Description
A hearty and healthy chicken vegetable soup, perfect for any time of the year.
Ingredients
Scale
- 1 pound chicken breast
- 4 cups chicken broth
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 1 cup onion, diced
- 2 cups mixed vegetables (peas, corn, green beans)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the diced onion, carrots, and celery and sauté until softened.
- Add garlic and cook for an additional minute.
- Add chicken breast and cook until no longer pink.
- Pour in chicken broth and add mixed vegetables.
- Season with salt, pepper, and thyme.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Remove chicken, shred it, and return to the pot.
- Adjust seasoning to taste and serve hot.
Notes
- Can be stored in the refrigerator for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4 grams
- Sodium: 500 mg
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 5 grams
- Protein: 25 grams
- Cholesterol: 70 mg