There's something undeniably comforting about a steaming bowl of chicken soup, and this Garden Herb Chicken Soup brings that comfort to a whole new level. With fresh veggies and aromatic herbs, it's both nourishing and bursting with flavor. Perfect for when you're feeling under the weather or simply craving a wholesome meal.
Chicken breast provides lean protein and a hearty texture to the soup. Browning it first enhances its flavor. Chicken broth is the base that ties all the ingredients together—use a good quality one for best results. Carrots and celery add sweetness and crunch, while zucchini offers a subtle earthiness. Spinach is added for a burst of color and nutrition. Olive oil is used to sauté the aromatics and adds a lovely richness. Onion and garlic create a fragrant base for the soup. Fresh thyme and basil bring a garden-fresh aroma. Salt and black pepper enhance and balance the flavors. A touch of parsley adds a fresh finish, and lemon juice brightens everything up before serving.
This soup pairs beautifully with a slice of crusty sourdough bread or a simple grilled cheese sandwich. If you're in the mood for something lighter, a fresh garden salad makes a great accompaniment. For a touch of indulgence, top the soup with freshly grated Parmesan cheese or a dollop of pesto.
Start by heating the olive oil in a large pot over medium heat. Once it's shimmering, toss in the chopped onion and minced garlic. Let them sauté for about 3 minutes, just until they're fragrant and the onion is translucent. Add the chicken breast pieces, making sure they're in a single layer, and cook until they're lightly browned on all sides. This should take around 5 minutes.
Next, pour in the chicken broth. Bring it to a boil, which should only take a few minutes. Once it's bubbling, lower the heat to a simmer and add the carrots and celery. Cover the pot and let them cook for 10 minutes, allowing the vegetables to start softening.
After the initial simmer, add the zucchini, thyme, basil, salt, and black pepper. Let the soup continue to simmer for another 15 minutes. This is when the flavors start to meld, and the vegetables become tender.
Take the chicken out of the pot and shred it using two forks. It's an easy task since the chicken is tender after being cooked in the broth. Return the shredded chicken to the pot and give everything a good stir. Right before you're ready to serve, add the spinach, parsley, and a squeeze of lemon juice. Taste and adjust the seasoning if you think it needs a bit more salt or pepper.
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