Description
A hearty chicken vegetable soup perfect for any occasion.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts (cubed)
- 4 medium potatoes (diced)
- 3 carrots (sliced)
- 2 stalks of celery (chopped)
- 1 onion (chopped)
- 4 cloves of garlic (minced)
- 6 cups of chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley (for garnish, optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
- Place the cubed chicken into the pot. Sauté until the chicken is no longer pink, about 5-7 minutes.
- Add the diced potatoes to the pot, followed by the chicken broth.
- Stir in the dried thyme, salt, and pepper.
- Increase the heat to bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer.
- Allow the soup to simmer for about 25-30 minutes, or until the potatoes are tender.
- Taste the soup and adjust the seasoning if necessary, adding more salt and pepper as desired.
- If using, sprinkle fresh parsley on top before serving.
Notes
- This soup can be easily customized with your favorite vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg