Go Back
A steaming bowl of clear broth chicken soup with diced carrots, celery, and shredded chicken topped with fresh parsley.

Chicken, Carrot and Celery Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 250 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 2 cups diced carrots
  • 1.5 cups diced celery
  • 1 medium yellow onion, diced
  • 2 cloves garlic , minced
  • 6 cups low -sodium chicken stock
  • 1 tsp dried thyme
  • 1 bay lea f
  • 0.5 tsp sal t
  • 0.25 tsp ground black pepper
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Heat olive oil in a large stockpot over medium heat.
  • Add diced onion, carrots, and celery to the pot and sauté for 8 minutes until vegetables begin to soften.
  • Add minced garlic and cook for 60 seconds until aromatic.
  • Pour in chicken stock and add dried thyme and the bay leaf.
  • Place the chicken breasts into the liquid, bring to a gentle boil, then reduce heat to low and simmer for 25 minutes.
  • Remove the chicken breasts from the pot and shred into bite-sized pieces using two forks.
  • Return the shredded chicken to the pot and season with salt and black pepper.
  • Simmer for an additional 5 minutes to integrate flavors.
  • Remove the bay leaf and stir in fresh parsley before serving.