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One Pot Chicken Soup

One Pot Chicken Soup
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This One Pot Chicken Soup is an incredibly simple, unbelievably delicious family legend that delivers big on flavor and nourishment without demanding hours in the kitchen. It's convenient, robust, versatile, and offers a complete meal in one go, perfect for busy weeknights or comforting a sick day, proving that the best things in life truly come from one pot.

Ingredients

Scale

2 tablespoons Olive Oil
1.5 pounds Boneless, Skinless Chicken Breast or Thighs, diced into 1-inch pieces
1 large Yellow Onion, chopped
3 medium Carrots, peeled and sliced
3 Celery Stalks, sliced
4 cloves Garlic, minced
8 cups Low-Sodium Chicken Broth
1 Dried Bay Leaf
1 teaspoon Dried Thyme
0.5 teaspoon Dried Rosemary, crushed
1 cup Egg Noodles or Small Pasta (e.g., ditalini), uncooked
0.25 cup Fresh Parsley, chopped (for garnish)
To taste Salt
To taste Black Pepper

Instructions

  1. Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the chicken from the pot and set aside
  2. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant. If any browned bits are sticking to the bottom of the pot, scrape them up with a wooden spoon as the vegetables release their moisture; this is flavor!
  3. Stir in the minced garlic, dried bay leaf, dried thyme, and dried rosemary. Cook for another minute until the garlic is fragrant, being careful not to burn it
  4. Pour in the chicken broth. Bring the mixture to a boil, scraping up any remaining browned bits from the bottom of the pot with your spoon. This crucial step adds immense depth to your easy chicken soup
  5. Return the seared chicken to the pot. Reduce the heat to low, cover, and let the One Pot Chicken Soup simmer for 15-20 minutes. This allows the flavors to meld beautifully and the chicken to cook through and become tender
  6. Uncover the pot, increase the heat to medium, and add the egg noodles (or your chosen pasta). Cook according to package directions, usually 7-10 minutes, until the noodles are al dente. Taste and adjust seasonings with salt and pepper as needed
  7. Remove the bay leaf before serving. Ladle the hot One Pot Chicken Soup into bowls. Garnish generously with fresh chopped parsley. Serve immediately and enjoy your wholesome, comforting meal

Notes

Don't Skip the Sear: Browning the chicken first, even lightly, adds a significant layer of savory depth to your soup.

Deglaze Properly: When you add the broth, use a wooden spoon to scrape up all those delicious browned bits (fond) from the bottom of the pot. Those bits are packed with flavor and will dissolve into your broth, making it incredibly rich.

Pasta Timing: Add the pasta or noodles only when the soup is almost done. If added too early, they can become mushy. If you plan to freeze or store a large batch, consider cooking the pasta separately.

For freezing, it's best to cook the pasta separately and add it to individual portions upon reheating to prevent it from becoming mushy.

Nutrition

Find it online: https://fabiloustaste.com/one-pot-chicken-soup/