Description
A hearty and nutritious chicken and vegetable soup that’s perfect for any occasion.
Ingredients
Scale
- 1 pound boneless chicken breasts
- 4 cups chicken broth
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1 cup onion, diced
- 2 cups green beans, trimmed and cut
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups potatoes, diced
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, carrots, and celery; sauté for 5 minutes.
- Add chicken breasts, chicken broth, potatoes, green beans, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove chicken, shred, and return to the pot. Stir well.
- Serve hot.
Notes
- Use rotisserie chicken for a quicker option.
- Add any vegetables you have on hand.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg