Cozy Chicken & Vegetable Soup

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 8 cups chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 cup small pasta (ditalini or orzo)
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh dill or parsley for serving

Instructions

1. Heat olive oil in a large Dutch oven over medium heat. Sauté onion, carrots, and celery until softened, about 8 minutes.

2. Add garlic and cook for 1 minute until fragrant. Season chicken with salt and pepper, add to the pot, and cook until lightly browned on all sides.

3. Pour in chicken broth, add bay leaf and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.

4. Add pasta and cook until al dente, about 8 minutes. Stir in frozen peas and cook for 2 more minutes.

5. Remove bay leaf, adjust seasoning, and serve topped with fresh herbs. A squeeze of lemon at the table is never a bad idea.

Bree's Notes

I make a big batch of this every time someone in my house catches a cold. It freezes beautifully — just leave out the pasta when freezing and add it fresh when reheating.