It might seem like a long shopping list, but you only need simple ingredients and pantry staples that you probably already have in your kitchen—winter vegetables like potatoes and carrots, herbs like thyme and parsley, and even chicken stock. And if you’re craving more carbs, be sure to try my chicken and rice soup or chicken tortilla soup! Then, chop the potato, carrots, leek, and celery into even, bite-sized pieces. Dice the onion. Grate or mince the garlic, ginger, and turmeric. Next, heat the oil and butter in a large pot over medium heat. Add the chopped vegetables and cook them for about 5 minutes, stirring occasionally. Then, add the minced garlic, ginger, and turmeric, along with the salt and pepper. Stir and cook for another minute or so. Then, reduce the heat to low and cover the pot with a lid. Let it simmer until the chicken is fully cooked – about 15-20 minutes – or even a bit longer to develop the flavors more. To check that the chicken is fully cooked, you can either use a food thermometer (the internal temperature should be 165ºF/74ºC or pierce the flesh with a fork or know and check that the juices are running clear. Make sure to keep the leftovers in an airtight container in the refrigerator for 4-5 days. If you try this easy chicken soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
