Country Chicken Soup: A Popular and Nourishing Comfort Food
A delicious and comforting soup made with tender chicken and hearty vegetables.
The Country Chicken Soup is a highly popular dish among food enthusiasts, and for good reason. It combines tender chicken pieces and an assortment of hearty vegetables to create a warm and satisfying meal. This recipe is loved by people of all ages and is often served at family gatherings, potlucks, and cozy dinners.
Not only is this soup incredibly delicious, but it is also a healthy option for those looking to enjoy a nourishing meal. The use of lean chicken provides a good source of protein, which is essential for building and repairing body tissues, supporting muscle growth, and boosting overall health. Additionally, the abundance of fresh vegetables in this soup ensures a good intake of vitamins, minerals, and dietary fiber.
This country-style chicken soup offers a great combination of flavors and textures, with the tender chicken pieces complemented by the hearty vegetables, such as carrots, celery, and potatoes. The savory broth fills the kitchen with a delightful aroma as it simmers, tantalizing taste buds even before the first spoonful.
Whether you are looking to warm up on a chilly day or simply seeking a comforting and wholesome meal, Country Chicken Soup is an ideal choice. Its popularity and nutritional value make it a standout recipe that should be in every home cook’s repertoire.
Country Chicken Soup
Ingredients
- 1 lb chicken breasts boneless and skinless
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups potatoes diced
- 1 cup frozen peas
- Fresh parsley, for garnish
Instructions
- In a large pot, heat some oil over medium heat.
- Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
- In the same pot, add the diced onion, sliced carrots, sliced celery, and minced garlic. Cook until the vegetables are tender, about 5 minutes.
- Return the chicken to the pot and add the chicken broth, bay leaf, dried thyme, dried rosemary, salt, and black pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Remove the chicken breasts from the pot and shred them using two forks.
- Return the shredded chicken to the pot and add the diced potatoes. Cook for an additional 15 minutes or until the potatoes are tender.
- Stir in the frozen peas and cook for another 5 minutes.
- Remove the bay leaf from the pot and discard.
- Serve the soup hot, garnished with fresh parsley.
