Description
A heartwarming Chicken Vegetable Soup that combines tender chicken, vibrant vegetables, and cozy spices, perfect for chilly days.
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 olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in garlic and cook for an additional minute, until fragrant.
- Add the diced chicken to the pot and cook until lightly browned.
- Pour in chicken broth and bring to a boil, creating a comforting base for your soup.
- Add green beans, corn, thyme, basil, salt, and pepper. Stir to combine.
- Lower the heat and let it simmer for 20 minutes or until the chicken is cooked through and vegetables are tender.
- Stir in the spinach or kale and cook until just wilted, adding a pop of color and nutrition.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup can be made ahead of time and stores well in the fridge for up to three days. Also freezes beautifully for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 560mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg