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
• 3 cloves garlic, minced
• 1 cup (150g) potatoes, diced (optional)
• 2 tbsp (30ml) olive oil
• 1 tsp (5g) salt, or to taste
• 1/2 tsp (2g) black pepper
• 1/2 tsp (1g) dried thyme
• 1/2 tsp (1g) dried parsley
• 1 bay leaf
• 2 cups (120g) egg noodles or pasta (optional)
• 2 tbsp (8g) fresh parsley, chopped (for garnish)

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 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), salt, pepper, dried thyme, dried parsley, and bay leaf.
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. Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
10. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

Tip

For extra flavor, squeeze a bit of fresh lemon juice into each bowl before serving. Serve with crusty bread for a hearty meal.