Chicken Comfort Soup really wants to get you relaxed! Sit back! Enjoy the savory, extra-juicy shredded chicken, braised in a homemade broth! Enjoy the dreamy, summer corn and vegetables. Find new flavors to enjoy with the aromatic herb flavor infused into each sip. Let Chicken Comfort Soup warm you from head to toe!
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, diced
- 1 small onion, diced
- 1 stalk celery, diced
- 1 cup carrots, cut into small coins
- 2 chicken legs or 2 chicken breasts
- 1 cup tomatoes, diced
- 2 tablespoons fresh parsley, chopped, plus more, to taste, for garnish
- 1 tablespoon cumin
- 1/2 teaspoon fresh oregano, chopped
- 1/2 teaspoon fresh thyme, chopped
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 6 cups boiling water
- 1 cup frozen corn, thawed
- 1 cup frozen peas, thawed
Directions
Step 1 –In a large soup pot or a Dutch oven over medium-low heat, heat the olive oil.
Step 2 –Add the garlic, the onion, and the celery to the hot oil and cook until the onion is translucent and the veggies are softened, about 10 minutes.
Step 3 –Add the carrots, the whole chicken legs, the tomatoes, 2 tablespoons of the parsley, the cumin, the oregano, the thyme, the pepper, and the salt and cook, while stirring, until the chicken starts to brown, about 10 minutes.
Step 4 –Pour the boiling water into the pot and let the mixture simmer until the chicken reaches an internal temperature of 165 degrees F, about 15 minutes.
Step 5 –Transfer the chicken legs to a cutting board.
Step 6 –Stir the corn and the peas into the soup and boil until bright and cooked through, about 5 minutes.
Step 7 –Shred the chicken legs with two forks, discarding the bones.
Step 8 –Add the shredded chicken back into the pot, stirring to combine.
Step 9 –Serve the soup garnished with the extra parsley.
