SafePlates

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts or thighs
• 8 cups (1.9L) low-sodium chicken broth
• 2 cups (300g) carrots, sliced
• 2 cups (300g) celery, sliced
• 1 cup (150g) onion, diced
• 2 cloves garlic, minced
• 1 cup (150g) potatoes, diced (optional)
• 1 bay leaf
• 1 tsp (5g) dried thyme
• 1 tsp (5g) dried parsley
• 1/2 tsp (2.5g) black pepper
• 1 tsp (6g) salt, or to taste
• 2 tbsp (30ml) olive oil
• 1 cup (150g) egg noodles or pasta (optional)
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the chicken breasts or thighs to the pot. Pour in the chicken broth.
5. Add the potatoes (if using), bay leaf, dried thyme, dried parsley, black pepper, and salt.
6. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
8. If using noodles or pasta, add them to the pot and cook according to package instructions, usually 6-8 minutes, until tender.
9. Taste and adjust seasoning with more salt or pepper if needed.
10. Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley if desired.

Tip

For extra flavor, squeeze a bit of fresh lemon juice into each bowl before serving.