Description
A comforting Chicken Vegetable Soup filled with tender chicken and vibrant vegetables, perfect for chilly days.
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.
- Stir in the minced garlic and cook for another minute.
- Add the diced chicken and cook until no longer pink, about 5-7 minutes.
- Pour in the chicken broth and add the mixed vegetables, thyme, salt, and pepper. Stir well.
- Bring to a gentle boil, then lower the heat and let it simmer for 20-30 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with parsley.
Notes
For a make-ahead meal, prepare in advance and store in airtight containers. Adjust the recipe with your favorite seasonal vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg