Description
A hearty chicken vegetable soup made with fresh ingredients for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 potatoes, diced
- 1 cup green beans, trimmed
- 1 zucchini, chopped
- 2 cups cooked or raw chicken (breast or thigh)
- 6 cups chicken broth (homemade or store-bought)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Juice of half a lemon
- Optional: smoked paprika, parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, carrots, and celery, sautéing until softened.
- Stir in garlic and cook for an additional minute.
- Add the diced potatoes, green beans, and zucchini, stirring to combine.
- Add in the chicken, chicken broth, thyme, and bay leaf, bringing to a boil.
- Reduce heat and let simmer until vegetables are tender and chicken is cooked through.
- Season with salt, black pepper, and lemon juice to taste. Garnish with optional smoked paprika and parsley if desired.
Notes
- This soup can be made with leftover chicken for a quicker meal.
- Add other favorite vegetables based on seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg