A light, soothing chicken soup with clear broth, tender chicken, and simple vegetables, perfect for cozy winter meals.

Scale

1 tbsp olive oil

1 small yellow onion, diced

2 carrots, sliced

2 celery stalks, sliced

2 cloves garlic, minced

6 cups low-sodium chicken broth

1 lb boneless, skinless chicken breasts

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp dried thyme

1 bay leaf

2 tbsp fresh parsley, chopped

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1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery and cook for 5 minutes until softened.

3. Stir in garlic and cook for 30 seconds until fragrant.

4. Pour in chicken broth and add chicken breasts.

5. Season with salt, pepper, thyme, and bay leaf. Bring to a gentle boil.

6. Reduce heat and simmer for 20 minutes, until chicken is cooked through.

7. Remove chicken, shred, then return to the pot and stir in parsley.

Keep the soup at a gentle simmer for the clearest broth and cleanest flavor.