Hearty Homestead Soup

πŸ•’ Prep: 10 min
πŸ”₯ Cook: 40 min
🍽 Serves: 4
β˜…β˜…β˜…β˜…β˜…
Be the First to Review!

This Hearty Homestead Soup is the perfect antidote to chilly evenings. It’s a comforting pot of warmth, loaded with tender chicken and vibrant vegetables, bringing homestyle goodness to your table.

Ingredients for Hearty Homestead Soup

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.

Tips & Tricks

  • For a richer flavor, deglaze the pot with a splash of white wine after cooking the vegetables.
  • Use bone-in chicken thighs for even more flavor, if you don’t mind a bit of extra effort with shredding.
  • Adjust seasonings at the end; flavors can mellow as they cook.

Serving Suggestions

This soup is wonderful with a side of crusty bread for dipping. A simple green salad with a light vinaigrette complements the soup’s hearty nature, adding a refreshing crunch to your meal.

Frequently Asked Questions

Can I use chicken breasts instead?
Yes, but the soup may be less rich since thighs have more fat and flavor.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Can I freeze this soup?
Yes, freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.

Hearty Homestead Soup Recipe Walkthrough

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.

Why You'll Love This Recipe

  • Quick prep with minimal fuss.
  • Rich, savory flavors in every spoonful.
  • Perfect for using up leftover veggies.
  • Hearty and filling, yet light enough for any season.

Ingredients

1.5 lbs chicken thighs
2 carrots, sliced
2 stalks celery, chopped
1 large onion, diced
4 cloves garlic, minced
3 cups chicken broth
1 cup water
1 tsp dried thyme
1 tsp dried rosemary
Salt to taste
Pepper to taste
1 cup frozen peas
1 tbsp olive oil

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chicken thighs and cook until browned, about 5 minutes per side. Remove and set aside.
3. In the same pot, add onion, garlic, carrots, and celery. Cook until vegetables are tender, about 8 minutes.
4. Return chicken to the pot and add chicken broth, water, thyme, rosemary, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Add peas and cook for an additional 5 minutes.
7. Remove chicken, shred it, and return it to the soup. Stir well before serving.

Ratings and Comments

Thank you for your rating!