Garlic Chicken Soup
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.7(25)
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 10 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- ½ tsp ground turmeric
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 1 ½ lb bone-in, skin-on chicken thighs
- 6 cups chicken bone broth
- 1 tsp salt, plus more to taste
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tbsp apple cider vinegar
For serving
- ¼ cup fresh parsley, roughly chopped
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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