Description
A heartwarming chicken vegetable soup filled with vibrant veggies, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 4 cups chicken broth
- 1 cup green beans, chopped
- 1 cup corn (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups spinach or kale
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in garlic and cook for an additional minute.
- Add chicken and cook until lightly browned.
- Pour in chicken broth and bring to a boil.
- Add green beans, corn, thyme, basil, salt, and pepper.
- Simmer for 20 minutes or until chicken is cooked through and vegetables are tender.
- Stir in spinach or kale and cook until wilted.
- Serve hot and savor every comforting spoonful!
Notes
This soup keeps well in the fridge for about 3 days. Feel free to customize with your favorite vegetables or herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg