Description
A hearty chicken vegetable soup packed with nutritious vegetables and tender chicken, perfect for a comforting meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup green beans, trimmed and cut into pieces
- 1 cup corn, frozen or fresh
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until tender.
- Add garlic and cook for an additional minute.
- Stir in the chicken broth, green beans, corn, thyme, and parsley.
- Add the chicken breasts and bring to a boil.
- Reduce heat and simmer for about 20 minutes, or until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot. Season to taste with salt and pepper.
- Serve hot.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a richer flavor, you can add a splash of lemon juice or a sprinkle of parmesan on top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg