The Simplest Homemade Chicken Soup

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Leek(480g)
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  Celery(240g)
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  Carrots(360g)
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  Garlic(240g)
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  Low Sodium Chicken Broth(1920g)
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  2 bay leaves
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  Thyme, Fresh
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  1 teaspoon sea salt
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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Lemon Juice, Fresh(30g)
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  Parsley, Fresh(15g)
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  ¼ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Heat the olive oil in a large stockpot over medium heat until glistening, about 1 minute. Add the onion, leek, celery, and carrots, stirring often, until the onions turn translucent, about 5 minutes.
2. 2Stir in the garlic and cook over medium heat until fragrant, about 1 minute.
3. 3Add the chicken broth and fresh thyme, then increase heat to high and bring to a boil, about 3–4 minutes.
4. 4Add the chicken breast to the boiling broth, then reduce heat to medium-low and simmer until the internal temperature reaches 165°F on an instant-read thermometer and the vegetables are tender, about 20 minutes.
5. 5Transfer the chicken to a cutting board and let cool for 2 minutes. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot.
6. 6Stir in the lemon juice and fresh parsley, then cook over medium heat for 2–3 minutes until heated through.
7. 7Divide the soup evenly into 6 airtight containers while hot, leaving ½ inch of headspace. Allow to cool to room temperature before sealing and refrigerating.
8. 8To serve, reheat in a pot over medium heat or in a microwave-safe bowl for 2–3 minutes, then top with fresh parsley, Parmesan, and black pepper as desired.