Recipe Background
Comfy Chicken Soup offers rich aroma and balanced textures.
This Comfy Chicken Soup feels like a warm hug on a chilly day. The broth, enriched by bone-in chicken and sweet carrots, gives off a rich aroma that fills the kitchen and your senses. As it simmers, flavors meld into something deeply satisfying—a savory embrace for both body and soul. Each spoonful balances tender chicken with slightly firm vegetables, creating a melody of textures.
A quiet moment at the stove, skimming the foam from the surface, ensures a cleaner, clearer broth. It’s a small action, but it makes a meaningful difference in the final sip. When shared with loved ones, this simple gesture adds a touch of intention that transcends the bowl.
Whether you’re dining alone or with company, this soup invites a pause. It encourages conversation and a moment of reflection with each serving—a reminder that sometimes the simplest ingredients make the most lasting memories.
Ingredients
- 2 (1-pound) chicken breast halves bone-in and skin-on
- 3 medium carrots sliced
- 2 stalks celery sliced
- 1 medium onion chopped
- 1 (32-ounce) container low-sodium chicken broth
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Directions
- In a large pot over medium-high heat, add the chicken breast halves, the carrots, the celery, the onion, and the chicken broth. Cover the pot and bring to a boil.
- Reduce the heat to medium-low. Add the salt and the black pepper to the soup and stir to combine.
- Cover the pot and simmer the soup until the vegetables are tender and the meat reaches an internal temperature of 165 degrees F and the juices run clear, about 15-20 minutes.
- Skim and discard any of the foam that has risen to the top of the soup.
- Transfer the cooked chicken halves to a large bowl and let them rest until they are cool enough to handle.
- Shred the chicken halves, discarding the skin and the bones.
- Add the shredded chicken to the soup and cook until it is heated through, about 3 minutes.
- Serve.
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