Chicken Arugula Soup
Equipment
- Large soup pot
- Chopping board and knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 pound chicken breast, cut into bite-sized pieces
6 cups chicken broth
1 cup water
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
4 cups fresh arugula
Instructions
Sauté Aromatics
- Heat olive oil in a large soup pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant and translucent, about 3-4 minutes.
Add Vegetables
- Stir in diced carrots and celery, cook for an additional 5 minutes until slightly softened.
Cook Chicken
- Add chicken breast pieces to the pot, season with dried thyme, dried oregano, salt, and pepper. Cook until chicken is no longer pink, about 5-7 minutes.
Simmer Soup
- Pour in chicken broth and water, bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 20-25 minutes to allow flavors to meld.
Incorporate Arugula
- Stir in fresh arugula, allowing it to wilt into the soup. Cook for an additional 2-3 minutes until arugula is tender.
Serve And Enjoy
- Ladle the hot Chicken Arugula Soup into bowls. Garnish with additional fresh arugula if desired. Serve piping hot and savor the comforting flavors.
Notes
Ensure the chicken is cooked through before serving to prevent any foodborne illnesses. Feel free to customize the recipe according to your taste preferences and dietary needs.