Description
A comforting chicken and vegetable soup that is perfect for any day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup green beans, trimmed
- 1 cup corn
- 1 cup diced tomatoes
- 1 cup pasta (optional)
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic; sauté until translucent.
- Add carrots and celery; cook for 5 minutes.
- Stir in thyme and pepper.
- Pour in the chicken broth; bring to a boil.
- Add shredded chicken, green beans, corn, and tomatoes.
- If using, add pasta and cook until tender.
- Season with salt to taste and serve hot.
Notes
- This soup can be made ahead of time and frozen.
- Feel free to add other vegetables like peas or zucchini.
- Use leftover rotisserie chicken for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg