Description
Jamie Oliver’s Chicken and Vegetable Soup is a classic one-pot dish made from tender chicken, seasonal vegetables, and fresh herbs simmered in a flavorful broth. It’s both hearty and healthy, making it a great meal for any time of the year.
Ingredients
- Chicken Thighs (boneless, skinless): 400g (about 14 oz), diced
- Carrots: 2 large, peeled and sliced
- Celery Stalks: 2, chopped
- Potatoes: 2 medium, diced
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Vegetable Stock or Chicken Stock: 1 liter (4 cups)
- Fresh Thyme or Rosemary: 2-3 sprigs
- Olive Oil: 2 tablespoons
- Bay Leaf: 1
- Salt and Pepper: To taste
- Fresh Parsley: For garnish
Instructions
Step 1: Sauté the Vegetables
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- Heat the Olive Oil: In a large pot, heat the olive oil over medium heat.
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- Cook the Onion and Garlic: Add the chopped onion and minced garlic. Cook for 4-5 minutes until softened and fragrant.
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- Add the Carrots and Celery: Stir in the sliced carrots and chopped celery, cooking for an additional 3-4 minutes.
Step 2: Cook the Chicken
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- Add the Diced Chicken: Stir in the diced chicken thighs and cook until browned on all sides, about 5-7 minutes.
Step 3: Add the Stock and Herbs
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- Pour in the Stock: Add the vegetable or chicken stock to the pot, stirring to combine.
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- Add Potatoes and Herbs: Stir in the diced potatoes, fresh thyme (or rosemary), and the bay leaf. Bring the soup to a boil.
Step 4: Simmer the Soup
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- Reduce the Heat: Lower the heat and let the soup simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Step 5: Season and Serve
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- Season the Soup: Taste the soup and season with salt and pepper to your liking.
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- Garnish and Serve: Remove the bay leaf and thyme sprigs before serving. Garnish the soup with fresh parsley and serve hot.