Garlicky Chicken Soup

Warm up your soul with this hearty and aromatic Garlicky Chicken Soup, a comforting blend of tender shredded chicken, nutrient-packed vegetables, and a rustic medley of thyme and bay leaf-infused broth. Bursting with the bold flavor of eight cloves of sautéed garlic, this nutrient-rich soup is perfect for chilly evenings or when you're feeling under the weather. The optional addition of egg noodles or rice makes it a versatile, one-pot dish that can double as a filling main course. Finished with a sprinkle of fresh parsley and a squeeze of zesty lemon, this gluten-free (without the noodles) and low-sodium recipe is ready in just under an hour and serves up to four people. Perfect for meal-prepping or a cozy dinner, this garlicky soup checks all the boxes for wholesome, easy, and utterly delicious comfort food.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 8 cloves garlic cloves, minced
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 1 pound chicken breasts, boneless and skinless
• 6 cups low-sodium chicken broth
• 2 cups water
• 1 leaf bay leaf
• 3 sprigs fresh thyme
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper, freshly ground
• 1 cup egg noodles or rice (optional)
• 2 tablespoons parsley, chopped (for garnish)
• 4 quarters lemon wedges (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Step 3

Stir in the diced onion, slices of carrots, and celery. Sauté for about 5-7 minutes until softened.

Step 4

Push the vegetables to the side of the pot and place the chicken breasts in the center. Sear them for 2-3 minutes on each side until lightly browned.

Step 5

Pour in the chicken broth and water, ensuring the chicken breasts are fully submerged.

Step 6

Add the bay leaf, thyme sprigs, kosher salt, and black pepper. Bring the mixture to a boil.

Step 7

Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes or until the chicken is fully cooked and tender.

Step 8

Remove the chicken breasts from the pot and shred them using two forks. Discard the bay leaf and thyme sprigs.

Step 9

If using egg noodles or rice, add them to the soup and cook according to the package instructions, usually 8-10 minutes.

Step 10

Return the shredded chicken to the pot and stir to combine. Taste and adjust seasoning with more salt or pepper if needed.

Step 11

Ladle the soup into bowls and garnish with chopped parsley. Serve with lemon wedges for a fresh, zesty touch if desired.

Nutrition Facts

Serving size	3018.3 grams (3018.3g)

Amount per serving	% Daily Value*
Calories	1574

Total Fat 52.90g	68%
Saturated Fat 10.10g	51%
Polyunsaturated Fat 2.70g
Cholesterol 428mg	143%
Sodium 1518mg	66%
Total Carbohydrate 102.70g	37%
Dietary Fiber 12.00g	43%
Total Sugars 20.10g
Protein 168.30g	337%

Vitamin D 5IU	23%
Calcium 271mg	21%
Iron 9mg	47%
Potassium 2180mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 43.2%

Carbs: 26.3%