Easy Chicken Soup

I hate chicken breast; they are just so bland, but when I have breast to use up, there is no better use than chicken soup. This pot comes together quickly. This isn't a whole-day-sitting-on-the-stove kind of soup. It's quick, it's easy, and it's adjustable. Don't like onions? Don't use them. Have some shallots leftover? Add them in.

Annoted Cooking Notes: If you're short on time, you don't have to stick to just one pot. I cooked the chicken in half of the broth and simultaneously started cooking the vegetables in another pot with the remaining broth. Once the chicken is cooked, remove the meat and strain its liquid into the pot with the vegetables, then add the shredded chicken to the soup.

Ingredients

3 skinless chicken breasts

8 cups water (or chicken broth for more flavor)

3 carrots, sliced

2 celery stalks, chopped

1 small onion, diced

3 cloves garlic, minced

1–2 teaspoons salt (to taste)

½ teaspoon black pepper

1 teaspoon dried thyme (optional)

1 teaspoon dried parsley (optional)

1 bay leaf (optional)

1–2 cups noodles or rice (optional)

Fresh parsley (for garnish, optional)

Directions.

1. Start the broth In a large pot, add chicken breasts + water/broth

Bring to a boil, then reduce to a simmer

2. Add onion, garlic, carrots, and celery

Stir in salt, pepper, thyme, parsley, and bay leaf, and let simmer. Let it cook for about 25–30 minutes until the chicken is fully cooked

3.. Shred the chicken. Remove chicken, shred it with forks, then return it to the pot

4. Add noodles (or rice) and cook another 8–10 minutes

(If using rice, cook longer ~15–20 min depending on type)

6. Taste & adjust. Add more salt/pepper if needed

Remove bay leaf

Serving Tip

Sprinkle fresh parsley on top

Squeeze a little lemon juice for brightness (optional but really good)

Use half broth + half water instead of just water

Add a splash of olive oil or butter at the end

Throw in a pinch of paprika for depth