Easy chicken soup recipe
An easy chicken soup recipe just perfect for cold. I made this homemade chicken soup with some fresh vegetables such as Yukon gold potatoes and some broccoli florets. It is so creamy, filling and can be paired with rice.
Servings 10 people
Cost 10
Ingredients
- 3 pieces chicken breast
- 2 cups chopped Yukon gold potatoes
- 2 tbsp unsalted butter
- 1 large onion chopped
- 1 tsp black pepper powder
- 1 tsp salt
- ½ tsp chili powder
- 1 tbsp chicken bouillon seasoning
- 3 cloves minced garlic
- 2 stalks celery chopped
- 2 sprigs fresh thyme
- 3 large carrots chopped
- 1 cup frozen peas
- 2 cups broccoli florets
Instructions
- You are going to start by placing a medium sized soup pot on the stovetop, add 2 tablespoons of unsalted butter and allow it to melt, add 1 cup of diced onion to it and saute for 2 minutes until fragrant. If you’ve been observing my cooking videos, you will notice that I love cooking onion first until I can smell its awesome aroma before I bring in other vegetables.
- When the onion is fragrant, add in ½ cup of chopped carrots and ¼ cup of celery stalk and stir for 2 minutes; once you can notice that bright color and veggies are almost softened, add in 3 minced garlic cloves and stir fry for 30 seconds.
- Sprinkle 3 tablespoons of flour, stircontinuously and cook for a minute until the raw flavor has vanished, the flourserves as a thickener, it gives the soup a creamy consistency.
- Because I want my chicken soup to be on the filling side so that I can serve it as a main dish, I’ll love to add in 2 ½ cups of Yukon gold potatoes, stir and cook for a minute. You want the potatoes to absorb all the rich flavor of the stir-fried vegetables as well.
- After that, bring in 7 cups of plain water and mix to combine, add in 3 medium-sized chicken breasts to the same pot, make sure the chicken is properly cleaned up before adding it to the pot.
- Go ahead and season that with 1 Tbsp of chicken bouillon powder, 1 tsp of salt, ½ tsp each of black pepper, and chili powder, and also 2 sprigs of fresh thyme. Mix the content properly, cover, and bring to a boil on medium heat for 30 minutes.
- After 30 minutes of cooking the chicken; you can notice the rich and tasty broth already, there is no need of making a separate stock for this since the chicken and veggies have formed their own satisfying broth for the rest of the ingredients.
- So now, just reduce the heat to medium-low, take out the chicken breasts from the soup onto a chopping board, use a sharp knife to chop into your desired chunks, I love my own pieces to be on the moderate side so it will still be visible in the soup.
- When done, return the chicken pieces back to the pot, stir to mix, and add in 1 cup of frozen peas, cook the peas for 10minutes, you want them to be a little bit tender before adding any other ingredients. At this point you can take out the thyme sprigs, they have already done their job.
- Now, add in the last ingredient which is yourfresh broccoli and stir to combine nicely. So that was about 3 cups of broccoli florets and be sure to add these towards to end to prevent your pretty looking broccoli from turning mushy or overly soften hahah! Cook that for a couple ofminutes and garnish with some chopped parsley and your yummy chicken soup is done.