Ingredients
- 5 lbs bone-in chicken thighs, skin removed (for added flavor, but you can use chicken breast for a lighter option)
- 4 large carrots, peeled and sliced
- 4 stalks celery, chopped
- 2 large onions, diced
- 8 cloves garlic, minced
- 6 large potatoes, peeled and cubed
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 10 cups chicken broth (preferably low-sodium)
- 4 cups water
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- Salt to taste
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
- Optional: 1/2 cup heavy cream or 2 tablespoons butter for added richness
Instructions
-
Prep the Chicken:
In the Nutristahl 35QT Stock Pot, add the chicken thighs, broth, and water. Bring it to a boil, then reduce the heat and simmer for about 45 minutes until the chicken is tender and fully cooked. You can also cover it while simmering to speed up the process. -
Shred the Chicken:
Once cooked, remove the chicken thighs from the pot and set them aside to cool. Once cooled, shred the chicken using two forks, discarding any bones, and return the shredded chicken to the pot. -
Cook the Vegetables:
Add the onions, garlic, carrots, celery, potatoes, peas, and corn to the pot. Season with thyme, rosemary, pepper, and bay leaf. Stir everything together and bring the soup to a boil again. Reduce the heat and let it simmer for another 30-45 minutes, or until the vegetables are tender. -
Season and Finish:
Taste the soup and add salt if needed. If you prefer a creamy texture, stir in the heavy cream or butter to enrich the flavor. -
Serve:
Ladle the soup into bowls and garnish with fresh parsley. Enjoy with crusty bread on the side for a fulfilling meal!
Tips:
- For a heartier soup, consider adding cooked rice or small pasta shapes toward the end of the cooking process.
- You can swap the chicken for turkey or use just vegetables for a vegetarian version.
