Chicken And Rosemary Soup
Equipment
- Large pot
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 4 cups chicken broth
- 2 cups cooked chicken breast shredded
- 1 large carrot sliced
- 1 celery stalk sliced
- 1 teaspoon fresh rosemary chopped (or ½ teaspoon dried rosemary)
- 1 bay leaf
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
Sauté The Aromatics
- I start by heating the olive oil in a large pot over medium heat. Once the oil is hot, I add the chopped onion and garlic, sautéing them until they're soft and translucent, which usually takes about 5 minutes.
Add The Vegetables
- Next, I toss in the sliced carrots and celery, cooking them for another 3 minutes until they begin to soften.
Pour In The Chicken Broth
- I then pour in the chicken broth and bring the mixture to a boil. This forms the base of the soup, rich and full of flavor.
Add The Chicken And Herbs
- Once the broth is boiling, I add the shredded chicken, chopped rosemary, and a bay leaf. I reduce the heat and let the soup simmer for about 20 minutes, allowing the flavors to meld together beautifully.
Season And Serve
- I season the soup with salt and pepper to taste. If I'm feeling fancy, I garnish it with a sprinkle of fresh parsley before serving. The soup is now ready to be enjoyed.
Notes
This soup also freezes well. I like to make a double batch and freeze half for those days when I need a quick, homemade meal without the effort. Just thaw and reheat, and it’s as good as fresh.