This Hearty Homestead Soup is the perfect antidote to chilly evenings. Itβs a comforting pot of warmth, loaded with tender chicken and vibrant vegetables, bringing homestyle goodness to your table.
The star of our soup is the chicken thighs, which bring a depth of flavor and richness that's hard to beat. Carrots and celery add a sweet earthiness and freshness. The onion provides a savory base, while garlic infuses the broth with aromatic warmth. A blend of chicken broth and water forms the soup's body, enriched with dried thyme and rosemary for herbal notes. Don't forget the frozen peas for a pop of color and a hint of sweetness. A splash of olive oil helps everything come together beautifully.
This soup is wonderful with a side of crusty bread for dipping. A simple green salad with a light vinaigrette complements the soupβs hearty nature, adding a refreshing crunch to your meal.
Start by heating your olive oil in a large pot over medium heat. Once it's shimmering, place the chicken thighs skin-side down and let them brown for about 5 minutes on each side. This step is crucial for sealing in flavor. Once browned, remove them and set aside.
In the same pot, toss in the onion, garlic, carrots, and celery. Stir them around for about 8 minutes until they're tender and aromatic. This is where the magic starts, as these veggies will lay the foundation for your soup's flavor.
Return your chicken to the pot, followed by the chicken broth, water, thyme, rosemary, along with some salt and pepper to taste. Bring everything to a gentle boil, then reduce the heat to a simmer. Let it bubble away for around 30 minutes.
Five minutes before the end of cooking, add the frozen peas. They don't need much time, just enough to heat through and retain a bit of snap. Now, remove the chicken, shred it with a couple of forks, and return it to the pot. Stir well, ensuring all the elements are well-distributed, then it's ready to serve.