Description
A hearty and nutritious chicken vegetable soup featuring tender chicken breasts and a medley of fresh vegetables simmered in flavorful chicken broth, perfect for a comforting meal any day.
Ingredients
Scale
Protein
- 2 chicken breasts, diced
Vegetables
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup potatoes, diced
- 1 cup green beans, chopped
- 1 onion, diced
- 3 cloves garlic, minced
Liquids & Seasonings
- 6 cups chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons cooking oil (vegetable or olive oil)
Instructions
- Heat Oil: In a large pot, heat the oil over medium heat to prepare for sautéing.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot and sauté until they become soft and fragrant, about 3-4 minutes.
- Cook Chicken: Add the diced chicken breasts to the pot and cook until browned on all sides, ensuring they are cooked through.
- Add Vegetables: Stir in the chopped carrots, celery, and diced potatoes, coating them well with the flavors in the pot.
- Add Broth and Season: Pour in the chicken broth, then add thyme, salt, and pepper. Stir to combine all ingredients evenly.
- Simmer: Bring the soup to a boil, then reduce the heat and let it simmer gently for 30 minutes to meld the flavors and cook the vegetables until tender.
- Cook Green Beans: Add the chopped green beans to the pot and cook for an additional 10 minutes until they are tender but still crisp.
- Serve: Ladle the hot soup into bowls and serve immediately for a warm and satisfying meal.
Notes
- Use fresh vegetables for the best texture and flavor.
- Adjust seasoning with salt and pepper according to personal taste.
- You can substitute thyme with rosemary or parsley for a different herb flavor.
- For a thicker soup, mash some of the potatoes against the side of the pot before serving.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
