Ingredients
- 1.5 lbs chicken (breast or thighs)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 8 oz mushrooms, sliced
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh parsley, chopped
- Salt and pepper to taste
- Pinch of smoked paprika (optional)
Instructions
- Prep the ingredients: Chop your vegetables and have everything ready.
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Sauté onions and garlic until fragrant, about 5 minutes.
- Brown the chicken: Add chicken, season with salt and pepper, and brown on all sides for about 5-7 minutes.
- Add the vegetables: Toss in carrots, celery, and mushrooms, sauté for an additional 5 minutes.
- Pour in the broth: Add broth and diced tomatoes, bring to a gentle simmer.
- Shred the chicken: Remove chicken, shred it, and return to the pot along with herbs.
- Taste and adjust: Taste and adjust seasoning as needed.
- Serve and enjoy: Ladle soup into bowls and serve with crusty bread or a salad.
Notes
For a vegetarian version, replace chicken with chickpeas or lentils.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
- Diet: N/A