Herbal Infused Chicken Soup

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 8
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This Herbal Infused Chicken Soup is not just your average chicken soup. Packed with aromatic herbs, it's a comforting dish that's perfect for chilly evenings or when you need a bowl of warmth. Plus, it's simple enough for a weekday meal but special enough for company.

Ingredients for Herbal Infused Chicken Soup

Whole chicken: Provides a deep flavor base for the soup. Using a whole bird ensures you get that rich, homemade broth feel. Olive oil is used to sauté the veggies, adding a subtle fruity flavor. Onion and garlic are the aromatic foundation, bringing warmth and depth. Carrots and celery not only add sweetness and crunch but are classic soup veggies. Chicken broth is the liquid gold that forms the base of our soup. Bay leaves, thyme, rosemary, and oregano are the herbal stars, infusing the soup with earthy, aromatic notes. Salt and pepper to taste, ensuring everything is perfectly seasoned. Frozen peas add a pop of color and sweetness. Finally, fresh parsley is stirred in for brightness just before serving.

Tips & Tricks

  • If short on time, use pre-cooked rotisserie chicken. Just add it in step 5.
  • For a clearer broth, skim off any foam that rises during simmering.
  • Adjust the herbs to your preference. More rosemary for a piney note, or more thyme for earthiness.
  • Leftovers can be frozen for up to 3 months. Just thaw and reheat.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a light salad. You might also enjoy it with a side of roasted vegetables for a more robust meal. If you're up for it, a sprinkle of parmesan cheese on top can add a nice touch of umami.

Frequently Asked Questions

Can I use chicken breasts instead of a whole chicken?
Yes, but the broth might not be as rich. Consider adding some chicken bouillon for extra flavor.
What if I don't have fresh herbs?
Dried herbs work just fine in this recipe. Use about a third of the amount since dried herbs are more concentrated.
How can I make this soup more filling?
Try adding cooked rice or small pasta like orzo or ditalini for a heartier version.

Herbal Infused Chicken Soup Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. You'll want to get the oil shimmering before adding the chopped onion and minced garlic. Sauté these until the onions turn translucent and your kitchen smells amazing. Then, gently place the whole chicken into the pot and pour in the chicken broth. This is where the magic starts to happen. Add the bay leaves, thyme, rosemary, oregano, salt, and pepper. These herbs will infuse the broth with a wonderful aroma and taste.

Bring everything to a boil. Once bubbling, reduce the heat to low, cover the pot, and let it simmer for about an hour. This is when you can take a little break, maybe clean up your prep area or start thinking about anything else you want to serve with the soup. After an hour, carefully remove the chicken. Let it cool slightly so you can handle it without burning yourself. Shred the meat, discarding the bones, and return the chicken to the pot.

Now it's time to add the carrots, celery, and peas. These are going to cook in the delicious broth for about 30 minutes, becoming tender and absorbing all the nice flavors. Stir in the fresh parsley just before serving to give everything a final burst of freshness. And there you have it — a pot of herbal infused chicken soup ready to warm you up!

Why You'll Love This Recipe

  • Filled with flavor from fresh herbs and spices.
  • Uses a whole chicken for rich, homemade broth.
  • Simple to make and great for meal prep.
  • Perfect for boosting your immune system with natural ingredients.
  • Comforting and satisfying, like a hug in a bowl.

Ingredients

1 whole chicken (about 4 lbs)
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 large carrots, sliced
4 celery stalks, sliced
8 cups chicken broth
2 bay leaves
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon oregano
Salt and pepper to taste
1 cup frozen peas
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until onions are translucent.
2. Add the whole chicken to the pot and pour in the chicken broth. Add bay leaves, thyme, rosemary, oregano, salt, and pepper.
3. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the chicken is cooked through.
4. Remove the chicken from the pot, let it cool slightly, then shred the meat and discard the bones.
5. Return the shredded chicken to the pot. Add carrots, celery, and peas.
6. Simmer for another 30 minutes until the vegetables are tender.
7. Stir in fresh parsley before serving.

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