Here’s a simple recipe for chicken stew soup:
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups potatoes, peeled and diced
- 1 cup frozen peas
- Fresh parsley, chopped, for garnish (optional)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Add the minced garlic and cook for an additional minute, until fragrant.
- Add the diced chicken to the pot and cook until it is browned on all sides, about 5-7 minutes.
- Pour in the chicken broth and diced tomatoes (with their juices) into the pot. Stir in the dried thyme, dried rosemary, bay leaf, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Add the diced potatoes to the pot and continue to simmer for an additional 15-20 minutes, or until the potatoes are fork-tender.
- Stir in the frozen peas and cook for a few more minutes until they are heated through.
- Taste the soup and adjust the seasoning with salt and pepper if needed. Discard the bay leaf.
- Ladle the chicken stew soup into bowls and garnish with chopped fresh parsley, if desired.
- Serve the soup hot with crusty bread or crackers on the side.
- Enjoy your comforting and hearty chicken stew soup!
This chicken stew soup is packed with vegetables, tender chicken, and aromatic herbs, making it a perfect meal for chilly days or whenever you’re in need of some comfort food. Feel free to customize the recipe by adding your favorite vegetables or herbs.
