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Chicken Thigh Soup

A warm and hearty soup filled with tender chicken thighs and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken thighs, cut into chunks
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups spinach or kale chopped
  • 1 cup frozen peas
  • Juice of 1 lemon optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chicken thighs to the pot and brown them for about 5 minutes.
  3. Stir in the diced onions, carrots, and celery; cook until softened.
  4. Add the minced garlic and sauté for about 1 minute.
  5. Pour in the chicken broth and bring it to a boil.
  6. Stir in the thyme, oregano, salt, and pepper.
  7. Reduce the heat and let the soup simmer for about 20 minutes.
  8. Stir in the spinach or kale and frozen peas; cook for an additional 5 minutes.

Notes

For an extra depth of flavor, consider adding a splash of lemon juice just before serving.