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Comforting Chicken and Vegetable Soup
A warm and hearty soup with shredded chicken thighs, carrots, leeks, and celery. Perfect for a winter evening in just 40 minutes.
40 min3 servings280 kcalDifficulty: Easy
Ingredients
- 500 g Chicken thighs
- 200 g Carrots
- 150 g Leeks
- 100 g Celery stalk
- 1 l Water
- à volonté pinch Salt
- à volonté pinch Pepper
- 1 tsp Butter
Instructions
Step 1
Cut the carrots, leeks, and celery into medium pieces.
Step 2
Melt the butter in a large pot and lightly sear the chicken thighs (3 minutes on each side).
Step 3
Add the water and bring to a boil. Then add all the vegetables.
Step 4
Simmer for 20 minutes until the chicken is cooked through and the vegetables are tender.
Step 5
Remove the thighs, remove the skin, and shred the meat. Return it to the soup. Season with salt and pepper.
Step 6
Serve hot.