Description
A comforting and nourishing chicken vegetable soup filled with tender chicken and vibrant veggies, perfect for chilly nights.
Ingredients
Scale
- 1 pound chicken breast, diced
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 6 cups chicken broth
- 2 cups mixed vegetables (e.g., green beans, peas, corn)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion, sliced carrots, and chopped celery for 5-6 minutes until softened.
- Add the minced garlic and cook for an additional minute.
- Incorporate the diced chicken and cook until there’s no pink remaining, about 5-7 minutes.
- Pour in the chicken broth and mixed vegetables, then add thyme and season with salt and pepper.
- Bring the soup to a boil, then reduce heat and let it simmer for 20-30 minutes.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Notes
This soup can be frozen for up to three months. Customize with seasonal vegetables or add cooked pasta for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg