Cooking up a storm in the kitchen doesn’t have to be complicated, especially when it comes to making a heartwarming chicken soup without celery. This recipe is all about simplicity, flavor, and comfort, proving that you don’t need celery to make a delicious soup.
Why This Recipe Works
- It’s packed with flavors from herbs and spices, ensuring every spoonful is satisfying.
- The absence of celery makes it perfect for those who dislike its taste or have allergies.
- Using chicken thighs instead of breasts adds depth and richness to the broth.
- It’s versatile, allowing for easy substitutions based on what you have in your pantry.
- Perfect for meal prep, as it tastes even better the next day.
Ingredients
- 1.5 lbs chicken thighs, bone-in and skin-on
- 8 cups water
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Chicken
Heat the olive oil in a large pot over medium heat. Add the chicken thighs, skin side down, and cook for 5 minutes until golden brown. Flip and cook for another 3 minutes. This step is crucial for building flavor.
Step 2: Sauté the Vegetables
Remove the chicken and set aside. In the same pot, add the onion and carrots. Cook for 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
Step 3: Simmer the Soup
Return the chicken to the pot. Add water, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes.
Step 4: Shred the Chicken
Remove the chicken from the pot. Let it cool slightly, then shred the meat using two forks. Discard the bones and skin.
Step 5: Final Touches
Return the shredded chicken to the pot. Simmer for another 10 minutes. Taste and adjust seasoning if needed. Serve hot.
Tips and Tricks
For an even richer flavor, you can roast the chicken thighs in the oven before adding them to the pot. This adds a deeper color and taste to the soup. If you’re short on time, using pre-cooked chicken is a great shortcut. Just add it towards the end of cooking. To make the soup more filling, consider adding noodles or rice during the last 10 minutes of cooking.
Recipe Variations
- Add a can of white beans for extra protein and fiber.
- For a spicy kick, include a diced jalapeño or a teaspoon of red pepper flakes.
- Swap the thyme for rosemary or oregano for a different herb profile.
- Add a splash of lemon juice or vinegar at the end for brightness.
- For a creamy version, stir in a half cup of heavy cream or coconut milk before serving.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but thighs are recommended for their flavor and tenderness. Breasts can dry out if overcooked, so adjust the cooking time accordingly.
How can I make this soup in a slow cooker?
Brown the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken before serving.
Can I freeze this soup?
Absolutely! This soup freezes well. Cool it completely before transferring to freezer-safe containers. It can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating.
Summary
This chicken soup without celery is a testament to the power of simple ingredients coming together to create something truly comforting and delicious. It’s easy to make, customizable, and perfect for any day of the week.
