Entrée: United States – Chicken Soup

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (about 300 g) shredded rotisserie chicken
1 cup (130 g) diced carrots
1 cup (120 g) diced celery
1 cup (150 g) diced onion
2 cloves garlic, minced
6 cups (1.4 L) chicken broth
1 bay leaf
1 tsp (5 ml) dried thyme
Salt and pepper to taste

Show original ingredient measurements

2 cups (about 300 g) shredded rotisserie chicken
1 cup (130 g) diced carrots
1 cup (120 g) diced celery
1 cup (150 g) diced onion
2 cloves garlic, minced
6 cups (1.4 L) chicken broth
1 bay leaf
1 tsp dried thyme
Salt and pepper to taste

Instructions

1. In a large pot, sauté the diced onion, carrots, and celery over medium heat until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.
2. Pour in the chicken broth and add the shredded rotisserie chicken, bay leaf, and thyme. Bring the soup to a simmer and cook for 20-25 minutes, allowing the flavors to meld.
3. Season the soup with salt and freshly ground pepper to taste. Remove the bay leaf before serving.

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