Description
A hearty and nutritious chicken vegetable soup.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup green beans, trimmed and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic. Sauté until onion is translucent.
- Add carrots, celery, and potatoes. Cook for 5 minutes.
- Pour in chicken broth. Add chicken, green beans, thyme, salt, and pepper.
- Bring to a boil, then reduce heat. Simmer for 30 minutes.
- Adjust seasoning to taste and serve hot.
Notes
- Use leftover chicken for faster preparation.
- Feel free to add other vegetables you enjoy.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Chicken Vegetable Soup