Chicken Country Soup

Sometimes the best soups are the simplest. Chicken breast chunks get browned in oil first to build a flavorful base, then everything else goes in at once: water, bouillon, broccoli florets, sliced carrots, and chopped red bell pepper. Bring it to a boil, drop the heat, and simmer uncovered for 45 minutes. That’s the whole recipe.

Browning the chicken before adding the liquid is the step that separates this from a bland boiled chicken soup. That sear creates fond on the bottom of the pot that dissolves into the broth and gives it a richer, more savory flavor than just dropping raw chicken into water.

Simmering uncovered for 45 minutes concentrates the broth and softens the vegetables until everything is tender but still holds its shape. The red bell pepper adds a subtle sweetness and color that brightens the whole bowl.

Kitchen Tips

• Brown the chicken well on all sides before adding the liquid. This builds the flavor foundation for the entire soup
• Cut the chicken into even-sized chunks so they cook at the same rate
• Stir occasionally during the simmer to prevent the vegetables from sticking to the bottom
• Taste and adjust the salt at the end. Bouillon strength varies between brands

Variations

• Add egg noodles or rice in the last 15 minutes for a heartier, more filling soup
• Toss in diced potatoes with the other vegetables for a chowder-like body
• Stir in a handful of fresh spinach or kale in the last 5 minutes for extra greens