A nourishing garlic chicken soup filled with shredded cooked chicken, garlic, and vegetables in a rich bone broth. Perfect for healthy eating during the cool weather!
1: Preheat the oven to 425°F if roasting the chicken.
2: Season chicken generously with salt and pepper then roast for 20-25 minutes until internal temperature hits 165°F.
3: Allow chicken to cool slightly before handling, then shred.
4: Heat olive oil in a large dutch oven over medium low heat.
5: Add in onions and garlic, sauté until onions are sweating and translucent, about 7 minutes.
6: Add in celery and carrots, season with salt and pepper, and continue cooking until they begin to soften, about 10 minutes.
7: Add shredded chicken and bone broth to your pot, bring to a simmer.
8: Reduce heat to low and continue simmering for 20 minutes to allow the veggies to cook.
9: Stir in lemon juice and fresh parsley, then taste and adjust seasoning as needed.
