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Chicken Thigh Soup

A comforting and hearty dish, perfect for chilly days with simple ingredients that are easy to adapt.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs, boneless and skinless
  • 1 piece onion, diced
  • 2 pieces carrots, sliced
  • 2 pieces celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup green beans, trimmed and chopped
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • for garnish Fresh parsley

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add the onions, carrots, and celery, sautéing until softened.
  2. Stir in the garlic and cook for another minute until fragrant.
  3. Add the chicken thighs to the pot and season with salt, pepper, and thyme.
  4. Pour in the chicken broth and bring to a simmer.
  5. Cook for about 20 minutes until the chicken is cooked through. Remove the chicken and shred it.
  6. Return the shredded chicken to the pot, add the green beans, and let it simmer for an additional 10 minutes.
  7. Adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Notes

Leftover Chicken Thigh Soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months. Reheat when needed. For extra flavor, consider adding herbs like rosemary or bay leaves. You can customize the vegetables according to your preferences.