Description
A warm, comforting chicken vegetable soup filled with tender chicken, fresh vegetables, and a flavorful broth, perfect for any weeknight dinner.
Ingredients
Scale
- 1 lb chicken breast
- 4 cups chicken broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup green beans, chopped
- 1 cup peas
- 2 potatoes, diced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
Instructions
- Pat the chicken breasts dry and dice the carrots, celery, onion, potatoes, and green beans. Mince the garlic and measure out the broth and herbs.
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until soft and translucent, about 3–4 minutes. Add diced carrots and celery; sauté for another 2–3 minutes.
- Add chicken breast and brown briefly on both sides, about 3 minutes per side. Pour in chicken broth and bring to a boil. Add potatoes, green beans, peas, thyme, parsley, salt, and pepper. Reduce heat to low and simmer for 20–30 minutes, until chicken is cooked and vegetables are tender.
- Remove chicken, shred with forks, return to the pot, and stir to combine. Adjust seasoning and serve hot with parsley or a squeeze of lemon.
Notes
For a creamier version, stir in cream or coconut milk at the end. Use low-sodium broth for better control of salt levels.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5.5g
- Protein: 37g
- Cholesterol: 70mg