Chicken Soup with Chicken Thighs
Ingredients:
4 chicken thighs bone-in, skinless
1 medium onion, chopped
2 large carrots, sliced
3 celery stalks, chopped
3 cloves garlic, minced
6 cups chicken broth
1 cup frozen peas
1/2 tsp thyme
1/2 tsp rosemary
Salt and pepper to taste
1 tbsp olive oil
1 cup egg noodles or rice optional
Instructions:
Heat olive oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic, and sauté for 5-7 minutes, until softened.
Add the chicken thighs to the pot and pour in the chicken broth. Stir in the thyme, rosemary, salt, and pepper. Bring to a boil.
Reduce the heat to a simmer and cook for 30 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred the meat, discarding the bones.
Add the shredded chicken back into the soup along with the peas and egg noodles if using. Simmer for an additional 10 minutes until the noodles are cooked.
Taste and adjust seasoning as needed.
Warm, comforting, and packed with flavor the perfect bowl of soup!
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