you need a boost. This easy recipe delivers incredible flavor.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 head garlic, minced about 10-12 cloves
- 8 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- ½ cup fresh parsley, chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
- Optional: ¼ cup small pasta or cooked rice e.g., ditalini, orzo
Instructions
- Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until the vegetables begin to soften. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it. This step is crucial for building a deep flavor base for your Garlic Chicken Soup.
- Cook Chicken: Add the chicken pieces to the pot. Season generously with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn't need to be fully cooked through at this stage, as it will continue to cook in the broth.
- Simmer the Soup: Pour in the chicken broth, then add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. If using pasta, add it during the last 8-10 minutes of simmering, or according to package directions.
- Finish and Season: Remove the bay leaf. Stir in the chopped fresh parsley. Taste the Garlic Chicken Soup and adjust seasonings with additional salt and pepper as needed. For a brighter flavor, a squeeze of fresh lemon juice can be added at this stage, if desired.
- Serve Warm: Ladle the hot Garlic Chicken Soup into bowls. Garnish with extra fresh parsley, if desired, and serve immediately. This comforting soup is perfect on its own or with a side of crusty bread.
Notes
- Roast Garlic: For a sweeter, milder garlic flavor, roast the garlic cloves whole before mincing and adding to the soup.
- Fresh Herbs: Always add fresh herbs like parsley towards the end of cooking to preserve their vibrant flavor and color.
- Deglaze the Pot: After browning the chicken, use a splash of broth or water to scrape up any browned bits from the bottom of the pot—this adds incredible depth of flavor.
- Don't Overcrowd: Cook vegetables and chicken in batches if your pot is too small to ensure even cooking and proper browning.