Ingredients
Equipment
Method
- Start by dicing the onion and chopping the celery and garlic, preparing everything for sautéing.
- Heat a large heavy-bottomed pot over medium heat, then add olive oil. Once shimmering, add the diced onion and cook until translucent, about 3-4 minutes, releasing a fragrant aroma.
- Add the minced garlic and chopped celery to the pot. Sauté everything together for another 2-3 minutes until the garlic is fragrant and the celery begins to soften.
- Pour in the chicken broth, then stir in dried thyme and season with salt and pepper to taste. Bring the mixture to a gentle boil.
- Once boiling, add the shredded cooked chicken to the broth. Reduce the heat to low and simmer uncovered for about 15 minutes, allowing flavors to meld and the soup to heat through.
- Taste the soup and adjust seasoning with additional salt or pepper if needed. Then, stir in fresh parsley and a squeeze of lemon juice to brighten the flavors.
- Serve the hot soup in bowls, garnished with extra herbs if desired. Enjoy the cozy, flavorful warmth in every spoonful.
Notes
For extra smoky flavor, add a pinch of smoked paprika or a dash of liquid smoke during simmering.
