Chicken and Vegetable Soup
A delightful and warming Chicken and Vegetable Soup featuring tender pieces of lean chicken breast and a medley of vibrant vegetables. Perfect for those looking to enjoy a nutritious and hearty meal without excess calories. Packed with flavors and textures, this soup is sure to satisfy.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 boneless skinless chicken breasts
3 large carrots, peeled and sliced
2 celery stalks, chopped
1 large onion, chopped
2 cloves garlic, minced
1 cup green beans, trimmed
1 cup corn kernels
1 red bell pepper, diced
6 cups low-sodium chicken broth
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried basil
Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic, sauté until fragrant.
3. Add chicken breasts and cook until slightly browned on both sides.
4. Pour in the chicken broth and bring to a simmer.
5. Add carrots, celery, green beans, corn, and bell pepper.
6. Stir in thyme, basil, salt, and pepper.
7. Cover and let simmer for 20-25 minutes or until the chicken is cooked through and vegetables are tender.
8. Remove chicken, shred with a fork, and return to the pot.
9. Adjust seasoning to taste before serving.
Storage
Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, microwave on high in a microwave-safe bowl, stirring halfway through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
