Shredded Chicken Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 2 medium carrot sliced
- 2 stalk celery sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 6 cup chicken broth
- 2 cup cooked chicken shredded
- 1 cup frozen corn
- 1 tablespoon lemon juice
- 2 tablespoon fresh parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are softened, about 5 minutes.
- Season the vegetables with salt, black pepper, and thyme.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat to a simmer and add the shredded chicken and corn.
- Simmer for 15 minutes, allowing the flavors to meld together.
- Stir in the lemon juice and fresh parsley before serving.
- Let the soup rest for 5 minutes before serving to enhance the flavors.
Notes
For a richer flavor, consider using homemade chicken broth. You can also add other vegetables like peas or green beans for added texture and nutrition. If you prefer a thicker soup, mix a tablespoon of cornstarch with cold water and stir it into the soup during the simmering stage. Adjust the seasoning to your taste, and feel free to add more herbs like basil or oregano for a different flavor profile.
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