Description
A warm, inviting Chicken Vegetable Soup that bursts with tender chicken, vibrant vegetables, and herbs. Perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 4 cups chicken broth
- 1 cup green beans, chopped
- 1 cup corn (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups spinach or kale
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced chicken and sauté until it’s lightly browned.
- Pour in the chicken broth and bring to a rolling boil.
- Add the green beans, corn, thyme, basil, salt, and pepper.
- Reduce the heat and simmer for 20 minutes or until the chicken is cooked through and the vegetables are tender.
- Stir in the spinach or kale, cooking just until wilted.
- Serve hot, garnished with a sprinkle of fresh herbs if you like!
Notes
Feel free to customize with your favorite veggies or proteins. The soup can be frozen for quick meals later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg