Chicken Vegetable Soup
This Chicken Vegetable Soup is warm, nourishing, and packed with flavor. Loaded with fresh vegetables and tender chicken, it's the perfect cozy meal for chilly days or whenever you need a comforting bowl of goodness.
Equipment
- Large Pot
- Ladle
Ingredients
Main Ingredients
- 1 tbsp olive oil for sautéing
- 1 cup onion chopped
- 2 cloves garlic minced
- 2 cups carrots sliced
- 2 cups celery sliced
- 1 cup green beans trimmed and cut
- 1 lb chicken breast cooked and shredded
- 6 cups chicken broth low sodium preferred
- 1 tsp dried thyme
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper freshly ground
- fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until fragrant, about 2 minutes.
- Add carrots, celery, and green beans. Cook for about 5-6 minutes until slightly tender.
- Pour in chicken broth and add thyme, salt, and pepper. Bring to a boil.
- Add cooked, shredded chicken to the pot. Reduce heat and simmer for 15-20 minutes until vegetables are soft and flavors are well combined.
- Garnish with fresh parsley and serve hot.
Notes
Feel free to toss in any seasonal vegetables or leftover rotisserie chicken. This soup is also freezer-friendly!